CAPTAIN'S CHICKEN AND GUMBO
2 chicken fryers, cut into pieces
salt and pepper, to taste
1/4 lb butter
1 large onion, thinly sliced
1 green pepper, thinly sliced
2 cans (1 lb 12oz.) whole tomatoes in puree, chopped
1/2 teaspoon garlic powder (or 3 whole cloves, minced)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, chopped
1/4-1/2 teaspoon thyme, crushed
1 heaping teaspoon curry powder
This recipe is for 2 meals served on consecutive days - Captain's Chicken, and Shrimp Gumbo.
Season the washed, cut-up chicken with salt and pepper. Saute in a heavy bottomed skillet in 1/4 lb butter over high heat, turning to brown both sides (if butter begins to smoke or turn brown, remove pan from heat and add a tablespoon of olive or peanut oil). Remove chicken and add onion and peppers, frying until translucent. Combine remaining seasonings with tomatoes which have been chopped into large pieces, retaining the juice from the can (large pre-diced tomatoes can also be used). Cook over low heat for 5 minutes.
Arrange chicken in a 3 quart casserole, cover it with the tomato sauce and refrigerate until ready to bake.
Bake, covered, for 1 1/4 hours at 350°F. Serve over steamed rice. Store any remaining sauce under refrigeration for use the next day (or freeze for later).
The next day, use the remaining sauce (about 2 quarts should remain) to make Shrimp Gumbo the following day, if desired, as follows:
1 pkg frozen chopped okra 1 tablespoon butter sauce (from previous recipe) 1 can shrimp soup 1 lb shrimp, thawed or fresh
Saute okra in butter; add shrimp and cook until shrimp 3-4 minutes; add soup and sauce. Cook until shrimp are done and serve over rice.
Either of these dishes can be prepared in advance and frozen.
CHICKEN AND SAUSAGE GUMBO
3/4 cup all-purpose flour
1/2 pound smoked sausage -- sliced
3/4 pound chicken breasts -- cook and shred
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
8 cups water
2 cloves garlic -- minced
1 bay leaf
1 1/2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
dash hot sauce
3/4 cup sliced green onions
4 cups hot cooked rice
Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. serve over rice and garnish with the green onions. Serves 8 to 10
REAL CAJUN GUMBO
1 onion chopped
1 green bell pepper seeds removed and chopped
1 cup of chopped celery
Prepare the trinity first (above ingredients) and set aside. Prepare preferred meat sausage, chicken, etc, or if choosing seafood, shrimp, oysters, crab meat, crawfish, etc. Prepare and set aside.
1 cup cooking oil or shortening
1 cup flour
2 quarts warm water
2 teaspoons Tabasco brand pepper sauce
1 tablespoon Zatarain's Creole seasoning or Tony Chachere's
2 cups okra, cleaned and sliced
3 to 4 cups rice
An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. In a 6 or 8 quart stew pot (black iron is preferred but whatever you have will suffice) mix 1 cup of oil and 1 cup of flour. Place over medium heat and stir continuously.
NOTE: If you stop stirring it will stick and you will have to start over. Be sure to go over the entire bottom of the pot while stirring. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown, then finally to black.
For this recipe, medium to dark brown is what is needed. This takes 10 to 15 minutes.
At this point, dump in the onion, celery and bell pepper and cook till the onion starts to clear. Add the meat at this time, but not your seafood.
Cook until meat starts to brown, then stir in warm water and seasonings. You are looking for a thicker-than-soup consistency but not as thick as stew. Add more or less water to achieve this. Bring to a simmering boil.
Add the okra and seafood of your choice. Cook for one hour.
Prepare rice and serve over rice in a bowl. Salt and pepper to taste and the Cajuns would add a little dash of File' (Ground sassafras) or you can use thyme, finely ground (but not as good).
For a Creole Gumbo add tomatoes.