Turkey Chipotle Gumbo

I have a confession. I went out and bought more turkey today (the day after Thanksgiving) to make this gumbo.  One thing I was totally looking forward to this Thanksgiving was having leftover meat to make gumbo.  Due to a series of last minute guests (one of which was a turkey-eating machine), we only had enough leftovers for a few sandwiches.  So, I called some local supermarkets to see who still had some turkey legs in stock, and I raced out to buy them.  That’s how good this gumbo is.

We have an extra member of the household during this year’s holiday gig season, so I’m trying to make extra food that can be easily reheated for busy nights.  I particularly like using up the dark meat of the turkey for this dish.  The extra simmering softens up the meat until it practically melts in your mouth.  My husband and our guest especially like eating this for a late night snack after a long rehearsal or set of shows.

Turkey Chipotle Gumbo

Turkey Chipotle Gumbo

Ingredients

12 oz. smoked sausage, quartered and sliced
½ c vegetable oil
⅔ c flour
1 large white onion, chopped
1 medium green pepper, chopped
3 ribs celery, split lengthwise and chopped
3 cloves garlic, minced
6 cups chicken stock (or homemade turkey stock)
4 c cooked turkey, cut into small chunks
3 chipotles in adobo sauce, finely chopped
2 bay leaves
1 ½ c corn kernels (frozen or canned)

Instructions

  1. In a large Dutch oven, brown the smoked sausage on all sides over medium heat. Remove sausage to a paper towel-lined plate. Add vegetable oil to whatever grease is left in the pot. Heat oil until it reaches 200°F. Sprinkle the flour over the hot oil, and let cook until the roux has turned a rust-colored brown, whisking frequently as the roux cooks.
  2. Add the onion, green pepper, celery, and garlic to the pot. Stir the vegetables into the roux and let cook until the vegetables have softened, about 5 minutes. Gradually add the chicken stock to the pot, stirring as you go to prevent lumps. Add the smoked sausage, turkey, chipotles, and bay leaves to the pot. Bring to a slight boil, cover, and reduce heat to low. Simmer the gumbo for 40 minutes, stirring occasionally. Add corn and let gumbo cook another 5 minutes. Serve over hot rice.
http://kokocooks.com/2014/11/turkey-chipotle-gumbo/

Read More:

Share

Chicken and Sausage Gumbo

I’m trying to get better at using up food that’s hanging around the house.  The random half bags of grains, the split packages of meat in the freezer, the unused vegetables in the bin – making a very conscious effort to not waste food.  We were so proud when we re-purposed the carcass of a two pound grouper to make fish stock.  But a gallon of stock takes up a lot of space in the freezer.

I decided to put some of that extra stock to use in this gumbo.  Normally, I use chicken stock for the recipe, but the fish stock worked just as well.  I love gumbo because I can also throw in any extra ingredients that need to get used – like those random two links of smoked sausage in the freezer, or the half a red pepper leftover from when I made a stir fry.  I like my gumbo thickened with okra, but am not a fan of the slime it produces, which is why I cook it before adding it to the gumbo.

 

Adapted from The Best of New Orleans
By Brooke Dojny

Gumbo

Gumbo

Ingredients

10 oz okra, cut into ¼ inch slices
6 bone-in, skinless chicken thighs
Black pepper
7 Tbs vegetable oil
¾ lb andouille sausage
2/3 c flour
1 large onion, chopped
2 green peppers, seeded and chopped
4 stalks celery, chopped
4 c chicken stock
4 c water
1 tsp dried thyme
3 bay leaves
1 tsp cayenne
½ lb medium shrimp, peeled and deveined
Hot pepper sauce
Salt
Serve with
4 green onions, thinly sliced
3 c hot cooked rice

Instructions

  1. Place okra in a medium pot and fill with enough water so that the water line is an inch above the okra. Add ¼ c of vinegar. Bring to a boil. Reduce heat to simmer, and cook for about 25 minutes, stirring occasionally. Drain and rinse well. Set aside.
  2. Meanwhile, pat the chicken dry. Season with black pepper. In a large Dutch oven, heat 2 Tbs oil over medium heat. Add sausage and cook, stirring frequently until browned. Remove to paper towels to drain.
  3. Add the chicken to the pan and cook until browned on both sides, about 8 minutes. Remove with tongs to a plate.
  4. Add remaining vegetable oil to pan. Sprinkle flour over the oil and cook, stirring constantly, for 10-12 minutes. Mixture (roux) will turn a dark caramel brown. Do not let burn.
  5. Add onion, bell pepper, and celery and cook for 5 minutes, until vegetables begin to soften. Stir in the okra, chicken stock, and water. Return sausage and chicken to the pan. Add the thyme, bay leaves, and cayenne. Cook, partially covered, over low heat for about 40 minutes, or until the chicken is cooked through and tender.
  6. Remove chicken with a slotted spoon. Add shrimp to the pot and simmer another 10 minutes.
  7. Remove chicken meat from bones and return the meat to the gumbo. Season to taste with hot-pepper sauce and salt. Garnish with green onions, and serve over rice.
http://kokocooks.com/2013/09/gumbo/

