As he told the Michelin Guide, "When I became a father to two sons, I often included pork patty in their school lunch boxes too." "Pork patty was something my mother used to cook for me," Pui revealed. Interestingly, this food has become something of a family tradition that the award-winning chef has already started passing on to the next generation. The reason for his choice is the familial significance that this treat carries. The final product might just leave you with the taste of New Orleans.
You can also be sure to use andouille sausage instead of basic grocery store fare. If you're hoping to make a gumbo variation that's similar to Rondeno's, simply replace the shredded chicken with the same proportions of shredded duck.
CHEF FAVORITE RECIPES FREE
Then, feel free to dress up your creation by making a couple of ingredient substitutions. To enjoy something similar to this chef's favorite meal, try using this chicken and sausage gumbo recipe as a base. It's also great because I can begin to incorporate hearty dishes for my clients. My go-to dish is always a good bowl of gumbo." And, apparently, Rondeno doesn't just make any type of gumbo. "I tend to lean toward duck and andouille gumbo," he said. I love the produce such as apples, pears, butternut squash, root vegetables, and even pomegranate. As he put it, "My favorite season is fall. In fact, Rondeno loves this meal so much that his favorite time of the year is gumbo-making season.
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