Smoked Sausage and Chicken Gumbo

We wanted to celebrate Mardis Gras this year with a dish from New Orleans. After searching Pinterest I found this recipe from Iowa Girl Eats. There was just the right amount of kick to this Gumbo and everyone, including the fussy ones, loved it.

Smoked Sausage and Chicken Gumbo

Ingredients:

        1 tsp + 3 Tbs Olive Oil

        14 oz Andouille Sausage, sliced into half-moons
        4 skin-in, bone-in Chicken Thighs
        1 tsp + 1 Tbs Cajun Seasoning
        6 Tbs Flour
        1 Green Bell Pepper, chopped
        2 small Celery Stalks, chopped
        1 small Onion, chopped
        2 cloves Garlic, minced
        2 Tbs Tomato Paste
        56 oz low-sodium Chicken Broth
        2 Bay Leaves
        1/4 tsp Smoked Paprika
        1/4 tsp Cayenne (more or less according to taste)


Directions:

1. Heat 1 teaspoon oil in a 6-quart Dutch oven or soup pot over medium-high heat.
2. Add sausage then saute until browned, 5-7 minutes.
3. Transfer to a plate then set aside.
4. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning then place skin side down in Dutch oven.
5. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through).
6. Transfer to plate with sausage and set aside.
7. Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium heat.
8. Add remaining 3 Tablespoons oil.
9. Sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux.)
10. Add bell pepper, celery, and shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn.
11. Add garlic and tomato paste then saute for one more minute.
12. Add a couple big glugs of chicken broth at a time to the Dutch oven, using the wooden spoon to scrape up any bits on the bottom.
13. Add remaining chicken broth, remaining 1 Tablespoon Cajun seasoning, bay leaves, smoked paprika, cayenne pepper, sauteed sausage and chicken thighs then turn heat up to bring gumbo to a boil.
14. Turn heat down to medium then simmer uncovered for 1-1/2 hours, occasionally skimming off the fat that rises to the top.
15. Transfer chicken to a cutting board then remove and discard skin and bones.
16. Shred chicken then add back into the gumbo.
17. Remove bay leaves then taste and adjust seasonings if necessary.
18. Serve over cooked white rice.

Serves 6

Enjoy!

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Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is of Indonesian origin. It's a time-consuming dish, but well worth it - save some leftover as it only gets better overnight.

Beef Rendang

Ingredients:

        1 1/2 lb Boneless Beef Short Ribs (cut into cubes)
        5 Tbs Cooking Oil
        1 Cinnamon Stick (about 2-inch long)
        3 Cloves
        3 Star Anise
        3 Cardamom Pods
        1 Lemongrass (cut into 4-inch length and pounded)
        1 cup Thick Coconut Milk
        1 cup Water
        2 tsp Tamarind Pulp (soaked in some warm water for the juice and                             discard the seeds )
        6 Kaffir Lme Leaves (very finely sliced)
        6 Tbs Kerisik (toasted coconut)
        1 Tbs Sugar/Palm Sugar or to taste
        Salt to taste

Spice Paste:

        5 Shallots
        1 inch Galangal
        3 Lemongrass (white part only)
        5 cloves Garlic
        1 inch Ginger
        10-12 Dried Chilies (soaked in warm water and seeded)

Directions:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

This is good with white rice to tame the spiciness.  

Enjoy!

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Old Fashioned Beef Stew

I have tried so many beef stew recipes and my kids always have found flaw with them.  Not with this recipe from About.com.  This was a hit, although next time I'll be sure to double the recipe.  Best made the day before, for even better flavour. 

Old Fashioned Beef Stew

Ingredients:

    3 lbs boneless Chuck Roast, cut into 2-inch pieces

    4 Carrots, cut into 1-inch slices

    3 large Russet Potatoes, cut into eighths

    3 cloves Garlic, minced (we love garlic and so I used 6 cloves:)

    2 Yellow Onions, cut into 1-inch chunks

    2 stalks Celery, cut into 1-inch slices

    3 cups Beef Broth

    3 tbsp Vegetable Oil

    1 cup Red Wine, I had a Merlot open and used it

    1/4 cup Flour

    1 Bay Leaf

    2 tsp Salt

    1 tbsp Ground Pepper

    1/2 tsp Dried Rosemary

    1/2 tsp Dried Thyme

    Fresh Parsley to garnish (optional)

Preparation:

1. On medium-high heat, add the vegetable oil to a large heavy pot (with a tight fitting lid)
2. When it begins to smoke slightly, add the beef and brown very well.  Do in batches if necessary.
3. Add the salt and pepper as the beef browns.
4. Once browned, remove the beef with a slotted spoon, set aside.
5. Add the onions and saute for about 5 minutes, until softened.
6. Reduce heat to medium-low. 
7. Add the flour and cook for 2 minutes, stirring often.
8. Add the garlic and cook for 1 minute.
9. Add wine and de-glaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to simmer.
10. Simmer wine for 5 minutes.
11. Then add the broth, bay leaves, thyme, rosemary, carrots and the beef.
12. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
13. Add potatoes and celery.  
14. Simmer covered for another 30 minutes or until the meat and vegetables are tender. 
15. Taste and adjust seasoning.
16. Turn off heat and let sit for 15 minutes before serving. 
17. Garnish with the fresh parsley, if desired.

Serves 7

Enjoy!

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