| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
5 pound Rooster or roasted chicken if don't have access to a rooster; cut into 8 pieces, do not remove back bone, up to 7 |
| 2 |
lb |
Andouille sausage; sliced into 1/2" thick rounds |
| 2 |
|
Smoked ham hocks |
| 5 |
|
Red bell peppers; cut into large dice |
| 5 |
|
Yellow bell peppers; large dice |
| 5 |
|
Green bell peppers; large dice |
| 8 |
lg |
Yellow onions; large dice |
| 3 |
c |
+ 3 cups high gluten flour |
| 3 |
c |
Rendered chicken fat |
| 5 |
|
Bay leaves |
| 4 |
ts |
Chopped garlic |
| 1 1/2 |
ga |
Rich chicken stock |
| 2 |
c |
Pilaf rice |
| 1 |
c |
Sliced scallions |
| 2 |
lb |
Okra; sliced |
| 2 |
|
Eggs |
| 2 |
c |
Buttermilk |
| 2 |
c |
Cornmeal |
|
|
Fryer oil |
| 4 |
ts |
Kosher salt |
| 2 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground black pepper |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Hungarian paprika |
| 2 |
ts |
Ground coriander |
INSTRUCTIONS
SEASONING
by Jan Birnbaum
http://www.bpe.com/radio/interviews/birnbaum/recipes/gumbo.html
Place chicken stock in pot twice as large as its volume. Place on back
burner, bring to a boil and reduce to simmer. Mix all of the spice
ingredients and reserve.
Prep meats and vegetables as required in above descriptions.
Place the ham hocks in the stock to simmer.
Place half of the onions and all of the green peppers as well as the
chopped garlic and bay leaves in a large flat pan to prepare for the roux
making.
Season the chicken parts with the spice mix to generously cover. Dust the
chicken parts in seasoned flour.
In a cast iron skillet, heat the chicken fat almost to smoking. Fry the
chicken parts over high heat to crisp the outside but not cook the inside
of the chicken. Drain and add to stock.
Cut the sausage. In a few drops of oil, roast the sausage at 300° F so as
to render out the fat and caramelize the surface of the sausage. Remove and
reserve.
In a large flat cast iron skillet, bring the chicken fat almost to smoking.
Very carefully whisk in the flour. Lower the heat to medium. Whisk the
flour into the roux and continue to whisk in a circular motion around the
cast iron pan. The flour will move through a range of colors from hazelnut
to brick red and on to dark brown. When you have reached a deep red brown
color, carefully pour the hot roux over the prepared peppers, onions and
spices stirring constantly until sizzling stops.
Every 5 minutes add the roux to the stock a few spoonfulls at a time. Add
half of the seasoning mix. Allow to simmer for 30 minutes or until rooster
is cooked and tender.
Strain back into a large pot. Saute balance of vegetables and add to stock.
Pick cooked chicken. Add chicken pieces and sausage rounds.
Place gumbo in serving bowls and finish with a spoonfull of pilaf rice and
sliced scallions.
Posted to recipelu-digest by "Nathan Neal" <<nneal@flash.net> on Feb 20,
1998
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