Quote:
Originally Posted by eman
1st tip Learn to make a roux. no jarred stuff. If you have never cooked a gumbo ,i would start w/ a chicken and sausage gumbo. It's not as critical on the timing of adding your ingredients as a seafood gumbo is.
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agree 100%.....chicken n sausage , aunduille , hard to mess up....DON'T BURN THE ROUX and long as you don't over salt n pepper you good.....Smoking chicken first is helpful also....