Store bought sausage just can’t compare to a good homemade sausage. Beef sausage just happens to be my favorite. I live in pork county and when it comes just about anything that’s BBQ beef, it’s rare and usually not very good. although I have to admit I’ve had some outstanding pork and deer sausages. Good beef sausage doesn’t require a long list of ingredients to be good. In fact, my experience has been less is more. (more…)
This is a great Chicken and Sausage Gumbo recipe with just the right amount of heat for the timid. Don’t worry though, you can kick the heat up to what ever level pleases you. This recipe is highly customizable so don’t be afraid to experiment. I garnished this with Blackened Shrimp because I like them that way. You can add 12 oz of raw small or medium peeled and deveined shrimp near the end of the cook cycle. Oysters and/or crab will work as well. The okra is optional in this recipe because I don’t like it but feel free.
File is usually used as a thickener for gumbo but not in this recipe. I use it for flavor and the chocolate roux is the thickener. I use water in this recipe but feel free to try chicken or shrimp stock but watch out for salt so you don’t ruin it. (more…)