It's been uncharacterically cold down this way ... I don't know about you,
but for me the time is just right for the following:
Woodshop Chicken/Sausage Gumbo
3 Lb chicken (old hen is best, boneless/skinless is fine)
3 Lb Smoked Sausage (venison'll do if you've got it)
2 Lb Cut Okra (frozen is fine)
Chop the following and season well before adding to the pot:
2 Large Onions
2 Large Bell Peppers
1 Large bunch Celery
1 Large bunch Parsley
2 bunches Green Onion tops (reserve a tee bit for garnish)
Salt, black pepper, Garlic powder, cayenne pepper to taste (if you can get
it, Tony Chachere's "Cajun Seasoning" will work just fine)
1 cup Roux (make it, or buy it in a jar at the store ... made is better, but
store bought works)
Make it easy on yourself and make your roux in the Microwave as follows:
1 cup flower mixed with 1/2 cup of cooking oil in a round bottom Pyrex dish.
Cover and Microwave on high for about 15-20 minutes, stirring EVERY minute
after the roux starts to turn color. Watch it closely, the darker the roux,
the stronger and darker the Gumbo ... I take mine to a dark chocolate color,
almost black ... but don't burn it! It doesn't take long, so if you do,
start over.
Note: the roux will continue to darken a bit after you take it out of the
Microwave. Be careful with it at this stage, because it is super heated and
can burn you. I often stir in a handful of the chopped vegetables to the
roux at this point to get that dark, shiny roux, but watch that it doesn't
spit back at you if you do.
Fill a 12 quart stock pot about half full of water, put it on high heat and
while it is coming to a boil add the roux and chopped vegetables, stirring
it up well to meld the roux with the water. Bring back to a boil. Season the
broth, add the chicken and sausage, bring to a boil again, then turn down
the heat to medium and let simmer until the chicken is done ... a couple of
hours simmering on low heat will bring out the flavor.
Serve over cooked white rice (NOT converted rice!), garnished with some
reserved green onion tops.
Gumbo File can be added while it is cooking (authentic), or to thicken it a
bit when it is served.
There is no law that says you can't add shrimp, crab meat, oysters to the
above, individually by species, or all at the same time. However, there is a
law that states that if you put tomatoes in gumbo you lose your Certified
Coonass papers and have to move to Arkansas, a place where condiments, and
educational materials, are not allowed!
I guarantee it'll keep you warm all the way out to the shop ... and I can
guarantee that it will be even better the next day.
--
www.e-woodshop.net
Last update: 12/13/05
Okay......we're a asking......;-)
Bob S.
"Swingman" <[email protected]> wrote in message
news:[email protected]...
>
> You want heresy ... just ask me for the 'quick and easy' crawfish/shrimp
> etoufee recipe that my mother first published about 20 years ago, and that
> has now made its way around the country/world.
>
"Frank Boettcher" wrote in message
> Hey, I've never tried this. Sounds like heresy to me. Cast iron pot,
> constant stirring and at least 45 minutes. Your way sounds a lot
> easier.
Spent a lifetime doing it the old fashioned way. FWIW, I come from a family
of some of the best Cajun cooks in existence (with more than a few published
cookbook authors included), they are all very picky, and they all do the
microwave roux routine by preference today ... you won't know the
difference.
I do recommend putting a handful of the chopped vegetables in at the end of
the zapping cycle as it gives the roux that black, shiny look.
You want heresy ... just ask me for the 'quick and easy' crawfish/shrimp
etoufee recipe that my mother first published about 20 years ago, and that
has now made its way around the country/world.
--
www.e-woodshop.net
Last update: 12/13/05
On Wed, 21 Dec 2005 13:07:04 -0600, "Swingman" <[email protected]> wrote:
<Yummy stuff regretfully snipped>
>
>I guarantee it'll keep you warm all the way out to the shop ... and I can
>guarantee that it will be even better the next day.
This made me hungry and it made me miss that old guy who used to have
the cooking show and always said:
"Ah Gah-Rahn-Tee !"
Tom Watson - WoodDorker
tjwatson1ATcomcastDOTnet (email)
http://home.comcast.net/~tjwatson1/ (website)
On Wed, 21 Dec 2005 13:07:04 -0600, "Swingman" <[email protected]> wrote:
>It's been uncharacterically cold down this way ... I don't know about you,
>but for me the time is just right for the following:
Just made some this week although mine was smoked turkey/oyster.
Thanksgiving day, whatever is left of the smoked turkey gets simmered
for stock and meat and frozen until a good cold spell
>
>Woodshop Chicken/Sausage Gumbo
>
>3 Lb chicken (old hen is best, boneless/skinless is fine)
>3 Lb Smoked Sausage (venison'll do if you've got it)
>2 Lb Cut Okra (frozen is fine)
>
>Chop the following and season well before adding to the pot:
>
>2 Large Onions
>2 Large Bell Peppers
>1 Large bunch Celery
>1 Large bunch Parsley
>2 bunches Green Onion tops (reserve a tee bit for garnish)
>
>Salt, black pepper, Garlic powder, cayenne pepper to taste (if you can get
>it, Tony Chachere's "Cajun Seasoning" will work just fine)
>
>1 cup Roux (make it, or buy it in a jar at the store ... made is better, but
>store bought works)
>
>Make it easy on yourself and make your roux in the Microwave as follows:
>
>1 cup flower mixed with 1/2 cup of cooking oil in a round bottom Pyrex dish.
>Cover and Microwave on high for about 15-20 minutes, stirring EVERY minute
>after the roux starts to turn color. Watch it closely, the darker the roux,
>the stronger and darker the Gumbo ... I take mine to a dark chocolate color,
>almost black ... but don't burn it! It doesn't take long, so if you do,
>start over.
Hey, I've never tried this. Sounds like heresy to me. Cast iron pot,
constant stirring and at least 45 minutes. Your way sounds a lot
easier.
>
>Note: the roux will continue to darken a bit after you take it out of the
>Microwave. Be careful with it at this stage, because it is super heated and
>can burn you. I often stir in a handful of the chopped vegetables to the
>roux at this point to get that dark, shiny roux, but watch that it doesn't
>spit back at you if you do.
>
>Fill a 12 quart stock pot about half full of water, put it on high heat and
>while it is coming to a boil add the roux and chopped vegetables, stirring
>it up well to meld the roux with the water. Bring back to a boil. Season the
>broth, add the chicken and sausage, bring to a boil again, then turn down
>the heat to medium and let simmer until the chicken is done ... a couple of
>hours simmering on low heat will bring out the flavor.
>
>Serve over cooked white rice (NOT converted rice!), garnished with some
>reserved green onion tops.
>
>Gumbo File can be added while it is cooking (authentic), or to thicken it a
>bit when it is served.
>
>There is no law that says you can't add shrimp, crab meat, oysters to the
>above, individually by species, or all at the same time. However, there is a
>law that states that if you put tomatoes in gumbo you lose your Certified
>Coonass papers and have to move to Arkansas, a place where condiments, and
>educational materials, are not allowed!
In Mississippi you're allowed to slip in a tomatoe or two as long as
you don't turn it red.
>
>I guarantee it'll keep you warm all the way out to the shop ... and I can
>guarantee that it will be even better the next day.
Frank