Ciji’s Chicken and Sausage Gumbo
January 11, 2012 by ciji · Leave a Comment
CIJI CHICKEN & SAUSAGE GUMBO –Revised 1-6-2012
My original recipe was from Emeril’s Christmas cookbook, but over the years, I’ve made changes–and then my niece Alison and I have made a few more key “adjustments” when we cooked it together over the holiday, allowing for wonderful flavors, with the spiciness adjusted to individual palates
INGREDIENTS:
1 cup of vegetable oil (Canola)
1 cup bleached all-purpose flour
1 tsp cumin
1 tbs New Orleans spices (bbq or Alison’s rubs, red pepper flakes mixed with oregano can substitute) to rub on poultry that will be roasted.
1 tsp salt
2-3 bay leaves
2 cups chopped yellow onions
1-2 cups chopped celery
1 to 1 1/2 cups mixed green and red sweet peppers (or more; I prefer to use both red and green peppers in a ½-1/2 mix)
½-1 tsp cumin
½ – 1 tsp. smoked paprika to taste
½ – 1 tsp sweet paprika to taste
1 tsp Crazy Salt or other herbed salt products
½ -1 tsp. chili powder to taste
1-2 tbls. dried parsley
1 Tbls oregano
1/4 cup Marsala wine (or sherry)
2 rock Cornish game hens (or one plump chicken cut up in pieces; or 12 organic chicken thighs, cubed after they’re cooked)
2 garlic plump cloves, minced
juice of ½ lemon
8 cups chicken stock
1-1 ½ pound Polish Kilbasa sausage (or Andouille, if you want spicier) sliced in ¼-1/8
medallions
2-3 tablespoons finely chopped parsley for garnish
1 tbs chopped scallions for garnish
White Rice cooked separately for number of people served by gumbo
TO PREPARE POULTRY:
Pat the poultry with the spicy rub and place on a rack in a roasting pan. In an oven at 375 degrees, roast poultry for 45 minutes to an hour, until barely done (the leg should move freely but the skin should not be retracting firm the bone; do not over cook)
Remove poultry from roasting rack and allow to cool. (While that’s happening, slice/dice the vegetables) If cooking bone-in chickens, when poultry has cooled, remove the flesh in pieces from the bone and set aside; reserve the bones in a sieve or strainer that fits into the pot that will hold the chicken stock.
TO PREPARE THE VEGETABLES:
Chop/dice the peppers, onions, celery, and 1 minced elephant garlic (or 3 minced smaller garlic cloves) and distribute all this on the bottom of the roaster the chickens just came out of. (If no drippings, sprinkle 1-2 Tbs. olive oil with ½ tsp. balsamic vinegar over vegetables before roasting, or:) if using drippings, then sprinkle ½ tsp. balsamic vinegar and stir the vegetables in the vinegar and chicken drippings, distributing this liquid, evenly across the roasting pan. Sprinkle with scant salt and pepper and roast in an oven reduced to 350 degrees for 20-30 minutes, stirring vegetables occasionally to prevent sticking. Add a tiny bit of warm water, if needed, to keep from sticking so they will caramelize and become soft, but not mushy.
TO PREPARE THE STOCK:
I use organic chicken stock and put the 8 cups in a deep pot that will accommodate a sieve or strainer filled with the bones from which the poultry was removed after roasting.
Submerge the bones that are in the sieve into the stock so stock covers the bones and gently simmer for 20 minutes while vegetables are roasting or you’re preparing the roux.
TO MAKE ROUX:
Classic method: in large pot or big skillet, mix oil and flour in small batches; stir constantly with wooden spoon until the mixture is smooth and the color of dark chocolate. Add the cumin and stir for a minute To get the roux to the right color, it could take as long as 45 minutes. Pay close attention, as it can easily burn. [My secret is to put on a headset and call a friend you haven’t talked to in ages…it helps make the time pass as you stir for 45 minutes to an hour to get that dark chocolately color!] When the roux is the right color, REMOVE pan from burner and set aside until you combine the rest of the ingredients.
Microwave method: [NOT for the novice! Be careful not to overheat!] in four-cup measuring cup or microwave container at full heat, combine flour and oil and cumin and stir to blend. Microwave 3 minutes (or less if you have a very powerful Microwave oven); remove and carefully stir with wooden spoon to avoid splattering; repeat another 3 minutes as roux begins to turn golden brown. In :30 second increments, keep microwaving and carefully stirring, until the mixture becomes the color of dark chocolate…may take 3-6 thirty second “zaps.”
TO MAKE GUMBO
Gently reheat the finished roux and add the dried parsley, the roasted, diced vegetables and bay leaves, oregano, pinch of cayenne (to taste; I use very little and allow guests to add their own, or pepper flakes, etc, at the table), Add salt, the smoky paprika and sweet paprika (to taste) and cook the mixture for 2-3 minutes until the additions are well blended into the roux. Add Marsala (or Sherry), along with the lemon juice, and stir until well blended..
