Changed it a little. Used fresh garlic sausage, added smoked bacon, omitted okra. 1/2 cup butter no oil for the roux. Outstanding dinner! Thanks!
I was a little worried because my roux was getting very brown, as were my sausage pieces (maybe my new oven cooks hot) so by the last two cooking periods, I had lowered the temp to 375 and cut the baking time down by 10 minutes. Even then the sausage pieces were almost black on the bottoms and the roux was 1 shade lighter than black. Much, much darker than what was shown in the video. Other than that, I followed the recipe exactly as written. I was frustrated that it had gotten so dark and almost didn't serve it, but my daughter said it actually added to the flavor, and my husband came back for seconds. And to be honest, once I tasted it myself I was surprised that it didn't taste burned at all. In fact, the flavor was quite good. So I would say that it turned out well, but next time I would probably start the oven at 375 and not bake it so long for each step.
Turned out great and super easy. I broke down a whole chicken and used a mix of chorizo and Hungarian sausage. Took all the chicken off the bones prior to the final cook as it was already falling off. My roux wasn't quite as runny as Chef John's in the video, his flour was likely more aerated pre measuring. Makes a ton, I will be freezing some for sure. Also, I added 4 strips of bacon to compensate for having a mix of white and dark meat.
While the duration was long, the active time was short. The flavor was A++++.
Great recipe. Will make again. Substituted green beans for okra (could not find any), and sliced sausages during meat resting phase. Next wine will attempt deboning but without damaging the skin.
This recipe is the bomb. It was so good I made an account to review it. I added stew beef to it. Absolutely killer in the winter. Epic. Burry me in this "gumbo" love it.
Oh my goodness, this was delicious and easy to make. I used the roasting pan that I use at Thanksgiving, which gave me plenty of space for the roux in the middle and the meat around the edges. I had my doubts about the roux method but it worked great. Once you've got the pepper, onion, and celery chopped, there is very little work involve here - just a good amount of time in the oven!