Read More:

Share

Chicken And Dumplings

Autumn is just around the corner, which means among other things it’s time for the Fall Progressive Dinner!  Remember the event from this past summer?  This time, instead of dividing up into different courses, everyone chose to post a favorite comfort food.  Nothing says comfort more than a hearty stew.  I recently made this for Joey when he was sick.  He was on a combination of medications due to his Crohn’s, and his body reacted badly to them.  Chicken and dumplings was one of the only foods that appealed to him at the time.

As always, the Progressive Dinner always comes with a giveaway! [Read more…]

Read More:

Share

Brazilian Fish Stew

Over Memorial Day weekend, I attempted to grill a whole fish.  For the first time. Did I go with something little and manageable like a  red snapper?  Or orange roughy? Or even tilapia?  No, I decided it would be best to start with a two-pound grouper.  That thing barely fit onto our grill.  While the end result looked beautiful, the fish didn’t quite cook all the way through, and I had to finish it in the oven.

Joey had the brilliant idea of making fish stock out of the head and bones.  So we now had a ton of stock and a good amount of fish to use up.  I remembered this fish stew that I had made many years ago, and that I could use both leftover items for the dish.  I also loved that basically the soup was fish and vegetables, with very little fat.  Joey loved the flavors, and threatened to eat all the rest.

adapted from Cooking Light, September 2001

Brazilian Fish Stew

Brazilian Fish Stew

Ingredients

Marinade
⅓ c fresh lime juice
½ tsp salt
½ tsp black pepper
2 garlic cloves, minced
1 lb medium shrimp, peeled and deveined
1 ½ lbs white fish, cut into chunks
Soup base
2 Tbs olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
5 cloves garlic, minced
1 bay leaf
3 large tomatoes, chopped
½ c chopped cilantro, divided
2 c fish stock or bottled clam juice
14.5 oz can of chicken stock
½ c light coconut milk
Few dashes of cayenne pepper (optional)

Instructions

  1. Combine the first six ingredients on a bowl (lime juice through fish). Refrigerate for 20 minutes. If using already cooked fish, marinate just the shrimp.
  2. Heat oil in a large Dutch oven over medium-high heat. Add the onion, both bell peppers, and garlic. Cook until softened, stirring occasionally. Add bay leaf and tomatoes, cooking another two minutes. Add cilantro, fish stock, and chicken stock. Bring to a boil. Turn down heat and simmer for 15 minutes. Using an immersion blender, and blend until almost smooth (mixture should still be a little chunky. If you don’t have an immersion blender, you can use a regular blender. Add coconut milk and cayenne pepper. Turn heat back up to medium-high and bring soup to a boil. Add fish/shrimp mixture to the soup, and cook until fish and shrimp are cooked through, about 3-5 minutes. Remove soup from heat and serve. Garnish with remaining cilantro.
http://kokocooks.com/2013/05/brazilian-fish-stew/

Read More:

Share

Belgian Beef Stew


When we went to Belgium this past summer, the weather was in the midst of changing from spring to summer. When we arrived, the weather was dank, overcast, and in the 50’s. While we were there, a heat wave hit Europe. Suddenly it was sunny and in the mid-90’s. We got to enjoy the best of both seasons: we ate hearty stews and soups when the weather was cool, and enjoyed all the wonderful street food while the weather was warm. (I’m including gratuitous photo of the Grand Place in Brussels.)


