Wednesday, April 6, 2011

Recipes With (G)

Gumbo: Chicken & Sausage


1 Cup oil

1 Cup flour

2 Large onions, chopped

2 Bell peppers, chopped

4 Ribs celery, chopped

4 Cloves garlic, minced

4 Qts. chicken stock

2 Bay leaves

2 Tsp Creole seasoning or to taste

1 Tsp dried thyme

Salt & freshly ground black pepper

1 Large chicken, cut into pieces

2 Lbs. smoked sausage cut into 1/2 inch pieces

1 Bunch green onions, chopped

Season the chicken with salt, pepper & creole seasoning and brown quickly. Brown the sausage, pour off fat & reserve meats.

In a large heavy pot heat the oil and cook the flour in the oil over medium heat stirring constantly until the roux reaches a peanut-butter color. Will take 15-20 minutes but will be so worth it.

Add vegetables and stir quickly. This cooks the vegetables and also and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken & sausage. Bring to a boil, then cook for about one hour.

Add the chopped green onions and heat for 5 minutes. Serve over rice and enjoy

Giblet Gravy


Giblets from turkey (liver, heart, gizzard & neck) Cooked

4 Cups turkey stock or chicken broth

2 Chicken bouillon cubes

2 Tsp poultry seasoning

2 Heaping Tbl uncooked cornbread stuffing mix

3 Tbl cornstarch

1/3 Cup cold water

Salt & freshly ground black pepper

1 Hard boiled egg, sliced

Chop the giblets and the meat that has been removed from the neck. In a saucepot bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt & pepper, to taste, and add the sliced boiled egg.

1 comment:

  1. Someone's been cooking up a storm...or were you just you could fill "G" for the Alphabet competition??? In which case...sneaky, hey?!