Hi, Jodi! I live in San Francisco, where cioppino and sourdough bread reign as the classic regional dishes. We don't often get to enjoy gumbo here, but I've been treated to it a couple of times by friends and coworkers who hail from bayou country. When I told them I was making a classic Cajun gumbo, they were skeptical. I followed your recipe precisely, using pork andouille from Whole Foods, a Costco rotisserie chicken, Trader Joe's free-range chicken stock and Creole seasoning I bought at a good market. Making the roux was a snap. I recommend prepping all the ingredients before first, then pouring a glass of wine or beer and stirring the roux constantly until it's ready. A couple of notes from my first gumbo: the andouille I used fell completely apart and in the end looked as though I'd used hamburger. Next time, I'll brown them separately and add the sausage with the chicken stock. I also skimmed nearly a cup of fat off the top toward the end of the cooking time. My finished gumbo looked beautiful and tasted even better, and it's actually very easy. Next time I won't fuss over it during the two hours it's simmering. Thanks again, Jodi, for sharing this wonderful regional recipe. "Gumbo? Oh, yeah. I make a killer chicken and sausage gumbo."
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Hi, Jodi! I live in San Francisco, where cioppino and sourdough bread reign as the classic...