Add poultry pieces and more minced garlic (to taste) and stir to coat. Add the sliced sausage and stir well.
Remove the sieve with the chicken bones from the chicken stock and discard. Add the chicken stock, cup by cup, to the roux-poultry-sausage-vegetable mixture, constantly stirring.
Bring the mixture to a brisk boil and then turn it down to medium-low and simmer for about 30-45 minutes, stirring occasionally to scrap anything off the bottom of the pot. Allow to cool completely.
BEST IF MADE 2-3 DAYS AHEAD so ingredients will blend and mellow. If you like it spicier, use andouille sausage instead of Kilbasa and add more pepper flakes and cayenne…but watch it! Add a little at a time, ’cause you can’t go back!!
Keep covered and refrigerated. When ready to serve, removed from refrigerator and allow gumbo to come to room temperature. Remove bay leaves.
Put gumbo in big pot on top of the stove and reheat slowly at low-medium temperature for at least a half hour, or until hot and gently bubbling. (If in a microwave container, okay to warm for five minutes; check and continue till hot)
When piping hot, serve is soup bowls with an ice-cream-size scoop of steaming white or brown rice in the middle. (This is New Orleans style). For a big buffet, serve over the rice. Use nice big soup spoons for guests.
Sprinkle each serving with chopped parsley and/or chopped green scallions. Serve with a crisp salad and hot, crusty bread or butter biscuits
YUMOLA! as they say in N’Awlins!
Filed under Releases · Tagged with chicken and sausage gumbo, Ciji Ware author, Gumbo recipe, Louisiana cuisine, New Orleans cuisine, Sourcebooks author
New Year’s Eve in New Orleans!
January 5, 2012 by ciji · Leave a Comment
It’s been several years since we owned our Creole cottage on Ursulines Street in the Lower French Quarter in New Orleans…but every year as the holidays roll around, I get an irresistible urge to make “my” gumbo.
Actually, there is no “official” recipe for this dish…families have handed down their ingredients and techniques for generations. I developed my own version when I spent a few years there researching and then writing Midnight on Julia Street, and created a chicken-and-sausage gumbo that evolved over the years from a recipe I found in Emeril LaGasse’s wonderful cookbook, Emerl’s Creole Christmas. His used quail, and since that wasn’t always handy, I subsituted small Rock Cornish Game Hens. His used alot of cayenne and spicey andouille sausage, but my Western-raised family liked smokey flavors that wouldn’t burn your tongue, so I made a few more adaptations.
During this same period, my husband Tony and I became great friends with another historical novelist, Michael Llewellyn
who’d written a wonderful novel, also set in New Orleans, called Twelfth Night and who made the best chicken gumbo I ever tasted. He shared a few secrets with me which altered and refined my “morphing” version until I thought I’d reached pretty much perfection, and stopped messing with it.
Enter my wonderful pal from my KABC Radio days in Los Angeles, Diane Rossen Worthington, author of some twenty-two cookbooks (a number of them in the Williams-Sonoma series–but probably her best known and best loved is the classic: Seriously Simple).
She now writes a syndicated column for The Chicago Tribune and we were chatting on the phone this autumn about holiday fare. I mentioned how I loved to make my gumbo, stirring the roux –which is made from slowly combining oil and flour together and takes about 45 minutes to attain a rich, dark, chocolately color–while thinking of all the friends and family members I love.
“Can I use that in my column?” asked Diane.
“Sure,” I replied. “I can email you the recipe and you can put your own spin on it.”
“Oh, no, thanks,” she said. “I have my own seafood version I’ve been doing for years. I just want to borrow the part about you thinking of family and friends while you’re stirring the roux!”
Well, she did just that in December, and guess what? I’d completely forgotten about our conversation and suddenly I hear from the publicist Beth Pehlke at my publisher, Sourcebooks Landmark, that Diane’s piece, kindly mentioning my 2011 release of Midnight on Julia Street, had hit tons of newspapers all over the country. So, here’s a link to Diane’s article and version of seafood holiday gumbo–which makes a great Winter meal anytime it’s cold outside. And if there’s interest, I’ll post my chicken and kilbasa sausage version in a later blog.
Meanwhile, Happy New Year, everybody…and for 2012, Laisser Les Bons Temps Rouler, y’all!
Visiting Old Haunts in the Big Easy
August 14, 2011 by ciji · Leave a Comment
The new-and-improved edition from Sourcebooks-Landmark of my second “woo-woo” novel, Midnight on Julia Street hit the bookstores and online retailers August 1, but in June, I had a wonderful chance to revisit some of my old haunts in New Orleans and environs. The American Library Association was holding its convention in the Big Easy and my publisher asked if I’d be willing to sit in their booth and sign books.
