Thursday, January 3, 2013
Paula Deen Gumbo - New Year, New Recipes!
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.
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
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.
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