Saturday, October 30, 2010

A Quick Exit

Is it just me or don't you feel like this month just flew by? Perhaps all these wonderful October weather days made it seem like an extended late summer and we were able to continue enjoying the outdoors.
FYI: I signed on for Twitter. So be sure to follow my Tweets on sockfairies and let your friends in on the news.

As the days and evenings cool down try warming up with Andouille Sausage Chicken Gumbo.
The Cajun kick lies in the Andouille, a spicy smoked sausage. Serve the gumbo over white or brown rice for a delicious Louisiana-style meal.
Andouille Sausage Chicken Gumbo
  • 3/4 cup flour
  • 3 TB. olive oil
  • 1-1/2 cup chopped green onion
  • 1 cup chopped green bell pepper or sweet red pepper
  • 2 ribs of celery chopped
  • 2 cloves of garlic
  • 8 oz. Andouille sausage cooked and sliced
  • 2 cups cooked chicken cooked and shredded (2 chicken beasts)
  • 1 tsp. Cajun blend spice mix
  • 1 tsp. dried thyme
  • 2 large bay leaves
  • 1/2 tsp black pepper
  • 1 cup frozen okra or 1 cup cut green beans
  • 1 cup frozen corn
  • 1 can (14.5) diced tomatoes
  • 2 (14. 1/2 oz) cans chicken broth
  • 1/2 cup chopped parsley
  • Place flour in heavy saucepan and cook over medium heat stirring constantly till flour the color of peanut butter
  • In a soup pot heat olive oil over medium heat add pepper, onion, garlic. celery and saute for 2-3 minutes
  • Sprinkle flour roux over top of this mixture and stir till blended
  • Stir in chicken broth and bring to boil, stirring till thickened
  • Add sausage and chicken and spices lower heat cover and simmer for 15 minutes
  • Add tomatoes, okra or beans, corn and simmer 15 minutes longer
  • Add seasonings and tomatoes, corn, okra or green beans bring to a boil and cook for on low heat 1/2 hour
  • Serve over brown or white rice
Happy Halloween

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