Uncle Dougie's - Home Cookin' Recipes

Chicken Gumbo Mike's Award-Winning Chili

Chicken Gumbo

Submitted by Rev. Jim, Barrington, Illinois

This is what youll need:

Perdue Seasoned Roasters

Large yellow onion

Green bell peppers

Package celery hearts

cups diced Bayonne Ham or Turkey ham

1 lb pkgs Eckrich Sausage*

cups all purpose flour

cups olive oil

cups leftover chicken broth

cups water

Tony Chacheres Creole Seasoning

Uncle Dougies Original Grub Rub

* Skinless, extra tender works best!

I start off by cooking two Perdue Seasoned Roasters. I simply remove the little plastic timer, wash them off, and toss them into a large pot of boiling water. I add some All-Purpose Seasoning to the water, and cook them until done. Dont overcook. Even the white meat is unbelievably juicy and tender. Let cool while you begin the rest of the ingredients, and simply strip off the meat you want to use; I typically use mostly white meat, and save the dark meat for other recipes. Save the water (now a mild chicken broth) to use later.

I then take two packages of Eckrichs Sausage (Skinless, extra-tender works great) and slice it into oblong slices and cook it in the microwave for about two to three minutes. If you dont have that brand available, any skinless summer sausage or even andouille will work. I also dice up 1 cups Turkey Ham into small pieces. Dont cook this in the microwave first. . Cut up the trinity: onion, celery, and green bell pepper.

Roux:

1 cups of flour, and 1 cups of olive oil. Mix in large stew pot over medium heat. Stir constantly. This is a process that will last for about two beers! (Dont mess it up just to have more beers)

I do a blonde roux, where the color is tan or beige, and where the slight flakes will start to appear when stirring. Some gumbos use a roux that is much darker, but I have found that it takes away from the flavors of the other ingredients.

When the roux starts to turn the right color, and you notice the flakes, add the trinity. It will become pasty, but continue cooking for about 4 to 5 minutes. During this part, I add Tony Chacheres Creole Seasoning, and Uncle Dougies Original Grub Rub. Add to taste, but dont be shy. Add the diced ham and continue cooking for 2 or 3 minutes. Add the sausage and mix thoroughly. Add about 8 cups of the chicken broth, and stir for a minute or two. Add water for desired consistency. I like it a little thicker, and not too much liquid. Let simmer over a low heat for about 30 minutes, and then add the chicken. Continue to simmer for about another 30 minutes, and then take it off the heat. Instead of using fil powder, add more of the Uncle Dougies Original Grub Rub. Season to taste.

Serve over rice (Jasmine rice is very nice with this!) and garnish with chopped green onion.

Make sure you have Uncle Dougies Grub Rubs and other hot sauces to add at the table, youll be glad you did. Youre gonna love this!

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Mike's Award-Winning Chili

Submitted by Rev. Jim, Barrington, Illinois

(Original creation by Mike Daleen, Barrington, Illinois)

This is what youll need:

1 1/2

4 1/2 lb beef brisket

large yellow onion

red bell peppers

green bell peppers

lbs ground Italian sausage

Pkg. 2 Alarm Chili Kit

1/2

32 oz. bottle Uncle Dougie's Torpedo Juice

#10 can (or 3 28oz. cans) diced tomatoes

cans Brook's Mild Chili Beans

cans dark kidney beans

small cans tomato paste

TBS crushed garlic

I lived in Texas for many years, and even attended a few Chili Cook-offs, but the best chili I have ever eaten came from right here in the Midwest. Mike Daleen of Barrington, Illinois makes this award winning chili, and loves to share his secrets with everyone. This one has been slightly modified, but the great flavor still pays homage to Mike, the Chili Master! One of the key ingredients is the beef brisket that he slow cooks with an incredible rub. The aroma in the house for a few hours is incredible.

Put the rub on the brisket and put fat side up in a roasting pan. Add 1 cup water to the bottom of the pan and cover. Cook at 225 for 5 to 6 hours. When done, cut into 3/8 to strips against the grain. Then chop up the meat into small chunks. Some will shred by itself, dont worry, thats a good thing.

A couple of hours before the meat is done, start the rest of the ingredients because they will need to cook for a while. Cut up the red and green peppers and the onion and saut in oil for a couple of minutes. Add the crushed garlic and continue to saut for another couple of minutes. Add the ground Italian Sausage and brown the sausage lightly. Add the crushed tomatoes and the half bottle of Uncle Dougies Torpedo Juice. Then, add the 2 cans of tomato paste. Add the beef and continue to simmer for about another hour. Finally, add the beans and cook for about 15 or 20 minutes. Follow the directions on the 2 Alarm Chili Kit, or you can substitute chili powder and cayenne to your own taste. Serve immediately. This will make a lot of chili, so you can also freeze in nice freezer containers for later use.

Brisket Rub
You can use this on the brisket you cook for the barbeque beef for sandwiches, and also for the chili.

2   Tbs chili powder
1    tsp paprika
   tsp salt
   tsp cumin

   tsp sage
   tsp sugar
   tsp oregano
1   Tbs Uncle Dougies Original Grub Rub*

*use With A Bite Grub Rub for a major heat blast

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