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Soups: Smoked Chicken and Sausage Gumbo
Smoking meats is one of the greatest pleasures
known to a food lover, and it's not as difficult
as one might imagine. You can intensify the
smoky flavor of any dish by making a stock
out of the bones of the meat you have smoked,
as I have done in this dish.
Ingredients:
Two 20-oz. Cornish game hens
3 tablespoons Boo Boo's Cajun Shaker
3/4 gallon smoked hen stock*
1 cup Savoie's Dark Roux
1 pound smoked sausage, browned, sliced and
drained
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon salt
1/2 cup chopped green onions
1/4 cup minced parsley
4 cups cooked Toro Rice
Directions:
1. Season Cornish Hens with 1 tablespoon
of Boo Boo's Cajun Shaker and smoke in a
conventional smoker. Allow hens to cool,
de-bone and reserve bones for stock. Dice
meat and set aside.
2. Place smoked hen stock* in large saucepot
and bring to boil. Add Savoie's Dark Roux,
lower heat and simmer for 30 minutes.
3. Add smoked sausage, onion, celery, bell
pepper, garlic, remaining 2 tablespoons of
Boo Boo's Cajun Shaker, Worcestershire, salt
and hot sauce. Simmer for an additional 30
minutes.
4. Add diced Cornish hen meat and simmer
for 15 minutes.
5. Stir in green onions and parsley. Divide
Toro Rice into 8 large bowls and ladle in
gumbo.
Yields 8 servings.
*Smoked hen stock: Cover hen bones with water.
Add end pieces from onion, celery and bell
pepper and bring to boil. Lower fire and
simmer for 11/2 hours. Strain out solids
and reserve stock. This can be done the day
prior to cooking the gumbo. After stock is
chilled, skim off the fat that rises to the
top.
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