Re: [CH] chipmonk gumbo
Scott J. Walter (sjwalter@epicmedia.com)
Sun, 10 Aug 2003 15:07:05 -0500
Otherwise known as Chip 'N Dale Chowder
At 01:21 PM 8/8/2003 -0700, T. Matthew Evans wrote:
>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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