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Re:New toy from Craigslist - Need recipes! message has embedded images

Platinum Egger

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Posted by: Richard Fl on 2009/11/02 21:02:25  

In Reply to: New toy from Craigslist - Need recipes! message has embedded images posted by Teach42 on 2009/11/02 20:11:04

Looks like the 9 QT I use on my large for chili, gumbo, stews etc. I measured mine with water for the amount of liquid when I first started using mine several years back.

This might help cleaning it.

http://papadutch.home.comcast.net/~papadutch/dutch-oven-care.htm


Asa the weather gets colder I start making chili.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=652863&catid=1


Gumbo is also a great DO meal.


Stew, Gumbo, Turkey & Sausage, Richard Fl

Oh! What to do with all those great turkey leftovers? A friend of mine who works in a BBQ joint gave me the legs and wings of 4 BBQ'd turkeys yesterday and asked me to make some gumbo. TUFF Project!!






INGREDIENTS:
3 Stalks Celery, Diced Small
1 Cup Bell Pepper, Red and Yellow (Seeded and Diced Small) Green will also work.
2-3 Cups Onions, Chopped Large
1 Cup Carrots, Diced
3-4 Bunches Scallions, Sliced Small
2-3 Lbs. Okra, Sliced
2-3 Tbs Garlic, Chopped
2 Lbs Andouille Sausage, (Cut in 1/4 length wise and then 1/4 in. pieces)
6 Cups Turkey, Cooked, Chopped (1 in. pieces)
10-12 Cups Turkey/Chicken Stock
2-3 Tbs Creole Seasoning
2 Tbs Indian River Pepper Blend
File
1 Can Rotel, Hot ( Optional )
Roux
1/2-3/4 Cup Oil, Peanut or Canola
3/4-1 Cup Flour
Equiptment:
1 9 Qt Dutch Oven
Handful Apple Wood small chunks




Procedure:
1 I did all the preliminary cooking on the stove. ESPECIALLY the roux to control the temperature. After all was assembled and brought to a boil, it was them placed on the BGE.
2 In a heavy bottom Dutch oven/stock pot saute in cooking oil (olive not recommended because of flavor) celery, bell peppers, onions, carrots and garlic until softened. Remove and then sauté sausage. Remove and drain. Next make the roux in the pot. When ready Slowly add some hot broth. and the rest of the ingredients. Some of the okra and broth may have to be added after an hour or so as there will be more room.. If you want hot add the Rotel the last hour.
Roux
1 If doing the roux in a separate pot:--In the dutch oven or a heavy duty skillet, cast iron works best, heat up the oil slowly and whisk in the flour a 1/4 at a time. Bring heat up and whisk constantly. Careful not to burn. if it burns start over, a cheap investment. It will get to the color of peanut butter or a new shiney copper penny, 10-15 minutes. Mix 1/4 cup or so to the rest of the pot and stir slowly BE CAREFUL, THE HOT ROUX MAY SPLATTER. Stir slowly and let simmer for an hour or so, stir often as the gumbo may stick to the bottom and burn if left unattended. Enjoy!
Cooking:
1 BGE Set up indirect, inverted, legs up, plate setter at 350°F, with little spacers between plate setter and pot, unless it has its own feet. Cook with some smoke, I used apple. Stir every hour or so for 3-4 hours. May need to add more broth or so! Ready.l
2 This particular batch I put on at 7PM and shut down the BGE at 3:30 AM, leaving the pot in until 9 AM Great flavor.




3 Place in a serving bowl, over rice works for some, and then add a little file. Enjoy !!!


Recipe Type
Dutch Oven, Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard Fl, 2008/01/23

Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!

IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!

LAGER PRAYER
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.




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