[Mastrap]

OK. It's getting cold and rainy. Winter's just round the corner. That can only mean one thing: Souptime.

I devote this thread to your soup recipes. Gentlemen (and ladies - Andi) start your engines.

Home made chicken soup chez Mas tonight.



You'll need:

One chicken. Go for a free range, older bird. You'll want the flavour and the meat tenderises during the long, slow cooking.

A tomatoe or three

An onion or two. Or three.

A leek, maybe two. (There's a theme developing here )

A couple of celery sticks

A few peppercorns. Eight? Maybe 10.

3-4 bayleaves and a handful of parsley stalks.


Get out your largest pot. Not this one, the one over there. The stockpot. Everything goes in there. No need to cut the veggies up, just clean them. Add enough water to cover the bird. You might have to add some during the cooking process later. Bring to the boil and then - and this is important - turn the heat down so the liquid gently bubbles. You want to hear blop, blip, blop rather than hubble bubble.

From time to time shove everything sticking out back under water.
After a couple of hours your house will smell divine. The liquid in the pot will be golden and deeply appetising. Lift out the chicken and set aside, strain the liquid and throw away the vegetables. They've done their job.

Now you can add the chicken meat should you so desire.

Next steps:

This basisc soup can be served just like it is, maybe add some small soup noodles and the chicken meat. Some matzo balls for the jewish flavour.

I normall measure enough for two people and then add the following:

A couple of finely chopped red chillies. The heat is up to you.
Some lemongrass, smashed.
A couple of lime leaves.
A dash of fish sauce.
Salt.
A couple of juicy brown closed cup mushrooms.
A handful of greens. Spinach. Or bok choy. Anything really.
Serve with fresh coriander. Maybe slice some red onion very thin and let float on top.

Or:

No veggies. Just a little bit of Thai ginger, a couple of mushrooms and coconut milk. Again, serve with fresh coriander.

[philzilla]

Originally posted by Mastrap:
Go for a free range, older bird.

mmm... hippy chicks

[Justin W. Williams]

Man, if I want soup I'll just head over to Don Pablos and get some of that Tortilla Soup. YUM

[maxelson]

You think you and I could get a contract for a cooking show?
Play up on irreverence.

Oh. Soup.
Did I post my lentil? Hm.
OK. Post. Already read it? Well, READ IT AGAIN! Whatsit? Gonna kill ya?

Ahem. THis soup evolves. Like Peter Gabriel and King Crimson. It evolves. There is no set recipe. It arrives to fill a need, disappears when there is none.
So. When there is need.

Soup pot. Not THAT one. Mas is making his own soup in it. THAT one...
Good...

Red Lentils. Free reange lentils are happy lentils. Happy lentils taste better.
Sauteed Onion.
Thinly slivered and sauteed celery.
Shredded Carrot, sauteed.
finely chopped garlic, lovingly introduced to the sautee pan. Don't burn it.
Phil! You listening? This is veggie, you know.
skinned chopped tomatos

Base: Sangria, Roasted Veggie stock, lemon juice, balsamic vinegar (or cider)
Herby spiciness:
Cumin to taste
ditto salt
ditto pepper
ditto bay leaf
ditto basil (though take my advice and don't go overboard, here)

Throw it all together (what did I tell you? That pot is BUSY... use THIS one) in THIS pot. Simmer long time.

Of course, you can add whatever you'd like along the way. Shrooms did not work well with this version. Worked with the brown lentil version just fine.

ANYWAY. Just before serving, chop up some flatleaf parsely, top the soup widdit.
Serve it with a nice multigrain crustybread.
And wine. Red. Pinot Noir is usually pretty goot. SOmething from the Pacific NW. I don't do Aussie Pinots. Raisin-y. At least, I have not yet tried one that worked well.

[denim]

My recipe for chicken soup:

Stockpot, sure. Gotta have room to work.
A couple of those boneless chicken breasts from the freezer.
A lotta sliced celery
A lotta sliced carrots
One or two sliced onions. I like my food processor!
A bay leaf
Peppercorns
Other spices as the feeling hits me and I find something which says it's good for chicken, or soup, or chicken soup.
Oh, you'll probably want to add some water in there too. How much? damnifeyeno, enough to make soup, but not so much that it boils over out of the pot.

