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12-14-2009, 04:25 PM
Ok this recipe is awesome. Got it a long time ago from a buddy from SE LA.
I can't get myself to wack coot, but substitute with duck.
12 coot breasts with giblets
3 T bacon grease
3 T vegetable oil
2 qt water
1-14 oz can chicken broth
2 yellow onions
5 green onions
2 green peppers
2 T minced garlic
3/4 c brown flour
2 t Lea & Perrin
1 t onion powder
1 t garlic power
½ t red pepper
1 T Natures Seasons
2 t course ground black pepper
1 t chipotle hot sauce
4 bay leaves
2 t Accent
1 T Kitchen Bouquet
2 T Italian seasoning
3 stalks celery
file
Place brown flour in large (2 gallon) pot. Add water slowly with stirring until the flour becomes wet. Add the remainder of water, chicken broth, and spices to the pot. Begin heating.
Place bacon grease in a large black iron skillet. Saute the onions, green peppers, and minced garlic until soft and add to the pot, reserving as much of the grease as possible. Brown the giblets and add them to the pot with all but a teaspoon of the remaining bacon grease. Brown the coot breasts and add them to the pot. Add 1 - 2 t file.
Cover and heat to a soft boil for 2 hours or until the coot breasts can easily be removed from the bone. Using a slotted spoon, remove the coot breasts from the pot, debone and return the meat to the pot. Add the celery and continue cooking until the celery has reached the desired on softness.
Serve over rice adding file to individual portions. Accompany with corn bread muffins.
I can't get myself to wack coot, but substitute with duck.
12 coot breasts with giblets
3 T bacon grease
3 T vegetable oil
2 qt water
1-14 oz can chicken broth
2 yellow onions
5 green onions
2 green peppers
2 T minced garlic
3/4 c brown flour
2 t Lea & Perrin
1 t onion powder
1 t garlic power
½ t red pepper
1 T Natures Seasons
2 t course ground black pepper
1 t chipotle hot sauce
4 bay leaves
2 t Accent
1 T Kitchen Bouquet
2 T Italian seasoning
3 stalks celery
file
Place brown flour in large (2 gallon) pot. Add water slowly with stirring until the flour becomes wet. Add the remainder of water, chicken broth, and spices to the pot. Begin heating.
Place bacon grease in a large black iron skillet. Saute the onions, green peppers, and minced garlic until soft and add to the pot, reserving as much of the grease as possible. Brown the giblets and add them to the pot with all but a teaspoon of the remaining bacon grease. Brown the coot breasts and add them to the pot. Add 1 - 2 t file.
Cover and heat to a soft boil for 2 hours or until the coot breasts can easily be removed from the bone. Using a slotted spoon, remove the coot breasts from the pot, debone and return the meat to the pot. Add the celery and continue cooking until the celery has reached the desired on softness.
Serve over rice adding file to individual portions. Accompany with corn bread muffins.