New Orleans Chicken/Sausage Gumbo

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Discussion Overview

This thread centers around participants sharing their experiences and thoughts on making New Orleans Chicken/Sausage Gumbo. Various aspects of the recipe, including ingredients, cooking methods, and personal preferences regarding spice levels, are discussed.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expressed enthusiasm for the gumbo made at a Cluster meeting, noting it was delicious but suggesting a thicker sauce could improve it.
  • Several users mentioned that the recipe is low in Weight Watchers points, making it a good option for winter meals.
  • One participant inquired about the spiciness of the Creole Rub, sharing their preference for very spicy food.
  • Another participant shared their experience using Tony Chachere's Creole Seasoning as a substitute for the Creole rub, cautioning about its saltiness.
  • One participant noted their ingredient substitutions, including using turkey smoked sausage and zucchini squash, and expressed eagerness to try the recipe.
  • Another participant mentioned that the spiciness of the rub was not overwhelming, allowing the other flavors to shine through.
  • One participant suggested using Johnsonville's "New Orleans Andouille" sausage as a potential ingredient for the gumbo.
  • Another participant asked if the gumbo would be a good demonstration recipe for upcoming meetings.

Areas of Agreement / Disagreement

Views differ regarding the spiciness of the gumbo and the use of specific ingredients, with no clear consensus on the best approach or preferences.

Contextual Notes

Participants shared personal cooking experiences and ingredient preferences, reflecting a variety of culinary backgrounds and tastes.

Who May Find This Useful

Consultants looking for recipe ideas and personal experiences related to cooking gumbo may find this discussion valuable.

pampcheflisa
pampcheflisa
Gold Member
Messages
680
We made this at our Cluster meeting, it was AWESOME.
To be honest, I wasn't real sure how I was going to like it, but I LOVED it!!!
Unfortunately, we made it collectively, so I can't give very detailed instructions on each step of the process.
The only thing I would like better is if the sauce was a teeny bit thicker, so I may add a bit more flour or some corn starch when making it at home to thicken the sauce up a bit. But, overall, I give this recipe two thumbs up!!
Great taste and pretty filling to boot!!
 
I noticed when compiling the WW points that this one was pretty low point-wise. Sounds like a good recipe to add to the Winter rotation.
 
  • Thread starter
  • #3
chefann said:
I noticed when compiling the WW points that this one was pretty low point-wise. Sounds like a good recipe to add to the Winter rotation.
Click to expand...

It definitely would have been better on a cold day!! Of course, we got a break from 110 degrees, so maybe my director thought that 80's meant chilly weather.....LOL!!!
Yes, it's defintitely WW friendly!! We did some rice in the rice cooker, so that would make the points value go up, but overall it's pretty light for a gumbo.
 
Lisa,
Are you a Spicy - kick it in the rear spicy person or are you the too much black pepper is hot type of person? So then in your opinion is the Creole Rub on the spicy side? Or was it just right? I have to know what someone else thinks as I love spicy to the kick in the rear, forhead sweating, ears turn red type heat so anything else is just not doing it for me! OH, I love habenero salsa so...
 
OK, I have all the ingredients to try this (because it sounds so good!) EXCEPT for the creole rub... I know, it's kind of the point of the recipe... But anyways, anyone have ideas for a substitution?
 
My Cajun husband uses Tony Chachere's Creole Seasoning when he's out of the "good stuff" we get when we visit his mom in Louisiana.

We get it here at our local Wal-Mart in BFE, NC so it should be carried in bigger cities. If you use it, taste what you're cooking before you add any salt. To me, it tends to be a little salty.
 
Ok, if this posts twice, I apologize. I posted it and then it disappeared.

My Cajun husband uses Tony Chachere's Creole Seasoning when he's out of the the "good stuff" we get from Louisiana while visiting his mom. We get it at our local Wal-Mart. It's good, but taste what you're cooking before you add any salt. To me, it tends to be a little on the salty side.
 
Being from New Orleans...I have to agree that Tony's is the way to go if you don't have the creole rub!! Yummy Gumbo.
 
Just bought all of the ingredients to make this - except for these changes:

red bell pepper in place of green:yuck:
turkey smoked sausage in place of beef
zucchini squash instead of yellow (because I had it in the garden, and I interchange them all the time in recipes anyway.:rolleyes:)

Now - I need to find the time to make it! If I really like it, I'll probably make it for our Taste Testing Cluster Meeting. It just sounds soooo good!
 
  • Thread starter
  • #10
pampered1224 said:
Lisa,
Are you a Spicy - kick it in the rear spicy person or are you the too much black pepper is hot type of person? So then in your opinion is the Creole Rub on the spicy side? Or was it just right? I have to know what someone else thinks as I love spicy to the kick in the rear, forhead sweating, ears turn red type heat so anything else is just not doing it for me! OH, I love habenero salsa so...
Click to expand...

Well, I'm from Texas, so I can handle some heat!!!
My director accidently left the burner on the gumbo while she was talking, so that when we went back to it....it was HOT, temperature-wise, I burned my little taste buds :rolleyes:
Other than that, the spiciness of the rub is not too spicy. Definitely not sweat-inducing, but not bland either, you could taste all the ingredients in the recipe, so it wasn't over-powered by the rub.
HTH!!!
 
Johnsonville makes some "New Orleans Andouille" that I bet would be good in that recipe too. I may have to try this out on my DH. Although, his homemade gumbo is so delish, at least this one doesn't take forever-and-a-day to do.

Let us know how it turns out.
 
Those of you who have made it, would you consider it a good demo? I am thinking of doing this for Sept or Oct. Also, does the squash enhance anything? To make it at home, I would prob omit.
 
I just made it tonight I used some of our cajun herb
actually tonight is " PC buffet" night at our house so we are also having the meatloaf
and the jalepeno popper pizzas and the chorizo dip
our boys move pout tomorrow and I havent cooked all summer so tonight is try me night
 

Frequently Asked Questions

What ingredients are needed for New Orleans Chicken/Sausage Gumbo?

To make New Orleans Chicken/Sausage Gumbo, you will need chicken thighs, smoked sausage (like andouille), bell peppers, onions, celery, garlic, diced tomatoes, chicken broth, okra, and a variety of spices including cayenne pepper, thyme, and bay leaves. Additionally, you'll need flour and oil for the roux, which is essential for thickening the gumbo.

How long does it take to cook New Orleans Chicken/Sausage Gumbo?

The total cooking time for New Orleans Chicken/Sausage Gumbo is typically around 1.5 to 2 hours. This includes time for making the roux, sautéing the vegetables, simmering the gumbo, and allowing the flavors to meld together. It's important to let it simmer for at least 30 minutes to an hour for the best flavor.

Can I make New Orleans Chicken/Sausage Gumbo ahead of time?

Yes, you can make New Orleans Chicken/Sausage Gumbo ahead of time. In fact, many people believe that gumbo tastes even better the next day as the flavors continue to develop. Simply store it in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.

What can I serve with New Orleans Chicken/Sausage Gumbo?

New Orleans Chicken/Sausage Gumbo is traditionally served over white rice. You can also serve it with crusty French bread or cornbread on the side. A simple green salad or coleslaw can complement the dish nicely as well.

Is New Orleans Chicken/Sausage Gumbo spicy?

The spiciness of New Orleans Chicken/Sausage Gumbo can vary based on the amount of cayenne pepper and the type of sausage used. Andouille sausage is typically spicy, but you can adjust the heat level to your preference by reducing the cayenne or using a milder sausage. It's always a good idea to taste as you go and adjust the seasoning accordingly.

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