Iron Cooker newsletter 12- 11 – 2011
First order of things is to welcome all of you new members to our newsletter.
There are over 40 new customers that have signed on to this newsletter this weekend.
We at Iron Cooker want to thank you for choosing us for your online store.
Second, you new people do not know of our little contest running this week through
Dec 14th. I have let up on our rules a little. Anyone that goes to our blog and comments
on this post telling what kind of cookware you use & what you cook will be entered in this
contest for one free 8 ounce Camp Dog Cajun spice. You have your choice of original or mild
seasoning mix. On Dec 15 we will have a drawing to pick one lucky winner.
We have to limit this to the lower 48 states because of shipping cost.
Be sure to thank your congressman for this when you have a chance to do so.
We pay shipping cost for this order too! So what do you have to loose.
Follow this link because there is only 3 days left before our drawing.
Other news is our new products we have added this week.
You know about our Cajun spices.
This is an item I have actually used in campgrounds where they did not allow an in round fire pit.
It is really a nice looking & functional item that we like to use.
For the hunters on your list we have added a couple items that everyone looks for when
it is time for cutting & processing.
Also we have a new– Cuber Every butcher knows the importance of having a cuber in their supplies.
Once again thanks to all of you that are making it possible for us.
It’s just fitting with our new seasoning products we have added that we have a Cajun recipe this time around.
Cajun Chicken, Andouille, Tasso Gumbo
1 large hen, cut into serving pieces
1 lb smoked sausage or andouille sliced in 1/2 inch thick slices
1 lb smoked tasso, chopped fine
6 chicken bouillon cubes
Salt and pepper to taste
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
3 cloves garlic, minced
1/2 cup chopped green onion tops
1/4 cup chopped parsley
1 cup vegetable oil
1 cup all purpose flour
4 quarts water
Make roux with oil and flour, cook until copper penny color. Add onion, bell pepper, celery and garlic and cook until limp. Add chicken and cook a few minutes, stirring constantly. Add water and chicken bouillon cubes. Cook on moderate heat until chicken is almost tender. Add sausage or andouille and tasso. Let boil until all meats are tender. Add onion tops and parsley and cook about ten minutes. Adjust seasonings and serve over cooked rice in soup bowls.