This food n this chere book be gonna make u slap ya
momma!
Laisse le BON TEMPS ROLUER!
This chere is one of favorites, especially during Mardi Gras
and I even prepare it for Lundi Gras! The secret to this dish is to make it hot
and mild for the different tastes of the folks that are attending. It doesn’t
take much effort on my part but the results are fantastic! Serve this with some
Smoked Pulled Pork sliders, Bloody Mary’s, Sweet Cabbage Slaw and the cold beer
of choice!
- 4 pounds Beef Short Ribs, bones included
- 1 pound Boudin Sausage
- 1 pound Andouille Sausage
- 2 pounds Crawfish Tails
- 1 pound Chevrette peeled and deveined
- 2 onions finely diced
- 5 stalks celery finely diced
- 5 medium carrots finely shredded and minced
- 2 bulbs garlic, 1 bulb finely minced
- ½ cup lemon juice
- 2 to 3 Jalapeno peppers or peppers of choice, finely minced
- 5 dried chili peppers of choice
- 2 tablespoons parsley flakes
- 2 tablespoons thyme
- 1 cup chili powder
- ½ cup paprika
- ½ cup cayenne pepper or red pepper flakes
- 3 tablespoons JKs Cajun Seasoning
- 2 tablespoons grated Mexican Chocolate
- 3 tablespoons Louisiana Hot Sauce
- 1 quart each seafood stock and beef stock
- ½ gallon cheap white wine
- 1 cup flour
- 1 cup vegetable oil
Hot rice, hot crusty bread, skillet cornbread to serve with
First off, we gonna put them short ribs into a pot with
pepper, salt, 1 garlic bulb cut in half,
5 dried chili’s, trimmings from the vegetables being used, bouquet garni of
fresh thyme, rosemary, cinnamon bark. Brown
the short ribs before adding in the other stuff to create another depth of
flavor. Add 3 quarts of cheap wine or
water, bring to a boil and reduce to a simmer for 1 hour. (Save the strained broth on this to use as
replacement liquid in this dish)
Next, we gonna make a roux with the flour and vegetable oil.
Have your whisk on the ready cause this gonna take a while. Making the roux requires
constant attention and steady stirring. One of the tricks is to brown the flour
in the oven before adding to the oil. I like a dark roux that has not burnt. If
it burns, throw it out and start over. This takes about 20 plus minutes but
worth the effort!
Put the oil in a cast iron skillet over medium heat. When
the oil gets hot, but not smoking, add the flour in and stir slowly. For the adventurous,
add two tablespoons each of duck fat and bacon renderings! If you can get
crawfish fat, that’s even better. That
really brings out the flavor. Stir over medium heat until the roux reaches the
color of your choice.
Set the roux aside and let’s get to the veggies! Prepare and set aside.
Set a large pot on the stove and add two tablespoons of
butter over medium heat. Put the minced garlic into the pot and let it get
soft. Add the Sausages and brown until
the grease is rendered. At this point,
you can remove the grease by straining the meats and returning to the pot or leave
it in. The roux will combine it into the Chili Gumbo.
Add the vegetables and let them sweat with just a couple pinches
of salt.
Add the roux and stir into the mix. It will make a paste
ready for the liquids.
Add the stocks and the cheap wine and let simmer while taking
the meat off the short ribs. I have a meat grinder to make a bit of mincemeat, but
it must finely chopped for this recipe.
Add to the pot, cover and relax with a cold beer or a good
cocktail!
After about 2 hours, or right before serving, add the
crawfish tails and Chevrette to the pot and cook for 10 minutes.
Remove from heat and stir in the lemon juice.
Serve hot with the accompaniments!
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