Butter Beans cooked with Salt Pork and White Corn Bread'
I wanted to try White corn bread but the closest thing I could find to white corn meal was some Aunt Jemima white corn bread mix which was fantastic. I'm definitely a fan of white corn bread now.
The beans were good too. I usually make them with a Smoked Shank but this was a nice change of pace.
Dont know why we cant find white corn meal up here. I was thinking about it today as I was buying some yellow meal for my taco shells.
I did not even come up with the mix you mentioned.
I guess I will have to try a bigger town.
Been thinking about gumbo too. I had it one time and really liked it.
Could you point me towards a good recipe that you like?
This one is huge, divide it in 1/2 or 1/4's Feel free to make your own Roux I don't add the tomato sauce and Rotel, Thats a New Orleans thing Also, you don't have to boil your meat, just start by browning your meat good and remove once browned and start with your trinity (veggies) you just have to cook the meat longer to get tender. One more thing, Andouille - you can use any good smoked sausage Don't leave the Pork Tasso out
This makes a REAL big Gumbo - so you may want to divide the recipe in 1/2. also you can use Chicken, Hen, Guinea Hens, or Rabbit.
Duck, Andouille and Tasso Gumbo - For the Freezer
2 - 4-5# avg Ducklings or Mature Duck - skinned deboned and cut into bite sizes 4 LBS Andouille or Smoke Sausage – cut into bite sizes 3 LBS Pork Tasso – cut into bite sizes 10 QTS water 10 heaping Tablespoons Roux ( I use Savoie’s Dark Roux or make your own ) ¾ cup cooking oil 4-5 Chopped onions (med size) 2-3 Chopped Bell pepper 1 Bunch Green Onions (Shallots) chopped ½ cup Parsley flakes 2 sticks Butter (Oleo) 3 - 8oz cans Contadina Tomato Sauce (optional) 1 - 10 oz can Rotel Diced Tomatoes (optional)
In a large pot (at least 12 quarts). Brown the boneless Ducks in cooking oil, after it is browned well, remove it from the pot, brown your Andouille next and remove from pot.
Add Butter, Bell Peppers, Onions and brown well. Add Water and Roux, stir to dissolve the Roux, next add Tomato Sauce and Rotel, cook on med fire for 1.5 or 2 hours.
Add Duck, Andouille and Tasso - cook another 1-2 hours or until Duck is tender, then add Seasoning to Taste. I like Konrico Creole seasoning (or Tony’s)
Add Chopped Green Onions and Parsley – cook another 25 min – tasting for seasoning.
Freeze in small portions – thaw in microwave
Make a Good Potato Salad to go with this.
J Simoneaud
Supper's ready!! you have 2 choices, Eat or Don't eat.
