SMOKED CHICKEN AND PEPPERONI GUMBO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Chicken
Amount Measure Ingredient — Preparation Method
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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 Sausage Roast
Recipe By : Clebert/AOL
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Main Dish
Sausage Pork
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 pound Pork Loin Roast
1 Pound Smoked Cajun Sausage
1 Small Onion — Chopped fine
1 Small Green Bell pepper — Chopped fine
Salt
Granulated garlic
Dried Chives
Parsley Flakes
Restaurant Black Pepper
2 Tbsp Soy sauce
1/2 Cup Cold Water
2 -3 Tbsp. Cornstarch
1/2 Teaspoon Kitchen Bouquet
Mix Granulated Garlic, Chives, Parsley Flakes and Restaurant Black Pepper
to Make MYSEASONINGS mix. Add salt to mix. Cut the whole loin into small
er roasts, about 6″ long, cut a hole through the center of each roast, al
ong the center axis of the roasts and insert the sausage. If the cross-se
ction of the roast is big enough, cut two parallel holes. Open the holes
to the size of the smoked sauce and pour about 1 T. of MYSEASONINGS into
the long holes and push something through the roasts to distribute the se
asoning. Slide the smoked sausage through the longitudinal holdes in the
roasts until about 1″ of sausage protrudes from each end. Dust inside and
outside with seasonings and salt. Allow to sit and marinate at room temp
erature for 30 mins. Place the rosts on a rack, inside a covered roaster,
pour the cut up onio
n and bell pepper into bottom of roasted and place, uncovered in a 425 F.
oven for approximately 30 mins. or until seared lightly on the outside.
Cover roaster and continue to cook with a meat thermometer until done ins
ide, about 160-165 F. on meat thermomete. Remove roasts, trim end faces o
f excess sausage and chop fine. Add cornstarch dissolved in cold water, s
oy sauce and thicken sauce over Med. heat. Adjust color of sauce with Kit
chen Bouquet and adjust seasonings.
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Serving Ideas : Serve with brown riceeasure Ingredient — Preparation
NOTES : Can use 2/3 cup oil and omit applesauce.
#12-
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