Chicken, Sausage, and Shrimp Gumbo

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Gumbo. What’s not to love? I actually have a funny story involving gumbo, so spare me a minute.  The year was 2005, and we were flying down to see my husband’s (actually, we weren’t even engaged yet. He bought the ring on the trip!) mother in Texas. Since Norfolk’s airport has very  few direct flights, we had a layover in Charlotte, NC. There were horrible storms over Texas, so it was delaying our final leg of the stretch. We waited for hours, finally loaded onto the plain at 1 AM, only to discover that the plane was having mechanical problems and the flight was finally canceled and rescheduled for the morning.

In all the waiting and delays, we struck up conversation with a very nice gentleman whom had been to visit his mother, and was heading home. He carried with him a plastic bag, filled with 2 containers of gumbo that had been frozen in order to transport back to Texas. By 1 in the morning, it had been thawed out for hours, and the poor guy reluctantly threw it in the trash. I remember feeling bad for him, but not really understanding what all the fuss was about in the first place.

“Gumbo Guy”, I can now say that I feel your pain. A couple of months ago, I finally broke down and made this Cajun staple. I thought it would be something I’d make for the boys, but that I wouldn’t really enjoy. So wrong. The roux  is the backbone of gumbo, and adds so much depth of flavor. I’ve made this a couple of time now, once with fresh okra, and once with frozen and didn’t notice much of a difference. Some folks use okra as a thickening agent, and others use filé (ground sassafrass ro0t). But, apparently it’s a cardinal sin to use both! So, I stuck with the okra. I have some filé in my spice cabinet though, so I think I might try that next time around to see if it lends different flavor. If you’re looking for a dish to celebrate Mardi Gras, look no further. This makes enough to feed an army, and it virtually takes care of itself on the stove. Can’t beat it with a stick!

Chicken, Sausage, and Shrimp Gumbo

2 lbs. chicken legs or thighs, bone-in and skin-on
Salt
1 lb. andouille sausage, sliced (or spicy Italian sausage, crumbled)
½ cup + 2 tbsp peanut or other vegetable oil
1 cup flour
2 green bell peppers, seeded and diced
4 stalks celery, diced
1 large onion, diced
4 cloves garlic, minced
2 tbsp. tomato paste
2 tbsp. Cajun spice mix
4 cups chicken stock
4 cups water
½-1 lb. okra, sliced into discs
1/2 pound medium shrimp, peeled and deveined
3 green onions, chopped
Chopped fresh parsley, for serving

In a large stockpot or Dutch oven set over medium-high heat, add 2 tbsp oil and heat until shimmering.Set the chicken pieces skin side down to brown.  Season the side facing up with salt.  Cook 4-5 minutes without moving.  Flip the chicken pieces over and brown on the opposite side.  Remove the browned chicken pieces to a plate and set aside.  Add the sausage to the pan and cook until well browned.  Remove to the plate with the chicken.

The amount of fat remaining in the pot should be about ½ cup.  Add the additional peanut or vegetable oil to the pot.  After the oil has heated for a minute or two, stir in the flour.  Stir this mixture together almost constantly for the first few minutes, then every couple of minutes or so thereafter.  Reduce the heat to medium-low and cook the roux until it becomes fairly dark, about the color of coffee with a bit of cream mixed in.

While the roux is cooking, combine the chicken stock and water in a separate pot and bring to a boil.  Lower the heat and maintain at a simmer.

When the roux has reached the appropriate color, stir in the diced green pepper, celery and onion.  Mix well.  Let cook, stirring frequently, for about 5 minutes.  Stir in the garlic and cook for about 2 more minutes.  Mix in the tomato paste.

Using a large ladle, gradually add the hot chicken stock mixture to the pot.  It will sizzle and seize as the roux absorbs the liquid.  Continue adding the stock, stirring constantly and scraping the bottom of the pot.  You may not need the full amount of liquid but add enough so that it is slightly more watery than you want the final product to be since the mixture will cook down over several hours.  Stir in the Cajun spice mix and add more to taste.

