KungFuPanda Posted November 3, 2015 Share Posted November 3, 2015 I'm in the mood for gumbo, but I don't care for andouille sausage. This makes no sense to me since I like EVERYTHING, but there it is. I've used smoked sausage instead, and like that, but dd doesn't care for smoked sausage/kielbasa. She likes andouille. Has anyone tried anything else? Would an Italian sausage work in gumbo? It's such a production to make that I like to freeze some and I'd prefer everyone like it. Quote Link to comment Share on other sites More sharing options...
Seasider Posted November 3, 2015 Share Posted November 3, 2015 It's gumbo. Try chicken, turkey, shrimp. Crab or chunks of fish. Okra for a veggie option (skip the sassafras/file if using okra). If it needs a little extra jazz because of omitting the andouille, I add a dribble of liquid crab boil. a dash of cayenne pepper would do. 2 Quote Link to comment Share on other sites More sharing options...
Tsuga Posted November 3, 2015 Share Posted November 3, 2015 Chorizo! And I don't know if it would work. I would eat it. I have eaten it. But like you I eat nearly everything! Quote Link to comment Share on other sites More sharing options...
Seasider Posted November 3, 2015 Share Posted November 3, 2015 My favorite combo is chicken, shrimp and andouille. Quote Link to comment Share on other sites More sharing options...
*lifeoftheparty* Posted November 3, 2015 Share Posted November 3, 2015 I just sub kielbasa... I would not use italian sausage.... that just wouldn't taste right.... 1 Quote Link to comment Share on other sites More sharing options...
*lifeoftheparty* Posted November 3, 2015 Share Posted November 3, 2015 You could just brown andouille and kielsbasa separately, and add them to the gumbo afterwards... 2 Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted November 3, 2015 Share Posted November 3, 2015 You could just brown andouille and kielsbasa separately, and add them to the gumbo afterwards... I came here just to suggest that. Cook them in a separate pan, let people add their own to their dish. Quote Link to comment Share on other sites More sharing options...
ErinE Posted November 3, 2015 Share Posted November 3, 2015 (edited) . Edited February 19, 2018 by ErinE 1 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted November 3, 2015 Share Posted November 3, 2015 You could just brown andouille and kielsbasa separately, and add them to the gumbo afterwards... When we make a dish with both kinds of sausage, I cut them differently (usually one in semi-circles and one in whole slices) so my kids will not accidentally eat the spicy one and Dh can skip the mild kind. 3 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 3, 2015 Share Posted November 3, 2015 When we make a dish with both kinds of sausage, I cut them differently (usually one in semi-circles and one in whole slices) so my kids will not accidentally eat the spicy one and Dh can skip the mild kind. What a great tip! Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted November 3, 2015 Share Posted November 3, 2015 When we make a dish with both kinds of sausage, I cut them differently (usually one in semi-circles and one in whole slices) so my kids will not accidentally eat the spicy one and Dh can skip the mild kind. I do the same thing, when I remember. (And yeah, I usually do put both in my gumbo. It's a huge production.) But the flavor of each permeates the dish, so that might not work if she wants to avoid the very taste of the "wrong" sausage in each person's bowl. It works if all you want to do is avoid biting into something super spicy! 1 Quote Link to comment Share on other sites More sharing options...
katilac Posted November 3, 2015 Share Posted November 3, 2015 Not that I've tried it, but I can't imagine italian sausage working. My first idea would be to use both and just eat the one you like. If you fry them up separately and don't cook them in the gumbo, you're going to have a blander dish. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted November 3, 2015 Share Posted November 3, 2015 You can add some of the smoked pork flavor by frying some diced bacon when you first start cooking. Then your gumbo has the bacon fat and little bits of bacon in it. You can add ham to your gumbo as well. Or maybe take a suggestion from vegetarian gumbo recipes, see what they do to replicate the flavor? Maybe some smoked salt or smoked paprika? Quote Link to comment Share on other sites More sharing options...
Doodlebug Posted November 3, 2015 Share Posted November 3, 2015 You can do seafood gumbo or gumbo z'herbes. But if you like the flavor of a chicken/duck/andouille gumbo, just leave out the sausage and use pork fat to make your roux. I don't know how many brands of andouille your've tried, but it's definitely one of those things that changes dramatically brand to brand. I keep coming back to Richard's andouille that specifically says "with green onion." Even Richard's other andouilles don't do it for me. Chorizo would be a good option... Italian sausage... no no no. :) Quote Link to comment Share on other sites More sharing options...
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