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Cajun Gumbo&Jambalaya w/pics

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got14u View Drop Down
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    Posted: 04 August 2010 at 20:10

Chicken & Andouille Smoked Sausage Gumbo

Poorman’s Jambalaya (tasso and andouille)

 

 

First off I need to say WOW. This jambalaya and gumbo is amazing. I got this from a cook book my father got me called Louisiana Kitchen (by Paul Prudhomme) My Dad told me about this and I have had his jambalaya he made from this book. But come to find out the trick to making this dish over the top is to make some Jam and Gumbo and pour the gumbo of the top. I didn’t get many pics but if you don’t have this book get it. I have looked through this and found tons of recipes that sound GREAT ! Here are the pics

 

Chicken pulled apart and resting for the gumbo

 

Gumbo simmering. Here you can see the homemade andouille sausage in it along with numerous other tempting morsels of goodness.

 

While the gumbo was simmering I got to work on the jambalaya

 

Gumbo finished first. This is after the chicken was added

 

Jam all cooked up and ready to serve

 

First in the bowl is the jambalaya

 

Next is the Gumbo over the top with some diced up green onions

 

Thanks for lookin. I think next time I will smoke the chicken and then jullien the skin very fine instead of frying it. This is honestly one of the best meals I have had in awhile and in the top 2 for Cajun food for sure. The flavor of the roux is amazing in the gumbo dish itself.

Jerod

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 August 2010 at 20:19
hey, jerod - that looks REALLY good! congrats on a fine cajun meal!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 04 August 2010 at 20:58
Thanks ron I have always had a tough time with rice dishes but I finally think i have over come my crutch..lol
Jerod

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 August 2010 at 21:44
for perfect rice every time, talk to RIVET -
 
i know one thing he taught me was to be sure to compensate for the water in your ingredients when you are doing your water/rice calculations. for instance, basmati rice is normally three cups of water to one cup of rice, but if you have a bunch of mushrooms and peas in a dish, the water in them can knock as much as three quarters of a cup of water off your figures, so you should only do 2 and a quarter cups of water instead of three.
 
another tip: when you get the rice and water together, give it a stir and then turn it down to the barest simmer, cover it and leave it alone - go read a book or check out what's happening on facebook ~ just don't mess with it for at least 20 minutes!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 August 2010 at 02:39
That's good sound advice on rice cooking Ron...I'm one of those guys that would gladly eat rice every day, and have cooked a great deal of it. Barest of simmers, and leave it alone is great advice...then off the heat, fluff it with a fork and recover it for 5 minutes....fluff again and serve.
That is some great looking Cajun chow my friend!

BTW..Chef Paul keeps many of his recipes posted on his home page here
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 05 August 2010 at 08:08

Thanks for all the compliments....Here is the recipe so you can try it.


Chicken & Smoked Sausage Gumbo
Makes 6 main dish servings or 10 appetizer servings
There must be as many kinds of gumbo as there are families in south Louisiana! Maybe more, because each one has its own recipe, using chicken, duck, sausage, beef, seafood and vegetables, depending on what's available
in their area. You know what? T
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
ingredients
1 (2-3 pound) chicken, all visible far removed, cut into 8 pieces
2 tablespoons, plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic� or 2 tablespoons Chef Paul Prudhomme's Meat Magic� (See Note)
1 cup finely diced onions
1 cup finely diced green bell peppers
3/4 cup finely diced celery
1 1/4 cups all-purpose flour
Vegetable oil for frying
7 cups chicken stock
1/2 pound Chef Paul Prudhomme's Andouille Smoked Sausage, diced into �-inch cubes
1 teaspoon minced fresh garlic
2 cups hot cooked white rice
how to prepare
Sprinkle the chicken evenly with 2 tablespoons of the Poultry Magic (or 1 tablespoon plus 1 teaspoon of Meat Magic) and rub it in well.  Let stand at room temperature while you dice the vegetables. 
Combine the onions, bell peppers and celery in a bowl and set aside.
Combine the remaining Poultry Magic (or Meat Magic) with the flour in a paper or plastic bag.  Add the seasoned chicken pieces and shake until the chicken is well coated.  Reserve ½ cup of the seasoned flour.  Heat 1½ inches of oil in a large, heavy skillet over high heat until very hot (375°F to 400°F), about 6 to 7 minutes.  Fry the chicken, skin side down and large pieces first, until the crust is brown on both sides and the meat is cooked, about 5 to 8 minutes per side.  You may have to fry the chicken in batches.  Drain on paper towels.  Carefully pour the hot oil into a heatproof glass measuring cup, leaving some of the brown bits in the pan, then return ½ cup of the hot oil to the pan. 
Return the pan to high heat and gradually whisk in the reserved ½ cup seasoned flour.  Cook, whisking constantly, until the roux is dark red-brown, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin.  Remove the pan from the heat and immediately add the vegetables, stirring constantly until the roux stops getting darker.  Place the pan over low heat and cook, stirring constantly and scraping the pan bottom well, until the vegetables are soft, about 5 minutes.


