Southern Man Gumbo
4 chicken leg quarters,
3 smoked susage links-cut into pieces,
salt and pepper to taste,
2 tablespoons gumbo file spice,
1 tablsespoon thyme,
2 tablespoons parsley,
1 can chicken stock,
1 chicken bouillon cube,
1/2 bell pepper-chopped,
1 medium onion-chopped,
3 cloves garlic-chopped,
2 stalks celery-chopped,
15-20 okras cut into pieces,
1 cup flour,
1/2-3/4 cup vegetable oil,
Boil chicken for 45 minutes in water and chicken stock. As boiling add: onion, parsley, thyme, bouillon cube, and garlic. When the chicken is done, debone and set aside. Keep stock boiling. Make a roux by filling skillet with about 1/4' with vegetable oil and add 1 cup of flour. Stir constantly until the roux is chocolate brown in color and the consistancy of tomato paste. DO NOT BURN! Add the roux to the boiling stock a spoonful at a time, stirring constantly. Add okra, sausage, de-boned chicken, gumbo file, and salt and pepper if needed. You can add cayenne pepper or hot sauce to taste also. Continue cooking on medium heat for about twenty minutes. Serve over white white rice
Chicken Wings with Vegetables
Bunch of chicken wings,
Salt and pepper,
vegetable Cooking oil,
1 package of frozen okra,
2 onions,
1 small box of frozen lima beans,
1 tablespoon tomato paste,
2 or 3 tablespoons of orange juice for taste,
Lightly brown chicken wings in skillet with salt and pepper. Drain off oil, but leave a little bit. Add the okra until a little cooked and then add chopped onions and lima beans. Let everything get brown. .Add tomato paste and orange juice. Cover and simmer it for about 10-15 minutes and chicken is tender. Serve with rice.
Southern Man Jambalaya
1/8 cup vegetable oil,
1 green pepper- chopped,1 medium onion - chopped,
two tomatoes- diced, 2 stalks celery- diced,
12 mushrooms- sliced,
2 large chicken breasts- diced,
3 smoked sausage links (andouille prefered)- chopped,
1 10 oz. can chicken broth,
1 10 oz. can tomato sauce,
½ small can tomato paste,
4 cloves garlic- chopped,
2 chicken bouillon cubes,
3 tablespoons parsley,
1 tablespoons Thyme,
4 cups long grain white rice,
1 tablespoon red pepper flakes,
salt and pepper to taste,
Brown (in oil) onion, tomatoes, green pepper, celery, mushrooms, chicken, sausage, garlic, parsley, thyme, red pepper flakes, and salt and pepper until onions are transparent and chicken is light brown. Add chicken broth, tomato sauce, tomato paste, bouillon cubes and rice. You can add a smidgen of red or white wine if you are drinking while you are cookin' Let boil then simmer for 30 to 40 minutes until rice is tender.
( You may need to add more water as you go) This makes a huge amount.
Sweet Peas in Roux Over Rice
Vegetable Oil
Flour,
1 onion,
1 (17 ounce can) small baby peas,
½ cup water,
boiled eggs,
Make rouz with oil and flour until light brown. Add onion and a little bell pepper. Simmer . DO NOT BURN ROUX! Add a little water if it becomes too hot. Cook til onions are transparent. Add peas and water and simmer for about 30 minutes. Slice eggs in cubes and use for garnish on top and serve over rice.
Bananas Foster
*you can substitute peaches, pears, apples, etc. for bananas and use the appropriate liquor. Of course you would change the title.
1/2 stick butter,
1 cup brown sugar,
1/2 teaspoon cinnamon,
1/4 cup banana liquor,
4 bananas cut up lengthwise, then halved
1/4 cup dark rum,
4 scoops vanilla ice cream,
Combine butter, sugar and cinnamon in skillet. Place pan over low heat and stir until the sugar dissolves. Stir in banana liquor, then place bananas in pan. When the banana softens, add the rum Continue cooking until hot then tip pan slightly to ignite the rum. When the flames subside, lift the bananas out. Place the bananas and spoon sauce over a scoop of ice cream. Scream madly because this tastes so GOOD!!
