WHISTLER’S WALK CAJUN CAFE CHICKEN AND SAUSAGE GUMBO
There isn’t any diner who has gone to Whistler’s Walk and complained about their unique Cajun cuisine featuring their specialty deviled eggs, etouffee, red beans and rice, po-boys and gumbo. A variety of daily specials, such as Cajun pot-roast and crawfish pie, and homemade desserts dot the blackboard.
Gumbo:
1 chicken
4 links hot sausage
5 onions
5 to 6 ribs of celery
1 bunch green onions
1 T. chopped garlic
1/3 bunch fresh parsley
4 T. Worcestershire sauce
1 tsp. Tabasco sauce
1 T. black pepper
1/4 tsp. cayenne pepper
4 to 6 chicken bouillon cubes
8 qt. water
Boil the chicken in the 8 quarts of water, remove, cool and bone
the chicken. Be sure to save the broth. Cut sausage into rings and
brown either in the oven or in pot. Chop all the veggies. Now make
your roux (see below). When it gets to the right color, immediately
add celery and onions and cook until wilted, stirring constantly.
Slowly add broth, stirring continuously. When this is all together,
add chicken, sausage and other ingredients and cook for about
3 hours over medium to low heat.
Serve over hot rice topped with fresh green onions. In Louisiana,
they like to serve potato salad as a side dish and, of course,
hot-toasted French bread.
Roux:
1 C. vegetable oil
1 C. all-purpose flour
Heat the oil to hot, add flour, stirring constantly, cook over medium
heat until the color of dark chocolate. You must stir it continuously.
B-man 