Second place winner
at California State Fair Chef Challenge 2004
11/2
lbs. prawns (peeled
and deviened)
4 Andouille
sausage (sliced)
4
lrg. chicken
breast (cooked and cut into chunks)
2
lbs. crab legs
(or 6 claws)
½
cup olive oil
½
cup all purpose flour
1 onion (diced)
2 garlic cloves
(minced)
½
teaspoon basil
½
teaspoon oregano
½
teaspoon parsley
¼
teaspoon salt
(or to taste)
¼
teaspoon pepper
(or to taste)
10
cups chicken stock
(or water)
2
Tbsp. Gumbo Filet
Risotto
4
Tbsp. butter
1
whole onion (diced)
3
Stalks celery (diced)
1
lbs. Abario
Italian rice
3-4
cups chicken stock
(more or less)
Cook
all meats except for crab and set aside.
Heat oil in large non-stick skillet.
Add flour. Stir together until
flour turns dark brown. Add onions,
garlic, celery and spices. Cook until
tender. Add salt and pepper.
Simmer
on low heat for approximately 10 minutes.
Add all meats and seafood to roux.
Continue to simmer.
Risotto: Melt butter in skillet. Add onions. Cook until translucent. Add rice.
Continuously stir in chicken stock (about a quarter cup at a time) until
rice is tender. This will take
awhile. Add cheese. To Serve, place a heap of rice in center of
plate. Place each piece of meat on top
of rice. Top with vegetables and ladle
sauce over all.
