Monday, November 10, 2008
Comfort Soul Food
Octamom asked for suggestions of comfort food and this one is mine.When I cook for others, especially if the food leaves my kitchen and is served elsewhere, part of myself is in the food. My love and goodwill seem to be magically transplanted to someone/somewhere else . . . hard to explain but this is how it speaks to me. Cooking for others is truly a soulful experience for me! This is my favorite and the length of time it takes to cook is a gift to and of myself! ----- Oh and also I have a very loving husband who helps clean up!!!
Santa Fe’s Pink Adobe Chicken and Sausage Gumbo
½ cup lard
½ cup flour
1 cup chopped onion
¼ cup chopped green pepper
1 Tbsp finely chopped parsley
1 clove garlic, minced
1 quart chicken broth
½ pound smoked sausage sliced thin
¼ pound ham, cut into ½ inch slices
2 ½ -3 pounds chicken breasts, poached and shredded
1 tsp salt
¼ tsp cayenne pepper
½ tsp dried oregano
12 tsp dried thyme
2 tbsp file powder
3 cups boiled rice
First prepare the chicken breasts. I like to cook them with bone in (much more flavor). Add 3 carrots, one onion and 2 stalks of celery all very coarsely shopped to 3 tbsp of vegetable oil in 4 quart saucepan. Lightly cook (not sure how else to say this) and then add chicken breasts and cover with water. Bring to a boil and then reduce heat, cover pot and simmer for one hour.
Second prepare roux. Heat lard in a heavy 10 inch skillet. When smoking, add flour and stir constantly until roux is golden brown. This may take as long as 20-30 minutes.
Add onion, green pepper, parsley and garlic. Work into the roux until smoothly distributed. Put 1 pint of the chicken broth in a large 3-4 quart pot and add roux, missing well. Add sausage and ham and cook 10 minutes over low to moderate hear. Add remaining broth, shredded chicken and seasonings except for file powder. Bring to a boil reduce heat and simmer for 1 hour. Remove from heat. Add file powder and simmer another 15 minutes. Serve over boiled rice in deep soup bowls.