Northeast Gardening: Hey Good Lookin' : Part Two (Or, Whatcha Got Cookin'??), 1 by WNYwillieB

WNYwillieB wrote:
We've come from here:

http://davesgarden.com/community/forums/t/959881/

Thank you, everyone! For helping me expand my "favorite" eats list!! I am really interested in the history of "family cooking" and how much heritage (and history) can be learned from something so familiar to everyone, yet so vastly variant!

I know the picture does not match the recipe, but I have no pictures of this one! So, we'll consider it a dessert suggestion!

While living in Houston, one of the favorite "get-a-ways" was N'ahLyns. Even though I am no fan of seafood / shellfish (including CrawDads), I did however get awesome gumbo recipe from a very friendly grandmom I happened to meet at the zoo, of all places, in the park outside of it, where there were many a large gatherings a-picnicking.

The smell of this wafting through the park made it impossible not to find out what it was! I am really more the shy type, and being a Yankee from NY in the heart of New Orleans, I stuck out like a sore thumb, but you would have thought I was an old friend from the warm reception to a nosey total stranger!! Here's to you, Mama Roux!

One of my favorite Gumbo Recipes!!


My Mumbo Jumbo Gumbo
Serves About 6

Ingredients:
1/2 lb. Andouille sausage, cut into 1/4-inch slices
1/4 cup corn oil
1/2 cup flour
4 chicken breasts, boneless, cut in large pieces
1/4 cup roux, medium to medium brown
2 cups chopped celery
1 cup yellow onion, chopped
1 green bell pepper, chopped
1 Tbs. garlic, minced
3 cups okra, chopped
4 cups chicken broth
2 bay leaves
3 sprigs fresh thyme
3 dashes Cajun hot sauce
black pepper
white pepper
cayenne pepper
salt
1/4 cup parsley, chopped
1 cup fresh tomatoes, chopped

Preparation:
Brown sausage in skillet over high heat. Transfer cooked sausage to plate and add corn oil to the sausage grease in the skillet. Heat oil until very hot. To prepare the roux, gradually whisk in flour and cook for 5 to 6 minutes, whisking constantly. Flour mixture will turn from beige to light brown to medium brown. When roux is medium-brown, add chicken and vegetables and cook 2 to 3 minutes.

Add cooked sausage and remaining ingredients except parsley and tomatoes. Cook for 15 to 20 minutes, stirring occasionally.
Remove bay leaves. Pour over rice and top with parsley and tomatoes.

Mmmmmmmmmm!