Cook until you get hungry, an hour at minimum. More cooking time is better.

Meanwhile, in a smaller pot...

Get out your matzo ball kit and follow instructions.

When the soup is ready, serve with matzo balls.

Eat!

[maxelson]

Originally posted by Justin W. Williams:
Man, if I want soup I'll just head over to Don Pablos and get some of that Tortilla Soup. YUM

TORTILLA SOUP!!! Sheesh. Running out of pots.
Base:
Veggie or chicken stock.

Agressively sautee onion and garlic. If you're really on your game, you'll roast the onion and garlic. Together. Peel. Set aside. Do the same with chili peppers. CHop up the chillis.
Peel tomatos. Lots of them.

Toss tomatoes, onions, garlic, chilis into a blender or food mill/ processor. Puree. Add to the veggie stock.
Simmer long time.
Add tequila and lots of fresh lime juice.
Add cumin and a bit o heat in the form of chili powder.
Simmer long time.

Serve soup with topping selection of:
chopped avacado
jack cheese
strips of toasted corn tortilla
fine strips of dried pasillo peppers
cilantro
lime wedges.

You can add shreds of chicken to this if you want.

i LOVE tortilla soup. One of my all time favorite foods.

[vault86]

Ingredients
2 onions, chopped
1/2 cup margarine
4 cups diced potatoes
1 (10 ounce) package frozen diced carrots
1 pound Polish sausage, sliced
1 green bell pepper, chopped
3 cups water
1 teaspoon salt (you can do a little more, if you want)
1/2 teaspoon ground black pepper
3 cups milk
3/4 cup dry potato flakes


Directions
1 In a large saucepan, brown onion in butter.
2 Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
3 Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
4 Let soup sit for approximately 5 minutes in order to thicken and then serve.

[vault86]

BTW, it's a potato sausage soup(chowder?)

[Timo]

Y'all are giving me a serious inferiority complex.

[andi*pandi]

for a teenager, you know alot of recipes! All I knew how to do in high school was make cookies.

See, you've found something to do in vermont... cook!

[Mastrap]

Margerine? Whats that, Margerine? Isn't that something you lubricate your car with?

[andi*pandi]

see, the thing with soup, is that it always calls for "stock." How do you get this stock? Unless you're making chicken soup, how are you going to get chicken stock?

Only martha makes it ahead of time and freezes it. Right?

[vault86]

Originally posted by andi*pandi:
for a teenager, you know alot of recipes! All I knew how to do in high school was make cookies.

See, you've found something to do in vermont... cook!

lol, yeah, i like cooking

[Mastrap]

Originally posted by andi*pandi:
see, the thing with soup, is that it always calls for "stock." How do you get this stock? Unless you're making chicken soup, how are you going to get chicken stock?

Only martha makes it ahead of time and freezes it. Right?

Andi. I buy mine from a small company in France. It's available mail order but I doubt that they'll ship to the US. Maxelson knows a good ready made stock.



Otherwise make your own. It freezes extremely well. Making stock is easy and soothing. I normally make it when feeling slightly worse for wear due to excessive alcohol intake...

[maxelson]

Originally posted by andi*pandi:
see, the thing with soup, is that it always calls for "stock." How do you get this stock? Unless you're making chicken soup, how are you going to get chicken stock?

Only martha makes it ahead of time and freezes it. Right?

I cheat. Country Kitchen Beef, Chicken or Roasted Veggie stock. Available at your local Stop and Shop, andi.
Or I make it.

[andi*pandi]

ahhh. I see.
<makes note, retracts possible Martha quip aimed at Max>

and we should not do recipe threads before lunch. so hungry.

[maxelson]

Oh- and the Country Kitchen stock is typically in the soup aisle, but it is in a Parmalat style carton. I stumbled on it because I was looking for affordable stock that was of good quality and had no crap (MSG) in it. Now I am hooked.

[philzilla]

max, did you ever make that chick pea & spinach soup i showed ya? if so, how did it turn out?

