Christmas Food

[KMac]

I cooked chicken gumbo, potato salad, ham, rice dressing, yams, dinner rolls, crab dip, artichoke balls, and peanut butter fudge. Bought a tart a la bouille from our bakery at our store. Tomorrow we will have left overs.

Rice dressing??? Do tell... Also, what's your gumbo recipe?

[bluewaterposer]

Full,


Still!

BWP

[savedbygrace]

Here you go Kyle…..

Rice Dressing aka Dirty rice
One large onion, chopped
One rib of celery, chopped
four green onions, chopped
1/2 bell pepper, chopped
1/4 cup parsley, chopped
1 pound of ground meat
1/4 cup bacon grease
tony Chachere’s
cooked rice
1 cup beef broth

Saute all vegetables in bacon grease until they are really soft. Once vegetables are soft add raw ground meat and Tony’s Chacherie’s. Cook until your ground meat is browned well. Add the cooked rice and beef broth. Mix together well and serve. It should look similar to this.
The picture is from the internet.


Chicken Gumbo

1 cup all purpose flour
1 cup vegetable oil
One large onion, chopped
One rib of celery, chopped
Four green onions, chopped
1/2 bell pepper, chopped
1/4 cup parsley, chopped
1 qt chicken broth
1 whole chicken cut up, skin on, still on the bone
1 pack Bryan smoked sausage, cut into small pieces
1 - 1/2 inch piece chopped ham from deli, cubed
1 - 1/2 inch piece bologna, cubed
1 - 1/2 inch piece soft salami, cubed
Tonys Chacherie’s

In a very large pot, add flour and oil and mix constantly with a whisk until it turns dark brown/brick red over a medium heat. This is your roux. Don’t make it too dark or it will taste bitter. Add in your vegetables and cook about 2 minutes. Add about 3 quarts of water and one quart chicken broth. This will be very watery. Whisk until there are no lumps. Boil this for about 1/2 hour. Add uncooked chicken and boil for about 1/2 hour. Remove all of the chicken. Remove all skin, bones and fat from chicken and discard it. Shred the chicken meat. Add chicken, smoked sausage, ham, bologna and salami back to the gumbo and cook on medium for one hour. Add some Tony’s Chacherie’s to your taste preference. Not everyone uses the deli meat but most do. It’s just your preference. The gumbo should be watery like the chicken broth when done. When you taste it, it should have a bold flavor. If it doesn’t, cook a little more water out until you have that bold flavor. Don’t worry you’ll know the difference. Serve over rice.

[Tiretyme]

Love Dirty Rice!!

[savedbygrace]

We do too. Most people down the bayou where I am cook dirty rice instead of cornbread dressing for Christmas and Thanksgiving.

[Tiretyme]

That’s a great idea Sandy!
I’m just finishing preplanned prep for tomorrow but just made a mental note for dirty rice next year!
Thx!

[KMac]

Here you go Kyle…..

Rice Dressing aka Dirty rice
One large onion, chopped
One rib of celery, chopped
four green onions, chopped
1/2 bell pepper, chopped
1/4 cup parsley, chopped
1 pound of ground meat
1/4 cup bacon grease
tony Chachere’s
cooked rice
1 cup beef broth

Saute all vegetables in bacon grease until they are really soft. Once vegetables are soft add raw ground meat and Tony’s Chacherie’s. Cook until your ground meat is browned well. Add the cooked rice and beef broth. Mix together well and serve. It should look similar to this.
The picture is from the internet.


Chicken Gumbo

1 cup all purpose flour
1 cup vegetable oil
One large onion, chopped
One rib of celery, chopped
Four green onions, chopped
1/2 bell pepper, chopped
1/4 cup parsley, chopped
1 qt chicken broth
1 whole chicken cut up, skin on, still on the bone
1 pack Bryan smoked sausage, cut into small pieces
1 - 1/2 inch piece chopped ham from deli, cubed
1 - 1/2 inch piece bologna, cubed
1 - 1/2 inch piece soft salami, cubed
Tonys Chacherie’s

In a very large pot, add flour and oil and mix constantly with a whisk until it turns dark brown/brick red over a medium heat. This is your roux. Don’t make it too dark or it will taste bitter. Add in your vegetables and cook about 2 minutes. Add about 3 quarts of water and one quart chicken broth. This will be very watery. Whisk until there are no lumps. Boil this for about 1/2 hour. Add uncooked chicken and boil for about 1/2 hour. Remove all of the chicken. Remove all skin, bones and fat from chicken and discard it. Shred the chicken meat. Add chicken, smoked sausage, ham, bologna and salami back to the gumbo and cook on medium for one hour. Add some Tony’s Chacherie’s to your taste preference. Not everyone uses the deli meat but most do. It’s just your preference. The gumbo should be watery like the chicken broth when done. When you taste it, it should have a bold flavor. If it doesn’t, cook a little more water out until you have that bold flavor. Don’t worry you’ll know the difference. Serve over rice.

