Since it's the week of Mardi Gras I am adding several New Orleans style recipes. This is another one of those from a previous blog I thought worth crossing over to here. It was in my early days of food research and I mistakenly have it labeled "gumbo". It's not even close to gumbo, which I will be trying to make later this week along with King cake. This is more like what I think etouffee looks like.
The rice in the cup like that is called a rice timbale and is pretty simple. I use a half cup measuring cup. Scoop it in, press a little, and then smack it down on the plate to get it out. It's kind of fun that way, just something a little different.
1 lb. andouille, sliced on the bias
1 lb. boneless skinless chicken breasts, cut into small pieces
5 large green onions, sliced, greens too
1 stalk celery, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 small can pimentos
1 can diced tomatoes, partially drained
1/3 c. frozen okra, chopped
1/2 tsp. parsley flakes
1/2 tsp Oregano
1 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. gumbo file
Hot sauce to taste
6 Tbsp. Butter
3/4 c. flour
1 cup water
1 Knorr brand vegetable bouillon cube (Other bouillons or broths work, I just like the vegetable since the flavor blends well with all the other flavors already going on in here)
Saute kielbasa until starting to brown a bit. Remove from pan and add the chicken. Cook until chicken is no longer pink. Add the kielbasa back to the pan and add the celery, cook until just starting to get tender. Add the green onions and garlic and cook 2 minutes. Add the bell peppers and cook another 30 seconds. Add pimentos, okra, tomatoes, oregano, thyme, lowrys seasoning, and gumbo file. Simmer on low.
For the roux - In a separate pan heat butter. Stir in flour and cook over low heat, stirring occasionally. Continue to cook over medium low heat, stirring constantly until it starts to darken and thin. When it is a golden orange\copper color turn the heat down a bit and continue to cook until it is a dark chocolate color. This takes quite a while, usually between 30 - 45 minutes. Be really careful to not let it smoke or it will taste burnt. Add one cup water and vegetable bouillon cube. Simmer for about 10 minutes and check the flavor, you want to make sure it doesn't taste too salty but still has a good flavor. When you like the taste combine an additional 3 Tbsp flour and just enough water to make a thin paste and stir it into the roux to thicken it.
Pour roux over kielbasa and vegetables and simmer an additional 10 minutes to blend the flavors.
While I know know this looks a bit like chili I promise it tastes nothing at all like it.