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Chicken & Sausage Gumbo

----- Original Message ----- 
From: "Anne" 
To: phaedrus
Sent: Friday, September 26, 2003 8:52 AM
Subject: Chicken & Sausage Gumbo

> I am looking for a recipe for Chicken & Sausage Gumbo.  I have a lot for
> seafood gumbo but have been unable to find one for just Chicken & Sausage.
> Can you help?
> Anne 

Hi Anne,

"...Jambalaya and a crawfish pie and a file' gumbo..."

You wouldn't believe the recipes that I found for this. Most of them would make Justin Wilson laugh out loud. Some of the recipes didn't have any file' powder and some didn't have any okra! Now how you gonna have a gumbo without file' powder and without okra? What you gonna have like that is just soup. It sure ain't no gumbo!

The word "gumbo" means "OKRA". Now how you gonna have okra with no okra? And how you gonna have file' gumbo with no file'? File' is powdered sassafras. They took it off the market for a little while 'cause they said it caused cancer in laboratory rats if you fed 'em a ton of it. Later they decided it wasn't harmful in small quantities like in gumbo.

Anne, you make your gumbo right. You make a roux. You put okra in your gumbo - not a lot - but enough for flavor. You put a little file' powder in it. You use andouille sausage if you can get it. When you taste it, say "Hooooeeee! That's good!"

There are some recipes below.


Chicken  And  Sausage  Gumbo

 Ingredients :
 2 lg. chickens
 2 lg. onions
 1 c. chopped celery
 2 1/2 c. oil
 2 1/2 c. flour
 2 (10 oz.) pkgs. frozen, chopped okra
 2 1/2 tbsp. salt
 1 tbsp. black pepper
 1 1/2 tbsp. red pepper
 2-3 lbs. smoked sausage, hot
 Onion tops
 4 chicken bouillon cubes
 File' powder

 Preparation :
    Rinse chicken.  Put in a large roaster about half full of water
 with some salt and pepper added.  Bring to a boil.  Cover and simmer
 about 1 hour until chickens are tender.  Strain and save the broth
 to use as your liquid in the gumbo.  Debone the chicken.  Cut up the
 onions and celery.  Make the roux in a heavy black iron skillet as
 follows:  heat the oil for 3 minutes on medium-high heat and then
 add the flour slowly, stirring constantly.  Cook on medium high heat
 until brown.  Turn heat to low, add onions and celery and cook until
 soft.  Transfer roux, onions and celery to a large roaster or gumbo
 pot.  Measure broth.  Add 1 1/2 gallons of liquid - broth and water
 to make up the difference; bring to a boil.  Add the okra, salt,
 black pepper and red pepper, sausage (cut into bite size pieces),
 and bouillon cubes.  Cook 1 hour on simmer; then skim the fat off
 the top.  Add the deboned chicken.  Simmer for 30 minutes.  Add some
 parsley and onion tops and cook about 5 minutes. Serve over rice.
 Add file' (1/2 teaspoon) to each bowl as served. Serves 17.
 Chicken  And  Sausage  Gumbo

 Ingredients :
 1 lg. onion
 2 stalks celery, diced
 1 tsp. black pepper
 Salt to taste
 1 can tomatoes
 2 c. okra, uncooked
 Gumbo file' powder
 1 chicken
 2 c. rice, cooked

 Preparation :
    Fry chicken and save 1/2 cup chicken grease for gumbo.  Fry hot
 and mild pork lengths of sausage.  Cut up onions, celery and add to
 cut up chicken and sausage.  Add pepper and salt to taste.  Put
 chicken grease  in skillet and add tomatoes and flour and cook until
 brown and pretty thick.  Add to above mixture.  30 minutes before
 being done, add okra and gumbo file.  Serve over rice.
 Chicken  And  Sausage  Gumbo

 Ingredients :
 1 lg. onion
 1 bell pepper
 4 ribs celery
 4 green onions and tops
 3/4 c. flour
 1/2 c. oil
 1 tsp. minced garlic
 2 tsp. black pepper
 1 tsp. salt
 1 tsp. paprika
 1 tbsp. salt
 1 tall can tomato paste
 8 c. chicken liquid or water
 2 pkg. frozen okra
 1 (2 1/2 lb.) chicken, cooked
 1 lb. sausage, cooked

