Gumbo, to use up some of the chicken and kielbasa from the freezer (and, TBH, because Carter likes it). The nice extra smoky kielbasa we got from BBA Market was a good substitute for andouille. I basically followed the recipe on Serious Eats, and debuted the new fancy Lodge dutch oven (worked great!). I took my own advice and added hot stock to the roux and avoided the greasy layer on top problem, so thanks, former self, for keeping decent notes. The only change I might possibly make is to cook the roux even a bit longer.
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