Text 32850, 90 rader
Skriven 2015-11-07 21:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: andouille sausage
=========================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> andouille sausage is not universally available (it only hit
 JW> Yellowknife stores last year along with chorizo

 DS> When we first started doing Cajun cooking a quarter century ago,
 DS> andouille could not be found in this area.  That is why I came up with
 DS> my gumbo based on smoked chicken and pepperoni.

Similarly I used to combine hot Italian sausages plus liquid smoke
or German sausages plus Spanish smoked pimenton (hot paprika).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Sausage File Gumbo
 Categories: Cajun, Stews, Sausage, Smoked
      Yield: 8 Servings
 
      2 lb Smoked Link Sausage
      1 c  Onions; Finely Chopped
      1 c  Green Bell Peppers; Chopped
      1 c  Celery; Finely Chopped
    1/2 c  All-Purpose Flour
    1/2 c  Vegetable Oil
      1 ts Garlic; Minced
      7 c  Chicken Stock
      2 tb File Powder
           SEASONING MIX:
      1 ts Salt
      1 ts Hungarian Paprika
      1 ts White Pepper
      1 ts Garlic Powder
      1 ts Onion Powder
      1 ts Cayenne Pepper
    1/2 ts Dry Mustard
    1/2 ts Black Pepper
    1/2 ts Ground Cumin
 
  This recipe is adapted from several different gumbo recipes. Gumbo
  is a kind of stew served over rice. It is thickened with either
  okra or file powder (ground leaves of the sassafras tree).  In the
  past, okra gumbo was made in the summer and file gumbo was made in
  the winter. Okra was used to thicken the gumbo in the summer
  because that was the only time fresh okra was available. Of
  course, these days you can get just about anything anytime of the
  year. File powder was used in the winter when fresh okra was
  unavailable. If you can't abide the slimy texture of okra then you
  should probably omit the file. It doesn't really add any flavor
  but thickens the gumbo with a slimy consistency very similar to
  okra.

  Smoke the sausage in the smoker for about 2 hours. I like to use
  cherry wood when smoking sausage. When cooled, slice into 1/4 to
  1/2" thick slices and set aside.
  
  Put the chicken stock in a large pot and put on the stove to come
  to a boil while you are making the roux. Combine the chopped
  vegetables in a bowl.
  
  Make the roux.  In a heavy pan, preferably cast iron, add the
  vegetable and heat over high flame. Add the flour and whisk
  constantly until the roux is a dark reddish-brown, almost black.
  Be careful not to let the roux burn. The best way is to lower the
  heat and whisk until the roux is the right shade. This may take 20
  minutes or so. If the roux burns you should throw it out and start
  over.
  
  When the roux is the right color dump in the chopped vegetables
  and stir. Add the seasoning mix. Cook, stirring frequently for
  about ten minutes. Spoon the roux mixture into the boiling stock.
  Add the sausage and minced garlic. Simmer over low heat for 45
  minutes.
  
  Turn off the heat and add the file powder. Serve over plain cooked
  rice with some French bread. You can sprinkle additional file
  powder over the serving if desired.
  
  Recipe by: Garry Howard
  
  From: Garry Howard to the BBQ Mailing List
 
MMMMM

YK Jim    

... Okra was originally bred as a prank by drunk farmers.

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