God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
There is no attribute more comforting to His children than that of God's Sovereignty. Under the most adverse circumstances, in the most severe trials, they believe that Sovereignty has ordained their afflictions, that Sovereignty overrules them, and that Sovereignty will sanctify them all. There is nothing for which the children ought more earnestly to contend than the doctrine of their Master over all creation – the Kingship of God over all the works of His own hands – the Throne of God and His right to sit upon that Throne. On the other hand, there is no doctrine more hated by worldings, no truth of which they have made such a football, as the great, stupendous, but yet most certain doctrine of the Sovereignty of the infinite Jehovah. Men will allow God to be everywhere except on His throne. They will allow Him to be in His workshop to fashion worlds and make stars. They will allow Him to be in His almonry to dispense His alms and bestow His bounties. They will allow Him to sustain the earth and bear up the pillars thereof, or light the lamps of heaven, or rule the waves of the ever-moving ocean; but when God ascends His throne, His creatures then gnash their teeth, and [when] we proclaim an enthroned God, and His right to do as He wills with His own, to dispose of His creatures as He thinks well, without consulting them in the matter; then it is that we are hissed and execrated, and then it is that men turn a deaf ear to us, for God on His throne is not the God they love. But it is God upon the throne that we love to preach. It is God upon His throne whom we trust.
C.H. Spurgeon
Chicken & Andouille Sausage Okra Gumbo
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats
Soup
4
Servings
INGREDIENTS
1 1/2
lb
Nice fresh okra; chopped up
1
c
Chopped onion
1
c
Chopped celery
1
c
Chopped green pepper
1
lb
Andouille sausage; chopped up
1
lb
Chicken breasts; skinned, dredged in flour with salt & pepper; and fried in oil or, use some pretty-good leftover fried chicken
Cayenne pepper (up to)
3
Cloves garlic; smashed & chopped fine
Olive oil
1
cn
(large) (about 7 cups) Swanson's chicken broth (of course home made is even better; but Swanson's is fine)
All the amounts are extremely approximate
INSTRUCTIONS
Date: Mon, 19 Feb 96 10:08:54 -0800
From: David Casseres <[email protected]>
Uh, this is a little embarrassing but it isn't really a recipe.. I just
kinda make it up each time. But it usually goes about like this:
Heat up maybe 1/3 cup of good olive oil in a big iron pot, and add half of
the okra. Use plenty of heat, and stir CONSTANTLY for a long time,
scraping it up if it tries to stick, adding a little water if it really
insists on sticking. Let the stirring smash up the pieces of gumbo some.
When your arm is getting really tired, you'll see that the gumbo has
yielded up all its slime and turned into a big slimy grey wad of goo. Don't
think too much about what it looks like, but take it out of the pot and set
it aside.
Clean out the pot, add some more oil, and fry up the onions, celery and
pepper. When they are soft, add the rest of the okra and the broth, and
bring it to a boil. Add the sausage, garlic and cayenne, and reduce to a
simmer. Stir in the okra goo.
Simmer about 35 minutes. While it's simmering, bone the chicken breasts
and cut into 1-inch cubes. Skim off all the fat that comes to the surface
of the gumbo. Check the seasoning. Then add the chicken and simmer another
10 minutes. Don't overcook, it weakens the flavor. Serve over a little
white rice, in soup bowls.
Notice three things about the seasoning. First, you may not need any salt
beyond what's already in the broth. Second, this gumbo really doesn't need
additional seasonings like herbs, file powder, etc. And third, notice I
didn't say a thing about how much cayenne to use. You're the cook!
One other thing -- If I can get nice, really fresh oysters I like to throw
some in, raw, for the last 2 or 3 minutes, just enough to heat them
through. My family are all crazy about them, but some folks aren't and
sometimes you can't get fresh oysters.
CHILE-HEADS DIGEST V2 #245
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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