I tried this one with a few adjustments: https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/
Aldi didn’t have single green bell peppers, so I used a mixed bag. I also used another sausage than andouille, but I think it’s close enough. Last, I replaced chicken broth with veggie broth because I have so much of it. Totally forgot that I have some self made in the fridge which will be used next time.
I’ve never made gumbo before but reading the recipie, don’t you brown the veg? Wouldn’t it also make more sense to make the roux after browning the sausage (and vag) and using the same pan so the roux dissolves the oil and crust from the browned veg&sausage? That recipe feels like it’s throwing a lot of flavour away if you follow it as written.
the sausage (and vag)
Excellent Freudian typo!
You are right, I did that and forgot to mention it. I fried the sausage, put it to the side, fried the veggies in the same pan, but not too long and then added some broth to dissolve the brown flavours from the pan.
Can’t go wrong with Paul Prudhomme’s recipe.
Ya know, I’ve never made gumbo and I’ve only really ever had it once but I would absolutely love to try! That and jambalaya are on my to-do list of home cooking.
Looks great, and also like you need a bigger pot!
Pics or it didn’t happen. /s
You mean pics of the cooking steps? The state of my kitchen doesn’t really allow that :)
Final, delicious, delectable product.
Ah okay. I switched from jerboa to connect for lemmy and it didn’t let me upload the picture directly, so I linked an upload from imgur. The whole thing is wonky today, but I’m not sure if its the app or lemmy in general.
Can you not see the picture?
Sorry, it wasn’t coming through earlier. Lemmy’s growing pains are so much fun. /s
