I never liked the gumbo file' but I'm normally in the minority on that one. I love potato salad in the bowl with the gumbo. My Dad does it all the time.
You don't mix it up. You put a scoop on the side of the bowl kind of next to the gumbo and take a bite of potato sald then a bite of gumbo. It's a nice combination.
I like gumbo and potato salad both and I'm willing to try anything. So I will. I tried salsa on fried eggs on a suggestion and it was pretty good. But my relatives in Alabama put cole slaw right on their pulled pork BBQ sandwiches. I just can't go with that, got to have it on the side.
My grandma used to keep guinea hens on the farm when I was small, but I just don't remember her cooking any of them up. I'm sure she did, but they had plenty of chickens and the guineas were mostly just "watchdogs" that raised a rukus whenever someone came around the old place.
I was at Mike Foster's second inaugural ball a few year's ago, and Prejean's had prepared a pheasant, duck and andouille gumbo for the occasion (it's not on their regular menu). Best thing I've ever eaten. Prejean's uses that really dark roux...that makes a difference.
chef paul style.............. by Paul Prudhomme, 1984, William Morrow and Co., Inc. why go out......when you can make your own chef paul style.... :grin: :grin: :grin: Makes 6 main-dish or 10 appetizer servings One 2- to 3-pound chicken, cut up Salt Garlic powder Ground red pepper (preferably cayenne) 1 cup finely chopped onions 1 cup finely chopped green bell peppers 3/4 cup finely chopped celery 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper (preferably cayenne) Vegetable oil for deep frying About 7 cups chicken stock 1/2 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut into 1/4-inch cubes 1 teaspoon minced garlic Hot cooked rice Remove excess fat from the chicken pieces. Rub a generous amount of salt, garlic powder and red pepper on both sides of each pieces, making sure each is evenly covered. Let stand at room temperature for 30 minutes. Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery; set aside. Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve 1/2 cup of the flour. In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to 400 degrees F). Fry the chicken until crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the bottom with a metal whisk to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place pan over high heat. Using a long-handled metal whisk, gradually stir in the reserved 1/2 cup flour. Cook, whisking constantly, until roux is dark red-brown to black, about 3 1/2 to 4 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often toward the end of the cooking time. While the gumbo is simmering, bone the cooked chicken and cut the meat into 1/2-inch dice. When the gumbo is cooked, stir in the chicken and adjust seasoning with salt and pepper. Serve immediately. To serve as a main course, mound 1/3 cup cooked rice in the center of a soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer, place 1 heaping teaspoon cooked rice in a cup and ladle about 3/4 cup gumbo on top.
