Here is the one I love: Chicken and Andouille Gumbo
2 small or 1 large chicken cut into serving pieces 1/2 pound Andouille sliced 1 cup canola oil 1 1/2 cup flour 2 cups chopped onion 1 cup chopped celery 1 cup chopped bell pepper 1/4 cup diced garlic 3 quarts chicken stock or water 12 oysters and liqueur (oyster liquids) 2 cups sliced green onions 1 cup chopped parsley salt and pepper to taste In a 2 gallon stock pot, heat oil over medium high heat. Once hoy add flour and wisk until roux is golden brown. Add onions, celery, bell pepper and garlic and saute until vegetables are wilted (3 to 5 minutes). Add chicken and andouille and saute in roux until fat is rendered and meats browned (15 minutes). Add stock or water slowly, stirring constantly. Bring to a rolling boil and then reduce heat. Add oysters and liqueur. Cook until chicken is tender (about 1 hour) adding water or stock to maintain volume of liquid. Add green onions and parsley and season to taste with salt and pepper. Cook 5 more minutes and serve over cooked rice. This recipe is based upon the Duck and Andouille Gumbo form John Folse's cookbook "The Evolution of Cajun and Creole Cuisine." I can't afford the ducks down here so I substituted a pullet or hen (nice and fatty). I used canola oil because there was enough cholesterol from the chicken and sausage. I also don't like chicken liver, so I used oysters instead. Hope you enjoy. Russel > -----Original Message----- > From: Fleischer, Beth [mailto:[EMAIL PROTECTED]] > Sent: Wednesday, November 14, 2001 11:39 AM > To: CF-Community > Subject: RE: Sure, everyone quiet down ... > > > I FINALLY found Andouille in a market up here (we are short on ethnic > and > gourmet foods with the exception of asian foods) and was thrilled. > Will > trade ya a gumbo recipe for my black bean soup? > This one would be perfect for this time of year (made it last > thanksgiving > actually) and the sausage would be a nice swap for the ham. > > BLACK BEAN PUMPKIN SOUP > three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and > drained > 1 cup drained canned tomatoes, chopped > 1 1/4 cups chopped onion > 1/2 cup minced shallot > 4 garlic cloves minced > 1 tablespoon plus 2 teaspoons ground cumin > 1 teaspoon salt > 1/2 teaspoon freshly ground black pepper > 1/2 stick (1/4 cup) unsalted butter > 4 cups beef broth > a 16-ounce can pumpkin pure� (about 1 1/2 cups) > 1/2 cup dry Sherry > 1/2 pound cooked ham, cut into 1/8-inch dice > 3 to 4 tablespoons Sherry vinegar > Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds > In a food processor coarsely pure� beans and tomatoes. > In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and > pepper in butter over moderate heat, stirring, until onion is softened > and > beginning to brown. Stir in bean pure�. Stir in broth, pumpkin, and > Sherry > until combined and simmer, uncovered, stirring occasionally, 25 > minutes, or > until thick enough to coat the back of a spoon. > Just before serving, add ham and vinegar and simmer soup, stirring, > until > heated through. Season soup with salt and pepper. > Serve soup garnished with sour cream and toasted pumpkin seeds. > Gourmet November 1996 > You Asked For It; Larry's Markets, Seattle WA > > > > -----Original Message----- > > From: Russel Madere [SMTP:[EMAIL PROTECTED]] > > Sent: Wednesday, November 14, 2001 5:29 AM > > To: CF-Community > > Subject: RE: Sure, everyone quiet down ... > > > > Just cause I get cool toys from my wife doesn't mean you have to pout > ;) > > > > Anyone here got a black been soup recipe they want to share? I have > black > > beans, onions, garlic and andouille (Louisiana style chorizo). I > have > > been > > craving a good soup now that it has cooled off here. > > > > Russel > > > > > -----Original Message----- > > > From: Angel Stewart [mailto:[EMAIL PROTECTED]] > > > Sent: Wednesday, November 14, 2001 8:21 AM > > > To: CF-Community > > > Subject: RE: Sure, everyone quiet down ... > > > > > > > > > The sign of someone who doesn't bake. > > > > > > ^_^ > > > > > > Plastic muffin pans indeed. *humph* > > > > > > -Gel > > > > > > > > > -----Original Message----- > > > From: Erika L. Walker [mailto:[EMAIL PROTECTED]] > > > > > > >>|I have a nice muffin pan that isn't made of metal I can give > you. It > > > > > > >>|is plastic and won't bend or dent permanently if you hit Gel > with it. > > > > > > Plastic? That will melt! > > > > > > But thanks anyways... <grin> > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Structure your ColdFusion code with Fusebox. Get the official book at http://www.fusionauthority.com/bkinfo.cfm Archives: http://www.mail-archive.com/[email protected]/ Unsubscribe: http://www.houseoffusion.com/index.cfm?sidebar=lists