Now the Jambalaya

Poorman’s Jambalaya

Makes 4 main-course or 8 appetizer servings

Seasoning mix:
4 small whole bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon gumbo file (file powder), optional
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon dried thyme leaves

4 tablespoons margarine
6 ounces tasso (preferred) or other smoked ham (preferably Cure 81), diced, about 1½ cups
6 ounces andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), diced, about 1 heaping cup
1½ cups chopped onions
1½ cups chopped celery
1 cup chopped green bell peppers
1½ teaspoons minced garlic
2 cups uncooked rice (preferably converted)
4 cups Basic Beef, Pork or Chicken Stock (page 31)

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large heavy skillet (preferably cast iron) melt the margarine over high heat. Add the tasso and andouille; cook 5 minutes, stirring occasionally: add the onions, celery, bell, peppers, seasoning mix and garlic. Stir Well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well. Stir in the rice and cook 5 minutes, stirring and scraping pan bottom occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time.  Meanwhile, heat the serving plates in a 250 deg oven.  Remove bay leaves and serve immediately.

 

BASIC STOCK

Make 1 Quart Basic Stock

About 2 quarts cold water
Vegetable trimmings from the recipe(s) you are serving, or
 I medium onion, unpeeled and quartered
 1 large clove garlic, unpeeled and quartered
 I rib celery
Bones and any excess meat (excluding livers) from meat or
poultry, or shells or carcasses from seafood, used in
the recipe(s) you're cooking, or

For Fowl and Game Stocks: 1½ to 2 pounds backs, necks
 And/or bones from chickens, guinea hens, ducks,
 geese, rabbits, etc.

For Beef or Turtle Stocks: 1½ to 2 pounds beef shank
 (preferred) or other beef or turtle bones

For Pork Stock:  1½ to 2 pounds pork neck bones
 (preferred) or other pork bones

For Seafood Stock: 1½ to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2½ to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (You can also substitute oyster liquor for all or part of seafood stock called for in a recipe.)

NOTE:  If desired, you can first roast meat bones and vegetables at 350 deg until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.)

Always start with cold water—enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (NOTE: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.)


To Make a Rich Stock

Strain the basic stock, then continue simmering it until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup of rich stock, start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, Oyster Sauce for Beef, page 246. They are also excellent for general use.)

Jerod

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 05 August 2010 at 08:17
Thanks for the recipe and certainly the pics too...wow what a feast! I love gumbo and jambalaya and you ceretainly did them justice here Clap
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 06 August 2010 at 13:59
Thanks John I hope some of ya give it a try...well worth it. My favorite was the gumbo out of the 2 but together was great also. I might try it over dirty rice next time
Jerod

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 06 August 2010 at 14:32
Originally posted by got14u got14u wrote:

..... I might try it over dirty rice next time
 
Okay, now you got me drooling and my stomach growling...I love dirty rice! Nothing better when made right with just the right amount of zing, and delicious ground meaty pieces....wow.
 
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