Indie Eats! – Celebrity Recipes : DETWEILER CHICKEN AND SAUSAGE GUMBO

Posted on November 15, 2018 by Joseph Timmons in Food and Great Eats, Great Dining Digs with Music, Great Grub, Indie Eats, Lifestyle, Fashion, Food, news // 0 Comments

When we think of our favorite artists and musicians, we don’t think of what it is they love and enjoy, and for many, the long nights on the road often draw thoughts of home and comfort, and the “Comfort Foods” that make life wonderful, whether with friends, Family or those that share the magical moments of life.

IndiePulse Music Brings to you the 1^st of what we will hope to be a long running feature of the Magazine “Indie Eats”, Culinary delights and recipes from the artists we love to hear and talk about.

Our first article comes from Scott Detweiler, a fantastic guitarist and artist that brings a bit of home wherever he performs.

Scott Detweiler is an American artist, born and raised in the Uptown neighborhood of New Orleans, Louisiana. Over the course of his 30 (thirty) year career, his catalog of albums has chronicled his evolution from a folk singer-songwriter, into a highly unique composer/performer, blending the styles of funk, jazz, blues, gospel & soul. His lyrics tell imaginatively woven stories that follow in the grand writing tradition of southern writers. He is a true son of the rich musical climate and one-of-a-kind culture that is the Crescent City. It is these influences that are in the soul of his creations and evident in his live performances, whether solo, in chamber group or backed by his New Orleans Jazz Funksemble.

The strong influences of N.O. horn players, piano players and drummers are the essence of his unique style of guitar playing, from the horn/piano like phrasing of his solos to his syncopated rhythm guitar work. He attributes much of his solid sense of rhythm to watching marching bands in the dozens of parades, every Mardi Gras season for over 20 (twenty) years (about the first half of his life). This fusion of drum rhythm with rhythm guitar is the integral part of his style. “When I first started playing, I could not play well enough to integrate everything I was hearing in my head into my playing…..but I found that as my playing developed it allowed my vocal ability to grow along with it, enabling me to sing over more sophisticated syncopated rhythms”, explains Detweiler.

Scott’s thoughts about his Recipe DETWEILER CHICKEN AND SAUSAGE GUMBO

“Growing up in New Orleans we always looked forward to gumbo made from the turkey carcass after Thanksgiving and Christmas dinners. I have fond memories of my parents cooking (and showing us along the way….they are both excellent cooks) and the wonderful aromas and the steam from the stove filling up the house. If you have turkey leftovers, great, but I since I like gumbo year-round, I crafted this recipe using a chicken instead.”

INGREDIENTS

1 roasted chicken
2 quarts water
1 cup white flour (for your roux)
1 cup olive oil (for your roux)
12 oz smoked beef sausage
2 tbsp olive oil (for your sausage)
1 large brown onion
12 cloves of garlic
1 stalk of celery
1 green bell pepper
12 bay leaves
1 tbsp crushed oregano
1 tbsp sage
1 tbsp file’ (make sure it’s sassafras)
1 pinch cayenne
1 tsp black pepper
Salt (to taste)
4 cups raw rice
French bread and butter
Tabasco

Pull chicken meat from bones. Set meat aside. Boil bones in 2 quarts water in gumbo pot for an hour (for your stock). For your roux: toast flour in skillet on low flame, stirring constantly until light brown. Mix in 1 cup olive oil until syrupy (it will be a nice brown color). Then mix in 1 cup cold water. Remove bones from stock and then mix roux into your stock, keeping it simmering. Add bay leaves.

Sautee thin medallion sliced sausage in 2 tbsp of olive oil until browned, remove from skillet and set to drain on paper towel covered plate. In the sausage drippings, sauté diced onion, bell pepper, celery and pressed garlic. Add to simmering stock. Add sausage. Add oregano, sage, cayenne and black pepper.

Add chicken meat. Add file’. Now it’s gumbo. Set to simmer for a good 3 hours. Make your rice. Serve in bowls, ladling your gumbo over your rice, with buttered French bread on the side. Add salt, file’ and Tabasco to taste.

Recipe Serves 8