By request: I don't really measure or add ingrediants in any particular order, I just kinda throw everything in the pot and let it simmer.
Maureen's Seafood and Chicken Gumbo 1 whole rotisserie chicken 1 pound andouille 1 pound large sea scallops 1 pound medium shrimp (peeled and de-veined) 2 teaspoons Gumbo seasoning (I prefer Justin Wilson brand) 2 tablespoons virgin olive oil 2 cups sliced okra 2 cups chopped onion 2 cup chopped asparagus (you can use celery and bell pepper instead) 2 tablespoon minced garlic 2 cups dark roux (recipe follows) 8 cups chicken broth 1 tablespoon Worcestershire sauce 3 teaspoons hot sauce 1 cup of Kentucky sipping bourbon Salt to taste 4 cups cooked yellow saffron rice In a very large pot, combine seasonings, seafood, meat from chicken, sausage and vegetables in 6 quarts of boiling water. Bring to full boil, then lower to medium heat. Add bourbon, olive oil, and roux and stir thoroughly. Lower heat to simmer and cook until vegetables are tender, or the smell drives you to the point where you can't wait any longer Dark Roux: For a thick roux, use 3 parts flour to 1 part cooking oil. For a thin roux, use 2 parts flour to 1 part oil. Mix flour and oil in heavy pot or black iron skillet. Cook slowly over medium heat; it will change from a cream color to dark chocolate color, and may take 45 minutes to 1 hour. After it reaches medium-brown color, stir constantly to prevent burning. If it burns, throw out, wash skillet and start again. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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
