Recipe-Chicken and Andouille Gumbo

I’m having a proud kitchen moment that I made this. I was a little nervous it was beyond my skill set, but I powered through and it turned out delish.

Ingredients

  • ¾ cup canola corn, grape-seed, avocado or sunflower oil
  • 1 ¼ pounds boneless skinless chicken thighs
  • 12-16 ounces andouille sausage sliced about ¼-inch thick
  • ¾ cup all-purpose flour
  • 2 medium bell peppers diced small
  • 1 large sweet yellow onion, diced small
  • 3 stalks celery diced small
  • 4 medium carrots diced small
  • 6 cloves garlic finely minced
  • 5 cups low sodium chicken stock
  • 2 medium-size bay leaves
  • 8 sprigs thyme
  • 1 tablespoon sweet paprika
  • 2 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½-1 teaspoon cayenne pepper
  • ½ teaspoon finely ground black pepper
  • 28- ounces fire-roasted diced tomatoes 2 14-ounce cans

Instructions:

  1. Season the chicken on both sides with kosher salt and pepper.
  2. Heat 2 tablespoons of the oil in a large Dutch oven or heavy-duty pot over medium heat. When the oil is hot, add the chicken and cook for 4-5 minutes, undisturbed until light golden brown. Flip to the other side and repeat cooking for another 5 minutes.
  3. When chicken is browned on both sides, remove it to a plate and set aside. Add the sliced sausage to the pan and cook, stirring occasionally for 3-4 minutes or beginning to brown. Remove sausage with a slotted spoon to the bowl with the chicken.
  4. Reduce heat to medium-low and add the rest of the oil to the pot. With a metal spatula or wooden spoon scrape off the brown bits on the bottom of the pan. (These will add great flavor to your roux.)
  5. Add the flour, ¼ cup at a time, stirring constantly after each addition, until all lumps have disappeared.
  6. Continue to cook on medium-low, maintaining a low but steady simmer. Stir every 3-4 minutes (more frequently during the last 5-8 minutes) until the mixture reaches a deep golden brown color. This will take about 30-35 minutes, depending on your heat level. If the roux starts changing too color quickly, reduce the heat so it won’t burn.
  7. Add the carrots, bell pepper, onion, and celery and cook 2-3 minutes, stirring frequently. Add the garlic, cook and stir for another 30 seconds.
  8. Slowly add the chicken broth while stirring. Add the reserved chicken, sausage, bay leaves, paprika, oregano, onion powder, garlic powder, cayenne and pepper.
  9. Drain the fire-roasted tomatoes through a sieve. Add the drained liquid to the pot. With your fingers break up the tomatoes into smaller bits then add the tomatoes to the pot.
  10. Simmer for 45 minutes, stirring occasionally. Remove the chicken with a slotted spoon to a plate and allow to cool. When cool, pull the chicken apart into bite-size pieces and return to the pot. Serve warm on its own or with jasmine or basmati rice.

This recipe serves 8-10.

Recipe via thecafesucrefarine.com

Calories430kcalFat30gSaturated fat5gCholesterol82mgSodium541mgPotassium547mgCarbohydrates18gFiber3gSugar5gProtein22gVitamin A5652%Vitamin C36%Calcium68%Iron

March Weekly Recap-4

The Coronavirus obsession/paranoia sets in.

The week was full of last minute doctor appointments, medications bought, grocery store stock up (but not hoarding!), dog groomed and car filled with gas.

Thinking now it’s time for an at home wellness retreat to try to keep a balance.

The small upstairs tv room is now a yoga space.

Hoping the rental price of Emma comes down soon. I can’t wait to see it, but I’m not willing to pay $20.

Covet Corner-March 2020

A vintage or vintage looking tea strainer

Alanis Morisette 25th Anniversary Tour tickets

Togo sofa or any “bubble” looking sofa that sits on the ground.

Leaf hairpins from Bijoux by Allison

FOOD 52 bamboo compost bin for the countertop.

Dress from Our Second Nature

March Weekly Recap-3

Still loving this centerpiece ensemble, but might be time to change it up for Spring.

Electric blue toenails

A quick road trip from the land of Tecate to Texas and back. The stop for my favorite calabasas empanadas on the way is basically mandatory.

With the sun and heat arriving, my lavender plant is starting to bloom again.

I found out you cannot always substitute Stevia for sugar. My banana blueberry bread fail.

A natural, filter free, rosy glow sky in Mty.

March Buys

After doing my closet switch to summer, I realized I’m really only in need of summer tops.

An oversized linen blouse from H&M

This blouse in a flattering color from Liverpool

And a milkmaid cotton flower blouse also from H&M

March Weekly Recap 2

My winter wardrobe has been put into bins and my summer clothes are now in full view.

If you like facial oils, Bio Oil is a must try. It’s become my daily morning go-to.

Fell in love with the movie, “20th Century Women”. It’s currently on Netflix and I’ve watched it twice this week.

Lauderée The Eugenie is my new favorite tea. A black tea with berry notes just right for these warmer days.

Years of Spanish classes and I’m struggling with Duolingo Level 6 of 25. WTF….

Easy Recipe-Parmesan Vegetable Tian

Easy and impressive.

YIELD: Makes 4-5 side dish servings

INGREDIENTS:

Nonstick cooking spray (I used EVOO)
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan

DIRECTIONS:

Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.

In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

Cook for 30 minutes covered. Then sprinkle the cheese over the top. Put back in the oven uncovered for 15 more minutes.

via thecomfortofcooking.com