Squirrel X's Culinary Miscellany!
jobeth's spicy chicken gumbo
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
JoBeth's Spicy Chicken Gumbo
Ingredients:
1 bell pepper, seeded and diced
1 medium sized onion, peeled and diced
2 ribs celery, chopped
2 teaspoons garlic, minced
2 teaspoons cayenne
2 teaspoons white pepper
1 teaspoons black pepper
salt to taste
4 and 1/2 cups chicken stock
1/2 cup canola oil
1/2 cup plus 2 tablespoons flour
3/4 pound spicy pork sausage
1 bay leaf
3/4 pound boneless, skinless chicken breasts,
cooked and cut into chunks
8 to 10 cups cooked white rice
green onions, sliced
Instructions:
1) In a large bowl, thoroughly combine green pepper, onion, celery, garlic, cayenne, white pepper, black pepper and salt.
2) Place half the vegetable mixture in large heavy kettle.
Reserve the other half.
3) Add stock to vegetables in pot and bring to a full boil over high heat.
4) While the stock and vegetables are comin' to a boil, pour canola oil into another large, heavy kettle and heat over high heat until smokin'.
5) Add flour and cook, stirrin' constantly, 'til the roux turns dark brown.
6) Stir in remaining half of vegetable mixture.
7) Remove from heat and let stand for about five minutes.
8) Put the roux mixture back on the burner over low heat.
Gradually add stock mixture, stirrin' constantly to combine.
9) Increase heat, then add the pork sausage and bay leaf,
and bring to boil. Reduce heat and simmer fifteen minutes.
10) Stir in chicken and cook 'til heated through.
11) Adjust seasonings accordin' to taste.
12) Remove from heat and serve over white rice,
garnished with green onions.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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