SMOKED CHICKEN AND PEPPERONI GUMBO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
mixture:
1/4 teaspoon White pepper
1/4 teaspoon Red pepper
1/2 teaspoon Black pepper
1/2 teaspoon Thyme
1 teaspoon Dry parsley flakes
1/2 teaspoon Gumbo file powder — (optional)
2 cups Onion
2 cups Green pepper
2 cups Celery — meats:
2 Smoked chicken breasts.
12 Inches pepperoni. — broth:
6 cups Chicken broth
Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest
in fine chop (or use food processor).
Meats: two smoked chicken breasts, pulled from bone, skinned and pulled
into bite size pieces by hand. If you do not have smoked chicken, you may
get away with using a small amount of liquid smoke. I would guess no more
than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into
moderately thick slices. (say 1/8 inch or about twice as thick as
presliced pizza pepperoni usually is)
Preparation: Using cast iron dutch oven, take the large cut onions and
singe them over medium high heat in the dry pan for about 3-4 minutes,
stirring constantly. Then add the rest of the vegetables and cook for
about 5 minutes more on medium heat, stirring frequently. Then add spice
mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add
the broth and the pepperoni slices. Turn heat down to medium low and
simmer for at least 1/2 hour or until vegetables are tender and flavors
are merged. About 5 minutes before serving, add the chunks of chicken
breasts to the mixture.
At the same time, add more roux to thicken if desired.
Serve in bowl over lots of rice.
For additional smoke flavor, wrap the chicken bones and skin in cheese
cloth and place in the mixture at the same time as the pepperoni. Remove
all the bones and all the skin before stirring in the chicken pieces.
Makes 8 to 10 servings.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50
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Cajun Shepherd’s Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Ground beef
1/2 pound Ground pork
2 each Eggs — lightly beaten
1/2 cup Very fine bread crumbs
1/4 pound + 3 Tbsp unsalted butter
3/4 cup Finely chopped onions
3/4 cup Finely chopped celery
1/2 cup Green bell peppers — chopped
1 tablespoon + 1 tsp minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
—–MEAT SEASONING MIX—–
2 teaspoons Cayenne pepper
1 1/2 teaspoons Salt
1 1/2 teaspoons Black pepper
1 1/4 teaspoons White pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Dried thyme leaves
3/4 cup Evaporated milk
2 pounds Potatoes — peeled & quartered
1 teaspoon Salt
1 teaspoon White pepper
1 1/2 cups Julienned carrots (see note)
1 cup Julienned onions (see note)
—–VEGETABLE SEASONING MIX—–
1/2 teaspoon Salt
1/4 teaspoon White pepper
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
—–VEGETABLES—–
1 1/2 cups Julienned zucchini (see note
1 cup Julienned squash (see Note)
Very Hot Cajun Sauce/Beef
NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these
into strips 1/8 inch wide and 2 inches long; use only strips that have
skin on one surface. Cut carrots and onions into similar strips.
In a 13×9-inch ungreased baking pan, combine the beef and pork.
Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set
aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the
onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat
seasoning mix. Saute over high heat about 5 minutes, stirring frequently
and scraping the pan bottom well. Remove from heat and cool. Add the
sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well
by hand.
Form into a 12×8-inch loaf and center in the pan.
Bake at 450F until brown on top, about 30 minutes.
Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat
and drippings aside.
Meanwhile, boil the potatoes until fork tender; drain, reserving about 1
cup of the water. Place the potatoes, while still hot, in a large mixing
bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white
pepper. Stir with a wooden spoon until broken up, then beat with a metal
whisk (or electric mixer with a paddle) until creamy and velvety smooth.
(NOTE: Mix in some of the reserved potato water if potatoes are not creamy
enough.) In a large skillet (preferably non-stick) combine the reserved
drippings with the carrots, onions and vegetable seasoning mix; saute over
high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow
squash and continue sauteing until vegetables are noticeably brighter in
color, about 3 to 4 minutes, stirring occasionally. Remove from heat.
Mound undrained vegetables on top of the meat loaf, away from the edges.
Layer the mashed potatoes evenly over the top of the vegetables and top
edges of the meat, using all the potatoes. Bake at 525F until brown on
top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot
Cajun Sauce (see recipe) under each serving. From Paul Prudhommes
“Louisiana Kitchen”
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