Sunday, January 15, 2012

Mumbo . . .Gumbo! :)


Seems like fitting weather for gumbo now in Wisconsin! We've technically had our first "real" snowfall now after having such a mild start to our winter. Not that I was complaining!

I discovered this recipe in a magazine. . . tweaking it to my tastes. . .While it is a "lighter" version of a New Orleans favorite, it does not lack for flavor! Paired with a few splashes of Tabasco (or alot if you like it really spicy!), a Red Stripe brew, and some French bread for "sopping", it makes for a mighty fine "warm me up" meal! :)
Chicken and Andouille Sausage Gumbo
4 Boneless, skinless chicken breasts, cubed
1/2 t. salt
1/2 cup Wondra flour (good for making sauces thicker - I prefer this to regular all purpose flour)
1-2 T. (or more!) Creole/Cajun seasoning
1 -2 t. garlic powder
5 T. canola oil
2-4 T. butter, salted
3 Andouille sausage links, cubed
1 large bell pepper, diced
1 medium to large onion, diced
6 cups homemade chicken broth (I save the broth when I boil chicken!)
1 - 1 1/2 c. diced tomatoes (I used tomatoes from our garden that we had frozen - unthaw a bit, then chop - somewhat easier to chop when they are still slightly frozen)
2 1/2 c. sliced frozen okra (can also use fresh, of course)
4 cups cooked rice
1/2 c. parsley for garnish
Tabasco splashes for each bowl (optional!)
1. Sprinkle cubed chicken breasts with salt and let sit for 10 minutes. Meanwhile, in a large baggie, combine 1/4 c. Wondra flour, Creole/Cajun seasoning, and garlic powder. In a large frying pan or deep pot (whichever you prefer - you use the same pot to simmer your gumbo) over medium-high heat, heat 2 T. of oil. Add chicken to baggie and shake to coat. Transfer chicken to pan and cook until golden brown, about 5-7 minutes.
2. Transfer chicken to plate. Add sausage to pot. Cook about 3-4 minutes until lightly browned. Add peppers and onion to pot and cook until onions are translucent and softened (5+ minutes). Transfer this sausage-veggie mixture to a bowl and set aside.
3. Wipe pan clean and set on medium-low heat. Add remaining flour and oil (I also add a few T. of butter, as I like the richness in a roux) and stir constantly until a deep brown roux forms - approx. 10 minutes. Add sausage-veggie mixture and stir to combine. Stir in chicken broth, increase heat to medium-high. Bring to a boil. Add chicken and then reduce heat to medium-low. Allow to simmer for about 40 minutes.
4. Add tomatoes and okra. Simmer until okra is tender - 10-15 minutes (longer if you use fresh okra). Then add cooked rice, stir to combine. (Or you can serve OVER the rice if you prefer).
5. Garnish each bowl with a sprinkling of parsley. Serve with sliced French bread for "sopping"! :) A few dashes of Tabasco adds a nice touch of spice/heat to your bowl, too!
ENJOY!

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