Recipe(tried): Chicken-and-Sausage Gumbo and Corn Cakes

Today it is raining and cold for our standards (75 F). I was looking for all the ingredients for doing a SANCOCHO and then I remembered with reverence this delicious recipe from New Orleans. It is important to change the palate frequently in order to lavishly enjoy all kinds of cooking. Buen Provecho!

Chicken-and-Sausage Gumbo:

2/3 cup vegetable oil
2/3 cup flour
2 cups each chopped white onion and bell pepper
1 1/2 cups chopped celery
1/2 teaspoon each salt, red pepper, black pepper, and garlic powder
1/2 teaspoon each fil powder, poultry seasoning, and beef base (or 1 bouillon cube)
2 bay leaves
5 cups chicken stock (approximately 40 ounces)
2 pounds chicken meat (fry chicken dusted in salt, pepper, and garlic powder; remove and mince skin; chop meat into 1-inch pieces)
1 pound andouille or other sausage, sliced

Make a roux by placing oil in skillet over medium-high heat and adding flour slowly, stirring constantly with wire whisk; will take at least 15 minutes. Be careful not to burn. Finished roux will be thick and a dark caramel color. Remove from heat and add onions, peppers, and celery, stirring to coat with roux. Then add spices and stock and bring to a boil. Reduce heat and simmer uncovered 15 to 20 minutes. Add chicken, skin, and sausage and simmer until thoroughly heated, 20 minutes. Yields 4 quarts gumbo (serves 10). Serve with the following Corn Cakes. Yummmm!

Corn Cakes:

1/2 cup fresh corn kernels
1 1/2 tablespoons butter
1/2 cup white cornmeal
1/2 cup flour
Pinch of salt
1 tablespoon baking powder
3 shallots, minced
1 egg
1/8 cup vegetable oil
1/4 cup plus 1 tablespoon milk
1/2 cup grated sharp cheddar cheese

Saut corn in butter for 5 to 7 minutes, until golden. Place in bowl; mix in next 5 ingredients. In separate bowl mix together egg, oil, and milk. Then combine both mixtures and add cheese.

Spoon about 3 tablespoons of batter on hot griddle or skillet for each corn cake. Cook each side until light brown. Serve with the GUMBO.