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04 January 2013 @ 04:18 pm
Grandma's Gumbo  
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Ingredients:
1 whole fryer, cut up
1 lb of rabideauxs or deer sausage, sliced
Salt, to taste
Garlic powder, to taste
1/2 jar old fashioned dark roux (We use "Savoies")
2t Gumbo file (We use "Tex Joy")
1/2 cup Louisiana hot sauce
2 T Parsley
3 T Minced Garlic
1 T Black Pepper
1/2 t Red pepper
2 bags of seasoning blend
Green onions

Directions:

In a large gumbo pot fill it half way full with warm water, add a generous amount of salt to the water (to help it boil faster), cover with lid and put on high heat.

Put the roux in the microwave for 30 seconds so that it's easier to spoon out of the jar. If you have a new jar, make sure that you pour the grease out of the jar before scooping it out.

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Left: Make sure that all of the roux dissolves. Right: What it should look like once it's all dissolved.

Add the roux one heaping tablespoon at a time and stir it in, the water begins to bubble so make sure that your pot doesn't overflow. You may have to turn the heat down until the water calms down some. Stir the roux and water until the roux completely dissolves.

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Once the roux dissolves add the Louisiana hot sauce, gumbo file, parsley, minced garlic, black pepper, red pepper, seasoning blend, and sausage to the boiling water.

While this is cooking, you can cut up and season your chicken.


How to cut up a chicken:

Rule number 1: Make sure that you get all of the stuff out of it. Gizzards and all that jazz.. unless you're into eating that, then have at it.

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1. Rinse the chicken off after you removed the organs.

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2. Cut off the tips of the wings.

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3. Make sure that you remove all of the feathers.

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4. And this yellow stuff on the leg ends.

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5. Grab the leg and make a slice so that you can see the thigh,then bend the leg down so that you can see the joint and slice through it. Repeat
on the other side.

6. Sit the chicken up and use your knife to cut the back off of the chicken. [This was so disgusting.] Discard the back, we don't use it.

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7. Use chicken scissors to cut the breast in half.

8. Once you have the breast in half cut the wings off at the joint. Repeat for the other side.

9. Cut the breast into three sections.

**I will just buy precut up whole chickens in the future, my mom is a champ, this was disgusting.




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Once you have the chicken cut up, put it in a pan and sprinkle generously with garlic powder, black pepper, and salt. Rub the chicken to make the seasoning stick to the chicken. Add the chicken pieces to the gumbo and boil for an hour on medium heat.

Taste it to see if it needs anything. Then cut up green onions we use two stocks of green onions and add them to the gumbo. Boil for another 30
minutes or until green onions are tender. Serve with rice and potato salad.
 
 
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(Anonymous) on January 5th, 2013 03:36 am (UTC)
I followed dem der directionz...and I gotta say, dats sum purdy good gumbo ya ~ Uncle Scooter
jncassideyjncassidey on January 5th, 2013 08:18 pm (UTC)
Haha I love you guys!