Tuesday, November 06, 2007

Messy Chef Gumbo

Made this last night at home church- I always over eat this. I love this meal at the first sign of cold weather. At home church, I do some volunteer cooking, and they have come to call me the Messy Chef. I'm not a messy cook, but I do make messy meals . Some friends gave me an apron that said Messy Chef, and the real REAL kitchen person gave me a couple of cabinets as my opportunities to cook have increased. She makes me feel like I'm at home.
Well, it is home, now isn't it?

Messy Chef Gumbo
One whole pitiful chicken with limbs, or chicken breasts 2 ½ lb (ish) bag thawed is best, frozen will work.
2 lb kiebasa- 2 packages
***Shrimp is a luxury addition and goes in last if you choose to use it. Peel first. Use more than you think you’ll need.
1 big onion-chopped to your liking
2 green peppers-chopped “
5 stalks celery-chopped “
thyme 1 tsp
basil 1 Tbl
cayenne- 1 tsp- level- it gets hotter over time.
lawry’s season salt to taste
1 c all purp flour
1 c canola
chicken bouillon in water or container of chicken broth (2 quarts is usually enough.)
green Tabasco sauce with the meal

put chicken in crock pot
slice veggies and kiebasa and put in zip lock bags- then put to bed in the frig.
go to bed
get up and put crock in frig
go to work
come home and take stuff out of frig
scoop fat off of top of chicken crock
pull out chick
de-bone and mush apart chicken. It shreds on its own in the pot later.

IMPORTANT** Pour canola and flour into frying pan or big pot. Stir with wisk or a slotted spoon to lose lumps. Cook til it turns golden brown. IT burns very easily and goes from ecru to golden to burned quick. Stir continuously and watch for the change.

As soon as the roux becomes golden, toss in the veggies and coat them.

Lower heat.

Add chick, kiebasa
Spices
Liquid from crock
Consistency is a mountain of veggies and chick and kiebasa peeking through liquid, so add broth as needed. Stir well
Cover and simmer an hour. It starts out looking like water and when done, will be thinner than pancake batter, but not watery. It is magic in that hour.
Stir on occasion just because you want to.

Put rice ingredients together, and slide into oven.

Wash the crock, toss the bones, and sit down and rest.

It does freeze okay. Not great. Better on second day, best on third day. Hard to face again on fourth day.


rice
1 c per 2 c chick broth (brown rice, white is 1:11/2)
two handfuls of cut up celery and pepper
Put in a bread pan, cover and bake one hour. Remove cover and cook til brown around the edges.

2 comments:

Nebnilknarf said...

Sounds good...sure wish I could have been there to enjoy it. "the real,REAL kitchen person"...now who could that be? :) By the way, hope you and yours are doing well, Messy Chef.

Kathryn said...

That sounds so yummy - but features ingredients I don't think I'll find in the UK - for instance, I don't even know what Kiebasa is, still less where to look for packets of it...and canola??
I want to make it but I'm stuck...