Reduce the heat to medium-low and return the chicken pieces to the pot.  Let simmer gently until the chicken meat falls easily away from the bones, about 90 minutes.  Remove the chicken pieces and let cool slightly.  Return the sausage to the pot with the gumbo, and stir in the sliced okra.  Shred the cooked chicken meat, discarding the skin and bones (or saving for a later use).  Add the shredded chicken pieces back to the gumbo.  Cook the gumbo for an additional hour or more, until the gumbo has reached your desired final consistency. During the last five minutes of cooking, stir in the uncooked shrimp. Season to taste with salt.

Before serving, stir in the green onions and sprinkle with the parsley.  Serve over rice or with crusty bread.

Source: adapted from Hank Shaw of Simply Recipes; via Annie’s Eats

Shrimp Enchiladas

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We love Mexican food. In fact we love it so much, we eat it at least twice a week in our house. It’s always fairly cheap, quick, and always delicious and filling. While we love my notorious chicken enchiladas, or beef tacos in a crispy fried shell, sometimes you just want something a little lighter and different. Which, can be hard to come by in Mexican cuisine. Enter these shrimp enchiladas. Now, I’m always a fan of anything shrimp – because we can get them so fresh, for a great price. But, to then cover them cheese sauce an wrap it in a tortilla? Sign me up!

These have become my new favorite meal. We’ve already had it twice in two weeks, and that’s not like us. They come together so quickly, with minimal effort. The most painstaking part was peeling and deveining the shrimp, which I’ve become pretty proficient with in all these years of practice. I used Pepper Jack, and I liked the hint of spice that it lent to the dish. I’ll admin, I was a little bit hesitant that the enchiladas had no sauce on the top. Believe me when I say this, you won’t miss it! The filling is so gooey and delicious, I think that sauce on the top would just be overkill. I did have some leftover cheese that I sprinkled on before baking. If you’re looking at a few blanks on your menu plan next week, fill one of them in with these delicious enchiladas. I’d bet they’ll become a new favorite for you too!

Shrimp Enchiladas

3 tbsp. butter, divided
1 lb. medium-size shrimp, peeled and deveined
1 red bell pepper, diced
¾ cup onion, diced
¼ tsp. oregano
¼ tsp. salt
Dash garlic powder
Dash cayenne pepper
2 tsp. all-purpose flour
6 tbsp. heavy cream or half-and-half
¼ cup sour cream
8 oz. shredded cheese (such as Monterey Jack, Pepper Jack, etc.), divided
1 cup tomatoes, seeded and diced
8-10 (8-inch) flour tortillas
Cooking spray

In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat.  Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute.  Flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer.  Remove to a plate with a slotted spoon and set aside.  When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired.

Melt the remaining butter in the pan.  Add the diced bell pepper and onion, and cook until just tender, about 5-7 minutes.  Add the oregano, salt, garlic powder, cayenne and flour to the pan; stir well and cook briefly until fragrant, about 30-60 seconds.  Lower the heat to medium-low and add the heavy cream to the pan, stirring to scrape any browned bits from the bottom of the pan.  Cook just until slightly thickened, 1-2 minutes.

Remove the pan from the heat.  Stir in the sour cream, half of the shredded cheese, and the tomatoes.  Return the shrimp to the pan as well, and mix everything together until the sauce is well blended and the cheese is melted.

Preheat the oven to 350 F.  Grease a 9 x 13-inch baking dish.  Scoop 1/3 cup of the filling and sauce mixture down the center of a tortilla.  Sprinkle lightly with some of the reserved cheese.  Roll the tortilla tightly around the filling and place seam side-down in the  prepared baking dish.  Repeat with the remaining filling, tortillas and cheese.  Spray the tops of the finished assembled tortillas lightly with cooking spray.  Bake uncovered for about 30-35 minutes, until lightly browned.  Let cool at least 5-10 minutes before serving.

