SERVES 6
This is another dish from New Orleans firefighter Gayle Rogers. It is too
late for me to learn to be a fireman in New Orleans, but it is certainly
not too late to go to New Orleans and eat with this engine company!
I have added a bit of Worcestershire and Tabasco. I hope Gayle is not put
out with me.
Brown the sausage in a frying pan with just a small bit of the oil.
Remove and set aside.
Add the remaining oil to the pan and fry the chicken until brown. Remove
and set aside.
Add the flour to the pan and cook with the oil and pan drippings until
you have a dark, rich roux, about the color of peanut butter. Scrape the
bottom of the pan with a wooden spatula to ensure no sticking. Add the
vegetables and garlic and saut. until limp. Place the vegetable roux in a
6-quart stockpot and add the stock. Stir constantly over medium-high heat
until the stock thickens. Add the seasonings and simmer, covered, for 1
hour, stirring occasionally.
In the meantime, cook the rice.
Add the chicken and sausage to the stockpot and cook until the chicken is
tender.
Serve over the cooked rice.
This can be eaten as a main dish as long as you have enough beer.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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