Now that the weather here has cooled off, I look forward making all my favorite cold weather food. One addition to the list is this Belgian beef stew. We ate it for our first dinner in Belgium. My sister-in-law made it for us, and after 13 hours of traveling with a cranky toddler, this stew was heaven. I was lucky to find some good Belgian beers at World Market, and they tasted great in and with the stew.


adapted from Dutch & Belgian Food and Cooking
by Janny de Moor and Suzanne Vandyck

Belgian Beef Stew

Belgian Beef Stew

Ingredients

2 lbs beef stew meat, cubed
3 Tbs all-purpose flour
2 Tbs butter
2 Tbs vegetable oil
1 large onion, diced
6 oz. mushrooms, quartered
3 garlic cloves, minced
12 oz dark Belgian Beer (I used the Westmalle)
1 bouquet garni (fresh thyme and parsley sprigs tied together with kitchen twine)
2 bay leaves
2 Tbs red wine vinegar
2 Tbs light brown sugar, packed
2 slices rustic brown bread
3 Tbs dijon mustard
2 Tbs chopped fresh parsley
Salt and pepper

Instructions

  1. Season beef with salt and pepper, then coat them in flour. In a large dutch oven over medium high heat, melt the butter. Add the vegetable oil. Add the beef in batches and brown on all sides. Remove beef to a plate and repeat with remaining batches. Add the onion and mushrooms to the dutch oven and cook until softened, 6-8 minutes. Add the garlic and saute a few minutes more. Return the beef to the dutch oven and stir well to combine.
  2. Pour the beer into the dutch oven and heat to just about boiling. Add the bouquet garni, bay leaves, vinegar, and brown sugar. Cover the pot, reduce heat to low, and simmer for 2 hours, or until the meat has become tender.
  3. Spread the mustard onto the bread in a thick layer. Place it on top of the stew, mustard side down. Replace the lid and simmer the stew for another 20-30 minutes, stirring occasionally. If the bread doesn’t fall apart its own, then break it up into small chunks with your stirring spoon. Remove the bouquet garni and bay leaves. Stir in the parsley. Season with salt and pepper to taste.
http://kokocooks.com/2011/12/belgian-beef-stew/

 

Read More:

Share

White Chicken Chili

Florida weather is so tricky. One week it’s sweltering; the next it’s chilly. For example, I was wearing shorts on Christmas Eve as I walked the block, passing out cookies to neighbors. Four days later, and it’s supposed to be in the thirties tonight.

At least this cooler weather gives me a chance to make heartier food – like this white chili. Most of the chiles are of the mild variety, which gives the chili lots of flavor without too much heat. And processing some of the beans thickens the chili nicely. I like serving this with cornbread, or a side of rice.


from Cook’s Illustrated
January 2007

White Chicken Chili

White Chicken Chili

Ingredients

3 lbs bone-in chicken breast halves, trimmed of excess fat and skin
1 Tbs vegetable oil
2 medium jalepeno chiles
3 poblano chiles, stemmed, seeded and cut into large pieces
3 Anaheim chile peppers, stemmed, seeded, and cut into large pieces
2 medium onions, cut into large pieces
6 medium garlic cloves, minced
1 Tbs ground cumin
1 1/2 tsp ground coriander
2 cans cannellini beans, drained and rinsed
3 c low-sodium chicken broth
3 Tbs fresh lime juice (2-3 limes)
1/4 c fresh minced cilantro
4 green onions, white and light green parts sliced thin

Instructions

  1. Season chicken liberally with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden grown, about 4 minutes. Using tongs, turn chicken and lightly brown on the other side, about 2 minutes. Transfer chicken to a plate; remove and discard skin.
  2. While chicken is browning, remove and discard ribs and seeds from 1 jalepeno. Mince the flesh. In a food processor, process half of the poblano chiles, Anaheim chiles, and onions until the consistency of chunky salsa - about 10 pulses. Transfer mixture to a medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions. Combine with the first batch.
  3. Pour off all but 1 Tbs of fat from the Dutch oven and reduce heat to medium. Add minced jalepeno, chile-onion mixture, garlic, cumin, coriande,r and 1/4 tsp salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
  4. Transfer 1 cup cooked vegetable mixture to the food processor. Add 1 c beans and 1 c of broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 c of broth, and chicken breasts to Dutch oven and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers to 160 degrees, about 15-20 minutes.
  5. Using tongs, transfer chicken to a large plate. Stir in remaining beans and continue simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
  6. Mince remaining jalepeno, reserving ribs and seeds, and set aside. When cool enough to handle, shred chicken into bite-sized pieces, disrading bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalepeno into chili and return to simmer. Adjust seasoning with salt and pepper. Adjust heat by adding in some ribs and seeds.
http://kokocooks.com/2009/12/white-chicken-chili/

 

Read More:

Share