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Reis

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Reis Forum Zealot

Reis

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chicken and smoked sausage gumbo

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Got the recipe for this one? Soungs good.

Got some roasted red potatos on the BBQ right now, simmering with some Garlic, Greek herbs and a dash of oil. And soon the Jerk Chicken breasts will go on beside the potatos. While thats cooking heading to the garden to pull some fresh carrots and beans for a side dish.

PICTURE!

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  • 4 weeks later...
Branem 1st MRB Forum Connoisseur

Branem 1st MRB

Posted
Posted

To get the girl:

I used two chicken fillets, wrapped them in serrano ham, in the frying pan on high temperature for about a minute on each side, then in the oven for about 10-15 minutes.

Chopped a couple of decent sized sweet potatoes so I got sweet potato fries. Put them in a plastic bag with cooking oil and different kinds of seasoning (inkl. cayenne pepper).

Spread them evenly on a cooking tray, in the oven for about 20 minutes on high temperature. Made sure I got a bit of burnt crust on them.

Served it with a fresh salad (apple, grapes, red pepper) and yoghurt natural.

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The next morning I made her breakfast:

Scrambled eggs (with a bit cayenne- and allround seasoning), Honeydew Melon, peaches, red pepper and a couple of loaves of whole-wheat bread.

Served it with a cold glass of orange juice.

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Now THAT'S how I used food to get porn!! ....wait.... "food porn"..... oooohh..

Willow 1st MRB Forum Addict

Willow 1st MRB

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okay so for those that want to try to make a chicken and sausage gumbo...

for first time i would suggest just buying a jar of roux (http://www.karysroux.com/products.html) instead of trying to make your own roux

you will need a really big stock pot (i've only ever used a 14 qt magnalite) fill to just shy of half w/ water. Bring to boil. Add roux. Stirring constantly until all roux is dissolved. You should end up with a really dark brown color. no i don't know water to roux ratio. Just keep adding roux until you get the right color. the more roux you use, the dark and thicker your gumbo will be. once all roux is dissolved and color/thickness is right, season with salt and pepper...i use tony chachere to season (http://www.tonychachere.com/). oh and after i add my roux to boiling water, while that is going, i brown the cut up chicken (that is also seasoned w/ tony's) and the smoked sausage (it's not easy finding real cajun smoked sausage outside of louisiana but if you can, it makes a huge difference). you just want to sear it not really cook it long time. then add in the meat and chopped onions, green bell peppers, garlic, celery (if u are one of those ppl, i'm not). Now you just sit back and let it boil on low for about an hour, stirring occasionally. be careful not to leave it alone too long or on too high or it can quickly boil over. it will thicken and darken the longer you cook it. about 15 min before it is finished, i add in green onion tops. Also if you are feeling really adventurous and want to go all cajun, in last 15 min, turn up on high and bring to boil and add in a few eggs. being really careful when u crack them and drop slowly into boiling gumbo so the egg stays mostly together and doesn't break apart. serve over cooked rice in bowl. i always have with a potato salad on the side, some cajuns put scoop of potato salad in bowl w/ gumbo. oh and if you have gumbo filé, i always sprinkle a bit on top of my bowl. bon appetit mon ami. XD

O'Gara 1st MRB Forum Charlatan

O'Gara 1st MRB

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Posted (edited)

This weekend I am doing Gumbo and smoked brisket. I will most likely make brisket chili Tues or Wed of next week.

Here is the Gumbo so far

Canned Roux? I am irish and that just sounds horrible, it is easy to do just takes patience.

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This is dinner over rice and still has an hour to go. It is Paula Deen's recipe.

Here is the brisket getting ready, mustard bath and then spice rub.

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This will go low and slow in the smoker for about 12 hours tomorrow. YUM!

Edited by O'Gara 1st MRB

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