16
Jan
Chicken and Sausage Gumbo
That was last night’s dinner and the recipe is here. It’s spicy but not too hot and is very tasty. This recipe is a keeper. The only problem is that it doesn’t specify how much oil to use to begin with. I guessed at 1/4 cup which was enough for browning the chicken but didn’t leave anything for making the roux. I poured in some more and it was pretty much instantly the target color which I think means it still wasn’t enough. I think 1/2 cup is probably the right amount to start with. If anyone tries this with 1/2 cup oil before I do, let me know if it’s right.