You put the file on the rice before you cover it with Gumbo. As for the roux, stir it constantly. I use a big wooden spoon and I never let it rest until I add the liquid. Make sure nothing stick to the bottom of the pot, since that will burn.
Russel > -----Original Message----- > From: Fleischer, Beth [mailto:[EMAIL PROTECTED]] > Sent: Wednesday, November 14, 2001 1:14 PM > To: CF-Community > Subject: RE: Sure, everyone quiet down ... > > > i LOOOOOVE oysters, anything with them cant' be bad. > > No file!?! I guess this means I must learn not to burn a roux!! > > > thanks russel > > > -----Original Message----- > > From: Russel Madere [SMTP:[EMAIL PROTECTED]] > > Sent: Wednesday, November 14, 2001 10:05 AM > > To: CF-Community > > Subject: RE: Sure, everyone quiet down ... > > > > 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> > > > > > > > > > > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Get the mailserver that powers this list at http://www.coolfusion.com Archives: http://www.mail-archive.com/[email protected]/ Unsubscribe: http://www.houseoffusion.com/index.cfm?sidebar=lists
