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Hi, my name is Karl James owner of Creolesoul Catering located in Round Rock, TX. On behalf
of Expert Village, I'm here to show you my gumbo supreme. We have removed our chicken.
Now we want to render our sausage, get some of that oil out of the sausage. We don't want
gumbo to be to oily. Face it, it's going to be oily enough because you're making a roux
which is oil and flour. We just want to render these sausage down and like I said we are
using a garlic smoke sausage. If you had andioulle, use that use any kind of sausage that you
like, polish sausage Italian sausage don't work to well.
So once again what we're doing is we are rendering some of the fat out of the sausage before
we use them or put them into our gumbo mixture. I got this still about 300 and it's similar
to what you would do if you we're rendering out some bacon, basically taking out a lot
of the fat out of it. So we'll continue to render down our sausage it will take us about
another 5-10 minutes and I'll see you back at the next step.