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Cajun Style Andouille Sausage And Chicken Gumbo Recipe Video
My "Big Easy" cooking kick continues with this delicious sausage and chicken gumbo video recipe. Now, I must admit to serious okra aversion issues. I don’t like the taste, the texture, or the appearance - other than that I think it's a great vegetable. So, you can imagine what I felt like when I learned that the word "gumbo" actually means "okra." Many people believe that okra is the primary thickening agent in gumbo, but in actuality it's the roux. Sure, the okra does help thicken the stew with its slimy goodness, but it's the brown roux that is the main player. Some recipes call for file powder, which is made from ground sassafras leaves. It's added at the end of the cooking, and not only helps thicken, but adds a interestingly sweet flavor. I'm not using that either. As a special treat, you'll also hear from famous New Orleans chef, Emeril Lagasse. Apparently, he is a big fan of the site, and his people called my people, and begged me to let him provide some color commentary on a video. Aw, yeah babe. Enjoy!
For recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.