Baby Panda Fricassee

[Rabrrrrrr]

"A yummy Cajun dish. Panda, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux and the baby panda paw garnish?!" Original recipe yield: 12 servings.

INGREDIENTS:

* 12 panda thighs
* 2 (12 ounce) packages andouille sausage, sliced (or Kielbasa)
* 5 green onions, chopped
* 1 onion, chopped
* 1 cup peanut oil
* 1 cup all-purpose flour
* 8 cups panda stock (or water)
* 5 stalks celery, chopped
* 2 tablespoons Cajun seasoning
* 2 teaspoons cayenne pepper
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 1 teaspoon minced garlic

DIRECTIONS:

1. Saute panda and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
2. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
3. Put panda stock (or water) in a large pot. Add the meat, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
4. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired, and garnish each plate with an unskinned baby panda paw holding a Chinese flag.

[Southsideirish]

1. Yow - that is SO friggin' funny! Got anymore clever things like that

up your sleeve?