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. > -----Original Message----- > From: Gary P. McNeel, Jr. [mailto:[EMAIL PROTECTED]] > Sent: Wednesday, November 21, 2001 10:11 AM > To: CF-Community > Subject: RE: I'm being cruel to my coworkers today > > > Dude, repost it. Sounds wonderful. -Gary > > > -----Original Message----- > > From: Russel Madere [mailto:[EMAIL PROTECTED]] > > Sent: Wednesday, November 21, 2001 9:35 AM > > To: CF-Community > > Subject: RE: I'm being cruel to my coworkers today > > > > > > It is a nice stewed soup made with a whole chicken and a cajun smoked > > sausage. I posted the recipe last week on this list. The office > > now smells > > of garlic and the smoky scent of the sausage. > > > > Russel > > > > > -----Original Message----- > > > From: Will Swain [mailto:[EMAIL PROTECTED]] > > > Sent: Wednesday, November 21, 2001 9:20 AM > > > To: CF-Community > > > Subject: RE: I'm being cruel to my coworkers today > > > > > > > > > Yumm..... > > > > > > i have no idea what that is, but it sounds great. > > > > > > :) > > > > > > will > > > > > > -----Original Message----- > > > From: Russel Madere [mailto:[EMAIL PROTECTED]] > > > Sent: 21 November 2001 15:18 > > > To: CF-Community > > > Subject: I'm being cruel to my coworkers today > > > > > > > > > We are having our holiday dinner today for Thanksgiving in the > > office. I > > > fixed a large pot of Chicken Andouille Gumbo. Since I didn't > > get it done > > > completely last night and to be cruel and inhuman, I brought my > > > slow cooker > > > in and I put the gumbo on for the last 4 hours of cooking. The office > > > smells of the gumbo already. > > > > > > Russel > > > > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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