 Preparation :
    Chop together the onion, bell pepper, celery, and onions.  Brown
 flour in oil slowly and stir continually until a pretty even color
 brown.  Add chopped vegetables; then add garlic, black pepper,
 garlic salt, paprika, and salt.  Stir over low heat.  Then add
 tomato paste and chicken liquid or water, then the okra.  Add the
 chicken and sausage.  Cook over 1 hour or low heat after you bring
 to a boil.  Serve over rice.
Chicken  And  Sausage  Gumbo

 Ingredients :
 6 tbsp. oil
 6 tbsp. flour
 1 lb. smoked sausage or Andouille
 1 lg. hen
 2 gallons water
 2 lg. onions
 1/4 stalk celery
 1/2 bell pepper
 5 onion tops, chopped
 Salt, pepper and cayenne to taste
 5 sprigs parsley or 2 tbsp. flakes
 2 tsp. file
 1 pt. oysters, if desired

 Preparation :
    Make roux with flour and oil.  Boil sausage in separate pot.
 Combine hen in 1 1/2 gallon of water, sausage, roux and chopped
 seasonings, except parsley.  Cook for 2 hours, adding extra 1/2
 gallon of water, if needed.  During last 1/2 hour of cooking, add
 salt, cayenne and black pepper.  When hen is tender enough, add
 parsley and file.  Cook 10 minutes, remove from heat, skim excess
 fat, and serve over rice.

Ox Tail Soup

----- Original Message ----- 
From: "BETTY"
Sent: Friday, September 26, 2003 2:26 AM
Subject: Recipe---Ox Tail Soup

> Please...thanx

Hello Betty,

See below for several.


Ox - Tail  Soup

 Ingredients : 
 2 ox tails
 2 whole onions
 2 carrots
 1 sm. turnip
 2 tbsp. flour
 Salt & pepper
 1 gal. water

 Preparation : 
    Wash, peel and cut vegetables in small pieces.  Let all
 ingredients boil for 2 hours; then take out the tails and cut the
 meat in small pieces.  Return meat and bones to soup.  Add salt,
 pepper and flour.  Cook for quarter of an hour.
 Ox - Tail  Soup

 Ingredients : 
 2 1/2 to 3 lbs. ox-tails (lean)
 4 to 5 med. wh. potatoes, peeled, diced
 10 oz. pkg. frozen mixed vegetables
 6 oz. can tomato paste
 Lg. onion (opt.)
 2 to 3 tbsp. soy sauce (opt.)
 Salt to taste
 Pepper to taste
 Meat tenderizer (opt.)

 Preparation : 
    Ox-tails are to be rinsed, cleaned of hair, then boiled in enough
 water to cover with salt, pepper and meat tenderizer added.  After
 about 1 1/2 to 2 hours, add all remaining ingredients.  *Cook for
 approximately another 1/2 hour.  Serve as a soup or over white rice.
  *Cook over medium heat in a covered pot.  Serves 4 to 6.
 Ox  Tail  Soup

 Ingredients : 
 3 lbs. ox tails, cut up
 2 tsp. salt
 4 med. onions, peeled
 2 parsley sprigs
 6 black peppercorns
 2 white turnips or 1/2 head of cabbage
 1/2 c. sherry
 2 tbsp. butter
 3 lg. carrots, pared
 2 stalks celery, cut up
 1 tsp. thyme leaves
 1 bay leaf
 10 1/2 oz. can condensed beef broth or 4 bouillon cubes in 2 c. water

 Preparation : 
    In 6 quart kettle, slowly brown ox tails in butter, about 1/2
 hour.  Add 3 quarts water and bring slowly to a boil.  Skim foam
 from surface several times. Add salt, onions, parsley sprigs, thyme,
 peppercorns and bay leaf.  Bring to a boil.  Simmer low heat,
 covered for 3 hours.  Remove from heat.  Remove ox tails and cut
 meat off bones.  Next cut carrots and turnips (or cabbage) into
 strips 2" long.  Cut celery in 2" pieces and in half lengthwise. 
 Add meat, carrots, turnips and celery.  Bring to a boil.  Simmer
 until vegetables are done (tender crisp 5 minutes).  Add sherry;
 simmer 5 more minutes.  Garnish with parsley. Serves 6.

