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Episode 63: The BEST Chicken and Sausage Gumbo Recipe

Episode 63: The BEST Chicken and Sausage Gumbo Recipe

Hello everybody, and welcome, welcome, welcome to yet another episode of Kosmo Unfiltered.

Today, as usual, I’m joined by my boy Wes… and today’s episode is gonna look a little different.

Now normally… ya’know… I like to dish out some of my life advice, best tips and tricks, and all that stuff.

But in today’s episode, we are gonna look back at some of our best cooking adventures, and talk some of them through.

And first up, in today’s episode, we have the BEST Chicken and Sausage Gumbo recipe.

So let’s get into it!

Oh, and by the way, if you like what we are doing, please feel free to drop a comment or leave us a like; after all, we don’t run ads or any of that garbage!

Let’s get started!

First Things First

So when it comes to the cornbread, I gotta admit: I put a little sugar in there.

I mean, Wes thinks I’m a monster because of it, but it’s gotta be done. I also throw in a little bit of cinnamon too. 

And when he thought that was bad, you should have seen the look on his face when I told him we make it in the little waffle maker.

I know he’s old-fashioned. He prefers the cast-iron the same way my mom used to do it.

(But he also puts olive oil at the bottom, so I don’t know what he got so mad about!)

But anyway, moving on…

We got the sausage, obviously Andouille, and rotisserie chicken. My wife and I actually like to vacuum-seal it into little 2-pound portions. It definitely ain’t fun at the time, but it’s definitely worth it in the end.

But that ain’t even the hardest part yet…

Gettin’ the Roux Right 

I mean, I gotta be honest; the Roux was just a little too runny for my liking, 

But to be totally fair, I’ve had PLENTY of bad experiences with Roux in the past. 

But lemme tell ya… when you get into BBQ circles, you do not wanna mess around with roux because these guys take it SUPER seriously (and if you’ve had their food before, you would understand why.)

But this chicken and sausage gumbo, man, I would not be afraid to turn up to a Cajun party with this gumbo. Not one bit.

I mean, there are probably a few things I would have done slightly differently, but for the most part, I was pretty happy.

And I know that at the end of the day, not everyone will be happy with it, but lemme tell ya this.

If you’re cooking Cajun stuff and you don’t get at least 1 death threat, then you are doing something very, very wrong.

Because that’s just how serious it is.

What’s in the Roux

So if you’re wondering what vegetables go into this roux, there are a couple of different types.

You’ve got the Texas Trinity and the Holy Trinity.

The Holy Trinity is onions, bell peppers, and celery. The Texas one is onions and jalapenos, and there’s another one, I think it’s garlic… but I’m not 100% sure.

But anyway, speaking of Roux, I want to be able to study and learn how to make a mason jar of roux. You know… one that I can put away and then take it out any time that I need it.

But all in all, I think that it was pretty successful. 

We may have had to call in some reinforcements to thicken things up a little bit. 

But all in all, I was very happy with that recipe.

You know, as I said before, I know how seriously Cajun guys take their roux, and I wouldn’t hesitate to show up with this recipe right here.


What did you think of our recipe? Anything you would do differently? Let us know, and tag us on social media!

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