Well, yes! Yes, indeed, I would!
Next to my home city of San Francisco, New Orleans is one of my favorite places on the planet. After spending over a year researching Julia Street, I did what so many lovers of that city do: I bought a place in the lower (residential section) French Quarter on Ursulines Street between Dauphine and Bourbon where the pace is slower and the sense of history surrounds you on every corner. We loved our tiny piece of Le Vieux Carre, but after a couple of years, found it difficult to manage it properly from 2000 miles away and have since sold it.
Since Julia Street’s plot was deeply embedded in the on-going struggle to preserve and maintain the city’s incredible historic architecture, I decided to revisit some of key spots depicted in the novel. On an early, steamy Monday morning, I departed the fabulous view of the Mississippi River from my room at the Sheraton Hotel on Canal Street, and headed over on foot–as does Corlis McCullough, the heroine in the novel–for my favorite morning ritual: a cup of cafe au lait and a beignet at the famed 7/24 establishment Cafe du Monde.
The coffee, of course, was already flowing, though the chairs outside at 6a.m. hadn’t yet been lifted down from the tables where the floor had been cleaned in the wee hours of the morning. As usual, there were lines waiting for that first cup of steaming, chickory-laced brew and the decadent confection of deep-fried puff pastry dredged in about an inch of powdered sugar.
(Tourist tip: do NOT wear anything black when eating a beignet!).
I munched on this ambrosia, read my morning copy of The Times Picayune, gazed across Decatur Street and into the gated park at Jackson Square dominated by the three-spire magnificence of St. Louis Cathedral (which you can see on the cover of Julia Street). I found myself offering up thanks to whatever Muse originally gave me the idea for a book about the good fight waged daily by a stalwart band of dedicated preservationists to save various aging structures around the city from the wrecking ball. The “Live in a Landmark” program and other efforts sponsored by the Preservation Resource Center of New Orleans have gone far to keep the city’s historic “built environment” alive and well–and still live-able.
Once I’d dusted off the powdered sugar that had rained down on my T-shirt and jeans, I began a leisurely stroll through the streets I’d come to know so well.
The Rue Royal, as you see here, Ursulines, where we’d owned our cottage, and eventually I circled back to Canal Street where the Salin buildings still stand with their less-than-esthetic 50’s-era metal cage, behind which are a row of stunning 19th century townhouses that some officials in the City of New Orleans and some developers wanted to tear down at one point to build a high rise hotel. The metal cage encasing the old buildings is still there, but so are those precious structures behind it (which you can see a glimpse of, if you look carefully). What makes them especially noteworthy is that in the 19th century they were built and owned by a consortium of local citizens that included Free People of Color, and some prominent white citizens, among them: Paul Tulane of Tulane University fame. It was a very early version of a “Rainbow Coalition” when Cotton was King.
Apparently, post-Katrina, the fight over this particular issue is at a Louisiana stand-off, but in Julia Street –a work of fiction, remember–I devise a plot (and a fate for these buildings) that I hope the reader finds satisfying. However, I’m not telling what happens, here, but just wanted to share the wonderful time I had in one of the most wonderful, brave, enduring places in America.
Filed under Blog, Ciji's Archives · Tagged with 19th century New Orleans, American Association of Librarians, beignets, Bourbon Street, Cafe du Monde, Canal Street, Ciji Ware author, Free People of Color, Historic Preservation, historical fiction, historical novels, New Orleans architecture, Paul Tulane, Preservation Resource Center of New Orleans, Royal Street, Sheraton Hotel New Orleans, St Louis Cathedral, The Big Easy, truth versus fiction, Tulane University, Ursulines Street
Now, THIS is a Book Launch Party!
July 12, 2011 by ciji · Leave a Comment
On the eve of April 18, 2011’s 105th anniversary of the cataclysmic 1906 San Francisco Earthquake and Firestorm, my publisher, Sourcebook, and its Landmark division of historical novels–in partnership with Nob Hill’s fabled Fairmont Hotel–hosted an incredible book launch party for my new novel A Race To Splendor!
My job, as author, was to invite 125 guests representing local San Francisco Bay Area media, and anyone with links to historic preservation, local history, and the world of admirers of Julia Morgan, a “real life” character whose saga of restoring the post-quake Fairmont after the disaster when she was only 34-years-old and the first licensed woman architect in California, is the centerpiece of my novel.
The event was held from 4 to 7pm in the Fairmont’s legendary penthouse “Owners’ Suite” (also known as the “Presidential Suite” since numerous Commanders-in-Chief have stayed there), and featured wine and elegant nibbles within the huge apartment and terraces with views of the entire city and bay.