Blackberry Liqueur

> ----- Original Message ----- 
> From: Candy
> To: phaedrus
> Sent: Friday, September 26, 2003 6:07 PM
> Subject: I can't find it!
> > Hello, my name is Carrie, my aunts birthday is coming up soon and I
> remember
> > along time ago a receipe for Blackberry Brandy or Liquor.  I have done the
> > google and can't find it.  Please help.  Thank you.
> >

Hello Carrie,

You must mean "blackberry liqueur", not liquor.

See below for blackberry liqueur recipes.


 Homemade Blackberry Liqueur Recipe
 From Cordials From Your Kitchen by Pattie Vargas and Rich Gulling:
 2 cups fresh blackberries, picked over and washed
 1 cup sugar
 1 cup 100-proof vodka
 1 cup brandy
 1 cup light corn syrup
 1 teaspoon lemon zest
 1 tablespoon fresh squeezed lemon juice
 Put berries and sugar in vessel. Crush berries, let stand for one hour. Add
 vodka and brandy, cap, shake vigorously. Add corn syrup, lemon juice, lemon
 zest. Steep in cool, dark place for 2 weeks.
 Strain and filter. Stand 1 week, strain and filter again. Age one month.
 Blackberry Liqueur
 4 quarts fresh blackberries
 6 cups granulated sugar
 4 cups 100 proof vodka
 Place the berries in a gallon glass jar. Pour in the sugar and vodka and
 stir well. Add water until mix tops the jar. Stir gently a few times until
 sugar dissolves. Cover and allow to stand in a cool, dark place for 6 weeks.
 Strain and filter. This is the most time-consuming part but it is important
 for a beautiful jewel-like liqueur. First, strain through a regular kitchen
 strainer to remove the solids. Then pass through a jelly bag or cheesecloth.
 Next, use a gold coffee filter, if available. If not available, filter
 through the jelly bag or cheesecloth again.
 Finally, filter through a paper coffee filter. This will take the longest
 amount of time, but will be hastened if you used the previous filtration
 methods. Be patient and let it drip. It will take more than a full day to
 filter all of this.
 Pour final product into bottles or decanters.
 Yield: 2-3 quarts. It will last indefinitely.
 Preparation Time:
 Cooking time:
 Recipe yield: 2-3 quarts
 Blackberry Liqueur Recipe
 1 pt Fresh blackberries
 2 1/2 c Vodka
 1 Vanilla bean
 1/4 ts Whole allspice
 1/2 c Sugar syrup (2part sugar/1part water, boil, cool)
 Select full coloured and plump berries, avoiding stained baskets (sign of
 overripe or softened and decayed berries). Season is May to July. DO NOT
 wash until ready to use as water causes mold to form. Rinse berries and
 place in a mixing bowl, lightly crushing to release flavor. Add vodka,
 vanilla bean, and allspice. Stir and store in bottle in cool dark place for
 3 weeks. Strain mixture through dampened cleesecoth squeezing as much juice
 as possible. Pour back in bottle adding sugar syrup to taste (1/3 to 1/2 cup
 per pint) and age another 3-5 weeks. Yield: 1 pint plus.

Sauerkraut & Spareribs

----- Original Message ----- 
From: "BETTY" 
To: Phaedrus
Sent: Friday, September 26, 2003 7:12 AM
Subject: Recipe - Sauerkraut & Spareribs

> Thanks -------

Hello Betty,

See Below.


