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----- Original Message -----
From: "Anne"
To: phaedrus
Sent: Friday, September 26, 2003 8:52 AM
Subject: Chicken & Sausage Gumbo
>
> I am looking for a recipe for Chicken & Sausage Gumbo. I have a lot for
> seafood gumbo but have been unable to find one for just Chicken & Sausage.
> Can you help?
>
>
> Anne
Hi Anne,
"...Jambalaya and a crawfish pie and a file' gumbo..."
You wouldn't believe the recipes that I found for this. Most of them would
make Justin Wilson laugh out loud. Some of the recipes didn't have any file'
powder and some didn't have any okra! Now how you gonna have a gumbo without
file' powder and without okra? What you gonna have like that is just soup.
It sure ain't no gumbo!
The word "gumbo" means "OKRA". Now how you gonna have okra with no okra?
And how you gonna have file' gumbo with no file'? File' is powdered
sassafras. They took it off the market for a little while 'cause they said
it caused cancer in laboratory rats if you fed 'em a ton of it. Later they
decided it wasn't harmful in small quantities like in gumbo.
Anne, you make your gumbo right. You make a roux. You put okra in your
gumbo - not a lot - but enough for flavor. You put a little file' powder in
it. You use andouille sausage if you can get it. When you taste it, say
"Hooooeeee! That's good!"
There are some recipes below.
Phaed
Chicken And Sausage Gumbo
Ingredients :
2 lg. chickens
2 lg. onions
1 c. chopped celery
2 1/2 c. oil
2 1/2 c. flour
2 (10 oz.) pkgs. frozen, chopped okra
2 1/2 tbsp. salt
1 tbsp. black pepper
1 1/2 tbsp. red pepper
2-3 lbs. smoked sausage, hot
Parsley
Onion tops
4 chicken bouillon cubes
File' powder
Preparation :
Rinse chicken. Put in a large roaster about half full of water
with some salt and pepper added. Bring to a boil. Cover and simmer
about 1 hour until chickens are tender. Strain and save the broth
to use as your liquid in the gumbo. Debone the chicken. Cut up the
onions and celery. Make the roux in a heavy black iron skillet as
follows: heat the oil for 3 minutes on medium-high heat and then
add the flour slowly, stirring constantly. Cook on medium high heat
until brown. Turn heat to low, add onions and celery and cook until
soft. Transfer roux, onions and celery to a large roaster or gumbo
pot. Measure broth. Add 1 1/2 gallons of liquid - broth and water
to make up the difference; bring to a boil. Add the okra, salt,
black pepper and red pepper, sausage (cut into bite size pieces),
and bouillon cubes. Cook 1 hour on simmer; then skim the fat off
the top. Add the deboned chicken. Simmer for 30 minutes. Add some
parsley and onion tops and cook about 5 minutes. Serve over rice.
Add file' (1/2 teaspoon) to each bowl as served. Serves 17.
------------------------------------------------------------
Chicken And Sausage Gumbo
Ingredients :
1 lg. onion
2 stalks celery, diced
1 tsp. black pepper
Salt to taste
1 can tomatoes
2 c. okra, uncooked
Gumbo file' powder
1 chicken
2 c. rice, cooked
Preparation :
Fry chicken and save 1/2 cup chicken grease for gumbo. Fry hot
and mild pork lengths of sausage. Cut up onions, celery and add to
cut up chicken and sausage. Add pepper and salt to taste. Put
chicken grease in skillet and add tomatoes and flour and cook until
brown and pretty thick. Add to above mixture. 30 minutes before
being done, add okra and gumbo file. Serve over rice.
---------------------------------------------------------
Chicken And Sausage Gumbo
Ingredients :
1 lg. onion
1 bell pepper
4 ribs celery
4 green onions and tops
3/4 c. flour
1/2 c. oil
1 tsp. minced garlic
2 tsp. black pepper
1 tsp. salt
1 tsp. paprika
1 tbsp. salt
1 tall can tomato paste
8 c. chicken liquid or water
2 pkg. frozen okra
1 (2 1/2 lb.) chicken, cooked
1 lb. sausage, cooked
Preparation :
Chop together the onion, bell pepper, celery, and onions. Brown
flour in oil slowly and stir continually until a pretty even color
brown. Add chopped vegetables; then add garlic, black pepper,
garlic salt, paprika, and salt. Stir over low heat. Then add
tomato paste and chicken liquid or water, then the okra. Add the
chicken and sausage. Cook over 1 hour or low heat after you bring
to a boil. Serve over rice.
-----------------------------------------------------------
Chicken And Sausage Gumbo
Ingredients :
6 tbsp. oil
6 tbsp. flour
1 lb. smoked sausage or Andouille
1 lg. hen
2 gallons water
2 lg. onions
1/4 stalk celery
1/2 bell pepper
5 onion tops, chopped
Salt, pepper and cayenne to taste
5 sprigs parsley or 2 tbsp. flakes
2 tsp. file
1 pt. oysters, if desired
Preparation :
Make roux with flour and oil. Boil sausage in separate pot.
