- 1 lb. lima beans, soaked overnight
- 3 lbs. head-on medium shrimp
- 1 smoked ham hock
- 6 cups
chicken stock water
- ½ lb. pork (or turkey) tasso, diced
- 1 lb. smoked sausage, sliced
- ½ cup onion, chopped
- ½ cup bell pepper, chopped
- ¼ cup celery
- ¼ cup green onion
- 1 jalapeño
- 4 cloves garlic, minced
- ¼ cup fresh parsley
- thyme, to tase
- Joe’s, Tony’s (creaole seasoning)
- ¼ cup vegetable oil
- ¼ cup flour
- In big stock pot, cover ham hock with
chicken stock water, simmer on low for 1 hour.
- Peel shrimp, reserving ½ shells and heads. Dash shrimp with creole seasoning and place in fridge. Place shells and heads in pot with 6 cups water, bring to a boil, lower to a simmer and cook for 30 minutes. Skim impurities that rise to surface.
- Make a medium dark brown roux in heavy stock pot or dutch oven. After roux has reached proper brownicity, fold in onion, bell pepper, celery, green onion, jalapeño, garlic, and thyme. Cook 5 minutes, stirring constantly.
- Turn up the heat on the roux mixture and add beans, meat. Slowly cover with strained shrimp stock and ham hock stock. Add hock ad-hoc. Bam!
- Simmer for 1 to 1 ½ hrs, skimming impurities that rise to surface.
- Add shrimp and simmer for 20 more minutes, or until pink.
Serve over rice, and top with parsley before serving. Whip up some cornbread, too. You won’t regret it.
- 3 small chickens, or 4 lbs.
- Tony’s or Seasoning Mix
- 3/4 cup butter
- 3/4 cup flour
- 2 cups onion, finely chopped
- 3/4 cup celery, finely chopped
- 3/4 cup bell pepper, finely chopped
- 2 tsp minced garlic
- 1/2 tsp rubbed sage
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp white pepper
- 2 tsp salt
- 1 lb mushrooms, sliced
- 1/2 cup green onions, thinly sliced
- 1/2 cup parsley, chopped
- Rub chicken pieces with spices and arrange in roasting pan(s). Roast in pre-heated 400˚ oven for 30 minutes or until skin is brown.
- Make a dark roux with flour and butter. When proper color is attained, add celery, onions, and bell pepper. Cokk 20 minutes, stirring and scraping the bottom of the pot occasionally. Add garlic, sage, thyme, black and white pepper, and salt. Slowly stir in 4 cups of stock, bring to a boil, reduce the heat and simmer for 20 minutes, stirring occosionally. Add the mushrooms, green onions and parsley and cook for minute. Remove pot from heat.
- Pour the sauce over the chciken halves in the roasting pan and return the pan to the oven, reducing heat to 350˚. Roast 20 minutes or until chicken is thoroughly done. Serve with steamed rice, spooning lots of sauce over the rice and the chicken.
From: Gumbo Shop: Traditional and Contempory Creole Cuisine
- 1 cup vegetable oil
- 1 cup flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 6 cups water ( or stock if you cooked your own chicken, shrimp, etc…)
- 1 pound boneless chicken meat, cut into 1-inch chunks (rotisserie chicken works good)
- 1 teaspoon Tony’s, Joe’s Stuff, or equivalent. .. (cajun seasoning mix: cayenne, paprika, salt, pepper, onion powder, garlic powder, oregano, thyme)
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
- 1 tablespoon filé powder (ground sassafras)
- Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 30 to 40 minutes, make a dark brown roux, the color of chocolate. Get a beer or two, because this takes forever, but it’s well worth the patience.
- Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water 1 cup at a time, stirring in between. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken with the Tony’s and add to the pot. Simmer for 2 hours.
- Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.
- Remove the bay leaves and serve in deep bowls.
Yield: 4 servings
NOTE: If you want to replace the chicken for seafood, make the roux a little less dark, more of a caramel color.
NOTE: 2 cans cannellini beans can be substituted for the below preparation.
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 lb white navy beans, soaked overnight and drained
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 2 quarts water
- 1 bay leaf
- 1/4 cup flour
- 1/4 cup oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell peppers
- 1/2 cup chopped carrots
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 4 thin pork chops, cut in half (4-5 oz each)
- 1 lb smoked sausage (andouille, kilbasaa) cut into 1/2 inch pieces
- 2 cups chicken stock
- 1 lb roasted duck or chicken meat, cut into 2-inch pieces
- 1 teaspoon Rustic Rub or(Joe’s, etc.)
- 3/4 cup dried fine bread crumbs
- 1/2 cup freshly grated parmesan
- 3 tbsp chopped parsley
- 1 tsp Rustic Rub
- 2 tbsp olive oil
Preparation For Beans
- Melt the butter in a large saucepan over high heat and sauté the onions and celery for 3 to 4 minutes, or until slightly wildted. Add the beans, salt, cayenne, water, and bay leaf and bring to a boil.
- Reduce the heat to medium-low and cook until the beans are tender and most of the water is absorbed, about 2 hours. If beans are prepared ahead of time, refrigerate until ready to use.
Preparation For Meat
- Combine the flour and oil in a large ovenproof skillet over medium-high heat. Stirring constantly and slowly, make a medium-brown roux, the color of peanut butter. Add the onions, celery, bell pepper, carrot, salt, and cayenne. Cook, stirring constantly, 3-4 minutes or until slightly wilted.
- Lay pork chops on top of roux and vegetable mixture and cook for 2 minutes on each side. Add the sausage and cook for 2 more minutes, turning several times. Add the broth and stir until the roux and broth are combined and the mixture thickens. Scrape the bottom and sides of the pot to loosen any browned bits. Bring to a boil.
- Season the duck/chicken pieces with the rub. Add the fowl and the cooked beans to the vegetable and meat mixture. Reduce the heat to medium-low and cook for about 30 minutes.
- Preheat the oven to 450℉. Make the gratin.
Preparation for Gratin
- Combine the bread crumbs, cheese, parsley, rub, and olive oil in a mixing bowl. Mix well.
- When the bean and meat mixture is cooked, spoon the gratin mixture evenly over the top and bake for about 10 minutes, or until top is lightly browned. Serve immediately