Tuesday, February 12, 2013
Thursday, February 7, 2013
Thursday, January 31, 2013
The Bear`s Gumbo
The Bear`s Gumbo
My Step Son Nic has been bugging me for years, to make Gumbo! So for The
Super Bowl that`s being played in New Orleans, I thought I`d finally do it...
Ingredients
- 1 tablespoon plus 1/2 cup vegetable oil
- 1 pound Polish Sausage, cut crosswise 1/2-inch
thick pieces
- 4 pounds chicken / breast & thighs,
skinless & boneless
- 2 pounds Shrimp
- 1 tablespoon of My Spice Rub
- 1 can diced tomatoes
- 1 cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 9 cups low-sodium chicken broth
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley leaves
- 1 tablespoon Phsylum fibre
- Cooked & Fluffed White Rice
- The Bear`s Hot Sauce
Directions
In a large enameled cast iron
Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over
medium-high heat. Add the sausage and cook until well browned, about 8 minutes.
Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with My Rub
and add in batches to the fat remaining in the pan. Cook over medium-high heat
until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool,
and then refrigerate until ready to use.
Combine the remaining 1/2 cup
oil and the flour in the same Dutch oven over medium heat. Cook, stirring
slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the
color of chocolate.
Add the onions, celery, and
bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved
sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring,
slowly add the chicken stock, and diced tomatoes, stirring, until well
combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook,
uncovered and stirring occasionally, for 1 hour.
Add the shrimp, chicken & Phsylum
fibre to the pot and simmer for 1 1/2 hours.
Spoon rice into the bottom of
deep bowls or large cups and ladle the gumbo on top. Serve passing hot sauce on
the side.
Thursday, January 24, 2013
Thursday, January 17, 2013
Thursday, November 22, 2012
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