Spareribs  And  Sauerkraut

 Ingredients : 
 3 to 4 lbs. meaty spareribs
 1 tbsp. butter
 1 qt. sauerkraut
 1 carrot, grated
 1 tsp. caraway seed
 Freshly ground pepper to taste
 2 onions, thinly sliced
 3 lg. tart apples, cored and cut into rings
 1 1/2 c. white wine or water

 Preparation : 
    Brown spareribs quickly in butter in a hot skillet.  Rinse
 sauerkraut and mix it with the carrot, caraway seed, and pepper; put
 half of it in a roasting pan. Cover this with the onion and apple
 rings; top with the browned spareribs. Spoon the remaining
 sauerkraut over the top and also add remaining onion and apple
 rings.  Pour wine over the top.  Cover and bake at 350 degrees for 1
 1/2 hours.
 Spare  Ribs  &  Sauerkraut

 Ingredients : 
 3-4 lb. spareribs
 1/4 tsp. pepper
 1 onion, sm.
 2 tsp. salt
 1 #2 1/2 can sauerkraut
 1/4 tsp. pepper

 Preparation : 
    Cut spareribs into 2 inch squares.  Place in kettle.  Cover with
 water.  Simmer until tender (about 1 hour).  May also be baked on
 rack in moderate oven for 1 hour.  Place sauerkraut in bottom of
 baking dish, slice a small onion over and top with spareribs.  Bake
 1 hour at 350 degrees.  6-8 servings.
 Spareribs  With  Kraut

 Ingredients : 
 3 lbs. spareribs, cut in pieces(country style ribs are best)
 2 tsp. salt
 1/4 tsp. pepper
 1 can (No. 2 1/2) sauerkraut (3 1/2 c.)
 2 med. carrots, shredded
 1 1/2 c. tomato juice
 2 tbsp. brown sugar
 2 to 3 tsp. caraway seed
 1 unpared tart apple, finely chopped

 Preparation : 
    Season ribs with salt and pepper.  Combine kraut (including
 liquid) with remaining ingredients; place in dutch oven.  Place
 ribs, meaty side up, on top of kraut.  Bake uncovered in moderate
 oven (350 degrees) for 2 1/2 to 3 1/2 hours, or until ribs are done,
 basting kraut with juices several times during the last hour.  If
 using crockpot, allow 4 to 5 hours on high; or 6 hours or more on
 low.  Serves 4 to 6.
 Baked  Spareribs  With  Sauerkraut

 Ingredients : 
 2 lbs. spareribs (cut up for serving pieces)
 2 lbs. sauerkraut
 1/2 tsp. pepper
 1/2 tsp. salt
 Dash of garlic salt
 1/2 c. water or more
 1 or 2 bay leaves
 2 tbsp. tomato sauce

 Preparation : 
    Wash and dry spareribs.  Sprinkle with garlic salt.  Place
 sauerkraut in a baking pan, sprinkle with salt and pepper.  Add
 spareribs, bay leaves, water and tomato sauce.  Cover and bake in a
 moderate oven (350 degrees) for 1 hour.  

Bird in a Bird in a Bird

----- Original Message ----- 
From: "Nick"
To: phaedrus
Sent: Friday, September 26, 2003 3:11 PM
Subject: Boned Fowl

> Good afternoon,
> Have you ever come across a recipe for boning several fowl, placing one
> inside the other and then cooking?
> Apparently in Queen Elizabeth I time it was common to start with a Peacock
> and stuff each bird with a smaller one until the last was a squab. They
> then served the bird on a platter with the head and tail "tastefully"
> arranged.
> I have done Turkeys and stuffed with a sausage meat stuffing but not tried
> the more traditional bird in bird recipe.
> My concern is whether any sort of lard, butter oil etc needs to be rubbed
> on the skin of each bird or whether you just stuff them and cook in slow
> oven. The sausage meat makes the turkey moist but without that I wonder if
> the result will be quite dry?
> Thanks
> Nick 
> Canada

Hello Nick,

I 've heard of this, but the only recipes that I could find on the web were for Turducken (a chicken in a duck in a turkey), and another recipe for a chicken in a turkey. Both of these use sausage. I would guess that you are correct and that lard or perhaps bacon would be needed between each layer of bird.



Chicken in a Turkey



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