I wanted to be a good son and finally contribute and cook and make a good chicken and sausage gumbo for my family this Saturday and was just hoping anyone might have some good tips or recipes. They're not big seafood fans other than my dad so the seafood part I'm gonna leave out and just go with some boneless skinless chicken breasts and andouille sausage.
I found some recipes online but I know reddit has some great advice that I might not know otherwise or possibly a great recipe from more experienced home cooks or chefs.
As an extra question, how dark should i make my roux? The best recipe I've seen yet mentions a bit darker than peanut butter.
Sorry if this might not be the best subreddit for the question but this was what kept showing up for my topic. And of course an advanced thank you for any, and all, help and advice!
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