This new challenge from the daring cooks, which I've finished two weeks ago, wasn't posted yet. The reason? Everything in my flowering garden is rebuilded. And the last two weeks that's where you could find me from morning till the afternoon. Never had a skin that was in the end of may this teinted. And that's why I didn't blog yet. But the good news is, it's almost finished. Monday the grass is going to put in the garden and that's the last big project.
But offcourse that's not everything, the fruittrees got new companions: Cranberry bushes have been planted. And after finishing the flowering garden, the herb garden is on the roll.
But first I'll blog the challenge. The challenge was given by Denise from the blog ther's a newf in my soup. She loves gumbo. Gumbo is a traditional recipe of New Orleans. The challenge was to prepare it. And it was a challenge. Okra isn't available in my country in May, neither is andouille sausage or file powder. But linked at the challenge is a forum where you can place you're questions. The Andouille sausage can be replaced by Chorizo, the okra with zucchini and you don't have to put in the file powder, because it is for thickening the sauce.
And then I challenged the recipe. You need a few hours to make it, but it is managable.
Did we like it? It was ok, but to repeat the recipe? Maybe for a bunch of people (the quantities are large). And I wouldn't take a whole chicken, but allready cutted pieces.
The chickenstock I've used, I'm going to write it in the blog in a couple of days.
Thank you Denise for the challenge. And going on to the next one.
Below the recipes.
Drew's chicken and smoked sausage gumbo:
Minimally adapted from My New Orleans: The Cookbook, by John Besh. Serves 10-12
- 1 cup (240 mL) canola oil;
- 1 cup (140 gram) flour;
- 2 large onions, diced;
- 1 chicken about 4 pounds (2 kilogram), cut into 10 pieces;
- 2 tablespoons basic creole spices (recipe follows);
- 2 pounds (1 kilogram) spice smoked sausage, sliced 1/2 inch (15 mm) thick;
- 2 stalks celery, diced;
- 2 red peppers, seeded and diced;
- 1 tomato, seeded and chopped;
- 2 cloves garlic, minced;
- leaves from 2 sprigs of fresh thyme;
- 3 quarts (3 liters) basic chicken stock;
- 2 bay leaves;
- 6 ounces (175 gram) chorizo, chopped;
- 1 zucchini, sliced 1/2 inch (15 mm) thick slices;
- 1 tablespoon worcestershire sauce;
- salt, pepper and tabasco to taste.
Basic Creole Spices:
- 2 tablespoons celery salt;
- 1 tablespoon ground paprika;
- 1 tablespoon coarse sea salt;
- 1 tablespoon freshly ground black pepper;
- 1 tablespoon garlic powder;
- 1 tablespoon onion powder;
- 2 teaspoons cayenne pepper;
- 1/2 teaspoon ground all spice.
Prepare homemade basic Creole Spices. Season the chicken pieces with about 2 tablespoons of the Creole Spices while you prepare the vegetables.
Make sure all of our vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.
In a large pan, heat the canola oil over high heat. Whisk the flour into the hot oil - it will start to sizzle. Reduce the heat to moderate, and coninue whisking until the roux becomes deep brown in color, about 15 minutes.
Add the onions. Switch to a wooden spoon and stir the onions into the rous. Reduce the heat to medium-low. Continue stirring untill the roux becomes a glossy dark brown, about 10 minutes.
Add the chicken to the pot, raie the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
Add the sliced smoked sausage and stir for about a minute. Add the celery, peppers, tomato and garilic and continue stirring for about 3 minutes.
Add the thyme, chicken stock and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for about 45 minutes. Sir occasionally, skimming off the fat from the surface of the gumbo every so often.
Add the chopped chorixo, zucchini and Worcestershire. Season with salt, pepper and tabasco, all to taste.
Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve.
Louisiana white rice:
- 1 tablespoon olive oil;
- 1 small onion, minced;
- 1 1/2 cup (360 mL) white rice;
- 3 cups chicken stock;
- 1 bay leaf;
- 1-2 pinches of salt.
Put the oil in a saucepan and sweat the onions over moderate heat until the are translucant (about 5 minutes).
Pour the rice into the pan and stir for about 2 minutes. Add the chicken stock and bring to a boil.
Add the bay leaf and salt. Cover the pan with a lid, reduce the heat to low and simmer for 18 minutes. Remove the pan from het heat, fluff the rice with a fork and serve.