Post by dagriz on Jan 14, 2008 16:46:45 GMT -5
GROUSE AND CAJUN SAUSAGE GUMBO
Serves 8
If this is your first try at gumbo you're in luck. This is a fool proof recipe.
3 1/2 pounds whole grouse cut into 8 pieces
6 teaspoons of your favorite Cajun spice
1 1/2 cups flour
2 cups safflower oil
3/4-cup onions, red and yellow, chopped finely
1 cup celery, chopped finely
3/4-cup sweet red or green bell peppers, yellow too, chopped fine
9 cups chicken stock
1 pound spicy sausage, cooked in a skillet, and chopped coarsely
2 each bay leaves
4 cups WHITE RICE FOR GUMBO, cooked (Recipe Below)
Rub 3 teaspoons of Cajun seasoning into the grouse pieces. Set the grouse aside.
Combine the flour and the remaining 3 teaspoons of the seasoning in a large freezer style zip-lock bag.
In a skillet big enough to hold the grouse, heat the oil on high heat. As the oil is heating put the grouse in the bag and shake it to coat the pieces well. Shake off any loose flour and reserve the remaining flour for the roux. Fry the grouse in the oil when it is hot and nearly smoking for 4 minutes on each side or until golden brown. Remove the grouse and let it sit on some paper towels to absorb any grease.
Put the stock on the stove and bring to a boil.
Pour off 1 cup of the oil from the frying pan into a pyrex measuring cup and clean out your skillet. Add the 1 cup of fat back into the pan and heat on high until almost smoking hot. Add the reserved flour to the fat to make a roux and stir constantly until the roux is good and brown, like hot cocoa. Be a good Cajun and don't burn the roux or you have to start all over again. When the roux is the desired color, add the chopped vegetables and stir them in until well blended. Remove the roux to a bowl so that it doesn't keep cooking in the hot skillet.
Add the hot roux to the boiling stock a little at a time allowing it to come back to a boil after each addition. You should have just enough roux to properly thicken the stock. If it becomes a little too thick just add a little more stock. It should coat the back of a spoon nicely when done.
Add the grouse and sausage and cook for 45-50 minutes over medium heat stirring quite often. This is a thick soup and you want to be careful that it doesn't stick or burn to the bottom.
Spoon some of the white rice into the bottom of a bowl and ladle the gumbo over the top. Great with ice cold beer and hot crusty bread.
Serves 8
If this is your first try at gumbo you're in luck. This is a fool proof recipe.
3 1/2 pounds whole grouse cut into 8 pieces
6 teaspoons of your favorite Cajun spice
1 1/2 cups flour
2 cups safflower oil
3/4-cup onions, red and yellow, chopped finely
1 cup celery, chopped finely
3/4-cup sweet red or green bell peppers, yellow too, chopped fine
9 cups chicken stock
1 pound spicy sausage, cooked in a skillet, and chopped coarsely
2 each bay leaves
4 cups WHITE RICE FOR GUMBO, cooked (Recipe Below)
Rub 3 teaspoons of Cajun seasoning into the grouse pieces. Set the grouse aside.
Combine the flour and the remaining 3 teaspoons of the seasoning in a large freezer style zip-lock bag.
In a skillet big enough to hold the grouse, heat the oil on high heat. As the oil is heating put the grouse in the bag and shake it to coat the pieces well. Shake off any loose flour and reserve the remaining flour for the roux. Fry the grouse in the oil when it is hot and nearly smoking for 4 minutes on each side or until golden brown. Remove the grouse and let it sit on some paper towels to absorb any grease.
Put the stock on the stove and bring to a boil.
Pour off 1 cup of the oil from the frying pan into a pyrex measuring cup and clean out your skillet. Add the 1 cup of fat back into the pan and heat on high until almost smoking hot. Add the reserved flour to the fat to make a roux and stir constantly until the roux is good and brown, like hot cocoa. Be a good Cajun and don't burn the roux or you have to start all over again. When the roux is the desired color, add the chopped vegetables and stir them in until well blended. Remove the roux to a bowl so that it doesn't keep cooking in the hot skillet.
Add the hot roux to the boiling stock a little at a time allowing it to come back to a boil after each addition. You should have just enough roux to properly thicken the stock. If it becomes a little too thick just add a little more stock. It should coat the back of a spoon nicely when done.
Add the grouse and sausage and cook for 45-50 minutes over medium heat stirring quite often. This is a thick soup and you want to be careful that it doesn't stick or burn to the bottom.
Spoon some of the white rice into the bottom of a bowl and ladle the gumbo over the top. Great with ice cold beer and hot crusty bread.
