CF141 - A Louisiana Classic - Chicken and Andouille Gumbo

October 1, 2012

This is the real deal, folks. This is authentic gumbo. This isn’t store-bought. This isn’t frozen. This isn’t pre-packaged. This is something you make with your own hands in your own kitchen in your own house. Or maybe at a friend’s house. There’s nothing like the warm nuttiness of a roux pervading the rooms of a house in the late afternoon. Gumbo-making is a community event (which is something we’ll talk about a bit more later in this post). Not only can everybody smell it, but you need a big pot to make it in. I can still think back to my days as child of 7 or 8, and I can recall the smell of my mom making roux and the happiness that smell brought me. My mom used to make chicken and sausage gumbo regularly. umbo is a dish of smells. Roux. Sauteing onions, celery and bell pepper. Fresh garlic. And after all of those delicious smells comes yet another delicious smell: sausage cooking in a skillet (because you have to de-grease the sausage before adding it to the gumbo).

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