Here's one for the "Gumbo" that I made for the Raccoon Lake gathering.
http://www.onlineconversion.com/cooking_volume.htm
Recipe from Chef “Duce” Raymond (Big Green Egg Cooking Show-Nov 8, 2008)
Chicken and Andouille Sausage Gumbo
Ingredients:
(32 oz) Chicken Stock
(12oz) Dark Beer
(5/8 lb) Sliced Andouille Sausage (Alt; Hot Italian & Smoky Links)
(1/3 lb) Pulled Chicken
(1) diced Green Bell Pepper
(1) diced Yellow Onion
(2-3) diced Celery (stalks)
(1/8 tsp) Red Pepper Flake
(1/8 TBS) dried Oregano
(1/8 TBS) dried Basil
(1/8 TBS) ground Black Pepper
(2-3 cloves) chopped Garlic
(1) Bay Leaf
(1/2 TBS) Louisiana Hot Sauce
(3/8 TBS) Worcestershire Sauce
(1 TBS) Chicken Base
(1 TBS) Pork Base
(2/3 C) 1 stick of butter
(1/2 C) Flour (or enough to get a thick Roux)
(1 ¼ C) Converted Rice
1/3 cup Corn starch dissolved in 1 Cup water or
(1 TBS) Gumbo File or 1/3 cup Corn Starch disolved in water
Directions
1 - Render the Andouille Sausage in a Sautee Pan
2 – Roux - Melt one stick of butter; add flour and stir constantly until it become a "caramel color" and “thickens a little”. (medium heat)
3 - Add Onions, Celery, Peppers, and cook for approx. 10 minutes, then add garlic
4 - Add the Stock, Herbs, Hot Sauce, Worcestershire Sauce, Chicken Base, Pork Base, Red Pepper Flakes, and Black Pepper.
Simmer for approx. 30 minutes then add the sausage and simmer for approx. another 10 minutes.
5 - Add Corn Starch and taste. Adjust seasoning to taste.
6 - Serve over Rice Yield – (1/2 Gallon)