Re: [CH] chipmonk gumbo
T. Matthew Evans (tmattevans@yahoo.com)
Fri, 8 Aug 2003 13:21:29 -0700 (PDT)
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
>
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