Chicken-and-Sausage Gumbo A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
Recipe: Gumbo Dip Ingredients This dip is…kind of a problem. I wish I didn’t love it so much. My hips would be smaller. But alas, love it I do. I’ve been lovin’ on Cajun seasoned things for a while...
Day-After-Thanksgiving Turkey and Sausage Gumbo: 1 lb andouille or other smoked sausage vegetable oil 1/2 cup all-purpose flour 1 large onion, chopped 1 bell pepper, chopped 2 ribs celery, chopped 3 or 4 cloves garlic, chopped 3 quarts turkey stock 1 tsp salt 1 tsp black pepper 1/4 tsp Tabasco sauce 1/4 tsp dried thyme 1 tbls Creole seasoning meat picked from leftover smoked or roasted turkey carcass(es) heaping 1/2 c chopped green onions heaping 1/2 c minced parsley filé powder