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It’s File Day

Posted on: October 5th, 2012 by fcasio No Comments

To celebrate File Day here is just one version of Gumbo we serve here at the restaurant:

Smoked Chicken Gumbo

Brennan’s Smoked Chicken and Mushroom Gumbo

 

 

 

 

 

 

 

 

 

 

 

1 ea (3-lbs.)          chicken, smoked

1 tbl                         grapeseed oil

1 tbl                         minced garlic

1 ea (lrg green)   bell pepper, chopped

1 ea (lrg red)        bell pepper, chopped

4 ribs                      celery, diced

1 ea (med)             yellow onion, chopped

1 tbl                         sassafrass, file

1 c                            tomatoes, chopped

6 ea                         bay leaf

1 gallon                 chicken stock

2 tbl                        Louisiana hot pepper sauce

2 tbl                        Worcestershire sauce

to taste                 salt & black pepper

as needed            duck egg potato salad

ROUX

1 c                            grapeseed oil

1-1/2 c                   all purpose flour

Method:

1. Debone chicken and medium chop reserve until needed. Reserve bones for stock.

2. Prepare brown roux; reserve until needed.

3. In a heavy bottomed pot at medium-high heat add grapeseed oil, garlic, green and red bell peppers, celery and onion; saute 3 minutes, or until vegetables are tender.

4. Add sassafrass and mix well.

5. Add tomatoes and bay leaves.

6. Add reserved roux, whisking vigorously until roux is incorporated.

7. Reduce heat to low and simmer 30 to 45 mintues.

8. Stir in reserved chicken, hot sauce, Worcestershire, salt and pepper.

9. Serve in individual bowls; top with duck egg potato salad.

DUCK EGG POTATO SALAD

2 lbs                   fingerling potatoes (or favorite)

1 tbl                    crab boil

3 tbl                   grapeseed oil

1 ea                     shallot, small dice

1 ea (green)    bell pepper, small dice

1 rib                   celery, small dice

1/4 c                  crispy bacon, chopped (optional)

1/4 c                  boil Duck egg, finely chopped

1/2 c                  lemon juice

2/3 c                  mayonnaise

1/4 c                  Creole mustard

1/2 c                  pickled okra, small dice

1/4 c                  pickled okra brine

1/2 bunch       green onions, chopped

to taste             Kosher salt

to taste             black pepper

to taste             Creole seasoning

Method:

1. Boil potatoes with crab boil until tender and chill in ice water 4-5 minutes. Drain then set aside.

2. In a saute pan, add grapeseed oil and saute shallots, bell pepper and celery until tender and chill.

3. In a large bowl, add potatoes, bell pepper, celery, bacon, okra and chopped egg, mayonnaise, Creole mustard, okra brine, lemon juice and mix gently until well incorporated.

4. Fold in green onions and season to taste.

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