Earl Campbells Hot Link Gumbo Food

EARL CAMPBELL'S HOT LINK GUMBO

Steps:

• Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.
• For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes. Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)
• Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce.

EARL GREY COOKIES

Steps:

• Combine the all-purpose flour, butter, confectioners' sugar, almond flour, tea leaves, orange zest, vanilla, salt and almond extract in a food processor and pulse just until a dough forms. Turn out on a lightly floured piece of plastic wrap and gently press into a 1-inch-thick disc. Chill for 30 minutes.
• Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• Roll out the dough on a lightly floured surface to 1/4 inch thick and cut with a 3 1/2-inch scalloped cutter or desired cutter. Sprinkle the top of the cookies with sanding sugar. Bake just until the edges are lightly golden, 7 to 12 minutes depending on the size of the cookies. Let cool on the sheet pans.

HOT LINKS

Steps:

• Preheat a large grill pan over high heat until almost smoking.
• Put the hot links split-side down on one side of the grill pan and grill over medium-high heat until some char marks appear, 4 to 5 minutes per side.
• Meanwhile, brush the other side of the grill pan with canola oil. Add the onions and grill, tossing with tongs occasionally, until softened and golden brown, 10 to 15 minutes.
• Add the garlic, paprika, cayenne and cloves to the onions and cook, stirring constantly, 1 minute.
• Reduce the heat to low. Add the ketchup, brown sugar, vinegar, lemon juice, 1/3 cup water, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring frequently to make sure the bottom doesn't burn, until tender, 15 minutes.
• Put the buns, split-side down, on the grill pan and grill until lightly toasted, 30 seconds per side.
• Serve the hot links in the toasted buns, smothered with the barbecued onions.