Monday, January 12, 2009

What's For Supper Ya'll? Gumbo!

Chicken, Sausage, and Shrimp Gumbo

1/3 cup + 1 Tablespoon vegetable oil

1/2 cup all purpose flour

2 celery stalks, chopped

2 garlic cloves, pressed

1 green pepper, chopped

1 medium sized onion, chopped

2 cans (14.5 oz.) chicken broth

1 can (14.5 oz) beef broth

1 lb. boneless,skinless chicken thighs

1/2 lb. chorizo sausage, cut into 1/4-inch rounds

1/2 cup loosely packed parsley leaves, chopped

1 Tablespoon minced fresh thyme

1 Tablespoon minced fresh sage leaves

3/4 teaspoon salt

1/2 teaspoon ground pepper

1 lb. medium shrimp, shelled & deveined

1 cup long grain rice, cooked as directed on the package

In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

Mix the broth in slowly and blend until smooth. At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot. Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables. Add 4 cups of dark beer or water and heat to boiling.

Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface. Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

No comments:

Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

Featured Charity of The Week

If you're looking for a cause...

American Red Cross