I'll do the Friday (black bean soup with cilantro cream sauce) and Sunday (Capital Dark beer-braised pulled pork shoulder) installments when I'm a little more coherent.
Saturday: Chicken and Sausage Gumbo
1 Cup All Purpose Flour
1 Cup Vegetable Oil
1 Stewing Chicken (I use a Roasting Hen because its easier to find), cut into serving portions and generously seasoned with cayenne and salt. make sure to include the dark meat.
1 lb Andouille Sausage (Kielbasa works too)
9 Cups Chicken Broth
2 Bay leaves
1 Cup Chopped Celery
1 Cup Chopped Green Pepper
2 Cups Chopped White Onion
1/2 tsp thyme
1/4 cup chopped green onion, both green and white parts
1/4 cup chopped fresh parsley
roux: in DO, mix veggie oil and flour over medium heat, constantly stirring for 30 minutes, until dark brown
add celery, onion, and green pepper. stir until veggies are tender.
add chicken broth, stir well.
add chicken and thyme, bring to boil.
reduce heat, simmer, partially covered for 2-3 hours, until chicken can pull off bone readily.
pull chicken off bone, add chopped andouille and stir for additional 30 min.
season to taste with cayenne, salt, and ground pepper.
add green onion and parsley
serve over bed of white rice.
*I'll be doing a seafood gumbo installment when I can track down some blue crabs.