[CH] chipmonk gumbo
Rael64 (z42dkm@yahoo.com)
Fri, 8 Aug 2003 13:04:55 -0700 (PDT)
Ahem...
{ Exported from MasterCook Mac }
Chicken (or Chipmonk) and Andouille Smoked Sausage
Gumbo
Recipe By: Rael's version (Paul Prudhomme's Louisiana
Kitchen)
Serving Size: 8
Preparation Time: 0:00
Categories: Main Dishes Pork & Ham
Amount Measure Ingredient Preparation Method
1 pound chicken 1 inch cubes (or prepared chipmonk)
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon grnd. chile (cayenne or better)
1 cup onion chopped fine
1 cup bell pepper (prefer any NON green) chopped fine
1 cup celery chopped fine
1 1/4 cups flour, unbleached
1/2 teaspoon salt to taste
1 clove garlic use more if desired
1 teaspoon grnd. chile (cayenne or better)
(may use fresh chopped chile, of course) to taste
1/2 teaspoon ground black pepper
1/2 cup veg oil
7 cups chicken stock varies
1 pound andouille smoked sausage cut 1 inch cubes
(sub any good smoked sausage)
Mix 1 tablespoon each of salt, garlic powder, and
ground chile together. Coat cut chicken (chipmonk)
well with seasoning mix. Set aside; room temperature.
Combine the flour, 1 teaspoon ground chile (if using
fresh chiles, do not add at this step), 1/2 teaspoon
ground black pepper and mix well in large bowl. Add
chicken/chipmonk pieces and mix to coat well. Reserve
1/2 cup of the flour.
In a large thick bottomed stock pot, heat a few
tablespoons of oil over high heat. When oil is just
smoking, add chopped sausage and brown for only a
minute or two, just to allow some fat to seep out; add
coated chicken/chipmonk pieces and brown on all sides,
scraping bottom of pot frequently, adjusting heat as
needed to prevent burning. NOTE: browning of flour is
*desirable*; just do not allow flour to burn. Scrape
pot bottom well while adding 7 cups chicken stock and
bring to a boil.
While stock is coming to a boil, make a roux with the
1/2 cup of reserved flour and 1/2 cup of vegetable
oil. Use your preferred method, but ensure roux is
cooked to a dark red (even black). Do *not*
burn/scorch flour/roux (or you must discard and start
roux over). Remove roux from heat and add the cajun
trinity (all cut onion, bell pepper, and celery) as
well as fresh chopped garlic and any fresh chile if
being used. Stir well and ensure roux has stopped
cooking. Return to low heat and continue to cook for
about 3 minutes, until veggies begin to soften.
Reduce heat of stock to a simmer, adding in roux in
stages, stirring until dissolved. When all roux is
incorporated, continue to stir as gumbo thickens,
about 5 minutes. The gumbo should be the consistency
of a sauce verses that of a stock-based soup. Adjust
taste as needed in respect to salt, pepper, chile
powder.
?????
Notes: Flexible recipe. Be curious. Experiment.
This recipe has not been tested with chipmonk. Cat,
yes; chipmonk, no.
Serving size is approximate. Makes a lot, if that's
helpful :)
Per serving (excluding unknown items): 106 Calories;
5g Fat (50% calories from fat); 7g Protein; 4g
Carbohydrate; 25mg Cholesterol; 2849mg Sodium
Food Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Fat
_____
Peace, Hendrix, and Chiles.......
Rael64
Monk of the TCS
Master of Twister
Mystic Order of Capsicum Rogues
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