Chicken & Sausage File Gumbo
Creole Smoked Sausage
Jambalaya
Bananas Foster
Cafe Brulot


Chicken & Sausage File Gumbo

FROM: "The New Orleans Cookbook"
Serves 8.

BASE
1 1/4 Lb. Creole Smoked Sausage (See Below), Sliced 1/2 in. Thick.
1/2 Lb. Lean baked ham
1 Frying Chicken, 3 1/2 to 4 Lb, Cut up.
1/2 cup Chopped Grn Pepper
1/2 cup Thinly sliced Green Shallot (Scallion) Tops
2 Tbsp. Finely minced parsley
1 Tbsp. Finely Minced Garlic
2 cup Chopped Onion.

Roux
2/3 cup Veg. Oil.
1/2 cup Flour

Liquid & Seasonings
2 qt. Cold Water
3 tsp. Salt
1 tsp. Fresh Ground Bl. Pepper
1/8 tsp Cayenne
1 1/4 tsp. Dried Thyme
3 Whole Bay Leaves, crushed.
2 1/2 to 3 Tbsp. File powder.

After assembling the ingredients for the base, in a heavy 7-8 Qt. pot or
kettle, heat the oil over high heat. Brown the chicken parts in the hot
oil,
turning them several times to ensure even browning. Remove to a heated
platter and place in a preheated 175F oven to keep warm. Make the roux by
gradually adding the flour to the oil, stirring constantly. Reduce the
heat
and cook, always stirring, until a medium brown roux is formed(the colour
of
hazelnuts). When the roux reaches the right colour, immediately add the
sausage, ham, onion, and the remaining Base ingredients, Except Chicken.
Continue cooking over a low heat for 10 minutes more, still stirring, then
add 1/4 cup of the water, the reserved chicken pieces, and all the
seasonings (EXCEPT the File); mix thoroughly. Gradually stir in the rest
of
the water. Raise the heat and bring to the boil, then lower the heat and
simmer the Gumbo for 50 Minutes to an hour, or until the chicken pieces
are
tender. Stir Frequently, taking care not to break up the chicken pieces.
Remove the pot from the heat, and let the simmer die down, then add the
File
powder and stir. Let the gumbo stand for 5 minutes after adding the File,
then serve over boiled rice in Gumbo bowls or deep soup bowls.


Creole Smoked Sausage

FROM: "The New Orleans Cookbook"
Makes about 6 Lbs. sausage.

3 yards Small sausage casing
4 Lb. :Lean pork (or 1/2 Lean Pork, 1/2 Lean Beef)
2 Lb. Pork Fat
2 tsp. Finely Minced Garlic
2 tsp. Fresh Ground Black Pepper
3 Tbsp. Salt
2 tsp. Cayenne
1/2 tsp. Ground Bay Leaf
1/4 tsp Cumin
1/2 tsp Chili Powder
4 tsp. paprika
1/2 tsp sugar
5 tsp. Colgin's Liquid Hickory Smoke

Prepare the casings by soaking in cold water for an hour, then running
cold
water through them to remove salt. Cut off a 3 Yard Length. (Re-pack the
unused sausage casing by rolling it up, filling a large jar with 2in.
salt,
add the rolled up casing and then fill the rest of the jar with salt, then
refrigerate for later use.)
Prepare the stuffing - Cut the meat and fat into small pieces with a sharp
knife. Mix together. Then, grind through a coarse blade of a meat grinder.
Add the seasonings and mix lightly with a wooden spoon until combined - it
should have a slightly coarse texture.
To Stuff: Cut the casings into 12 inch lengths and tie a knot in each
piece
about 2inches from one end. Fit the open end over the tip of the sausage
stuffer until the top touches the knot (The casing should look like
accordian folds on the stuffer), Fit the stuffer onto the meat grinder, as
directed by manufacturer instructions, then add stuffing and activate
(either switch on or turn handle), and the sausage casing should fill and
inflate gradually. Stop filling about 1 1/4 inches from the end. Slip the
casing off the funnel end and smooth any bumps with your fingers, being
careful not to push the stuffing out of the casing. Tie off the open end
tightly with string or make a knot in the casing itself. Repeat until all
the stuffing is used up.
To cook, use in other recipes, like Gumbo, OR grill for 20-25 Mins, Allow
2
grilled sausages per Serving.


Jambalaya

FROM: "The Little New Orleans Cookbook"
Serves 6-8

1 Lb. Smoked Sausage , Sliced
1 Large Onion, Chopped
1/2 Bell Pepper, Chopped
2 Cloves Garlic, Minced
1/2 Lb. Ham Chunks
1/2 teaspoon Each: Salt, Pepper, thyme, Worcestershire, soy sauce
1/8 teaspoon(Or More) red pepper
2 1/2 Cups water
1 cup uncooked rice
1 Tbsp. Chicken or Beef bouillon granules
1 small can mushrooms, partially drained

Brown sausage. Add onion, bell pepper, garlic and ham, then spices. Stir
until all are softened. Add water, rice and bouillon. Bring to the boil
and
stir well. Cover and cook over a low heat for 30 minutes. Add mushrooms,
stir, cover and cook for another 15 minutes.


Bananas Foster

FROM: "The Little New Orleans Cookbook"
Serves 4

6 Tbsp. Butter
4 Tbsp. Brown Sugar
4 Ripe Bananas, Peeled and sliced lengthwise
1/2 teaspoon cinnamon
1/2 cup banana liqueur
1 Cup white rum
4 Lg scoops vanilla ice cream.

Melt butter in a chafing dish or large skillet. Add brown sugar and blend.
Add Bananas and saute.
Sprinkle with cinnamon. Now pour banana liqueur and rum and ignite,
basting
with the flaming liquid. Serve over ice cream when the flame had died.


Cafe Brulot

FROM: "Lonely Planet World Food - New Orleans"
For 2

Lemon Peel
1 Short Cinnamon stick
4 cloves
3 Lumps sugar
2 Jiggers Brandy
2 cups hot strong black coffee.

Incorporate all but the coffee in a fireproof bowl. Bring to table and
ignite with a match. Stir gently for a minute or so, then slowly add the
hot coffee into the flaming brandy whilst still stirring. Serve.
--

Enjoy!

J.P. in London.


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