Scout Cooking
Some recipies we’ve found to be really good
Chicken and Sausage Gumbo
Makes10 servings
Cook: 1 hour (best to precook at home so all you cook at camp is rice or cornbread)
Start to Finish: 30 minutes
Ingredients
1 cup all-purpose flour
2/3 cup cooking oil
1/2 cup chopped onion
1-1/2 stalks celery, sliced
2 cloves garlic, minced
2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
6 cups water
1/2 pound fully cooked smoked sausage, cut into 1-inch pieces
1/2 pound andouille sausage, cut into 1/2-inch pieces
1 teaspoon salt
1 teaspoon ground red pepper
1/4 teaspoon black pepper
Hot cooked rice and/or cornbread
Directions
1. In a large pot combine flour and oil; cook over medium-low heat about 20 minutes or until mixture is caramel-colored, stirring constantly.
2. Add onion, celery, and garlic; cook 5 minutes. Skin chicken, if desired. Rinse chicken; pat dry. Add chicken and water to pot along with sausages, salt, ground red pepper, and black pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until chicken is tender and no longer pink. Skim off excess fat. Remove chicken pieces from gumbo, if desired.
3. When bones are cool enough to handle, remove meat from bones. Discard bones. Return chicken to pot. Cook 2 to 3 minutes more or until chicken is heated through. Serve over rice. Makes 10 servings.
Make-ahead tip: Prepare flour-oil mixture; cool. Transfer to jar or refrigerator container; cover and chill up to 2 days before using.
Nutritional Information
Barbecue Pork over Rice
Makes 6-8 servings
Cook: approx. 50 minutes
This is a very simple meal you can make in a dutch oven or over a stove with a large pot. It tastes superb - but a lot of the taste will vary depending on your flavor of barbeque sauce.
Ingredients
3 lbs cubed boneless pork
2 diced onions
1 diced green pepper
2-3 diced carrots
Salt and Pepper
1 bottle of your favorite BBQ Sauce (two if you want it really saucy)
Directions
Brown the pork with bottom heat in a 12-inch Dutch oven.
Add the carrots, onions and pepper and simmer for at least 30 minutes with heat mostly on the bottom. Stir occasionally.
Add the BBQ sauce 15 minutes before serving over cooked rice. You do not need to drain the pork before adding the BBQ sauce.