*goes back to making his chilli*

[Mastrap]

Originally posted by philzilla:
max, did you ever make that chick pea & spinach soup i showed ya? if so, how did it turn out?

*goes back to making his chilli*

Damn, Phil, I forgot to tell you. I made it a couple of weeks back. It was great although I cheated and made it with chicken stock...

[philzilla]

blergh. oh well, as long as you didn't hate it

i'm about to drown, i think: i have a cold, and my nose is running from the chilli i just had. used a scotch bonnet. oof... :o

[maxelson]

scotch bonnet?
soup kicked ass (and I, too made it with chicken stock... had not enugh veggie to cover, so I had to fill in, right? RIGHT?!?).

[philzilla]

Originally posted by maxelson:
scotch bonnet?

and don't worry, i'll forgive you both for using *that* stock instead. i even just printed out mastrap's chicken soup recipe for me mum. just because you're doing something that goes against principles that i have, doesn't mean i'm gonna be a narky bitch when others do (hmm, why did i think of zimphire then?). i knew she'd like it, so i made sure she had knowledge of it

[oVeRmInD911]

Just one question: WTF is a "leek?" The soup at the top looks yummy. I think I'm gonna make it sometime.

[philzilla]

a member of the onion family. potato & leek soup is an absolute classic

find out more here

[edit: added recipe]

Potato & Leek Soup with Feta Cheese

2 medium leeks
3 cups low-fat chicken or vegetable broth
1 pound potatoes, cubed
4 cloves garlic, minced
1 cup evaporated skim milk
1/4 cup snipped chives
4 tablespoons crumbled feta cheese

Remove and discard the tough green leaves and root end of the leeks. Cut the leeks in half lengthwise. Wash well to remove any dirt from between the layers, then slice thinly. In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil. Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 15 minutes. Stir in the milk and chives and simmer just until heated through. Place the cheese in a strainer and rinse with cold water to remove excess salt. Pat dry. Sprinkle over the soup and serve.

[ratter]

Maryland Crap Soup

Large pot. Saute a few cloves of chopped garlic in a little olive oil. Then take any combination of the following veggies:

a couple of carrots, diced
an onion, diced,
a couple potatoes, diced
a cup or so of fresh or frozen corn kernels
a cup or so of fresh or frozen peas
a leek or two, diced
green onions, chopped
zucchini or other squash, diced


....whatever you've got, saute it with the garlic until it starts to sweat (3-4 minutes). Add a large can of diced tomatoes, liquid and all, and an equal amount of veggie stock, fish stock, or water. Add a couple of bay leaves, some oregano, basil, and LOTS of Old Bay. Season to taste. Bring to a simmer and cook until the veggies are just about tender (particularly potatoes, if they're in there). For the last few minutes, add a couple small containers of crabmeat. Preferably a combination of lump and also some backfin or something that will break up a bit and permeate the soup. That way you won't just have veggie soup with the occasional giant crab lump. Add more liquid if necessary. Cook for a few more minutes, remove the bay leaves, check the seasoning again, and serve with lots of oyster crackers.

[denim]

Originally posted by oVeRmInD911:
Just one question: WTF is a "leek?" The soup at the top looks yummy. I think I'm gonna make it sometime.

I'm pretty sure leeks were the large tubular things in the picture.

[denim]

Originally posted by maxelson:
scotch bonnet?

IIRC, it's another name for a habanero pepper.

[Mastrap]

Originally posted by ratter:
Maryland Crap Soup

--snip---

and LOTS of Old Bay.

You might want to edit your title

And, what's "Old Bay" please?

[ratter]

Originally posted by Mastrap:


You might want to edit your title

And, what's "Old Bay" please?

Hah! You know what, I'm not gonna...that is just too funny not to leave there.

