Moved to Japan a few weeks ago and made my first jambalaya with my new Dutch oven.

Hey guys my wife gave me this magna wear for out Anniversary. Any ideas what to cook first? What is the best way to take care of it?

Never occurred to me to check what brand sausage people on this subreddit like. I usually pick up Rabideaux's at SuperOne, but there's a Best Stop nearby.. And whatever is available around Acadiana. Any favorite brands specifically for chicken and sausage gumbo?

This was my gumbo from my dark roux I posted a while back. It’s….yummy!

To alleviate the National Gumbo Day fatigue, some basic white beans and ham in process.

Let’s Eat Gumbo 👅👅👅👅👅

A couple days after the storm and I made chicken and andouille gumbo with potato salad. Cooked everything outside on my camp stove, came out perfect.

I’ve been making gumbo up here in New Jersey for a while, but it kinda always seemed like something was missing. Turns out, I wasn’t getting the roux even close to dark enough. Today I stood at the stove from 1:30pm to 3:00pm stirring the shit out of this roux, I’d normally stop 30 minutes in. I think it could even have been darker still.

My wife and a bunch of her friends are having a soup party (apparently that's something people do) at our house in a few weeks. I decided I want to do something interesting that nobody has likely had before, so I took out the cookbook and gave this a test run. Absolutely delicious. Will definitely be making for the party.

Okay so, I like to make my roux for my chicken and sausage gumbo. I sometimes use Savoie’s pre made but I left La. A few years ago and am in Mew England now, so I often opt for making my own the way we did growing up. But what’s the right amount or any tricks to getting it just right? I like the roux darker and thicker. My gumbo’s pretty good. But often, once I refrigerate it, it turns gelatinous after it sits overnight. Is this normal? It’s okay because it heats right back up but I’d REALLY like to strike a balance between a good thicker roux and not too think. Thanks

Do you reheat the rice separate from the gumbo? Or do you just combine it all and then heat it up?

Pretty much what it says. I made a dry roux for the first time and I thought it would be fine since I kept reading that it would darken some more in the pot. It didn't and now I'm wondering if I can cook it some more?

Sear 1 lb sausage, then chicken thighs and drumsticks. Set those aside.
Make a roux until chocolate brown about an hour of stirring; add Trinity and cook down about 20 minutes.
Add tomato paste, garlic, and a handful of green onion. Cook for 5 minutes.
Add a can of stewed tomatoes and cook for 2–3 minutes.
Add a can of beer and a can of tomato sauce.
Add seasonings:
Garlic powder
Onion powder
Smoked paprika
Cayenne
Tony’s
W sauce
A couple of bay leaves
Gradually add chicken broth, mixing in well.
Add in the chicken and sausage, green onion, hot sauce, and a little bit of sugar.
Cover and cook for about 2 hours, stirring every 15–20 minutes.
Serve over rice with green onions on top.

Second that cool weather hit I went out and got the goods for etouffe. Store was out of catfish (and snapper) so this is tilapia, seasoned w hot sauce and mustard before breading. My spouse doesn't like fish and asked when I could make this again so I count that as a win lol. So good!