Lucie Monk Carter
Ingredients:
1 Hen
2 lb chicken thighs
3 lb andouille sausage
3 lb pork butt or similar pork meat
2 qt diced yellow onion
1 qt chopped celery
1 qt diced bell pepper
2 cups chopped parsley
2 cups chopped green onion
1/2 cup minced garlic
3 tbl rosemary
3 tbl thyme
1/2 cup Worcestershire
1/4 cup dark roux
salt
black pepper
Tony’s Creole Seasoning
Tabasco Sauce
1/2 gal rice
1 gal stock
Preparation:
Smoke Hen and Pork Butt with Pecan wood (not fully done, about 1 hour). Then, make stock with smoked hen. Pull the meat, set aside, and cook the bones some more. In a large cast iron pot brown off separately sausage, thighs, and pork. Be careful not to burn the brown residue that sticks to the side of the pot. In the pot, sauté onion, celery, bell pepper, 1 cup parsley, 1 cup green onion, garlic, rosemary, and thyme until it’s almost a mush. Incorporate the residue that is stuck to the pot.
Add all meats (don’t forget the hen meat), Worcestershire, roux, and stock. Bring to a simmer. Add spices to taste. The broth should taste like a thin gumbo that has way to much salt and pepper.
Add rice. Stir once, bring to simmer, cover and put heat to lowest setting. Cook 15 minutes. add rest of parley and green onion. Fold over rice once. Cover and cook for another 15 minutes. Enjoy Also, it freezes well.
Read more about how Jim Wetherford and his team at Louie's Café are pushing forward through a challenging spring at our story "Comfort in the Chaos" from our May 2020 issue.
