Recipes
from Kevin Clark's
JAZZ KITCHEN
cooking concert series.
Southern Man Gumbo
4 chicken leg quarters
3 smoked susage links-cut into pieces
salt and pepper to taste
2 tablespoons gumbo file spice
1 tablsespoon thyme
2 tablespoons parsley
1 can chicken stock
1 chicken bouillon cube
1/2 bell pepper-chopped
1 medium onion-chopped
3 cloves garlic-chopped
2 stalks celery-chopped
15-20 okras cut into pieces
1 cup flour
1/2-3/4 cup vegetable oil
Boil chicken for 45 minutes in water and chicken
stock. As boiling add: onion, parsley, thyme, bouillon cube, and
garlic. When the chicken is done, debone and set aside. Keep stock
boiling. Make a roux by filling skillet with about 1/4' with vegetable
oil and add 1 cup of flour. Stir constantly until the roux is chocolate
brown in color and the consistancy of tomato paste. DO NOT BURN!
Add the roux to the boiling stock a spoonful at a time, stirring
constantly. Add okra, sausage, de-boned chicken, gumbo file, and
salt and pepper if needed. You can add cayenne pepper or hot sauce
to taste also. Continue cooking on medium heat for about twenty
minutes. Serve over white white rice
Chicken Wings with Vegetables
Bunch of chicken wings
Salt and pepper
vegetable Cooking oil
1 package of frozen okra
2 onions
1 small box of frozen lima beans
1 tablespoon tomato paste
2 or 3 tablespoons of orange juice for taste
Lightly brown chicken wings in skillet with salt
and pepper. Drain off oil, but leave a little bit. Add the okra
until a little cooked and then add chopped onions and lima beans.
Let everything get brown. .Add tomato paste and orange juice. Cover
and simmer it for about 10-15 minutes and chicken is tender. Serve
with rice.
Southern Man Jambalaya
1/8 cup vegetable oil
1 green pepper- chopped
1 medium onion - chopped
two tomatoes- diced
2 stalks celery- diced
12 mushrooms- sliced
2 large chicken breasts- diced
3 smoked sausage links (andouille prefered)- chopped
1 10 oz. can chicken broth
1 10 oz. can tomato sauce
½ small can tomato paste
4 cloves garlic- chopped
2 chicken bouillon cubes
3 tablespoons parsley
1 tablespoons Thyme
4 cups long grain white rice
1 tablespoon red pepper flakes
salt and pepper to taste
Brown (in oil) onion, tomatoes, green pepper,
celery, mushrooms, chicken, sausage, garlic, parsley, thyme, red
pepper flakes, and salt and pepper until onions are transparent
and chicken is light brown. Add chicken broth, tomato sauce, tomato
paste, bouillon cubes and rice. You can add a smidgen of red or
white wine if you are drinking while you are cookin' Let boil then
simmer for 30 to 40 minutes until rice is tender.
( You may need to add more water as you go) This makes a huge amount.
Make sure you have a little nap after you eat this!
Sweet Peas in Roux Over Rice
Vegetable Oil
Flour
1 onion
1 (17 ounce can) small baby peas
½ cup water
boiled eggs
Make rouz with oil and flour until light brown.
Add onion and a little bell pepper. Simmer . DO NOT BURN ROUX! Add
a little water if it becomes too hot. Cook til onions are transparent.
Add peas and water and simmer for about 30 minutes. Slice eggs in
cubes and use for garnish on top and serve over rice.
Bananas
Foster
*you
can substitute peaches, pears, apples, etc. for bananas and use
the appropriate liquor. Of course you would change the title.
1/2 stick
butter
1 cup brown sugar
1/2 tehtmoon cinnamon
1/4 cup banana liquor
4 bananas cut up lengthwise , then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine
butter, sugar and cinnamon in skillet. Place pan over low heat and
stir until the sugar dissolves. Stir in banana liquor, then place
bananas in pan. When the banana softens, add the rum Continue cooking
until hot then tip pan slightly to ignite the rum. When the flames
subside, lift the bananas out. Place the bananas and spoon sauce
over a scoop of ice cream. Scream madly because this tastes so GOOD!!
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