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Greensboro, N.C. -- If you are in the mood for a little cajun food to kick off Mardi Gras then head to Fincastles Diner in downtown Greensboro. Chef Jody Morphus has a gumbo that will knock you off your feet! The diner is celebrating its 7th Annual Throw Me Somthin' Mister Menu for the rest of this week and through Fat Tuesday March the 4th.

On that Tuesday they even have a dixieland jazz group to lead a parade through downtown. Check out their Gumbo recipe here. You can even make this at home with the ol slow cooker.

Chicken and Andouille Gumbo

4 lbs boneless chicken thigh meat – cut into bite size pieces

1 ½ cups of vegetable oil

1 ¾ cups of all purpose flour

2 medium yellow onions cut into a small dice

5 stalks of celery cut into a small dice

2 green bell peppers cut into a small dice

2 jalapeno peppers cut into a small dice. (seed the pepper first)

4 cloves of garlic minced

1 ½ tablespoons of salt

1 ¾ teaspoon of black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

1 tablespoon Italian seasoning

3 bay leaves

1 teaspoon paprika

1 ½ teaspoon of chili powder

1 tablespoon kitchen bouquet

2 pounds Andouille sausage sliced into half moons

3 ½ quarts of chicken broth.

1 cup of a.p. flour for breading chicken

1 tsp. salt for flour mix

1 teaspoon black pepper for flour mix

File` powder – some local grocery stores may carry this. I know that it is available from Southern Foods.

1. Dredge the chicken in the flour mix.

2. Heat the oil in a large pot and fry the chicken in small batches. Place finished chicken on a paper lined plate, until all chicken is done.

3. Add the 1 ¾ cups of flour to the oil and whisk until the roux reaches a dark walnut color. Do not leave the roux unattended; because it will burn and you will have to start over.

4. Incorporate the onions and stir for 2 minutes, then add the peppers and celery.

5. Stir in the spices, and then add you chicken broth and kitchen bouquet.

6. Bring to a boil and then reduce the heat on your stove to let the gumbo simmer.

7. Add chicken and cook for 30 minutes, and then add your sausage. Simmer for another 20 minutes.

8. Skim the oil off the top of the gumbo, and then taste. Add more salt or peppers to suit your taste.

9. Let the gumbo rest and cook some white rice.

10. Ladle gumbo over white rice and sprinkle with file` powder if you can find it in any of the local grocery stores.

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