Text 1700, 80 rader
Skriven 2013-06-24 09:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: funny attitudes 765
===========================
 ML> Somehow I doubt that, but anyway they have apparently
 ML> backslid in some areas?
 JW> Neekha no longer likes chile heat. They all like black pepper heat
 JW> and strong mustards though.

As I remarked before, she'll be back. It may take a while,
but I gar-on-tee.

=

 ML> local water authority cited the "yuck factor" as a major
 ML> criterion for the decision to dump.
 JW> So idiotic. Think of all the livestock and wildlife up river
 JW> including those filthy Canadian moose. 

If they're so concerned, let them drink beer. Of course,
that may be why Portland has more breweries than any other
city IN THE WORLD (Oregon Brewers Guild).

Poppy Tuckers chicken etouffee
Categories: main, poultry, Cajun
Serves: Many

6 (8 to 10 oz ea) chicken breasts
- (bone in, skin on, wing removed)
s, p
1 1/4 c all-purpose flour, divided
1 c bacon drippings or oil, divided
1 md onion, chopped
1 md bell pepper, seeded and chopped
3 ribs celery, chopped
2 (12 oz ea) bottles Abita amber
1 c chicken broth or stock
3 garlic cloves, minced
2 ts dried thyme leaves
1 bay leaf
2 Tb hot sauce

Season the chicken with salt and pepper. Put 1/2 c flour
in a shallow bowl. Heat 1/2 c fat in a large skillet over
medium heat. Dredge the chicken breasts in the flour and
brown evenly on both sides, 4 min per side. Transfer to a
platter and set aside.

Combine the remaining fat with the remaining flour in a
large, heavy pot or dutch oven over medium heat. Cook,
stirring constantly, to make a dark brown roux, about
20 min. Add the onion and cook, stirring, until the
onion caramelizes, 8-10 min. Add the bell pepper and
celery; cook, stirring, until the vegetables are tender,
3 to 4 min. Add the beer, broth or stock, garlic, thyme,
bay leaf, and hot sauce. Season with salt and pepper.
Cook briskly for 10 min.

Add the chicken and reduce the heat to a simmer. Cover
and simmer until the chicken is very tender, 60-90 min.
Adjust seasoning. Serve over a bed of cooked rice.

For modifying with seafood, start at the 2nd paragraph.
Once you arrive at the 3rd paragraph add your seafood
and cook to desired doneness. I have followed this
recipe using about 2 lbs shrimp and 2 lbs crawfish tails
and only cooked for about 10-12 min simmering. I have
used lump crab meat as well and all turned out fantastic.
For preparing on the grill dome I would use a cast iron
dutch oven with a DD down indirect with a pizza stone.
I hope you guys enjoy this cajun classic that can be
used with most any protein or used as a topping sauce
for fried, blackened, or baked fish.

Submitted by: Buffalo Boone

M's notes. There are those who claim etouffee is made
without tomatoes (I agree sometimes). This is such a one.
There are those who claim etouffee is a dryish dish (I
halfheartedly agree and suggest that you put only one
bottle of Abita amber in the stew and drink the other). 
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