Re: [CH] chipmonk gumbo

Paul & Debbie (pjsmith@mtnhome.com)
Fri, 08 Aug 2003 17:52:02 -0500 

MMMMM!!! Sounds tasty. I may just try that with some squirrel I have in the
freezer. Rael, you still up there in"Yankee Land"?  Been hot as blazes here
in Arkansas Ozarks. The 3 ft. Habanero plants are loaded with chiles, been
picking green since June,  and have a record crop of tomatoes. We have
canned 75 quarts so far off of 33 plants! What part of MS. are you from?
Have some friends in Pontotoc. Sometimes we go to Tunica to lose some money.
:o) Take care, Back to lurk mode. Paul
----- Original Message -----
From: "Rael64" <z42dkm@yahoo.com>
To: <CHILE-HEADS@globalgarden.com>
Sent: Friday, August 08, 2003 3:04 PM
Subject: [CH] chipmonk gumbo


> 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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