Chicken and sausage gumbo from The New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style by Marvin Woods

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Notes about this recipe

  • anya_sf on September 13, 2022

    I made 1/2 recipe, but with 1/2 Creole Sauce recipe rather than 1/3. Since the gumbo and sauce both call for virtually the same ingredients, I was tempted to streamline and just cook them together, blending part of the resulting soup, but it wasn't too much extra work to do them separately and the result was probably nicer. This recipe is identical to the seafood version, except that one calls for 3.5 lbs seafood and this one calls for a mere pound or so of meat, which I interpreted to mean you could use however much you like. For 1/2 recipe, I used 6 oz andouille and 1 lb shrimp (in lieu of chicken), added in the last 5 min of simmering. With the extra Creole sauce, the gumbo was fairly soupy, but we didn't mind - it was delicious over rice.

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