You are right, I remember.andoullie or tasso are seasoning ingredients.
You are right, I remember.andoullie or tasso are seasoning ingredients.
Sorry, went out of town for a few days. The reason Andouille is the preferred meat in a gumbo is because it does not float. Pretty simple and it blew me away when I was told this many moons ago. And as Foam has pointed out, it is not oily. I do prefer a good hot Cajun sausage to Andouille but in gumbo it is always Andouille unless I can't get my hands on some for whatever reason.Only guessing here but Andouille is not sausage, andouille is a cured meat (like tasso) made to be hung and smoked for preservation. It also has an abundance of black pepper. So during the winter months when travels were slowed you had your salt, pepper, and dryed/cured meat to season and enhance whatever you cooked. BTW andouille sausage is a realitively new term, but correct since now the mass produced andouille is in a standard sausage cassing instead of the Beef casing of the old cajun ways.
Ok I give, I know I have heard this but don't remember......
Love duck fatI have got to say, I tryed something different tonight making a shrimp amd crab gumbo. I had some duck butter (clean rendered duck fat) that had been in the fridge for awhile, it needed to be used. Low and slow roux with it...... and OMG thats a good roux!
If ya ever get a chance, try it.
I really wish I could share, its something I didn't expect. You make gumbo, I have seen the pictures. Just try it with some slightly cured chicken (its just falls apart tender and the flavor). and your own sausage.........
You are a cruel, cruel man. I could really get into that and there is none here.
May you have a great 2014.
Disco
Har! Thanks, Kevin. I will suffer through with the homemade pizza the missus is making for New Years eve. It is a twisted tradition we have. Just do me a favour, enjoy your gumbo for both of us!
I really wish I could share, its something I didn't expect. You make gumbo, I have seen the pictures. Just try it with some slightly cured chicken (its just falls apart tender and the flavor). and your own sausage.........
Great looking gumbo Kev. I see you went with a lighter roux with the filee back up. Always a great choice. You've been eating better this week than you did at Christmas!
Ok guys, the weather hit, it's nasty cool and wet outside, perfect duck hunting weather!
Homemade cured chicken and homemade sausage filee gumbo..... Oh my!
I was going to smoke the bird, but smoker was called though because of the weather.
This is just a whole new level of gumbo...... I wish I could share.