chikn n sossij gumbo then

chikn
andouille sossij
green pepper, onion, celery, diced
garlic, minced
bay leaf
oregano
tomato, peeled, seeded, chopped
okra, chopped
salt, black pepper, white pepper, cayenne
*hot soss
flour
vegetable oil
chikn or vegetable stock

i don't care how u make ur gumbo, this is how i make mine. u can put all sorts of nasty shellfish in urs if u like.

make ur roux, low heat let it brown gently and slowly, stir frequently to avoid burning it. it should be VERY dark but NOT BLACK when it's ready. then u dump in the pepper, onion and celery and saute for a bit. after that bit toss in some salt and all manner of pepper, garlic and tomato. make sure u stir well to incorporate all the seasonings. at this point u can start stirring in the stock and bay leaf.

in another pan, saute the chikn and sossij, probably do them separately. once they are sufficiently browned, toss them into ur gumbo. bring to a boil, reduce heat to simmer and toss in ur okra. at this point if u feel like makin ur stew any spicier than already is from the cayenne feel free to dump in ur favorite hot soss. make it too spicy and u'll be eating alone mind u.

serve over cooked long grain white rice. bon appetit mes amis!

ARROZ CON POLLO

first off ur gonna need ARROZ and POLLO, worry about the CON later... get u some COÑO primero y luego la mandas a preparar tu ARROZ CON POLLO. sm:)e

chikn thighs or whole chikn in pieces
rice
onion, green pepper diced
garlic, minced
adobo
black pepper
paprika
turmeric
coriander
peas, carrots, green beings
chikn or vegetable stock
oil - vegetable, peanut, corn, olive

season the chikn liberally with adobo, paprika and pepper then brown evenly in large pot with oil. after they have a nice color to 'em, remove from the oil and replace with the onion and green peppers. saute for a hot minute then add the garlic. after a short bit of allowing the garlic to get warm, toss in the rice and stir well to completely coat all grains of rice well in the oil. toast the rice for a bit then dump in about a teaspoon of turmeric and a healthy dose of coriander. if ur workin with raw carrots toss 'em in now too. add the chikn back into ur pot. arrange the chikn so that it will all fit evenly in ur pot. add in the stock (2 parts liquid to 1 part rice for those of u that didn't already know, e.g. 2 cups stock to 1 cup rice). stir well but don't disturb ur chikn much as u want it to be mostly submerged so that it too will cook. make sure all the rice is below the chicken and completely submerged otherwise u will have tough little uncooked grains in ur finished dish. (not yummy)

allow this pot to simmer covered for approximately 25 - 30 minutes before adding in ur frozen peas, carrots (if u didn't add fresh ones to begin with) and green beings. allow to cook another 10 minutes or so until all ur veggies are cooked and tender. remove from heat, fluff the rice and incorporate all the ingredients in ur pot. serve, enjoy.

cheers

mmmmmmmmmmmmmmmmmmmmmmmmm sounds delicious! I'm gonna try it

how much do you charge to be a personal chef?

but you didn't say how much of anything to use?? Like the amount of flour and oil for the roux? or how much stock?

they are both good. cajun food is the bomb. i cook alot of cajun food myself.

I just can't stomach okra!!

So I'd leave it out!!

eyeball it. ur wantin to kno how much oil n flour to use for the roux. maybe just enough oil to cover the bottom of a 10" pot pretty well. not a light coat as for a saute, nor quite as much as if u were going to pan fry, but just enough to cover it well. then u add flour until it almost gets pasty, but not too thick otherwise u'll burn the roux very quickly. it should still have liquid characteristics, which is to say, it should be very viscous but u can still slide it around the pot if u pick it up and swirl the pot around with ur hands. but only just barely. get as much flour in as possible until JUST BEFORE it goes thick and clumpy on ya. remember to cook it slow, and stir often (i like to pick the pot up and give it a swirl to move the roux around). and as far as stock goes, if ur makin the gumbo, plan on using about a quart to a quart and a half. maybe even two quarts. really just depends how much of the stuff ur wantin to make... i'd say one green bell pepper, one small onion or maybe half of a very large one, a few ribs of celery enough to equal the amount of bell pepper u have. go crazy with the garlic if u wanna. it's ur stew. about a pound of okra, almost a pound each sossij and chicken. it's just a guideline for cooking. ur the boss in ur own kitchen. make it as thin or as thick as u like. ol girl said she don't like okra. well that's too bad for her cos she don't know what she's missing, mais, c'est la vie. substitute file' powder for the okra to help thicken ur stew. or if u can't find that u could use cornstarch. whatever...




how much are you willin to pay me to be ur personal chef? and are u going to finance my relocation to whatever state and city u live in? cos i need a job so... if ur wantin to hire me, i'm more than willing to prepare ur meals for u every day.

To make a proper roux, you need to make sure you have equal parts flour and fat. As to proportion for this recipe, it would depend on how much liquid you used and how thick you like things, for a medium thickness, you'd use about 1 tablespoon flour, 1 tablespoon oil/butter/fat per one cup of liquid.

Mmmmm, I'm gonna make some this weekend without Okra.


I saute my chicken first (no skin), take it out, then make my roux using any of the chicken juice that is in the pan. I have never tried any tomato product in my gumbo. Hmmm. Maybe one day. :-)

This yankee tweeked a few things and no complaints from anyone yet.

Thanks for your recipe I may have to try it minus the okra.

Actually the proportion for making roux is 1 to 1 oil and flour by weight, i.e., one ounce fat to one ounce flour. If you use volume measurement (not as accurate) the proportion is 1 part fat to 1-3/4 parts flour. Accurate measurements are not always possible or necessary unless you are starting from scratch.

Instead of starting from scratch making roux, I often start by browning meat that contains fat such as Andouille sausage. I slice the sausage thin then brown in a skillet which cooks much of the fat out of the sausage, makes the sausage tastier, and leaves a portion of fat to start the roux. You then pour off the fat and add back as much as you need for the roux, add flour, etc. The resulting roux has far more flavor than the "start from scratch" version.

Another point. Roux should be stirred constantly scrapping the bottom of the pan from start to finish to avoid a "burned taste".

I'm lazy. I use the crock pot

first thing in the mornin I just dump a package of spanish rice in the crock pot and about a half a jar of salsa and a handful of chicken tenders and its ready when I come home from work

Haha, well if it works that's good enough!!

Hmmm, actually sounds kinda good, I just might have to try that.