What about the crawfish pie and file’ gumbo?!?!
Chicken and Sausage Gumbo
For the Roux:
1 cup oil
1 cup flour
For the rest of the gumbo:
2 large onions (chopped)
2 bell peppers (chopped)
4 sticks celery (chopped)
2-4 tbsp minced garlic
4 quarts chicken stock
2 bay leaves (optional)
Creole seasoning to taste
Salt and pepper
Garlic Powder
1 large chicken
2 pounds andouille or smoked sausage (sliced)
1 bbuch of green onions
fresh chopped parsley (few pinches)
Filé powder to taste
Some people like to debone there chicken adn some like to cook the gumbo with the bones in the gumbo. It is just preference. If deboning, cover the chicken with water and boil for 45 minutes or until chicken is tender enough to debone by hand. Place about 1/4 of chopped vegetables and some seasoning in the water with the chicken. If leaving the bone in the chicken, season the chicken with and brown quickly in a pot or skillet with just a little oil. Next brown the sausage and used remaining oil to make the roux. Use additional oil and an equal part of flour by slowly stirring in the flour.
I used a 10 Qt. black cast iron heavy pot, which is important for even heat distribution. Heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color color of peanut butter. You can skip this step without losing a lot of the quality but more loss from the experience by using a jar Roux. (i.e. - Savoie’s brand)
If using jar roux, place about half the jar in a 4 cup Pyrex and fill with water. Heat for a minute or two at a time to melt the roux into the water. While melting the roux in the water, saute the rest of your vegetables. Add the roux mixture into the pot when the are tender and cook together as the roux thickens for 10-15 mintues. Slowly stir in the chicken stock. Add more seasoning. Add chicken and sausage back in to the mix and bring it all to a rolling boil. Back off the heat a little and let it cook for an hour or so.
Fill a small bowl and take a taste test. You can adjust seasoning as necessary.
5-10 minutes before eating add the tops of some green onions for flavor and color.
Serving with rice is comon but optional.
Fresh garlic bread and a plain baked sweet potatoe are nice sides. Many people eat potatoe salad on the side or in it but not me. Bon Appetit!
Ed
p.s. - I’ll catch the crawfish pie later but better post more pics before OG gets mad at the hijacking.
Good lookin vittles edu…
Which reminds me:
If anyone wants my recipe for Paella (from a few pages back) please PM me your email address. It’s too long to post here.
[quote]pushharder wrote:
[photo]30891[/photo]
[photo]30889[/photo]
Shoveling ice, snow & wild turkey shit and picking up empty shotgun shells off my deck on warm MT winter day.[/quote]
So are the turkeys roosting on the deck?
And I am down with the French Press.
Anti-Food Porn
You know there is a college graduate somewhere in a cube proud that he came up with this idea.
[quote]educote wrote:
Safe Sex - You’re doing it wrong.
Thanks again Tractor Supply![/quote]
No thanks! I’ll just use the thumb of my catcher’s mitt again.
One of my co-workers “stole” this from his wife and tried to get away with using it during a meeting the other day.
[quote]BradTGIF wrote:
One of my co-workers “stole” this from his wife and tried to get away with using it during a meeting the other day.
[/quote]
Tell him to leave the dildo’s at home
[quote]BradTGIF wrote:
One of my co-workers “stole” this from his wife and tried to get away with using it during a meeting the other day.
[/quote]
I know what someone got for their birthday.
Mississippi paper front page