Oysters - Ick! My mother always made 2 stuffings for T-day. One for her with oysters, one for me with water chestnuts. Nevermind the odd flavor, the consistency really gets to me. Unless they are smoked and then I love them. And so do the cats.
Erin -----Original Message----- From: Fleischer, Beth [mailto:[EMAIL PROTECTED]] Sent: Wednesday, November 14, 2001 2:14 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> > > > > > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Your ad could be here. 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