New Orleans style mixed with Hessian ingredients. Louisiana- Hessian fusion kitchen.
Instead of Andouille sausage, which I can only get in France, I used local Boudain and a kind of smoked liver sausage- Ahle Worscht. This is a special in the North of Hessian.
I wanted a slow cooker recipe for this Sunday. No hassle in the kitchen, no hob to observe and not a lot of kitchen smell.
Last night I prepared the veggies, sauteed the onions and made a dark roux. Be careful when you make roux. When it splatters, you will get burned.
Ingredients for 4:
2 chicken legs, 1 boudain noir, 1 smoked liver sausage, 1 piece of Kielbasa , 8 king prawns
3 stalks celery, 1 bell pepper, 1 chili, 1 very large onion, 4 cloves of garlic
1 carrot, 1 small zucchini, 2 tomatoes
2 tbsp butter, 4 tbsp rapeseed oil, 5 tbsp flour
1 l chicken or veg stock
4 tbsp tomato paste, oregano, herbes de Provence, smoked paprika, salt and pepper or just use a Cajun spiceblend
Put the roux and 500 ml of chicken stock in the slow cooker. In a pan in a little oil fry ofg the seasoned chicken legs on both sides. Put them in the pot. Add the sausages, the fried onions and the cut up veggies. Add 500 ml veg stock and the spiceblend. Close the lid and put the slow cooker on low for 8 hours.
After 7,5 hrs wash the long grain rice and cook it. Ten min before serving add the shelled prawns to the slow cooker.
There is enough sauce left to put in freezer trays and store as a base for other sauces.
No comments:
Post a Comment