Posted by Tracey Vowell on
Andouille Sausage - My suggestion would normally be that you order it in, if you want a really authentic gumbo, and I would, under normal circumstances, suggest that you get a few pounds of smoked pork Tasso, as well. Roux is the thickener of choice in the making of a great many Creole dishes, and although the process is familiar, the color, can be a bit daunting the first few times out. I like a heavy medium sauce pan, and a wooden spatula for making Creole roux, and I make sure I am of a singular mind, when making it....
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- Tags: celery, Chefs, creole, gumbo, holy trinity, louisiana, new Orleans, okra, onion, poblano chiles, rice, roux, Soup, stew, tomato