Thank you!!! Your gumbo recipe is almost identical to my own.. Minus the ham, bologna and salami.. This I will have to try.. Sounds delicious.

[SeaCat22]

Chicken Gumbo

1 cup all purpose flour
1 cup vegetable oil
One large onion, chopped
One rib of celery, chopped
Four green onions, chopped
1/2 bell pepper, chopped
1/4 cup parsley, chopped
1 qt chicken broth
1 whole chicken cut up, skin on, still on the bone
1 pack Bryan smoked sausage, cut into small pieces
1 - 1/2 inch piece chopped ham from deli, cubed
1 - 1/2 inch piece bologna, cubed
1 - 1/2 inch piece soft salami, cubed
Tonys Chacherie’s


Hey Sandy. No File powder in the Gumbo?....or is that the secret ingredient. Wink, wink.

[savedbygrace]

Haha. No file in the pot of gumbo. We put it in our bowl of gumbo since not everyone likes it.

[Sans Peur]

We had Thai food with copious amounts of Saki. Pay the bill, call an Uber and leave a good tip. Doesn't get easier than that.

[Tiretyme]

Finally got ours in Monday.
Too much food and desserts—seriously.
Going to tame it down next round—dead serious!!

[Parker Yacht]

Yea, no kidding on that, way to much food, cooking, eating and cleaning. WAY too much.

[Tiretyme]

Andy, Rib Roast & Beef Tenderloin.

Ole & KMac graciously sent and educated me on rib roast a few years ago so it’s become tradition.
Beef tenderloin been happening for over 25 years

[duckfish]

That's some spread!!

[duckfish]

1 Pork shoulder (skin cut off), 1 Boston Butt. Out of the brine, stabbed full of holes and filled with home made mojo. Garlic, salt, Oregano, Cumin, black pepper, sour Orange & Lemon. Into a 275* oven for 6 hrs in the covered roaster. Uncover, baste and turn up to 325* for a couple more hours.
Will let you know how it turns out.

Is the highlighted part the "mojo"?

I thought I've been exposed to a decent amount of Cajun cooking, but I've never heard of mojo.

[SeaCat22]

Yes Bob. This is the acidic marinade seasoning while it is roasting. There are also a Mojo sauces for Yucca, fried Green Plantains and other dressing and dipping. Some have Olive or Vegetable oil and Onions also.
I get the Mojo Sauce from my parents, who were from Cuba, which have heavy Spanish influence. The Spaniards get it from the Canary Island Mojo, which is similar. They use more Paprika which they got from the Moors. This influence reached the Cajun folks in Louisiana, who have a vast mix of culinary influences including Caribbean, African, French and Acadian. There are always local changes in recipes affected by available ingredients and local fare.
We’re all connected much more than we can shake a stick at, especially with food.

[duckfish]

Thanks for all that info. Gonna smoke a pork roast for New Years. I may give this Mojo a try.

Although I have to admit, a PA Dutch farm boy attempting Mojo pork seems like it may violate some kind of rules of the universe…lol.

[KMac]

Is the highlighted part the "mojo"?

I thought I've been exposed to a decent amount of Cajun cooking, but I've never heard of mojo.

I believe Mojo is Cuban... Not 100% on that, though..

[SeaCat22]

I think the Puerto Rican’s use it too.
Also, Austin Powers. But he lost his Mojo....and then had to take little blue pills to get it back. Lol

[KMac]

LOL.. I can't have bitter orange (Seville Oranges).. It interacts negatively with one of my chemo pills. I would assume that you can substitute any "sour" citrus? Lime or lemon?

[SeaCat22]

Absolutely. Any citrus will do.

[Tiretyme]

And some of the feast partakers

[OldPete]

We had some lamb it was delicious - even with the flareups at the grill before my wife called me over to rescue it. LOL. She's the best cook I know - but... lamb fat is not her friend when there's fire involved.

[Parker Yacht]

A little home cooking.

[Tiretyme]

Very nice! I’ll take the shrimp & claws

[Parker Yacht]

The snapper wasn't bad.
Finster Murphy's has the best swchimps, bar none.
All in all darn good dinner.

[SIM]

Hmmm.....table for two? Looks awesome!

[savedbygrace]

Looks delicious