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Fat Tuesday Recipe
I felt the need to post a Mardi Gras recipe today. It's not ours ( and not as healthy as it should be) but it has merit. If you can't be at Casa Dante tonight or, for that matter, New Orleans, try this. Heaven on Seven Chicken and Sausage Gumbo ?
Chef Jimmy Bannos ?Serves 6 peopleIngredients 2 pounds boneless, skinless chicken breasts, cut into 3/4 inch cubes ?4 teaspoons plus 1/2 teaspoon Angel Dust Cajun Seasoning ?2 tablespoons extra virgin olive oil ?1 pound andouille, cut into 1/4 inch slices ?1 cup diced yellow onion ?3/4 cup thinly sliced green onion, white and green parts ?1/2 cups diced red onion ?2 cups seeded, diced green bell pepper ?1 cups diced celery ?1 tablespoon seeded, minced jalapeno ?1 tablespoon Roasted-Garlic Puree* ?1/2 teaspoon dried basil ?1/2 teaspoon dried oregano ?1/4 teaspoon freshly ground black pepper ?1/4 teaspoon ground white pepper ?1/4 teaspoon crushed red pepper flakes ?1 small bay leaf ?6 1/3 cups chicken stock ?1 cup Dark Roux** ?1/4 teaspoon filé powder (see note) ?White riceInstructions Toss the chicken and 4 teaspoons of the Cajun seasoning together in a medium-seized bowl and set aside. In a large (7-quart) heavy Dutch oven, preferable enameled cast iron, heat the oil over high heat. When the oil is hot but not smoking, add the andouille and brown for 6 minutes, stirring frequently. Add the seasoned chicken and cook for 4 minutes, stirring occasionally. Mix in the bell pepper, celery, jalapeno, and garlic puree, and sauté for 2 minutes. Add the basil, oregano, ground black and white peppers, red pepper flakes, bay leaf, and remaining ½ teaspoon of Cajun seasoning; cook for 2 minutes more. Pour in the stock and bring to a boil. Whisk in the roux a little at a time and stir continuously for 5 minutes. Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Remove from the heat and stir in the filé powder. Do not let the mixture boil once you have added the filé powder. Remove the bay leaf. Serve with cooked white rice
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