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Program #846

Chef Bill McClellan

Chef Bill McClellan's Chicken Gumbo
Gluten Free

Orka 3 cups
Olive Oil 1/4 cup
Green Pepper 1 1/2 cups
Red Pepper 1 1/2 cups
Celery 1 cup
Garlic chopped 2 Tablespoon
Tomato ( whole ) 3 cups
Diced chicken breast 4 pounds
Andouille Sausage 3 pounds
Chicken Base 1/2 cup
Water 3 quarts
Gumbo File. 2 TB
Cayenne Pepper 2 tbs
Black Pepper 2 TB
Corn Starch (slurry) for thickened. 1/4 cup


1. In a heavy bottom pot, add a 1/4 cup of olive oil then add Orka sauté on medium heat until it is no slime
2. Add all the vegetable and seasoning. Let them cook until they are crunchy to the bite. Add the raw diced chicken to the vegetables let it cook until the chicken is half done.
3. Add the andouille sausage then add the stock and Tomato ( squeeze the whole tomatoes until they fall apart)
4. Bring it to a simmer then with a large spoon skim the fat off the top the add the corn starch slurry to thicken to desire.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!