Saturday, September 09, 2006

Cooler weather is a comin.... here's some great tastin hot goodies...

Well much as I hates t'say it....the cooler/colder weather she's a comin here's a couple recipe's t'keep yur ass's warm on a chilly Fall day....

The first is frum my buddy Myron...and he knows a thing or two bout great Cajun cookin (BTW...I made this and it GREAT!!!), and the second recipe is frum Sue Gertson in Eagle Lake, Texas (haven't had a chance to try it yet Sue...but I will)....thank ya both mates.....

BTW folks...please send me some a yur recipe's with a short Bio about yurself so's I can give y'all credtit fer yur culinary achievements....Use my E-mail address in my "full profile"...or... .....thanks.....

Chicken and Smoked Sausage Gumbo

I'm tellin' ya ratt up front. Dis is some good eatin'. Fresh loaf of homemade French bread for soppin', oh yeah.An' you can put anytang you want in it. You lak ham? Dump him in dere. Shrimp? Put 'em in in da lass few minutes because it don't take long to turn shrimp into rubber. Fish? Oyster? Hell, you makin' it. Put what you want in it.

3 T cooking oil
3 T all-purpose flour1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped(dose las tree tings is da cajun Holy Trinity)
1 10 oz package frozen sliced okra
1 bay leaf
1 1/2 t dried thyme
1 t dried oregano
2 t salt
1/4 t freshly ground black pepper
1/4 t cayenne pepper (more if you gonna ax me over for supper)
1 3/4 cups canned crushed tomatoes in thisck puree (that be 1 15 ounce can)
1 quart canned low-sodium chicken broth (cut da salt if you don't use low sodium here)
1/2 pound smoked sausage cut into 1/4 inch or so slices (maybe a whole pound if you ax me over)
1 pound boneless, skinless chicken breasts, cut into 3/4 inch pieces
1 cup rice (dis make it kinda loose and soupy)

In a large pot, heat oil over moderate heat. Whisk in flour and cook, whisking until brown as you lak. Me, I'm lak a nice dark roux. Reduce heat and stir in the trinity (onion, celery, and bell pepper) and cook until starting to soften, maybe 6 or 8 minutes.

Add okra, bay leaf, thyme, oregano, salt, black pepper, cayene and tomatoes. Cover; cook 5 minutes.

Stir in broth and sausage. Bring to a boil. Reduce heat and simmer 20 minutes.

Add chicken and remove bay leaf. cook about another 20 minutes or so. Or till da rice is did.

You know how to do rice, yeah? 1 cup rice, 2 cups water and brought it to a boil. Cut heat to way low, cover and cook for 20 minutes. Don't matter if a little water is lef' dis tim on account you mixin' it wit da gumbo.

Serve how you lak it. Some folk put da rice in a bowl and ladel da gumbo on top. Me, I dump da rice in da pot. Hell, it all goin' da same place no how. Dis spose ta make 4 servin's. Yeah, if you don't ax me over it might.

Susan’s Mexican Chicken Soup

1 Chicken cooked and boned
Reserve broth

1 onion chopped
1 jalapeno seeded and chopped
4 tsp minced garlic
2 carrots diced
6 ribs celery diced
1 can Ro-tel tomatoes
2 cans Campbell’s Healthy Choice creamy chicken soup
1 tsp each of ground cumin, chili powder, salt and lemon pepper
1 cup noodles

Heat broth and add all veggies, noodles and spices – cook until almost done, then add soups and chicken (more water if needed). Heat until warm.
Serve with tortilla chips.

Yupper...those will warm up yur belly fer sure......