There are some foods I will always love, no matter how far away I am from home. Gumbo is one of these. This chicken and andouille sausage gumbo recipe is something I’ve been making since I started cooking. It’s a labor of love that is worth every minute stirring the roux.
I may have grown up in the south with lots of southern and cajun food, but gumbo wasn’t something I enjoyed until college. I grew up with lots of restaurants serving seafood gumbo, with everything from shrimp and oysters to crab. As much as I love seafood, I’ve never been a huge fan of seafood in soup form. I’ll eat it. I’ll eat almost anything, but it will never be my favorite. I honestly didn’t fall in love with gumbo until I had it with the right kind of sausage.
WHAT KIND OF SAUSAGE GOES BEST IN CHICKEN AND ANDOUILLE SAUSAGE GUMBO?
I’m so glad you asked.
When I make gumbo, the only type of sausage that is acceptable is Andouille.
Sometime early in my college career, I went home with a new friend. She was from LaPlace, LA- the Andouille sausage capital of the world. I don’t remember much about that trip other than the fact we listened to a lot of Aerosmith songs and I fell in love with Andouille sausage, especially in gumbo.
WHAT CAN I USE AS A SUBSTITUTE FOR ANDOUILLE SAUSAGE IN GUMBO?
While I’ve made this recipe without Andouille sausage in a pinch, I wouldn’t recommend it. Sure, it will still taste delicious. If you can’t find Andouille, try using chorizo or kielbasa sausage.
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