Chicken and Sausage Gumbo
Jan. 14th, 2019 03:56 pmI used some bacon drippings and changed the cooking method when making the roux. We usually save the drippings anyway, but the idea of using it for this purpose has made me want to make bacon 100% more often. It’s a good idea to sieve out any solids when saving. The other change is that there was some chicken bone broth hanging out in the pantry with no purpose, so that got added in. Regular stock would probably do just as well. While cooking, I realized that I usually forget to add the garlic in as well. We didn’t have any fresh, so I added an unspecified amount of garlic powder.
First, you make a roux. For the first time ever, I made the roux in the oven. It’s not energy or time efficient compared to the stove top method, unless you consider that it’s very hands off and while the roux is cooking you can get other things done. Like washing dishes or video games. Or both. Almost anything other than getting splashed by by Cajun napalm and having to grit through it.
( Recipe under the cut! )