Friday, February 20, 2009
This is the gumbo I've been making for over 15 years. It was something my dad liked and everyone who has had it raves about it. I'm not sure how it would stand up in NOLA, but up here in the northeast it's pretty good chow. This one has an addition of hot sausage to it, add that in to the beginning vegetables and it will work well.
Anne's Chicken Gumbo
1/2 cup butter or oil
1/2 cup flour
1 large onion - medium dice
4 stalks celery - medium dice
2 large green peppers - medium dice
1 red pepper - medium dice
1 yellow pepper - medium dice
8 cups chicken stock
1 cup tomato puree
4 tomatoes concasse (peeled seeded diced)
2c. okra cut in 1" slices
1 pound boneless skinless chicken (breast or thigh) cooked and diced
2 cloves garlic - minced
1/2 Tablespoon dried basil
1/2 Tablespoon dried oregano
1 teaspoon cayenne pepper
1/2 Tablespoon filé powder (ground sassafras leaves)
1 Tablespoon dried parsley
1 bay leaf
cooked rice for serving
1. Heat butter or oil in a large pot - add flour and cook until mixture is the color of a copper penny - not a new penny - an old one - nice and dark.
2. Add onion, celery and peppers - cook for several minutes until they begin to 'weep'.
3. Add stock slowly while stirring and bring to a boil. Reduce heat and simmer until vegetables are tender - about 20 minutes.
4. Add all tomato products and simmer for another 10 minutes.
5. Add chicken, okra and all seasonings except filé powder.
6. Bring to a boil - reduce heat and simmer 15 min.
7. Turn heat off and add filé powder - stir well, remove bay leaf and serve.
For seafood gumbo:
Use 1/2 pound shrimp and 1/2 pound scallops in place of
chicken. Add during the last 15 minutes of cooking.
Use fish stock if available (otherwise chicken is fine) and replace parsley with chervil and add 2 teaspoons Old Bay Seasoning.
Originally posted at Cooking with Anne on September 15, 2005.
Tuesday, February 17, 2009
|White Bean and Sausage Chili|
I have to share with you the fact that there were also three kick-butt bands there this year, too: Steve Brosky (still doin' his thing as great as ever after all these years), Eighteenth Hour (they started off the night and I didn't hear as much of them as I wanted as I was buried back in the chili-tasting room) and my favorite, the Paul Thiessen Band - man are those guys tight! Self-proclaimed 'Face-Melting Folk Music', they deliver just that and more. I missed my chance to pick up one of their cd's at the last Illick's Mill function so I laid in wait this time (and probably looked like that, too between trying to enjoy the band and watch the kids from the window as they ice skated) and got their 'Stop. Hear.' CD. Awesome and awesome - can't say more. All of this was broadcast LIVE by WMUH as well.
The whole event benefits the Illick's Mill Project, of which my daughter, Megan is a part.
On to chili - this isn't a very spicy one, it's more mellow and smoky, but so full of layered flavors that it's hard to stop at one bowl.
White Bean and Sausage Chili
2 slices bacon - diced
1 cup diced tavern ham
1 shallot - minced
1 white leek - sliced thinly
4 cloves garlic - minced
1 medium onion - diced
1 large green pepper - diced
1 (4 ounce) can chopped green chiles
1 pound bulk sausage
4 cups cooked white beans such as cannellini, northern or navy
4 cups chicken stock
1 teaspoon dried and crushed oregano
1 teaspoon cayenne pepper
Sliced and fried green onion (a.k.a. scallions/spring onion) and leeks and sour cream for garnish
1. Heat a heavy soup pot over medium heat. Add bacon and cook until crisp.
2. Add ham, reduce heat to low and cook for 5 minutes.
3. Add shallots, leeks, garlic, onion and peppers. Stir well and cook for 10 minutes.
4. Crumble sausage well and cook until no longer pink - stirring often to break up.
5. Add stock and beans and simmer for 45 minutes to an hour.
6. Stir in oregano and cayenne and simmer for another 10 minutes.
7. Serve with sour cream and fried green onion and leeks.