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Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Stews like this chicken and sausage gumbo, are easy and delicious. The longer you give it time to cook on low heat, the more flavorful it will be. Start making it a couple of hours ahead of meal time and forget about it until it’s time to have lunch or dinner.
You can relax and really focus on your work or whatever makes you occupied during the day at home while cooking something delicious that…
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Creole food - island of Reunion
Creole Cuisine: The staple food.
A small ritual is that the rice is placed at the bottom of the plate, the grains are added on top and finally, the dish. The chutney and pickles are served in a separate dish.
Finally the moment comes to taste: do not mix rough elements on your plate, draw in turn the dish, and let you go to find these flavors.
Rice. The plain rice is boiled. Almost every reunionese adopted the electric rice cooker in creole cuisine. This allows the rice to cook unattended.
In creole cuisine we also have the zembrocal, where are incorporated into the rice grains or potatoes, yellow rice with saffron rice and heated up chili and the rest of the previous meal is usually eaten in the morning.
Grains. The grains used to irrigate rice. These are beans, red, yellow, white, black, lentils, peas Cape, green peas, etc …
Cari. The cari in creole cuisine is made with meat, chicken, fish, crustacean or even eggs. They can be more or less spicy.
The rougail. The rougail in creole cuisine is a spicy accompaniment, but it can also be replacing a curry, the Rougail sausage.
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