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Chef Don's
Favorite Poultry Recipes
Sausage and Chicken Gumbo
Serves 4
1 lb. Chicken, cut up
1 lb. Andouille Sausage, sliced
1/4 cup Butter
1/4 cup Flour
1/2 lb. Okra, sliced
1 cup Green Pepper, chopped
3/4 cup Onion, chopped
3/4 cup Celery, chopped
1/2 cup Tomato, chopped
1 1/2 Tbsp. Garlic, minced
1 1/2 qts. Chicken Stock
2 Bay Leaves
1 Tbsp. Creole Seasoning
1/2 cup Scallions, sliced
1/4 cup Parsley, chopped
Oil as needed
Salt and Pepper to taste
Filé Powder (optional)
Sauté the okra in a small amount of oil for
30 minutes or until it is soft, stirring constantly. In a separate pot
heat about 2 tablespoons of oil. Add the chicken and the sausage and
sauté until the chicken is cooked. Remove the meat from the pan
and add the butter. Once the butter has melted add the flour and make a
roux. Cook the roux for about 20 minutes or until dark brown. Add the
onion, peppers and celery and cook for about 10 minutes. Whisk in the
chicken stock and add the okra, tomatoes, garlic, bay leaves and cajun
seasoning. Return the meats and simmer for 20 –30 minutes. Add
the scallions and the parsley and cook for 5 minutes. Serve over white
rice. If desired sprinkle each bowl with 1/2 –1 tsp. of
filé and serve. |
Creole Seasoning
Yield: 1 cup
2
Tbsp. Onion
Powder
2 Tbsp. Garlic Powder
2
Tbsp.
Oregano
2 Tbsp. Basil
1
Tbsp.
Thyme
1 Tbsp. Black Pepper
1
Tbsp. White
Pepper
1 Tbsp. Cayenne Pepper
1
Tbsp. Celery Seed,
ground
5 Tbsp. Sweet Paprika
Combine in a food processor and pulse until well blended. |
Chicken Stock
Yield: 1 Gallon
8 lbs. Chicken Bones
6 Qt. Cold Water
1 lb. Mirepoix
1 Sachet d'Épieces
Salt
Rinse the bones and place them into a stock pot with the water and salt
and bring them to boil slowly. Skim the surface. Simmer for 5 hours.
Add the mirepoix and the sachet and simmer for 1-2 more hours. Strain
and cool. Save the bones
and vegetables for a remouillage. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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