Gumbo and maybe also Jambalaya

1/2 lb chicken

3 TB oil and 3 TB flour
1 m red onion
1 bell pepper
2 ribs celery
3 cups chicken stock

1/2 large andouille sausage

creole seasoning: garlic, onion, thyme, oregano, black/white pepper, paprika, cayenne, ?
bay leaf
thyme
s and p
worcestershire


1. Make a blonde or lighter roux if you are a first timer. Heat the oil and whisk in flour, stir constantly over low medium heat for 10--15 minutes or till you can wait no longer and are worried it might burn. Go longer and hotter for a darker, more Cajun style roux. Cook at least till it looks like peanut butter or a cafe latte. Darker roux will be a darker brown, more like a lighter, reddish coffee color.
2. Immediately add onions, bell pepper and celery to hot roux and saute till softened.
Begin adding stock by the 1/2 cup. Add chicken, sausage (brown 1st) and seasonings. Simmer 45 minutes to an hour. Serve over rice.


Recipe 2, based off of Emeril's crappy duck and mushroom!

2 small chicken breast
equal parts (about 1/4 each- a little more oil than flour) oil or butter and flour
1 pkg. mushrooms
1/2 lg red onion
2 ribs celery
1 moderately sized bell pepper
4 garlic cloves
1/2 bottle irish red beer
1 can stock
seasoning: garlic, onion, thyme, oregano, black/white pepper, paprika, cayenne, ?
bay leaf, thyme, s and p, dash worcestershire

1. Sear the chicken in a hot pan you will be cooking in...
2. add the oil and deglaze, add the flour and make your roux
3. 10-15 minutes
4. add onion, celery, bell pepper and mushrooms, cook till softened about 5 minutes
5. add beer, stir, add stout, spices and chicken pieces, bring to a boil
6. simmer for 45 minutes
cook some rice to go with it in the meantime.