Old Bay:

http://www.mccormick.com/productdetail.cfm?ID=6216

[tooki]

I made an awesome cream of mushroom soup a couple of months ago:

Antonio's cream of mushroom soup

Prep time: 15 minutes, Cooking time: 30 minutes

3/4 lb assorted mushrooms (cremini, portobello, oyster, chanterelle, hen of the woods and porcini are what I used... it doesn't really matter, just use whateveryou can get fresh at the moment) cut into bite-size pieces (keep the different mushroom varieties separated; they don't all cook at the same speed)

1 medium onion; or 1 small onion and a couple of shallots, diced

about 4 cups of beef or vegetable stock

1 cup heavy cream

beurre mani�e (2 tbsp each of butter and flour, creamed together)

salt and pepper (preferably pepper cracked as needed in a mortar and pestle)


Start off by sweating the onion and shallot in a couple of tablespoons of olive oil. When they're just starting to go translucent, add the mushrooms that take the longest to cook (chanterelle, cremini & portobello) and then add the various other mushrooms, in the order of how long they take to cook, because you don't want delicate ones (like oyster) to fall apart. Saute them until they are tender. You may have to add more olive oil. Season with salt and pepper. You want the sauteed mushrooms to be yummy enough to eat on their own. If you like, you can add 1 cup white wine, or a couple of tablespoons of a nice sherry or other spirit, at this point (I added a slosh of white rum) and allow it to reduce.

When the sauteed mushrooms are done, add the stock over top of them and let it simmer for a couple of minutes so the stock absorbs mushroom flavor. The color should be a gorgeous deep brown. This is "mushroom soup" that you can serve as-is for a light variant, great for summer.

To make it "cream of mushroom," we need to bind the soup a bit, and then add cream. Take the beurre mani�e and, with the soup bubbling at a simmer (no higher!!!!!), add the beurre mani�e in pea-size bits, stirring throughout. Keep adding it a bit at a time, allowing it to cook for a couple of minutes, until the soup is velvety smooth. It should be the thickness of, say, minestrone broth. You can leave the soup at this point if you are not ready to serve. Add the cream right before serving, then adjust the salt and pepper to accomodate the sweetness of the cream.

Garnish with fresh chives, parsley, or freshly grated nutmeg. A couple of uncooked enoki mushrooms would make a great garnish, too.

This can be refrigerated, but reheat it EXTREMELY slowly in a pan, stirring frequently. Don't microwave it (the cream and butter will break, and you'll be left with an oil slick atop the soup).


tooki




About mushrooms:

champignon: regular white button mushrooms, pleasant, but mild flavor
cremini: darker brown mushroom, denser than a champignon, with a stronger flavor
portobello: a mature cremini. Because they're drier, the flavor is more concentrated
chanterelle: yellow trumpet/fan shaped mushroom. very pricey, very flavorful
oyster: pale gray fan-shaped mushroom, pricey (but nowhere near a chanterelle) and mild. VERY delicate, cooks in no time.
hen of the woods: looks like a gray coral. Similar in flavor to cremini. Looks great on the plate (kinda like pieces of cauliflower when cut). Somewhat pricey.
morel: the queen of sauce mushrooms. Weird, finned mushroom with a hollow stem. Horrifically expensive per pound, but they weigh nothing and are extremely strongly flavored. Highly recommended.
porcini: the prince of sauce mushrooms. Reminiscent of the toadstools in the Smurfs. Extremely strongly flavored, even meaty. Hard (and expensive) to find fresh, but the dried version (reconstituted in some warm water) is very good for sauces. Be sure to strain the soaking water and add it to your dish, since it's very flavorful.
enoki: originally from Japan, these mushrooms have little white caps on long stems, and grow in dense bunches. The flavor is just like a champignon, but the stems are pleasantly chewy. These cook in less than no time, so I actually add them after cooking is complete, lest they go limp and the stems stringy. Awesome in salads, and for garnishes, and since they are now raised commercially, reasonably cheap.
Shiitake: the quintessential Asian mushroom. Strongly flavored, dense texture. Not crazy expensive, fresh or dry, but for soups and sauces, I'd do as the Japanese do: use dried. The drying process develops more of the flavor in this mushroom, making the dried generally superior to fresh. (In Japan and China, the best of the crop is always dried.)
Straw mushroom: seen mainly canned outside of Asia. Same basic flavor as champignon, but with an attractive shape, not to mention perfectly bite sized. Most of the ones we get here are peeled (the mushroom actually grows inside a little ball, which is edible; inside the ball is the familiar mushroom shape).

