Text 8186, 76 rader
Skriven 2013-12-25 06:13:18 av Dave Drum (1:261/38)
Ärende: Chile 4936
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Merwin's Sassafrass Gumbo
 Categories: Seafood, Pork, Poultry, Chilies, Herbs
      Yield: 8 Servings

      1 lb Smoked sausage; in 1/4"
           - rounds
    1/2 c  Oil
      4 lb Chicken; in parts
    2/3 c  All-purpose flour
      2 c  Chopped onion
    1/2 c  Chopped green onions
    2/3 c  Bell pepper; fine chopped
      2 tb Chopped fresh parsley
      1 tb Minced garlic; or more
      2 lb Medium shrimp; peeled,
           - deveined
      8 c  Water
           Salt & ground black pepper
    1/2 ts Cayenne pepper
      1 ts Dried thyme
      2    Turkish bay leaves
           Powdered sassafrass leaves;
           - AKA file powder

  In a medium skillet, brown the sausage over medium heat.
  Remove from pan, and drain on paper towels to remove some
  of the fat. Discard fat in pan.

  In a large skillet, heat vegetable oil over high heat.
  Brown chicken pieces in hot oil. Turn frequently until
  golden brown on all sides. Transfer chicken to a dish,
  leaving oil in pan. Set chicken aside, but keep warm.

  Make a roux by whisking flour into the hot vegetable oil.
  Turn heat down to low. Continue cooking flour and oil
  mixture, stirring constantly, until it reaches a dark
  brown color. This may take 30 to 45 minutes; the darker
  the roux, the better the final gumbo.

  When the roux is a dark brown color, quickly add the
  sausage, onion, green onion tops, green pepper, parsley,
  and garlic. Cook over low heat until the vegetables are
  wilted, about 10 minutes, stirring constantly.

  Stir in 2 cups water and spices. Add chicken parts. Add
  rest of the water slowly. Bring mixture to a boil, and
  reduce heat. Simmer for about 45 minutes, until chicken is
  done and tender.

  Remove chicken pieces, and save for another use. Add
  shrimp to gumbo; cook for about 8 to 10 minutes more.
  Remove bay leaves. Taste, and adjust seasoning. Serve
  gumbo in deep bowls. Sprinkle file powder over individual
  servings, and stir in.

  NOTE: File powder is a seasoning made from the ground,
  dried leaves of the sassafras tree. It's an integral part
  of Creole cooking, and is used to thicken and flavor
  Gumbos and other Creole dishes. File should be stirred
  into a dish after it's removed from the heat because undue
  cooking makes file tough and stringy.

  Recipe by Merwin Chambers

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

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... In vino veritas (in wine there is truth) - Pliny the Elder

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)