I think we need one
I think we need one
Last edited by Lonestar; 02-07-2010 at 02:47 PM.
Thanks to MasterShake for my great signature
Rest in Peace - Demaryius (88) - Darrent (27) - Damien (29) - Kenny (11)#7 - JOHN - #44 - FLOYD - #80 - ROD
THIS ONES FOR JOHNWOULD YOU RATHER WIN UGLY, OR LOSE PRETTY?
I've got the chicken and sausage gumbo simmering, chicken wings ready for the oven, rice cooked and potato salad made and company will be here in a couple hrs! GO SAINTS!!
Looking forward to the new E*Trade commercial. I love those things.
GOOOO COLTS!!!
A little preview of what's to come:
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I could give a rats rectum on who wins, probability root for the team that is behind unless it is the colts.
I will watch most of the games but will tape it for the commercials if nothing else. They are the best part of the spectical if DEN is not in the game.
The chicken wings are pre-marinated in a bag but this is the gumbo recipe I'm using minus the andouille because they don't sell that up here in NODAK!! Tony Chacheres is cajun seasoning and awesome!
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http://www.tonychachere.com/recipesa...peName=Chicken, Andouille, and Smoked Sausage Gumbo
Tony Chacheres Chicken, Andouille, and Smoked Sausage Gumbo
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Gumbo is a signature dish in the South and a favorite in Louisiana! This recipe includes tons of flavor with chicken, andouille, smoked sausage, and seasonings. Best served over steamed rice, garnished with green onions, and potato salad on the side.
Estimated time:
Prep time: 20 minutes
Cooking time: 40 minutes
Serves: 20
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Ingredients:
2 pound Smoke Sausage
2 pound Andouille
5 pound Chicken Thigh Meat (Boneless)
4 tablespoon Oil
1/2 cup Butter
4 cup Chopped Onions
2 cup Chopped Celery
2 cup Chopped Bell Pepper
1/4 cup Granules (Chicken Flavored)
2 tablespoon Black Pepper
1 3/4 tablespoon Red Pepper
1 tablespoon Garlic Powder
1 Whole Bay Leaf
1 pinch Oregano
1 pinch Thyme
2 teaspoon Hot Pepper Sauce
4 can Chicken Broth
6 can Water
2 cup Dark Roux
1/4 cup Chopped Green Onion
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Directions:
1: Warm up a large gumbo pot over medium heat, then reduce to low heat.
2: In a cast iron skillet, saute' smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes).
3: Transfer sausage to the gumbo pot.
4: Saute' andouille in the skillet over medium high heat until slightly browned.
5: Transfer andouille to gumbo pot.
6: Saute' chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes.
7: Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly.
8: Transfer vegetable and seasoning mixture to gumbo pot.
9: Saute' chicken, half a batch at a time, in remaining cooking oil until slightly browned.
10: Transfer chicken to gumbo pot.
11: Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat.
12: Crumble in dark roux.
13: Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 40 minutes.
14: Simmer for 10 minutes.
15: Garnish with green onions and serve with potato salad
Last edited by Nomad; 02-07-2010 at 03:03 PM.
this pregame is absurd. Play the damn game. Katie Curic is going to interview obama from the white house for pregame...what a crock o shit
Rooting for the Saints. They deserve one finally.
lets start these games at noon...gimme a break
It's all about $$$$$$$$ - I am sure the commercials during pregame are not CHEAP![]()
Thanks to MasterShake for my great signature
Rest in Peace - Demaryius (88) - Darrent (27) - Damien (29) - Kenny (11)#7 - JOHN - #44 - FLOYD - #80 - ROD
THIS ONES FOR JOHNWOULD YOU RATHER WIN UGLY, OR LOSE PRETTY?
I'm rooting for the Saints...not with the same tight stomach that happens when I root for my favorite teams though.
But I'm guessing the Colts will win and they'll get the benefit of at least two really shitty calls in doing so just like Pittsburgh did last year.
I miss the old Mile High Stadium.
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