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My roots run deep in Mississippi, and this gumbo brings a little of that Southern upbringing straight to my kitchen. This is how I like to make mine! Chef Boyd’s Mississippi Gumbo! 🦀🦐🔥 Ingredients: 6–8 quart Dutch oven 3 cups chicken stock, more as needed 3 cups seafood stock 1 cup homemade dark chocolate roux (see my previous roux video) 2 boneless chicken breasts, seasoned 1 lb andouille sausage, sliced 1 cup celery, diced 1 large yellow onion, diced 1 green bell pepper, diced 4 cloves garl
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Sausage and Peppers. The storm made me miss the San Gennaro Feast, so I brought this Italian-American classic home. Easy, delicious, and always a favorite! Ingredients 2–3 pounds Italian sausage, hot, sweet, or a mixture of both cut diagonal 4 bell peppers, sliced 3 onions, sliced 5 garlic cloves, sliced 3 tablespoons onion powder 3 tablespoons garlic powder Fennel seeds Salt and pepper, to taste ½ cup water ½ cup dry white wine Olive oil Instructions Preheat the oven to 375°F. Add the peppers,
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