Yummy....glad to see you don't have okra in the recipe. Nothing ruins a good gumbo like nasty slimy okra.
Katie --- Russel Madere <[EMAIL PROTECTED]> wrote: > 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 > > > > > > > > > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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
