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Discussion in 'Off-Topic' started by bolt, Jul 31, 2010.
When I get home I can post it
That's real ... old school!
Chicken Sausage Gumbo
1/4 cup oil
1/4 cup flour
1lb turkey kielbasa
1 bunch green onion
1 Red Bell Pepper
3 large yellow onions
4 cloves of garlic
1 box of frozen Okra (unless you can get fresh)
1 Large can of tomatoes
1 1/2 gallons of cold water
* Thyme, basil, pepper, red pepper Tabasco and salt to taste Bay leaf and a couple of drops of liquid smoke
Put Chicken in pot cover with water and boil approximately 1 hour
Chop all vegetables while chicken cooks and set aside
Strain Chicken (save broth) remove bones
Cut sausage in 1/4" rounds and cook in large fry pan, then remove
In same fry pan add oil and flour to make the roux, cook at medium heat about 15 to 20 with wooden spoon stirring constantly.
When roux becomes the color of peanut butter add vegetables and cook until the okra does not rope when lifted (about 15-20 min)
Now add all the ingredients to the stock and stir until completely combined, add spices to taste, bring to a boil then reduce heat to simmer for 1hour
Make a large pot of rice and serve the gumbo with rice in any ratio you like this goes well with fresh french bread and sweet tea
Whatever you do do not scorch the roux (it will smell if you do) feel free to experiment with seasonings and it is always better the next day
this is a recipe given to me from a friend from LA, he adapted it for the food available up here and for my health, feel free to edit and modify to your taste using different sausages, leaving out okra etc... I loke taking my leftover turkey from Thanksgiving and having Gumbo the following day
And so damn good!
Kale soup. Made with Mrs. Mannydog's home-made chourico. And pops from Goulart Square bakery.
Potato / leek, tortilla with roasted tomatoes and jalapenos, or mushroom / barley, all homemade of course.
Actually, my turkey gumbo, but it is just a modification of my "Gadsden's Gumbo":
Definitely!!!! I'll take any chowdah or bisque as a second.
Greek lemon chicken soup from christo's in brockton.
Clam chowder from mildred's chowder house on the cape.(closed years ago)
Clam chowder at bobs clam hut next to kittery trading post.
Best pops in the city.
Anyone who tells a lie has not a pure heart, cannot make a good soup - Ludwig van Beethoven
I don't know then how my soup is so yummy. lol
I'll have to try yours, I make mine different each time it seems. I'll have to post my seafood gumbo
Please do, I'd like to try it!
I usually eyeball mine... but the turkey one is my favorite to make.. I serve it over the leftover dressing instead of rice!
My Venison stew or my venison chilli
My dad has a truly kick-ass shrimp and crab gumbo recipe. It's a filé recipe, not okra. Not sure if that makes a difference for you or not. I'll see if I can find it when I get home.
Here is a good soup my mom makes (quoted recipe):
3 or 4 boneless, skinless chicken breast halves (if small, use at least 4)
6 - 14 oz cans chicken broth or 2 quarts, if you can get the quarts. Price isn't a whole lot different-just the difference in opening 2 cartons vs 6 cans
1 cup finely diced carrots
1 cup finely diced celery
2 cups uncooked minute rice
5 to 6 (or more, depending on taste) jalapeños, very very finely diced. I've been using 6 and leaving the seeds and membrane in one of them to get the little "bite" from the jalapeño.
1 quart half & half
Approx. 1/2 cup corn starch
Salt & pepper to taste
Place chicken breasts in 8 quart pot with 2 quarts water and cook till falling apart. Using two forks, pull apart until finely shredded or whatever texture you like.
Add rice and chicken broth. Bring to boil.
Add carrots, celery, jalapeños. Cook till rice is tender.
Add half & half.
Mix corn starch with a cup of water - mix thoroughly. Pour slowly into boiling soup mixture. This will thicken your soup somewhat. You can add more or less, depending on the consistency you desire. When the soup cools, it will seem thicker but will get thinner when heated.
This will make enough to put quite a bit in the freezer. I use quart plastic freezer containers. When you're ready to thaw it up, remove the lid from the freezer container, turn it upside down and hold it under hot running water until it turns loose. Make sure you have something underneath it to catch it, though. (I catch it in my hand). Place it in a microwave safe dish and thaw until hot. It's ready to eat!
My grandmothers escarole with meatballs. if you consider real japanese Ramen to be soup (always put it in another class myself) Then beef ramen with soy base would be very close second.
Beef or sausage stew help
Sounds good. Now all of you: Don't let this tradition die. Go out and keep this going.
Sounds good. I want to try this one now.
Split pea and ham
Had an acorn squash soup flavored with snappy horse radish ( or ginger ? ). Italian shop.
Amazing! Not sure if it's a common soup but definitely good stuff
Tom yum soup from Tom Yum Koung in Medford is probably the best soup I've ever had.
I crossed a traditional Navy bean soup with Senate bean soup. I use ham hocks or a ham bone plus bacon for a little smokiness. Slightly thickened with mashed potatoes... It is highly addictive. Always several portions in the freezer ready to go.
This... My Portuguese grandmother made a killer Kale soup with potato, chouriço, and chunks of fatty beef. It was to die for. My mother can make it but my Grandmother's was the best.
Haven't made it in a few years, but broccoli cheddar with cabot reserve cheese is easily my fav.
American Civil War forum has an original recipe for chicken and rat soup ... fixed at the CSA Hospital in Richmond, late in the war. I don't want to try it, but I guess if I'm starving, I could hold my nose.
Favorite? MD Crab soup. Not chowder, but soup. different beings.
Now there's an avatar I haven't seen in a while.
Hambone, green pea soup with crackers ( Ritz ,Saltine). Old school but still my favotite
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