| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Oil |
| 1/2 |
c |
Flour |
| 2 |
lb |
Boneless skinless chunked up chicken; (thighs works good..breast in a pinch) |
| 2 |
lb |
Andouille Sausage split and quartered; (Echrich will do if you out of Andouille) |
| 2 |
lb |
Large shrimp; (shelled and poop sacks removed) |
| 1 |
lg |
Onion chopped; (the more the better) |
| 1 |
sm |
Bell pepper chopped |
| 2 |
|
Stalks celery chopped |
| 2 |
pk |
(big) of frozen cut okra |
| 1 |
cn |
Diced or sliced stewed tomatoes with juice; (28 oz) |
| 1 |
cn |
(regular size) Rotel Tomatoes with Green Chilis |
| 1 |
lg |
Bunch of fresh garlic; (cant use too much of that stuff) |
| 1 |
bn |
Green onions chopped |
| 4 |
tb |
Parsley |
| 1/2 |
|
Bay leaf |
| 1 |
c |
Uncle Ben's Quck Cooking Rice |
| 1/2 |
ga |
(or therabouts) water |
INSTRUCTIONS
Until such time here is the recipe..made a big pot full..not sure how much
but probably close to 22 qts. This is Texas Gumbo which goes easy on the
rice and heavy on the good stuff.
Shell and devein the shrimp..put the shells on the back burner to simmer in
the water to make some shrimpy tasting stock. Cut up the chicken and brown
it off in the oil. When the chicken gets browned up..take it out and brown
up the Andouille in the same grease. When the Andouille gets brown..take it
out and measure the grease you got left to come up with about half a
cup..mix the the flour in the grease and make a roux. When the roux gets
nice and brown throw in the trinity (onions bell pepper celery). Cook about
10 min or so then throw in the shrimp stock..both cans of
tomatoes...chicken..sausage and garlic. Let that mess chuckle away for
about an hour adding more stock if it get too thick. When the hour is
up...chunk in the okra and green onions ...let it go about 30 mins. more or
till the okra gets edible..then chunk in the rice and let it cook till the
rice is tender..about 15 mins or so. When the rice is done throw in the
shrimp and the parsley and cook for no more than 5 mins. Salt and pepper to
taste..and serve over and alongside cornbread with plenty of Louisiana Hot
Sauce.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net> on Dec
28, 1998, converted by MM_Buster v2.0l.
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