Cooking Cheap

I decided to do some real cooking today. Real means something slow and hearty. I was thinking beef stew because I have a load of carrots to use and some celery that only has hours left before it goes bad. Another choice was navy bean soup. While making the shopping list I caught an episode of The Essence of Emeril. That’s the old 30 minute show. Chicken and Sausage Gumbo. I have smoked sausage in the fridge too! Not great sausage, but I have it. More fun, I’ve never made a dark roux and if I have eaten gumbo, I don’t remember it. Uses up more fridge things, it’s new to me, it’s slow, slightly complicated.

I made about a half recipe or slightly less which was plenty for me and another meal.

Some Thoughts:

1. The chicken fell apart from the long stewing. That is not a bad thing, IMO
2. Use a flavorful sausage. Or ham or bacon plus a touch of liquid smoke might work.
3. It’s better the next day. A lot better. I used a shake of “creole seasoning” in the initial cooking which is pretty pungent, maybe too pungent. That mellowed out in the fridge. Nice

11/7/06 – I did make it again. An even smaller amount using a keibalsa sausage, less chicken and none of that creole seasoning stuff (I used some dried thyme). Excellent. Leftover would have been good but I ate it all.

11/16/06 – Used 1/3 lb of the Keibalsa, and a quarter pound of smoked pulled pork. Half of the stuff in the master recipe. I didn’t measure the oil and flour or veg amounts. Bullion instead of chicken stock. Seriously good. It takes a lot of time but this recipe doesn’t need a recipe, i just did it. A new favorite comfort food. How cool is that?