National Gumbo Day
And I am starting a big pot of Gumbo today for Supper . Gumbo is a traditional Louisiana dish but every family make it a little different .This one is based on John Folse (Louisiana chef) recipe.
Basic Chicken and Sausage Gumbo
- 1 chicken ( traditional a hen)
- 1 lb smoked sausage (diced into rounds)
- 1 cup Oil
- 1 1/2 C Flour
- 2 C sliced Onions
- 2 C diced celery
- 1 C diced bell pepper
- 1/4 C minced Garlic
- 3 quarts Chicken Stock (from chicken)
- 2 C sliced Green onions
- 1 Bay leaf
- 1 tsp chopped basil
- 1/2 C chopped parsley
- salt and pepper
- Creole seasoning to taste
- Served with Cooked White Rice
Cut up chicken in a large pot. Cover with water and boil. When down strain stock and save. And debone chicken and set aside the chicken meat. In a skillet with 1/4 C oil brown sausage and set aside.
Then in a large pot start the roux: with oil and water on medium heat. Keep stiring until a golden brown (do not burn) . Then add vegetables (trinity) and cook until soft. Add chicken and sausage and cook about 15 minutes. Add Chicken stock in a little at a time- Mixing well. Cook about 1 hour. Then add seasoning, green onions and bay leaf - cook another 1-2 hours. Adjust taste and seve with White Rice.
What is Gumbo :
Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or seafood can be used. Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added.
Incorporating stories from restaurateur Lucy Buffett's childhood growing up in Mobile, Alabama, adventures traveling the seas as a cook, time spent working as a chef in New Orleans, and her philosophy of relaxation, gratitude, and seizing the day, this cookbook entertains and inspires as it serves up recipe after recipe, each tastier than the last.
"A delicious love letter to the Gulf Coast's vibrant food culture."
Since she was a young girl, Lucy Buffett has believed in the power of gumbo-the stirring, the transformation of the roux, the simple ingredients cooking up into something much better than just the sum of its parts. It's only fitting that she signs her name "with Gumbo Love" and that she makes a living feeding people the most delicious, soul-satisfying food.
Her new cookbook, Gumbo Love, is a labor of love and includes recipes from all over the Gulf Coast. The dishes incorporate Caribbean, Cajun, Cuban, Mexican, Old Florida, and Creole influences. Lucy proves through her collection of recipes that the Gulf Coast has its own distinct flavors and traditions that make it a coastal destination year after year. And with some of the best seafood and produce the country has to offer, the Gulf Coast-beyond just New Orleans-has a vibrant cuisine and culture, making it a treasured culinary destination in its own right.
Lucy combines over one hundred new recipes with old favorites. She lives by her mother's philosophy: "Life is short-eat dessert first," so the very first chapter is filled with delectable sweets like Classic Southern Pound Cake with Strawberries, Buttermilk Orange Chess Pie, and Salted Butterscotch Blondies.
Since you can't live on dessert alone, you'll find Gulf Coast favorites from Tailgate Shrimp and Crab Dip to Lucy's Signature Summer Seafood Gumbo, and Crab and Corn Fritters, along with dozens of other seafood appetizers and main dishes. And if you tire of seafood, Lucy shares her family favorites like Daddy's Fried Chicken, Beer-Braised Beef Brisket, Southern Fried Creamed Corn, and Greens and Grits.
"A delicious love letter to the Gulf Coast's vibrant food culture."
Since she was a young girl, Lucy Buffett has believed in the power of gumbo-the stirring, the transformation of the roux, the simple ingredients cooking up into something much better than just the sum of its parts. It's only fitting that she signs her name "with Gumbo Love" and that she makes a living feeding people the most delicious, soul-satisfying food.
Her new cookbook, Gumbo Love, is a labor of love and includes recipes from all over the Gulf Coast. The dishes incorporate Caribbean, Cajun, Cuban, Mexican, Old Florida, and Creole influences. Lucy proves through her collection of recipes that the Gulf Coast has its own distinct flavors and traditions that make it a coastal destination year after year. And with some of the best seafood and produce the country has to offer, the Gulf Coast-beyond just New Orleans-has a vibrant cuisine and culture, making it a treasured culinary destination in its own right.
Lucy combines over one hundred new recipes with old favorites. She lives by her mother's philosophy: "Life is short-eat dessert first," so the very first chapter is filled with delectable sweets like Classic Southern Pound Cake with Strawberries, Buttermilk Orange Chess Pie, and Salted Butterscotch Blondies.
Since you can't live on dessert alone, you'll find Gulf Coast favorites from Tailgate Shrimp and Crab Dip to Lucy's Signature Summer Seafood Gumbo, and Crab and Corn Fritters, along with dozens of other seafood appetizers and main dishes. And if you tire of seafood, Lucy shares her family favorites like Daddy's Fried Chicken, Beer-Braised Beef Brisket, Southern Fried Creamed Corn, and Greens and Grits.
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