I woke up this lovely wintry morn with the realization that our electricity was out and it was forty degrees in our house. FORTY DEGREES. It took slightly less than a crowbar to pry me out from underneath my mountain of blankets. This is one of the things I dislike about cold weather…
Something I LOVE, however, is cold weather food! Yesterday, in preparation for the cold front, I decided to make a huge batch of gumbo. The great thing about gumbo is that it tastes even better the day after you make it. The flavors meld together in the fridge overnight. Its magical. Seriously.
I can’t begin to describe how delicious this turned out. Do yourself a favor and make it… NOW!
Here’s the list of ingredients:
- Boneless skinless chicken breast
- Vegetable oil
- Butter or margarine
- Green bell pepper
- Worcestershire sauce
- Chopped parsley
- Beef bouillon cubes and 4 cups of boiling water
- Stewed tomatoes
- Green onion
- salt and pepper to taste
- 2-4 cups basmati or jasmine rice
First you’ll need to heat the oil in the bottom of your dutch oven (or if you’re like me and don’t have a dutch oven use a large pot instead). season the chicken with salt and pepper and brown it in the bottom of the pot.
Remove the chicken and throw the sausage in the pot to brown.
Remove sausage. Add some of the butter into the pot and then sprinkle in the flour. Stir constantly until the roux thickens and darkens in color.
Let the roux cool for about 10 minutes while you cut up the onion, garlic, green pepper and celery. Once chopped, heat the roux back up and add all those veggies into the pot. After about 10 minutes, thrown in some Worcestershire, salt, pepper, and 1/4 of the parsley and continue to cook for another 10 minutes or so(stir frequently).
Add 4 cups of boiling water and bouillon cubes (whisking constantly), then throw the sausage and chicken back into the pot.
Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra.
Cover and simmer for 1 hour. 30 minutes or so before dinner make about 2-4 cups of cooked rice using whatever method you like. We use Spen’s rice cooker and seasoned it with a bay leaf.
Just before serving add the green onions, shrimp, chopped parsley and rice to the pot.
Yummy gumbo goodness!
This was a variation of Paula Deen’s gumbo recipe. If you’re anything like me, you’ll read the recipe in her voice… I think it’s better that way.
- 3 large boneless skinless chicken breast halves (I only used 2 and there was still plenty of meat)
- Salt and pepper
- 1/4 cup vegetable oil
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1/2 cup all-purpose flour
- 5 tablespoons margarine or butter
- 1 large onion, chopped
- 8 cloves garlic minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire
- 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 4 cups hot water
- 5 beef bouillon cubes
- 1 (14-ounce can) stewed tomatoes with juice
- 2 cups frozen sliced okra
- 4 green onions, sliced, white and green parts
- 1/2 pound small shrimp, peeled, deveined and cooked (I didn’t use nearly this much shrimp)
- 2-4 cups cooked basmati or jasmine rice
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. 30 minutes or so before dinner make about 2-4 cups of cooked rice using whatever method you like. We use Spen’s rice cooker and seasoned it with a bay leaf. Just before serving add the green onions, shrimp, chopped parsley and rice.