Discussion in 'Chez Dawgs' started by AuntDolly, Jun 17, 2015.
Anyone have a good recipe? i looked around online but nothing was that great.
If you like this sort of thing, here you go.
This is a link to a skinny animal god. It looks exactly like something he would cook up.
In fact every piece on his website appears to be about spoiled food.
That shit looks horrible.
@Chriza Is this you and your girlfriend making 'dinner'?
That took a lot of effort. I hope he's doing something cool now. He could be a movie set decorator if they do a movie about someone mentally ill.
I have a good gumbo recipe. I just made this last night, and I finally feel like I've perfected it. I like to eat it with a little green Tabasco sauce, over rice.
3 boneless chicken breasts, cut into small pieces
1 pound smoked sausage, cut into small pieces
10 oz. bag of frozen cooked salad shrimp
½ cup all-purpose flour
2 sticks of butter
1 large onion, chopped
8 cloves garlic, minced
1 green bell pepper, seeded & chopped
3 stalks celery, chopped
¼ cup of Worcestershire sauce
½ bunch of flat-leaf parsley, coarsely chopped
2 cups hot water
5 bouillon cubes (either beef or chicken)
14 oz. can of stewed tomatoes with juice (chop tomatoes into small pieces if necessary)
1cup frozen sliced okra
4 green onions, sliced, both green & white parts
Cajun seasoning mix (2 – 3 tablespoons)
Heat oil in a Dutch oven (or heavy pan with lid) over medium-high heat. Cook chicken until browned on both sides, then remove. Add the sausage and cook until browned, then remove.
Reduce heat to low, then melt roughly 4 tablespoons of butter. Add the onion, garlic, green pepper, and celery. Cook until all vegetables are soft (roughly 10 minutes).
While vegetables are cooking, melt one stick of butter in a small saucepan. When butter has completely melted (but before it begins to turn brown), slowly whisk in the flour. Whisk slowly but continuously for roughly 10 minutes, until the mixture has taken on a brown or golden color. Set aside to cool or add directly to sautéed vegetables (when they are fully cooked).
When the roux (butter & flower mixture) has been added to the vegetables, add the Worcestershire sauce and ¼ bunch of the chopped parsley (save the other ¼ bunch for later). Cook while stirring slowly but continuously, for 10 minutes. Add hot water, bouillon cubes, and Cajun seasoning to taste (roughly 2-3 tablespoons) still stirring constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
Add tomatoes and okra. Cover and simmer for 30 minutes.
Add shrimp. Simmer for 30 minutes.
Just before serving, add the green onions and chopped parsley.
Serve over rice.