Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

Don't Forget to Vote! There is a poll on the right side of this page. What is your favorite whole grain to use when cooking?

Saturday, April 14, 2012

Chicken and Sausage Gumbo

I know that there are a gazillion ways to fix gumbo.  Well, I've never had it until today, and I wanted to put in it what my family would eat, so there isn't any seafood (although I would have liked to have included shrimp, at least).  There also isn't any okra, from where the dish gets it's African name.  So, can I still call it gumbo?  Well, I'm going to, and I'm going to enjoy it!

Ingredients:
2/3 cup of olive oil
2/3 cup of all purpose flour
1 green bell pepper, diced
1 red bell pepper, diced
1 large onion, diced
ground black pepper
4 cloves minced  garlic
4 cups hot water
4 large, boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz smoked sausage, cut into 1/2 inch slices, then halved
Hot, cooked rice

1. In a deep, heavy pan stir together oil and flour until it's smooth.  Cook over medium-high heat for five minutes, stirring constantly.  Reduce heat to medium and continue stirring continuously for 15 minutes until a dark, reddish brown roux is formed.
2. Stir in vegetables, garlic, and pepper.  Cook for 3-5 minutes until the veggies are tender.  Slowly add the hot water.  Stir in chicken.  Bring mixture to a boil, reduce heat, cover and simmer for 40 minutes, stirring occasionally.
3. Add in the sausage and cook for 20 more minutes.*
4.  Serve over hot rice, which you should cook the last 20 minutes of the gumbo, so it will be ready at the same time.

*If you add oysters or shrimp, add them in after the sausage and let them go for 10 more minutes.

No comments:

Post a Comment