Note that most mushrooms do not take kindly to being washed in water (they act like a sponge). Instead, just brush off surface dirt. If it must be washed, do it as briefly as possible under running water -- don't soak.

[maxelson]

Originally posted by Mastrap:


You might want to edit your title

And, what's "Old Bay" please?

I'll send ya some...
you need it. Honestly, you do. For crab cakes. For crab stew. For all your crabby culinary needs. Old Bay.

[roger_ramjet]

I had a good recipe for pumpkin soup that I've misplaced. I hope it turns up. That was a good one.

[oVeRmInD911]

Originally posted by roger_ramjet:
I had a good recipe for pumpkin soup that I've misplaced. I hope it turns up. That was a good one.

Pumpkin soup, like in the second book of Harry Potter. It must be evil then.

[andi*pandi]

there's this little restaurant in Greene, Maine, that serves the mostest bestest veggie soup ever. I don't know how they make it... it's like cream of zuchini, carrot, squash.... peppery and cheesy. Anyone knows of a recipe for that, post it pleeeeze!

[denim]

One of my favorite recipies isn't a soup, but it's very appropriate for this time of year: http://www.foodtv.com/foodtv/recipe/0,6255,3808,00.html

This is wonderful. Start with a sugar pumpkin, which is one of those small pumpkins people don't generally use for jack-o-lanterns because they're too small. What they are is sweet and easy to work with. Cook one like a squash, then follow the FoodTV recipe, above. One caveat I just found out last month: if you do in fact mash the pumpkin, do a VERY thorough job. Next time, I'm going to puree it again, perhaps saving out a few small pieces to mix in for small bursts of extra flavor in the finished pie.

This year, the third time I used this recipie, I followed it to the letter. Or at least, I thought I did. I used a masher I bought for the purpose, but I think it was intended more for potatoes than for pumpkin. Didn't work out well. OTOH, the first time I used this recipe, before I had the masher or the food processor, I used a blender.

The blender pureed quite well, given time, but it also left a lot of chunks, which worked out pretty well. Last year, the second time I used the recipe, I'd purchased a food processor, which completely pureed the pumpkin and gave me the kind of pie filling you'd get from a can of pumpkin.

Still, it's more fun to start with a pumpkin than with a can. The packaging is biodegradable, and the results taste better.

[digimage]

Originally posted by Justin W. Williams:
Man, if I want soup I'll just head over to Don Pablos and get some of that Tortilla Soup. YUM

Amen, man! That soup rocks!

[maxelson]

Originally posted by roger_ramjet:
I had a good recipe for pumpkin soup that I've misplaced. I hope it turns up. That was a good one.

Look for it, please. I need a good one. Soon.

[maxelson]

Originally posted by andi*pandi:
there's this little restaurant in Greene, Maine, that serves the mostest bestest veggie soup ever. I don't know how they make it... it's like cream of zuchini, carrot, squash.... peppery and cheesy. Anyone knows of a recipe for that, post it pleeeeze!

Name that eatery, lady!

[andi*pandi]

The Sedgeley Place.

Old-fashioned, yet classy, you can either take your prom date or your spouse for your anniversary. Old inn feel, except the new sunroom, which is ok. Menu has only 5 items per night, and the starches and veggies are usually the same. Prime rib is always on the menu, as are baked scallops. I like what they do with chicken, myself. The menu is given verbally, no paper involved, by the waitress.

Meal starts with warm, crusty brown bread, and a crock of butter. Then your choice of soups, french onion, or the above veggie, or salad. My family prefers the onion soup, I think they are idiots.

With your meal you can get scalloped potatoes, baked potato, or rice. No fries here. Veggies usually glazed carrots, green beans, or broccoli. The servers come to your table with big bowl of each side, and ladle onto your plate.

$12.95-$15.95. Dessert and drinks extra. Best meal in town. (Which, considering Greene, isn't much, but I venture to say best meal in the county also.)

