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Old 03-19-2010, 12:53 PM   #13
OLS
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First Name: Brad
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Default Re: Chicken and Sausage gumbo

Quote:
Originally Posted by Darrell View Post
The Safeway by me never has whole chickens. Just hens.

I'll check and see if there are any Foster Farms packs like you mentioned.
For a minute I was thinking, FINE, hens. But you mean game hens I guess, not Baking hens. Man, you guys in California say it's so great, but you can't get a whole fryer in the store? What is this, Russia?

I like the thickening of the Okra, it JUST borders on slimy or too gelatinous,but I like the thickening and the taste. But you can easily make this dish without okra, in fact if I was wanting to DO that, I would make a bit more roux. How much roux you use obviously dictates whether or not you get a 'floury' character to your base for the price of it's thickening. But a properly proportioned roux should not make a dish 'floury'. But without the okra, you might need to put a bit more roux, or add a half teaspoon of corn starch in the end. Give it some body. Real chicken and sausage gumbo tend to be more of a soup, kinda thin. That's why a really good sausage is paramount. Chiken and kielbasa with a watery base is not too appetizing.

Good luck to all. Like the man said, DO NOT ruin 30-40-50 bucks worth of ingredients for 50 cents worth of ROUX. I can remember burning a roux for my fellow servicemen in NC...50 bucks worth of seafood that I could have saved, but I just dumped it into a burnt roux, and spent 4 months apologizing for my idiotic mistake.
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