Tuesday, January 18, 2011

Tasty Tuesday: Gumbo!

In order to avoid the "lashes" threatened by a facebook fan, I found a quick Tasty Tuesday lurking in my in-box! Many thanks to a very special virtual volunteer. I am indebted. Coffee next week, my friend?

To save me from future run-ins, send me a recipe for Tasty Tuesday!

Revised Gumbo (adapted from The Little Gumbo Book by Glen McKee)

2-4 lbs. chicken (chop into larger chunks for easy handling)
K’s Cajun Seasoning (see below or other Cajun seasoning with kosher salt)
½ cup vegetable oil
1 cup flour
1 cup minced onion
¼ to ½ cup bell pepper
¼ Ancho pepper (if you like it warm)
¼ chili and/or jalapeƱo pepper (if you like it hot)
½ cup sliced/chopped celery
1 tsp. Tabasco or Louisiana Sauce
3 tbsp. Worcester sauce
½ tbsp. ground bay leaves
OR 2-3 bay leaves (dried)
OR 1 ½ bay leaves fresh
1 tbsp. K’s Cajun Seasoning
2 ¼ quarts water
½ cup sliced onion
3 cloves minced garlic
1 lb. sausage (not Italian)
File (after served)

Coat chicken w/K’s seasoning and sear in vegetable oil. Don’t worry about doneness, just sear both sides and set aside.

In large pot (ceramic coated cast iron Dutch oven works well), put heat on medium, add flour and make roux. Roux, in this case is to be only oil and flour. Brown to color of peanut butter or slightly darker, but DO NOT BURN! Stir constantly.

Stir in onion, peppers and celery and cook until tender. Add chicken back in and add Louisiana Sauce/Tabasco Sauce, Worcester sauce, bay leaves, K’s Cajun seasoning and water. Cover and cook on low heat for 1-1 ½ hours. Stir occasionally.

Add sausage and garlic then simmer and cover again for 1 hour.

Serve with steamed rice (I use an ice cream scoop for the rice) and shake file over it!


K’s Cajun Seasoning

26 oz. salt
3 tbsp. black pepper
2 tbsp. garlic powder
1 ¼ tsp. onion powder
1 tsp. nutmeg
2 tbsp. dried parsley flakes
Or 1 ¼ tbsp. parsley fresh
3 tbsp. cayenne pepper
2 tbsp. chili powder or ground Ancho pepper
½ tsp. paprika

Mix together and whisk.

Goes well with everything… I use it to make blackened fish/steak/chicken and any Creole dishes.

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