Combine hen in 1 1/2 gallon of water, sausage, roux and chopped
seasonings, except parsley. Cook for 2 hours, adding extra 1/2
gallon of water, if needed. During last 1/2 hour of cooking, add
salt, cayenne and black pepper. When hen is tender enough, add
parsley and file. Cook 10 minutes, remove from heat, skim excess
fat, and serve over rice.
----- Original Message -----
From: "BETTY"
To: Phaedrus@hungrybrowser.com
Sent: Friday, September 26, 2003 2:26 AM
Subject: Recipe---Ox Tail Soup
> Please...thanx
>
Hello Betty,
See below for several.
Phaed
Ox - Tail Soup
Ingredients :
2 ox tails
2 whole onions
2 carrots
1 sm. turnip
2 tbsp. flour
Salt & pepper
1 gal. water
Preparation :
Wash, peel and cut vegetables in small pieces. Let all
ingredients boil for 2 hours; then take out the tails and cut the
meat in small pieces. Return meat and bones to soup. Add salt,
pepper and flour. Cook for quarter of an hour.
----------------------------------
Ox - Tail Soup
Ingredients :
2 1/2 to 3 lbs. ox-tails (lean)
4 to 5 med. wh. potatoes, peeled, diced
10 oz. pkg. frozen mixed vegetables
6 oz. can tomato paste
Lg. onion (opt.)
2 to 3 tbsp. soy sauce (opt.)
Salt to taste
Pepper to taste
Meat tenderizer (opt.)
Preparation :
Ox-tails are to be rinsed, cleaned of hair, then boiled in enough
water to cover with salt, pepper and meat tenderizer added. After
about 1 1/2 to 2 hours, add all remaining ingredients. *Cook for
approximately another 1/2 hour. Serve as a soup or over white rice.
*Cook over medium heat in a covered pot. Serves 4 to 6.
----------------------------------
Ox Tail Soup
Ingredients :
3 lbs. ox tails, cut up
2 tsp. salt
4 med. onions, peeled
2 parsley sprigs
6 black peppercorns
2 white turnips or 1/2 head of cabbage
1/2 c. sherry
2 tbsp. butter
3 lg. carrots, pared
2 stalks celery, cut up
1 tsp. thyme leaves
1 bay leaf
10 1/2 oz. can condensed beef broth or 4 bouillon cubes in 2 c. water
Preparation :
In 6 quart kettle, slowly brown ox tails in butter, about 1/2
hour. Add 3 quarts water and bring slowly to a boil. Skim foam
from surface several times. Add salt, onions, parsley sprigs, thyme,
peppercorns and bay leaf. Bring to a boil. Simmer low heat,
covered for 3 hours. Remove from heat. Remove ox tails and cut
meat off bones. Next cut carrots and turnips (or cabbage) into
strips 2" long. Cut celery in 2" pieces and in half lengthwise.
Add meat, carrots, turnips and celery. Bring to a boil. Simmer
until vegetables are done (tender crisp 5 minutes). Add sherry;
simmer 5 more minutes. Garnish with parsley. Serves 6.
> ----- Original Message -----
> From: Candy
> To: phaedrus
> Sent: Friday, September 26, 2003 6:07 PM
> Subject: I can't find it!
>
> > Hello, my name is Carrie, my aunts birthday is coming up soon and I
> remember
> > along time ago a receipe for Blackberry Brandy or Liquor. I have done the
> > google and can't find it. Please help. Thank you.
> >
Hello Carrie,
You must mean "blackberry liqueur", not liquor.
See below for blackberry liqueur recipes.
Phaed
Homemade Blackberry Liqueur Recipe
From Cordials From Your Kitchen by Pattie Vargas and Rich Gulling:
2 cups fresh blackberries, picked over and washed
1 cup sugar
1 cup 100-proof vodka
1 cup brandy
1 cup light corn syrup
1 teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice
Put berries and sugar in vessel. Crush berries, let stand for one hour. Add
vodka and brandy, cap, shake vigorously. Add corn syrup, lemon juice, lemon
zest. Steep in cool, dark place for 2 weeks.
Strain and filter. Stand 1 week, strain and filter again. Age one month.
--------------------------------------------------------------------
Blackberry Liqueur
Ingredients:
4 quarts fresh blackberries
6 cups granulated sugar
4 cups 100 proof vodka
Water
Directions:
Place the berries in a gallon glass jar. Pour in the sugar and vodka and
stir well. Add water until mix tops the jar. Stir gently a few times until
sugar dissolves. Cover and allow to stand in a cool, dark place for 6 weeks.
Strain and filter. This is the most time-consuming part but it is important
for a beautiful jewel-like liqueur. First, strain through a regular kitchen
strainer to remove the solids. Then pass through a jelly bag or cheesecloth.
Next, use a gold coffee filter, if available. If not available, filter
through the jelly bag or cheesecloth again.
Finally, filter through a paper coffee filter. This will take the longest
amount of time, but will be hastened if you used the previous filtration
methods. Be patient and let it drip. It will take more than a full day to
filter all of this.
Pour final product into bottles or decanters.
Yield: 2-3 quarts. It will last indefinitely.
