Posted by sherry on September 19, 2001 at 10:36:50:
This delicious-sounding gumbo recipe, received via e-mail, is from Patrick R. Mould.
Cornish Game Hen,
Okra and Tasso Gumbo
2 (20-ounce) Cornish hens, cut into quarters
2 teaspoons Creole seasoning
2 tablespoons olive oil
2 cups sliced okra
2 cups chopped onion
1 cup chopped green bell pepper
1 cup celery
1 tablespoon minced garlic
1/2 cup dark roux (recipe follows)
8 cups chicken broth
1/2 pound chopped tasso ham (a cured meat used in Cajun and Creole dishes, available in some specialty shops)
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
Salt to taste
1/2 cup chopped green onions
1/4 cup minced parsley
4 cups cooked rice
Season hens with Creole seasoning. Heat olive oil in a large cooking pot and cook hens, turning, until brown. Remove from pot and set aside. Add sliced okra and cook 10 minutes. Add onion, bell pepper, celery and garlic; cook 5 minutes. Add dark roux, lower heat and simmer 15 minutes until roux dissolves. Add chicken broth, tasso ham, Worcestershire sauce, hot sauce and salt; simmer 30 minutes. Return Cornish hens to pot and simmer 30 minutes. Stir in green onions and parsley. Divide rice between 4 large bowls and top with gumbo.
Makes 4 servings.
Dark Roux: For a thick roux, use 3 parts flour to 1 part cooking oil. For a thin roux, use 2 parts flour to 1 part oil. Mix flour and oil in heavy pot or black iron skillet. Cook slowly over medium heat; it will change from a cream color to dark chocolate color, and may take 45 minutes to 1 hour. After it reaches medium-brown color, stir constantly to prevent burning. If it burns, throw out, wash skillet and start again.
Recipe from Justin Wilson's Homegrown Louisiana Cookin'.
------------