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<blockquote data-quote="Dannyalcatraz" data-source="post: 6883971" data-attributes="member: 19675"><p>Thanks for the hints!</p><p></p><p>The S/G gumbo used- as I recall- either 4 or 8 thighs and 2lbs each of a smoked sausage and a homemade Louisiana hot sausage, both sliced into medallions. All the meat was pan browned for flavor, including the deglazing step.</p><p></p><p>The thing is, I'd want to cook it down to thicken it to a proper sauce consistency. My gumbo is thick...for a soup. As a sauce, it would still be pretty thin. Cooking down that much liquid would be extremely time consuming, hence my desire to start from a smaller volume starting point.</p><p></p><p>And that cooking-down step also introduces the risk of overseasoning. Gumbo has a kick to it. The Louisiana hot sausage packs a punch, and the black pepper and cayenne added in the broth do as well. If I cook the S/G gumbo in the regular amount and try to cook it down, suddenly, the sauce could become inhumane.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6883971, member: 19675"] Thanks for the hints! The S/G gumbo used- as I recall- either 4 or 8 thighs and 2lbs each of a smoked sausage and a homemade Louisiana hot sausage, both sliced into medallions. All the meat was pan browned for flavor, including the deglazing step. The thing is, I'd want to cook it down to thicken it to a proper sauce consistency. My gumbo is thick...for a soup. As a sauce, it would still be pretty thin. Cooking down that much liquid would be extremely time consuming, hence my desire to start from a smaller volume starting point. And that cooking-down step also introduces the risk of overseasoning. Gumbo has a kick to it. The Louisiana hot sausage packs a punch, and the black pepper and cayenne added in the broth do as well. If I cook the S/G gumbo in the regular amount and try to cook it down, suddenly, the sauce could become inhumane. [/QUOTE]
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