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Lousiana girl that loves to cook. Louisiana
Seasonings used :
Pictsweet seasoning blend .
Onion powder
Garlic powder
Tony Chachere
Kinder’s the blend
Zatarain’s gumbo base
Zatarain’s gumbo file
You can use whatever sausage you prefer , but I will list what I used .
Savoie’s andouille sausage
DD hot sausage
Hillshire polska kiebasa
Hillshire pork sausage
Patton’s hot sausage patties ( roll and make balls to add )
Boneless skinless chicken breasts
Prepare your meats by cutting them . I like to do different sizes to differentiate between the sausages.
Roll your hot sausage balls , put on pan and bake . Check every 10 minutes to pour off access grease ( don’t want that in your gumbo)
Cut chicken breast into cubes, lightly season with your seasonings and place to the side ( we will pan sear before placing into the pot ) .
Okay so now we ready to start cooking . You can do the roux before or after you start cooking your meats .
Take your fresh seasonings or frozen , water and dry seasonings add to a pot and start to boil. As stated you can use your roux mix at this time and start the boiling.
While that is boiling , add your pan seared chicken breast. You want them slightly brown in color .
Sauteed your sausages , drain excess grease and then add to pot . Same with your hot sausage balls .
Let everything boil . Check taste . Add more dry seasonings if needed. After about 10 minutes, . (If you did NOT add your gumbo base in the beginning, mix with water and add to pot . It will start to thicken and brown. Add until you have your desired thickness . Now add in your GUMBO FILE !! Very important step. Let cook, lower heat. Check flavor . Add any seasonings you deem necessary to obtain your desired flavor.
Enjoy !!
SN: You can also make your roux from scratch. To do this you use oil and flour . Pan sear until it is the brown that you like for your roux, add water , stir , add to pot and begin the process .