I tried this one with a few adjustments: https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/

Aldi didn’t have single green bell peppers, so I used a mixed bag. I also used another sausage than andouille, but I think it’s close enough. Last, I replaced chicken broth with veggie broth because I have so much of it. Totally forgot that I have some self made in the fridge which will be used next time.

  • MrCrowBard@lemmy.fmhy.ml
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    1 year ago

    I’ve never made gumbo before but reading the recipie, don’t you brown the veg? Wouldn’t it also make more sense to make the roux after browning the sausage (and vag) and using the same pan so the roux dissolves the oil and crust from the browned veg&sausage? That recipe feels like it’s throwing a lot of flavour away if you follow it as written.

    Otherwise, this looks super tasty. Might give it a try in the next week or so. Seems very easy to make

    • gonzo0815@sh.itjust.worksOP
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      1 year ago

      You are right, I did that and forgot to mention it. I fried the sausage, put it to the side, fried the veggies in the same pan, but not too long and then added some broth to dissolve the brown flavours from the pan.

        • gonzo0815@sh.itjust.worksOP
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          1 year ago

          Ah okay. I switched from jerboa to connect for lemmy and it didn’t let me upload the picture directly, so I linked an upload from imgur. The whole thing is wonky today, but I’m not sure if its the app or lemmy in general.

          • DevCat@lemmy.world
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            1 year ago

            Sorry, it wasn’t coming through earlier. Lemmy’s growing pains are so much fun. /s