About the music: This recipe takes a long time to make, and we mean a long time. But you’re only really intensively cooking for about two hours. Here at Sandwich Funk we like to keep an open mind, and sometimes that means pairing recipes with something other than what is expected. Sure, we could have thrown together some Tab Benoit or some NOLA zydeco but we didn’t, so sue us. We decided to pair this meal with Orchard Lounge’s – Time and Edit Wait for No Man. This mix is two straight hours of soulful edits of classic jams you will probably recognize, and some you will not. But one thing is guaranteed, you will be dancing.
Serves: A Shitload of People
Prep Time: All Afternoon
3 1/2 lbs. pheasant breast (de-boned)
1 1/4 cups all-purpose flour (in all)
2 cups chopped yellow onions
2 cups chopped green peppers
1 1/2 cups chopped celery
15 cups (3 quarts plus 3 cups in all) chicken stock
vegetable oil for frying
1 tsp. minced garlic
3 bay leaves
1/2 lb. andouille sausage cut into pieces (may substitute with kalbasa sausage)
1 1/2 cups cooked rice
1 1/2 Tbsp. salt
2 tsp. paprika
1 1/2 tsp. white pepper
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
3/4 tsp. dry mustard
3/4 tsp. black pepper
1/2 tsp. ground cumin
In a small bowl, combine the seasoning mix ingredients thoroughly; sprinkle 1 Tbsp. of the mix on both sides of the hen pieces, patting it in with your hands. In a plastic bag, add 1 Tbsp. of spice mix with 1 cup of flour and mix well. Dredge the pieces in the flour, reserving the excess flour.
Combine 1/2 cup each of the onions, bell peppers and celery in a small bowl and set aside.
Place 8 cups of the stock in a 5 1/2 quart saucepan or large Dutch oven and bring to a simmer (do not boil!). Meanwhile, heat 1/2 inch oil in a large skillet to 350 degrees. Fry the hen cutlets in the hot oil until browned on each side, about 2-4 minutes per side. Do not overcrowd (if the drippings start getting dark brown, reduce heat). Drain on paper towels. When cool enough to handle, cut into bite-sized pieces.
Pour the hot oil from the skillet, leaving 1/4 cup oil (and as much sediment as possible) in the pan. Whisk any sediment sticking to the bottom of the pan with a metal whisk. Turn heat to high and heat until oil begins to smoke. Meanwhile, measure out the reserved flour and enough additional flour to make 1/4 cup. Using a long-handled metal whisk or wooden spoon, gradually stir the flour into the hot oil. Cook, whisking constantly or stirring briskly until the roux is dark red-brown to black, about 2-4 minutes, being careful not to let it scorch or splash your skin. Remove from heat and immediately stir in the reserved 1/2 cup each of the onions, bell peppers, and celery until well mixed. Continue stirring about 1 minute.
Add the roux by spoonfuls to the simmering stock, stirring between each addition until roux is dissolved. Stir in 1 Tbsp. of the seasoning mix. Turn heat to high and boil the stock mixture for about 35 minutes. Add 2 cups of the stock, return to a boil, and boil about 30 minutes. Add the remaining 5 cups stock, return to a boil, and boil 5 minutes more. (Optional step: remove from heat, stain liquid, discard solids, and return liquid to saucepan.) Turn to high heat. Add the pheasant pieces, the remaining onions, bell peppers and celery. Add the garlic and bay leaves and mix well. Stir in the andouille and reduce heat to very low; simmer about 4 hours, stirring occasionally so gumbo won’t scorch. Skim off oil from the surface as mixture cooks. Serve immediately.
To serve for a main course, mount 1/4 cup rice in the middle of each serving bowl. Spoon about 1 cup of gumbo over the rice, and pair with side salad of your choice.
- If you really want to make this a party, go over to fancyfunk for the entire story. They take this recipe to the next level by incorporating all the details to make this feast into a true event.