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I buy Cajun Injected Rotisserie Chickens. I remove the meat, then make a stock by boiling the bones. I strain the bones and put the stock in the refrigerator over night. I scoop the fat from the top if the stock the next day.
I am now ready to make Gumbo using the chicken, stock, andouille.
Here is my recipe:
I have my own seasoning mix. I must admit that I have found different variations of mixes on line and I either alter them to make what I like or I may not have all of the ingredients that an on line recipe calls for. You can mix this and store it in a zip lock bag until you need it again. So here is my seasoning mix:
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano leaves
• 2 tablespoons dried sweet basil
• 1 tablespoon dried thyme leaves
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon celery seed
• 5 tablespoons sweet paprika
Note that I do not put salt in this. You can add that later if you want.
Emeril’s Essence is simular but contains salt.
Here is a recipe for Gumbo that I use. Quantities are not cast in stone. A lot will depend on the amount of meat used
Make a stock. I use either leftover Turkey or Rotisserie Chickens. Strip the meat and put in ziplock bags for use later. Put the bones and unused parts in a large pot of water, add some garlic and boil for several hours. Remove the bones, then strain the remaining liquid into a large pot and refrigerate overnight. Before using it the next day, I scoop the fat off the top.
Make a Roux. Heat 1 cup of Extra Virgin Olive Oil in a large pot until it just starts to smoke. pour 1/2 cup of flour into the hot oil and stir until the color of the flower is what you want. I like a red-brown color. Pour several cups of the stock in to stop the browning. Please note that his a fast method of making a roux. I copied this method from a Paul Prudhomme cook book. He calls this Cajun Napalm. You must be careful with this because the oil is very hot and dangerous.
Winn Dixie and Rouses sell a frozen seasoning blend that consists of chopped onions, celery, garlic and green and red peppers an parsley. I use one or more 12 oz bag of this. Cook this until the onions looked cooked.
Pour in the remaining stock
Add the meat.
Add 2 tablespoons of my seasoning blend or to taste. I add more later if needed.
1 or more 12 oz. bag sliced frozen okra
Bring to a boil, then lower heat to a simmer, cover, and simmer 1 1/2 hours.
1-2 lbs. sliced Andouille (or smoked sausage) depending on the amount of meat used. I prefer the Andouille since that is available here in Louisiana, and simmer 1 hour.
After this check the seasonings and add salt or hot sauce to taste.
I usually try to make a lot more than we will eat so I can freeze portion size containers.
I also make more rice than we eat and put the leftover rice in a ziplock bag and refrigerate. It will stay moist and usable for over a week.
I will heat the frozen Gumbo. When I feel like a meal and I make a single serving of rice by mixing 1/3 cup rice with 2/3 cups of water. I microwave that for 9 minutes in my microwave and let sit until the extra water is absorbed into the rice.
Where is the recipe for the Bow tie pasta with greens? thanks
Hi, J! Sorry — we switched things around after this post was published. Here’s the recipe you’re looking for: Chicken Florentine Pesto Pasta!
Feed them to your cat. My very fussy cast will only eat rotisserie Chicken. This morning I cut up 3 to freeze in small quantities do the cat sitter will have it for feeding the cat.
I would like to buy a chicken in a store that is not over cooked.
Seems they roast it till done then another 15 nim. YUK!
Try Costco’s rotisserie chickens. They are always fresh and juicy because they are not sitting there all day. I haven’t had a bad one yet. Great price too, only $7.99 in Canada.
I open a jar of Mexican Mole and heat it up as per instructions.. cut up chicken parts and add to piping hot mole. Heat corn tortillas in microwave. Slice up an avocado and walla! Add Spanish rice as a side dish as well.
Walla? Did you mean to type Voila!? I think so..