Cajun Chicken and Sausage Gumbo
Topnotch recipe. I messed up the roux on the first go but got it right the 2nd time. My market had no andouille sausage so I used 1 lb of Hillshire Farms Hot Kielbasa. I added a handful of chopped parsley after the first half-hour of the roux simmering and then a 1/2 pound of shrimp, another handful of chopped parsley, and 1 lb of frozen, but thawed fist, cut okra during the last 5 minutes of cooking. You get this roux down and you are set for life.
The writer didn't mention quantities for salt, pepper, or Cajun seasoning so we added them somewhat sparingly and it was enough, the sausage itself provides lots of seasoning/flavor. Wonderful stuff.
We made this for 4 people last night who all enjoyed it immensley and we're having it again for dinner (2)and expect there still be some leftovers so it's not that expensive in the end.
25 users found this review helpful
Feb. 19, 2008