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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Barbecue Biscuits and Beans by Bill Cauble and Cliff Teinert Ingredients:
2 small chickens or a combination of duck, dove or quail |
2 gallons water, plus a little more |
3 cups chopped onions |
2 large green bell peppers,chopped |
5 cloves garlic, chopped |
1 cup oil |
1 cup flour |
2 cups chopped green onions |
2 lbs sliced okra |
salt, black pepper, and red pepper to taste |
2 lbs shrimp, cooked, peeled and chopped |
1 lb crabmeat, picked over the shell |
2 tbs gumbo file powder |
Directions:
1. Boil chickens or game birds in large pot; reserve broth.
2. Debone and cut into bite-sized pieces. Return to broth; add next three ingredients and simmer over medium heat for 30 minutes. Add salt and pepper to taste.
3. Pour oil into hot cast irn skillet. When oil is hot, stir in flour to form a paste and cook, stirring constantly with a wire whisk, until the roux is rich nutty brown. Add green onions. Whisking constantly, gradually add 3 cups broth to the roux. Then pour the roux into the remaining broth, whisking until smooth.
4. Add okra 15 minutes before serving. Add shrimp, crabmeat and gumbo file 10 minutes before serving.
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