[juanvaldes]

I'm eating chicken noodle soup

[Andrew 8808]

Anyone got any good tomato soup recipes? I once tried, and failed miserably. Maybe I used the wrong kind of tomato? I dunno what happened...anyhoo, if you have some, post them please!

[DaKiwi2788]

What about corn chowder and chili....I know some of you have recipies for that.

[oVeRmInD911]

Originally posted by juanvaldes:
I'm eating chicken noodle soup

Same here. Good stuff

[NeoMac]

My own personal innovation, this recipe is enormously popular among my family and friends. It brings "the house down" every time.

Three Bean Ham Noodle Soup

Ingredients:
� 3 cans of different types of beans; drained and rinsed
- beans of contrasting color preferred
- my picks: butter beans, light red kidney beans, chick-peas or navy beans
� 1 pound diced smoked ham (more ham if preferred)
� 2 diced fresh tomatoes (preferably, peeled**)
� 2 diced celery stalk (optional)
� 2 diced carrots (optional)
� 2 roughly chopped garlic cloves
� 1 diced large onion
� 1 cup small noodles (shells, stars, half-moons ... anything cute)
� 1/2 cup olive oil (or couple tablespoons butter)
� some black pepper
� crushed red pepper flakes

Directions:
In a pot, saute ("sweat") onions, garlic, celery and ham in olive oil for a few minutes on medium heat. Add diced tomatoes. Add some salt, black pepper and crushed red pepper to taste. Saute for a few minutes. Add beans. Add enough water to cover ingredients.

Stir a bit. Cover with lid and bring to a boil then simmer for 30-40 minutes. Add noodles and cook uncovered for about 5 minutes so noodles cook and liquid thickens a bit. Check to see if it needs salt and pepper. When noodles are cooked, soup is done. Turn off heat and let rest for a few minutes.

Serve hot. Some grated Parmesan cheese with each serving is a nice touch.

** if you peel the tomatoes you won't have pieces of tomato skin in the soup (since the rest of the tomato dissolves)

Good luck. Hope it works for y'all.

[tooki]

Originally posted by ratter:


Hah! You know what, I'm not gonna...that is just too funny not to leave there.

Old Bay:

http://www.mccormick.com/productdetail.cfm?ID=6216

The McCormick headquarters in Hunt Valley, MD are like 15-20 minutes from me. Sometimes when you drive by, it smells of spices!

(I also live like 4 minutes from the Black and Decker headquarters here in Towson, MD.)



In any case, I made crab soup last week:

In a large pot, I browned a soup bone (beef or veal) in olive oil, then added about 2/3 cup of mirepoix (diced carrots, onion and celery) and sauteed those for a couple of minutes. Then I added 2 ham hocks (similar smoked boney parts are just fine) and covered it all generously with water. Add a small bouquet garni (onion with cloves, peppercorns, bay leaf, and whatever fresh herbs you have, like thyme, rosemary, etc in a small cheesecloth bag). Cook this for at least 30 minutes, or until the meat starts falling off the ham bones.

Take out the bouquet and all the bones, pull the meat off them, and add the meat back to the soup in bite-size pieces. Add a large can of tomatoes (crush them by hand) and lots of Old Bay. Put in about a cup of diced potato. Let them cook about 7 minutes, then add 2/3 cup of frozen mixed vegetables (carrot, green bean, lima bean, peas) and cook until they're done. You can add a couple of small whole crabs with the vegetables if you have them. They make for a great presentation.

Now add 1 pound of unpasteurized fresh crabmeat (I prefer claw meat for soup), or pasteurized fresh meat if that's all you can get. (Don't bother with the canned crab you get in the tuna aisle, it's horrible.) Cook gently until the crab is done. Add more Old Bay if needed. If the soup is too thick, add some stock and/or tomato juice to thin it, then add more Old Bay if needed .

Serve immediately.

(This recipe is based on a recipe from John Shields' Chesapeake Bay Cooking. Shields is a darn good cook and a nice guy. )

tooki

[I Have Questions]

Wow� a thread in the lounge that I like! Anyway� here is the best chicken and sausage gumbo in the world� (I have lots of seafood gumbo recipes also!)