On the bottom of the invitation, in tiny print, were the words “1906 Attire – Optional.”
Well, just have a look at the response! Of the more than a hundred attendees, perhaps eighty percent had come in full regalia. The Edwardian costumes included top hats, feather boas, “fascinator” chapeaux, and even, for the gents, spats and gold-headed canes!
This is San Francsico, after all, where citizens are passionately proud of their city and its amazing and rambunctious history. 
Friends arrived in the foyer full of a sense of being part of that special day when we celebrated, yes, the publication of an historical novel about the tumultuous rebuilding of a town that saw 400 city blocks demolished and 350,000 of its 410,000 population left homeless for up to two-and-a-half years…
but it was also about celebrating a wonderful hotel that is still standing in all its regal splendor, and a hometown that not only survived this horrible disaster, but, like Humpty-Dumpty, put itself back together again through sheer grit and moxie.
April 18th was a time to raise a glass and celebrate ourselves, which we did in fine fashion! My family and I felt privileged to be part of this recent moment in history, and, as you can see, dressed to fit the occasion.
My son and daughter-in-law flew out from their home in New York City; my sister, cousins, and god-children arrived from all parts of California, and local friends and media colleagues, alike, got into the spirit of one of the most incredible parties an author could have been given to launch her book. Perhaps in view of recent events like Katrina, the quake in Haiti and Japan, and the BP Oil Spill, these San Franciscans, above all people, know how fragil and precious life is and just being in our beautiful city to mark such an important anniversary was cause, enough, for celebration…
Hangin’ with a “Rock Star” Author
November 16, 2010 by ciji · Leave a Comment
There is nothing like hanging out with a major bestselling author like Diana Gabaldon (standing, second from left) to remind a fellow author that novels–especially historical novels–are sold one book at a time.
You see us here (along with several other attendees at the November Scribblers Retreat Writers Conference) smiling happily after a fabulous lunch at Coastal Kitchen, a local eatery on the causeway to St. Simons Island off the coast of Georgia. We had just imbibed great quantities of local shrimp, blue crab cakes and hush puppies, not to mention the pecan pie.
No wonder we’re all smiling.
Gabaldon, the author of the nearly cult-status, #1 New York Times Bestselling novels, the Outlander Series, is published in some 23 countries in 19 languages. Even so, just like the rest of us, she continues to attend conferences as a speaker and does book signings all over the country and–thanks to her international audience–abroad as well.
The room for her presentation was jam-packed, but it struck me as I gazed at the pile of books for sale written by all the authors at the conference, including yours truly, that no matter who you are, books are sold as each reader makes his or her own buying decision. I watched as audience members would pick up one of our hefty titles (Diana, whom I have known since we both were first-time novelists, writes books even thicker than I do). Our potential customers would turn it over to read the back cover copy, and, in seven seconds or less, decide whether or not to make a purchase.
Trust me, whether you’re Diana Gabaldon, Ciji Ware, or whomever, it’s a humbling experience, especially in a recession economy. Fortunately, we all had enough people asking us to autograph our work to be extremely gratifying, but it was a timely reminder that it’s “book-by-book,” no matter whom you are.
That’s why another keynote speech at the Scribblers Conference had a huge impact on most of us in attendance, whether we were writers or readers.
Dominique Raccah, the dynamic CEO of my publisher, Sourcebooks, delivered an unforgettable “state of the state of publishing” presentation entitled Publishing in the Digital Age: A Time of Transformation.
Founding Sourcebooks in 1987 out of her home in Naperville, Illinois, Raccah has directed a continuously growing entrepreneurial creative organization that morphed into a general trade house passionately producing some 300 titles a year: everything from bestsellers in fiction, poetry, parenting and study aids, to 14 New York Times Bestsellers and more than twenty national bestsellers.
Dominique Raccah currently serves as co-chair of the Book Industry Study Group working through the issues of digital publishing on the variety of e-devices currently crowding the market: the Kindle, Sony Reader, the Nook. You name it, Dominique knows all about it ,as well as the newest New Thing coming down the pipeline.
I’ll have more about her presentation in my next blog…but suffice it to say, it had Diana Gabaldon and the rest of us hanging on her every word! I was so blown away by the exciting vision she painted of the future of publishing, I took to an old fashioned (rental) bike, and calmed down by taking in the lovely local sites…
For you travel bugs, this is the “Bloody Marsh” on St. Simons where the British defeated the Spanish in 1742 while trying to avoid incoming musket balls and snakes!
Filed under Blog, Ciji's Archives · Tagged with Ciji Ware author, Diana Gabaldon, Dominique Raccah, historical novels, Sourcebooks, Sourcebooks author, The Outlander Series
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