Thursday, January 3, 2013

Paula Deen Gumbo - New Year, New Recipes!

2 comments:
 

Hi guys, how's 2013 treating you so far? I'm liking it already! Lots of change and new routines. While there were many wonderful memories and experiences in 2012, it was also a year of upheaval and I really wanted to see it go.

So this new year, I have many things I want to make happen - including trying more new dishes and recipes at home. I may not have nice photos, but I'll plonk them down here anyway.

We started new year's day with a gumbo (that rain-filled eve made me feel like a warm stew). I remember the simple one at Ruth's Chris, and I also wanted to use my new Dutch oven for braising.

So I picked out Paula Deen's recipe; actually I think this might be the first recipe I've tried from her (although have glanced at her southern fried chicken recipe some years back). I have to say it's a pretty good one; everyone liked it from adults to kids. A keeper!

Here's the recipe with my own changes/comments in brackets.

INGREDIENTS
3 large boneless skinless chicken breast halves (I only used two as my pot was not big enough)
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices (I had to make do with garlic sausage, but works fine)
1/2 cup all-purpose flour
5 tablespoons margarine (no way, it's butter or bust!)
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
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 (I used fresh)
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked

DIRECTIONS
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. Just before serving add the green onions, shrimp and chopped parsley.

2 comments:

  1. Yay! Thanks for sharing, I'll try this recipe one day :)

    ReplyDelete
  2. This looks awesome! I am going to try this gumbo very soon....
    http://cosmopolitancurrymania.blogspot.in/

    ReplyDelete

 
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