Ingredients �
Cup vegetable oil
Cup flour
About 1 � 2 cups chopped yellow onions
Cup chopped celery
Cup chopped bell peppers (I prefer green, but any color will work just fine!)
1 � 1 � lbs Andouille (if can�t get Andouille, you could use any other spicy smoked sausage, but to really be authentic, it�s Andouille all the way)
1 � 1 � lbs chicken meat, cut into 1� pieces with bones removed
1 bunch green onions
3 or 4 bay leaves
file powder (ground sassafras used for thickening)

Instructions �

Mix oil and sifted flour into a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stir slowly and constantly (DON�T STOP STIRRING� FOR THE LOVE OF GOD, DON�T STOP!!!) for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage (cut into about 1� pieces), 1 tsp salt, a few tsp of cayenne pepper, and bay leaves. Continue to stir for 3 to 4 minutes. Add 6 cups water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with a spice rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in some chopped parsley, green onions, and about one tbs of fil� powder (although you may need up to 3 or 4). Remove the bay leaves and serve in deep bowls over a small mound of cooked white rice.

YUM, YUM!!!

I�m looking forward to making some soup tomorrow� the only hard part is going to be choosing just one! I�d really love for some of you Brits to try some real Cajun gumbo!

[Mastrap]

Originally posted by I Have Questions:


I�m looking forward to making some soup tomorrow� the only hard part is going to be choosing just one! I�d really love for some of you Brits to try some real Cajun gumbo!

More recipes please. I am so sold on gumbo.

[oVeRmInD911]

Originally posted by I Have Questions:
Wow� a thread in the lounge that I like! Anyway� here is the best chicken and sausage gumbo in the world� (I have lots of seafood gumbo recipes also!)

Ingredients �
Cup vegetable oil
Cup flour
About 1 � 2 cups chopped yellow onions
Cup chopped celery
Cup chopped bell peppers (I prefer green, but any color will work just fine!)
1 � 1 � lbs Andouille (if can�t get Andouille, you could use any other spicy smoked sausage, but to really be authentic, it�s Andouille all the way)
1 � 1 � lbs chicken meat, cut into 1� pieces with bones removed
1 bunch green onions
3 or 4 bay leaves
file powder (ground sassafras used for thickening)

Instructions �

Mix oil and sifted flour into a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stir slowly and constantly (DON�T STOP STIRRING� FOR THE LOVE OF GOD, DON�T STOP!!!) for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage (cut into about 1� pieces), 1 tsp salt, a few tsp of cayenne pepper, and bay leaves. Continue to stir for 3 to 4 minutes. Add 6 cups water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with a spice rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in some chopped parsley, green onions, and about one tbs of fil� powder (although you may need up to 3 or 4). Remove the bay leaves and serve in deep bowls over a small mound of cooked white rice.

YUM, YUM!!!

I�m looking forward to making some soup tomorrow� the only hard part is going to be choosing just one! I�d really love for some of you Brits to try some real Cajun gumbo!

OMFG that sounds great. I'd love to make that!

[I Have Questions]

OK kids... knock yourselves out! Just remember... the whole trick is in making the roux. Oil goes in first. Sift in the flour. Then stir slowly and continually for about 25 minutes or until it is the color of chocolate. A wooden spoon works best, and remember... don't stop stirring! After a certain time, if you stop stirring, the roux will burn and stick to the bottom of the pot in little black bits. You can still recover if you haven't burned very much, but the longer you cook the roux, the easier it is to burn. Make the perfect roux, and you've got the perfect gumbo! Also, make sure you can get some good file. If you live outside of the south, you may have to order it online somewhere if you don't have a good gourmet shop nearby (and even that is no guarantee!). There are also lots of gumbo recipes that use okra as a thickener, but my wife hates okra (crazy woman), so I always use file. (Pronounced "FEE-lay", btw).

Have fun!

[Mastrap]

Originally posted by I Have Questions:
Also, make sure you can get some good file.

Yes, yes, yes. But, what IS that mythical file? Animal, mineral, vegetable?