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Author Topic: About the Sausage in Gumbo........  (Read 1674 times)

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FoxPaws

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About the Sausage in Gumbo........
« on: December 19, 2007, 08:29:30 AM »
Mom is making gumbo for Christmas Eve - first time ever. The recipe calls for Italian Sausage links. She wants to know if she should take the skins off or not.

Thanks for your help!!
I am so a lady. And if you say I'm not, I'll slug you. - Cindy Brady

Summrs

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Re: About the Sausage in Gumbo........
« Reply #1 on: December 19, 2007, 01:08:18 PM »
If it calls for the links, then leave the casing on...  if you remove it, it'll crumble like bulk sausage. 

42_42_42

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Re: About the Sausage in Gumbo........
« Reply #2 on: December 19, 2007, 02:21:38 PM »
That's interesting. I've only ever had Gumbo with Andoille sausage in it. I've had it both with the casings removed and crumbled up and with the casings still on and the sausage sliced into varying size chunks.

Summrs

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Re: About the Sausage in Gumbo........
« Reply #3 on: December 19, 2007, 05:55:37 PM »
Yeah, I make gumbo with Andouille, too.. but I figured she had a different recipe (Italian gumbo??)

Could be interesting :)

GlindaBunny

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Re: About the Sausage in Gumbo........
« Reply #4 on: December 19, 2007, 06:18:54 PM »
WHAT????????  Italian sausage in Gumbo????


My husband grew up in Louisiana.  He said you can ONLY use Boudin or Andouille.

http://www.cajungrocer.com/fresh-foods-sausage-boudin-c-1_15_32.html

FoxPaws

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Re: About the Sausage in Gumbo........
« Reply #5 on: December 20, 2007, 12:36:33 AM »
She got the recipe out of a magazine - I suspect it was written for people who don't have access to Louisiana sausage.

Thanks for the help. I'll let y'all know how it turns out.  :)
I am so a lady. And if you say I'm not, I'll slug you. - Cindy Brady

Clara Bow

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Re: About the Sausage in Gumbo........
« Reply #6 on: January 04, 2008, 09:16:00 AM »
I love Andouille or boudin in the gumbo....now I want gumbo....
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GeauxTigers

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Re: About the Sausage in Gumbo........
« Reply #7 on: January 28, 2008, 05:40:51 AM »
First post here - *waves politely*

I'm posting a tad late on this, but gumbo (and fried turkey!) are both great for Super Bowl parties...

As well as GlindaBunny's link, both Savoie's and Tony Chachere's ship frozen andouille (best for gumbo) as well as smoked sausage or boudin.

I had to spend a couple up years up North recently, and wound up using chourica in place of andouille. It's a Portugese sausage, has a similar taste and amount of heat as andouille (did y'all know that andouille is spicy in its own right?), yet has a less "chunky" texture. Linguica would be a runner-up.

I found both of these in abundance in the Boston area; any other regions with a Portugese or Brazilian population may also have it.

Bon appetit!