Mmmmmmmm. Chipmunky...... --- Rael64 <z42dkm@yahoo.com> wrote: > 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 > > __________________________________ > Do you Yahoo!? > Yahoo! SiteBuilder - Free, easy-to-use web site design software > http://sitebuilder.yahoo.com ===== . . . . . . Join the Barbecue_Lovers group: http://groups.yahoo.com/group/Barbecue_Lovers/join __________________________________ Do you Yahoo!? Yahoo! SiteBuilder - Free, easy-to-use web site design software http://sitebuilder.yahoo.com