TZUTC: -0800   
   MSGID: 157225.cooking@1:218/700 2d757a08   
   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   BBSID: REALITY   
   CHRS: CP437 2   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken & Andouille Gumbo   
    Categories: Poultry, Pork, Vegetables, Herbs, Rice   
         Yield: 9 servings   
       
         2 tb Cajun seasoning; divided   
         1 ts Salt; divided   
       1/2 ts Pepper   
         3 lb Bone-in chicken thighs;   
              Skinned   
       1/2 c  + 2 tb oil; divided   
       1/2 c  A-P flour   
         1 lg Onion; fine chopped   
       3/4 c  Fine chopped green bell   
              Pepper   
       3/4 c  Finely chopped red bell   
              Pepper   
         2    Celery ribs; fine chopped   
         4 cl Garlic; minced   
         4 c  Water   
         2 c  Chicken stock   
     1 1/2 lb Fully cooked andouille   
              Sausage; sliced   
         2 tb Worcestershire sauce   
         2    Bay leaves   
              Hot cooked rice   
         3    Green onions; chopped   
       
     In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2   
     teaspoon salt and 1/4 teaspoon pepper; rub over chicken.   
     In a Dutch oven, brown chicken in 2 tablespoons oil in   
     batches; remove chicken from pan.   
        
     Add remaining oil to the same pan; stir in flour until   
     blended. Cook and stir over medium-low heat for 30   
     minutes or until browned (do not burn). Add onion,   
     peppers and celery; cook and stir for 2-3 minutes or   
     until vegetables are tender. Add garlic; cook 1 minute   
     longer.   
        
     Gradually add water and stock. Stir in the sausage,   
     Worcestershire sauce, bay leaves, chicken and the   
     remaining Cajun seasoning, salt and pepper. Bring to a   
     boil. Reduce heat; cover and simmer for 1 hour or until   
     chicken is very tender.   
        
     Remove chicken from pan; cool slightly. Skim fat from   
     gumbo and discard bay leaves. Shred chicken and return   
     to gumbo; heat through. Discard bones. Serve gumbo over   
     rice; top with green onions.   
        
     Billy Hensley, Mount Carmel, Tennessee   
        
     Makes: 9 servings (3-1/4 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "I'm as pure as the driven slush" -- Tallulah Bankhead   
   --- MultiMail/Win v0.52   
    * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/5016 128/187   
   SEEN-BY: 129/14 305 153/7715 154/110 214/22 218/0 1 109 215 601 610   
   SEEN-BY: 218/700 810 840 860 880 900 226/30 227/114 229/110 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 301/1 320/219 322/757 342/200 396/45 460/58 633/280   
   SEEN-BY: 712/848 902/26 5020/400 5075/35   
   PATH: 218/700 229/426