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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Yield: Makes 18 to 20 pastry shells
Ingredients:
1-3/4
cups all-purpose flour
2
tablespoons granulated sugar
1
teaspoon grated lemon peel
2
tablespoons cold butter
1
egg
6
tablespoons sweet marsala wine
Vegetable oil
Preparation:
1.
Combine flour, granulated sugar and lemon peel in medium bowl; cut in butter with 2 knives or pastry blender until mixture resembles fine crumbs. Beat egg and marsala in small bowl; add to flour mixture. Stir with fork to form ball. Divide dough in half; shape into two 1-inch-thick square pieces. Wrap in plastic wrap and refrigerate at least 1 hour.
2.
Heat 1-1/2 inches oil in large saucepan to 325°F. Working with 1 piece of dough at a time, roll out on lightly floured surface to 1/16-inch thickness. Cut dough into 9 or 10 (4X3-inch) rectangles.
3.
Wrap each rectangle around greased metal cannoli form or uncooked cannelloni pasta shell. Brush one edge of rectangle lightly with water; overlap with other edge and press firmly to seal.
4.
Fry, 2 or 3 cannoli pastry shells at a time, 1 to 1-1/2 minutes or until light brown, turning once. Remove with tongs; drain on paper towels.
5.
Cool until easy to handle. Carefully remove fried pastries from cannoli forms or pasta shells; cool completely. Repeat with remaining piece of dough.
