New Orleans Chicken/Sausage Gumbo

[pampcheflisa]

We made this at our Cluster meeting, it was AWESOME.
To be honest, I wasn't real sure how I was going to like it, but I LOVED it!!!
Unfortunately, we made it collectively, so I can't give very detailed instructions on each step of the process.
The only thing I would like better is if the sauce was a teeny bit thicker, so I may add a bit more flour or some corn starch when making it at home to thicken the sauce up a bit. But, overall, I give this recipe two thumbs up!!
Great taste and pretty filling to boot!!

 

[chefann]

I noticed when compiling the WW points that this one was pretty low point-wise. Sounds like a good recipe to add to the Winter rotation.

 

[pampcheflisa]

I noticed when compiling the WW points that this one was pretty low point-wise. Sounds like a good recipe to add to the Winter rotation.

It definitely would have been better on a cold day!! Of course, we got a break from 110 degrees, so maybe my director thought that 80's meant chilly weather.....LOL!!!
Yes, it's defintitely WW friendly!! We did some rice in the rice cooker, so that would make the points value go up, but overall it's pretty light for a gumbo.

 

[pampered1224]

Lisa,
Are you a Spicy - kick it in the rear spicy person or are you the too much black pepper is hot type of person? So then in your opinion is the Creole Rub on the spicy side? Or was it just right? I have to know what someone else thinks as I love spicy to the kick in the rear, forhead sweating, ears turn red type heat so anything else is just not doing it for me! OH, I love habenero salsa so...

 

[AnnieBee]

OK, I have all the ingredients to try this (because it sounds so good!) EXCEPT for the creole rub... I know, it's kind of the point of the recipe... But anyways, anyone have ideas for a substitution?

 

[Saturday Gourmet]

My Cajun husband uses Tony Chachere's Creole Seasoning when he's out of the "good stuff" we get when we visit his mom in Louisiana.

We get it here at our local Wal-Mart in BFE, NC so it should be carried in bigger cities. If you use it, taste what you're cooking before you add any salt. To me, it tends to be a little salty.

 

[Saturday Gourmet]

Ok, if this posts twice, I apologize. I posted it and then it disappeared.

My Cajun husband uses Tony Chachere's Creole Seasoning when he's out of the the "good stuff" we get from Louisiana while visiting his mom. We get it at our local Wal-Mart. It's good, but taste what you're cooking before you add any salt. To me, it tends to be a little on the salty side.

 

[lcucinella]

Being from New Orleans...I have to agree that Tony's is the way to go if you don't have the creole rub!! Yummy Gumbo.

 

[ChefBeckyD]

Just bought all of the ingredients to make this - except for these changes:

red bell pepper in place of green:yuck:
turkey smoked sausage in place of beef
zucchini squash instead of yellow (because I had it in the garden, and I interchange them all the time in recipes anyway.)

Now - I need to find the time to make it! If I really like it, I'll probably make it for our Taste Testing Cluster Meeting. It just sounds soooo good!

 

[pampcheflisa]

Lisa,
Are you a Spicy - kick it in the rear spicy person or are you the too much black pepper is hot type of person? So then in your opinion is the Creole Rub on the spicy side? Or was it just right? I have to know what someone else thinks as I love spicy to the kick in the rear, forhead sweating, ears turn red type heat so anything else is just not doing it for me! OH, I love habenero salsa so...

Well, I'm from Texas, so I can handle some heat!!!
My director accidently left the burner on the gumbo while she was talking, so that when we went back to it....it was HOT, temperature-wise, I burned my little taste buds
Other than that, the spiciness of the rub is not too spicy. Definitely not sweat-inducing, but not bland either, you could taste all the ingredients in the recipe, so it wasn't over-powered by the rub.
HTH!!!

 

[Saturday Gourmet]

Johnsonville makes some "New Orleans Andouille" that I bet would be good in that recipe too. I may have to try this out on my DH. Although, his homemade gumbo is so delish, at least this one doesn't take forever-and-a-day to do.

Let us know how it turns out.

 

[chefsteph07]

Those of you who have made it, would you consider it a good demo? I am thinking of doing this for Sept or Oct. Also, does the squash enhance anything? To make it at home, I would prob omit.

 

[Teresa Lynn]

I just made it tonight I used some of our cajun herb
actually tonight is " PC buffet" night at our house so we are also having the meatloaf
and the jalepeno popper pizzas and the chorizo dip
our boys move pout tomorrow and I havent cooked all summer so tonight is try me night