Preparation Time:
Cooking time:
Recipe yield: 2-3 quarts
-------------------------------
Blackberry Liqueur Recipe
1 pt Fresh blackberries
2 1/2 c Vodka
1 Vanilla bean
1/4 ts Whole allspice
1/2 c Sugar syrup (2part sugar/1part water, boil, cool)
Select full coloured and plump berries, avoiding stained baskets (sign of
overripe or softened and decayed berries). Season is May to July. DO NOT
wash until ready to use as water causes mold to form. Rinse berries and
place in a mixing bowl, lightly crushing to release flavor. Add vodka,
vanilla bean, and allspice. Stir and store in bottle in cool dark place for
3 weeks. Strain mixture through dampened cleesecoth squeezing as much juice
as possible. Pour back in bottle adding sugar syrup to taste (1/3 to 1/2 cup
per pint) and age another 3-5 weeks. Yield: 1 pint plus.
----- Original Message -----
From: "BETTY"
To: Phaedrus
Sent: Friday, September 26, 2003 7:12 AM
Subject: Recipe - Sauerkraut & Spareribs
> Thanks -------
>
Hello Betty,
See Below.
Phaed
Spareribs And Sauerkraut
Ingredients :
3 to 4 lbs. meaty spareribs
1 tbsp. butter
1 qt. sauerkraut
1 carrot, grated
1 tsp. caraway seed
Freshly ground pepper to taste
2 onions, thinly sliced
3 lg. tart apples, cored and cut into rings
1 1/2 c. white wine or water
Preparation :
Brown spareribs quickly in butter in a hot skillet. Rinse
sauerkraut and mix it with the carrot, caraway seed, and pepper; put
half of it in a roasting pan. Cover this with the onion and apple
rings; top with the browned spareribs. Spoon the remaining
sauerkraut over the top and also add remaining onion and apple
rings. Pour wine over the top. Cover and bake at 350 degrees for 1
1/2 hours.
----------------------------------
Spare Ribs & Sauerkraut
Ingredients :
3-4 lb. spareribs
1/4 tsp. pepper
1 onion, sm.
2 tsp. salt
1 #2 1/2 can sauerkraut
1/4 tsp. pepper
Preparation :
Cut spareribs into 2 inch squares. Place in kettle. Cover with
water. Simmer until tender (about 1 hour). May also be baked on
rack in moderate oven for 1 hour. Place sauerkraut in bottom of
baking dish, slice a small onion over and top with spareribs. Bake
1 hour at 350 degrees. 6-8 servings.
----------------------------------
Spareribs With Kraut
Ingredients :
3 lbs. spareribs, cut in pieces(country style ribs are best)
2 tsp. salt
1/4 tsp. pepper
1 can (No. 2 1/2) sauerkraut (3 1/2 c.)
2 med. carrots, shredded
1 1/2 c. tomato juice
2 tbsp. brown sugar
2 to 3 tsp. caraway seed
1 unpared tart apple, finely chopped
Preparation :
Season ribs with salt and pepper. Combine kraut (including
liquid) with remaining ingredients; place in dutch oven. Place
ribs, meaty side up, on top of kraut. Bake uncovered in moderate
oven (350 degrees) for 2 1/2 to 3 1/2 hours, or until ribs are done,
basting kraut with juices several times during the last hour. If
using crockpot, allow 4 to 5 hours on high; or 6 hours or more on
low. Serves 4 to 6.
----------------------------------
Baked Spareribs With Sauerkraut
Ingredients :
2 lbs. spareribs (cut up for serving pieces)
2 lbs. sauerkraut
1/2 tsp. pepper
1/2 tsp. salt
Dash of garlic salt
1/2 c. water or more
1 or 2 bay leaves
2 tbsp. tomato sauce
Preparation :
Wash and dry spareribs. Sprinkle with garlic salt. Place
sauerkraut in a baking pan, sprinkle with salt and pepper. Add
spareribs, bay leaves, water and tomato sauce. Cover and bake in a
moderate oven (350 degrees) for 1 hour.
----- Original Message -----
From: "Nick"
To: phaedrus
Sent: Friday, September 26, 2003 3:11 PM
Subject: Boned Fowl
> Good afternoon,
> Have you ever come across a recipe for boning several fowl, placing one
> inside the other and then cooking?
> Apparently in Queen Elizabeth I time it was common to start with a Peacock
> and stuff each bird with a smaller one until the last was a squab. They
> then served the bird on a platter with the head and tail "tastefully"
> arranged.
> I have done Turkeys and stuffed with a sausage meat stuffing but not tried
> the more traditional bird in bird recipe.
> My concern is whether any sort of lard, butter oil etc needs to be rubbed
> on the skin of each bird or whether you just stuff them and cook in slow
> oven. The sausage meat makes the turkey moist but without that I wonder if
> the result will be quite dry?
> Thanks
> Nick
> Canada
Hello Nick,
I 've heard of this, but the only recipes that I could find on the web were
for Turducken (a chicken in a duck in a turkey), and another recipe for a
chicken in a turkey. Both of these use sausage. I would guess that you are
correct and that lard or perhaps bacon would be needed between each layer of
bird.
Turducken
Turducken
Chicken in a Turkey
Phaed
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