One of my beef-producing-farmers-market-friends makes a fabulous, slightly spicy sausage. But only once a year. The temperature has to be just right, and the farmers need to have several days free to complete the process. So this special sausage deserves its own place in the deep freezer and in my meal plan. The weekend before Christmas, I got the text: "We're making the sausage this weekend, want some?" And I quickly replied, "Yes, please. Ten pounds!" We met in a parking lot where I handed her some cash, and she handed me a black plastic bag. We looked suspicious. But the results were delicious. Gumbo is one of the recipes that waits until I have this local beef sausage available.
PSA: My taste buds still aren't back online after chemo, so most people want to add a little more spice to their bowl. I just add my old favorite, garlic salt :)
Adapted from Better Homes and Gardens New Cookbook
Serves 4
1/3 cup all-purpose flour
1/4 cup cooking oil (I use olive or avocado oil.)
1/2 cup chopped onion
1/2 cup chopped bell pepper
4 cloves garlic, minced
3 cups chicken broth, heated
8 ounces smoked sausage, cut into slices
1 1/2 cups sliced okra
2 bay leaves
5-6 oz chicken breast
For roux, in a large heavy saucepan, combine flour and oil till smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more (mine never takes this long!) or till roux is dark reddish brown (matching the color of a penny).
Stir in onion, bell pepper, & garlic. Cook over medium heat for 3 to 5 minutes oe till vegetables are just crisp tender, stirring often. Gradually stir in hot chicken broth, smoked sausage, okra and bay leaves. Add chicken. Bring to boiling, then reduce heat. Cover and simmer for 20-30 minutes. If desired, serve over rice.
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