Source: adapted from My Kitchen Cafe, via Annie’s Eats

Ladyfingers

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While I truly treasure this wonderful place I call home, when it comes time to look for “specialty” ingredients I’m often left wanting. Such was the case the first time I set out to make tiramisu. I had a hard enough time finding marscarpone, but the ladyfingers (also known as “savoiardi”) were impossible to find around here. I made my own out of necessity, and haven’t looked back since. They’re so light and delicate, a perfect cross between a cake and a cookie.

Of course tiramisu is the first thing that comes to mind, but these delicate little beauties have so many applications. I especially like them topped with some fresh berries tossed in a bit of sugar or drizzled with honey. Don’t go to the Italian specialty section of your grocery store to buy these ever again. Save yourself a few bucks and make them at home!

Ladyfingers aka Savoiardi

Yield: 30 Ladyfingers

6 egg whites
2/3 cup granulated sugar + 2 tbsp.
5 egg yolks
1 cup minus 1 tbsp. all purpose flour
powdered sugar for dusting

Preheat oven to 450F. Line your baking sheets with parchment paper or silpat.

Whip egg whites while gradually sprinkling the 2/3 cup of sugar until stiff.

Meanwhile, whisk together the remaining 2 tbsp. of sugar and egg yolks until well mixed.

Fold 1/2 of the egg yolk mixture into the egg whites. Fold the rest in.

Sift the flour over the egg white mixture and fold until flour is well incorporated.

Using a 1/2″ round tip, pipe into ladyfinger shapes. About 1/2 – 3/4″ high and 1″ width for ladyfingers.

Dust ladyfingers with powdered sugar and let stand for 15 minutes. Dust one more time until sugar is absorbed.

Bake for 8-10 minutes or until lightly golden.

 

Source: Desserts by Pierre Herme by Dorie Greenspan via The Novice Chef

Spinocolli Pizza

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It’s funny how the internet can connect us to places we’ve never been to. To people we’ve never met. Such is the case with this wonderful pizza. Whenever I make it, I think of the lovely Annie and the little pizzeria in her hometown that came up with this wonderful pie. I’ve always been a fan of a good white pizza. But the spinach and broccoli which adorn the top of this really make it unique and memorable.

The sauce is rich and creamy, with just a hint of garlic. The spinach is nice and tender, and the broccoli gets slightly roasted – intensifying  the flavor. The combination of mozzarella and cheddar on top is definitely the win, too. Did you know that cheese is actually better; gooier and stringier, when a combination of cheeses are used? Alton Brown. Most pizza dough recipes yield enough dough for 2 pizzas, so I’ll usually do one standard pepperoni and then mix it up with something like spinocolli. It’s become a favorite here on pizza nights. Thanks so much, Annie!

Spinocolli Pizza

For the white sauce:
1 tbsp. butter
1 tbsp. flour
3/4 cup heavy cream or half-and-half
1 clove garlic, smashed
Salt and pepper, to taste
6 tbsp. freshly grated Parmesan cheese

For the pizza:
Pizza dough
Olive oil, for brushing
1/2 cup packed baby spinach leaves, torn
1 cup very small broccoli florets
2 oz. shredded mozzarella cheese
2 oz. shredded cheddar cheese
Grated Parmesan

To make the white sauce, melt the butter in a small saucepan over medium-high heat.  Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute.  Whisk in the heavy cream and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan until completely melted and smooth.  Discard the garlic clove.  (Note: This will make a bit more sauce than you need for the pizza, but with a little extra cheese it makes a great dipping sauce for crust.)

To make the pizza, preheat the oven and a pizza stone at 500? F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust.  Sprinkle the torn spinach leaves over the white sauce.  Evenly distribute the broccoli florets over the dough.  Layer evenly with the shredded mozzarella and cheddar cheeses.  Finish with additional grated Parmesan, if desired.  Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Source: Annie’s Eats