So, admittedly, I have not been very good with staying up to date with my blogs and have not written on a regular basis for quite a while. I think that I have become so busy that I have to choose at the end of the day between a few things: do I workout AND shower? Should I finally fold the three loads of laundry that I have been ignoring? Do I sit and stare off in space at the TV or Facebook or something else that doesn't require any thinking? Oh man... how about all these blog ideas that I've been saving in my "draft" section? Should I write those finally? I must have at least a dozen, even TWO, of blog ideas just sitting there, waiting for me to take 30 minutes and write them...
So, here I am. Didn't workout tonight... didn't wash the dishes, but I DID unload the dishwasher lol... folded a load of Sarah's (my 5 month old) clothes... zoned out for a while... and now, I get to write!
About the dish:
This gumbo was adapted from Rachael Ray's gumbo. I tweaked several things, however, but wanted to give credit where credit is due.
**this recipe is intended for a large family and can easily feed 6 adults or 2 adults and several young children. Cut in half if you want a smaller quantity. You can also try it out as directed and have several days of leftovers**
Ingredients:
- 1 lb boneless skinless white chicken meat (I used chicken tenders because they're easier to cut up.) -- cut up into bite size pieces
- 1 lb of boneless skinless dark meat (I use thighs) -- cut up into bite size pieces
- 2 lbs of smoked sausage (I love Hillshire's) -- slice into bite size pieces
- 1 large onion -- diced (large or small, depending on how you prefer)
- 2 large bell peppers -- seeds removed, sliced and diced.
- Heart of celery (I like to use the entire thing, leaves and all) -- sliced up
- Frozen sliced Ocra, about a cup and a half
- Entire bundle of green onions - finely chopped
- 28 Oz can of tomato sauce
- 28 Oz can of diced tomatoes
- 4 cups chicken stock
- Meat seasoning, to taste
- Onion salt, to taste (or salt, instead)
- Three bay leaves
- 2 tbsp of thyme
- 1/4 stick of butter
- 1/4 cup of flour
- Oil (canola, olive, whatever) to coat the pot
First of all, GOODNESS, I didn't realize how many ingredients went into this lol. I have been making this dish for at least 6 years, so probably since 2008. It has been a family and guest favorite. It is very light and healthy, yet filling. You will not walk away from dinner feeling sick and stuffed. Advised to serve with rice either at the bottom of the bowl or scooped on top. A dollop of sour cream is also tasty.
There is a lot of chopping required. Prepare yourself a work area that can accommodate several bowls for organization, a large cutting board, and make sure you have a large pot to cook in. Forgive me... but I can't remember the exact number. It may be 8 quarts or more that is ideal. Just think *BIG*. Realistically, give yourself an hour at least to make this the first go around. The chopping part may be lengthy if done by hand and not with any of those special kitchen gadgets.
Preheat your pot and cover the bottom in oil, generously (enough so that the meat doesn't burn). Season the meats and brown and fully cook half of the batch on medium-high heat and then strain out (leaving juices) and set aside in a large glass bowl. Brown and fully cook the second half and add to bowl, including all the drippings. Add butter, throw in the celery, onion, and bell peppers and season with onion salt. Sautee on medium-high until they start to soften and then add in the flour. Stir around and make sure that the veggies are covered and then make sure the flour is cooked and not left raw.
Once it becomes pasty, add the meat back in and add the chicken stock. Bring to boil. Once boiling, add cans of tomatoes and tomato sauce. Add in bay leaves, thyme, green onions and Ocra (which can be defrosted in the microwave or left out in the fridge to defrost beforehand. If you choose not to, keep in mind that you will add time to the cooking). Bring back up to boil. Make sure you stir along the way to help incorporate all the favors.
Lower to a simmer. The longer you let the flavors combine, the better it tastes. And voila! Dinner is finished!
Warning: it will be burning hot when served. The tomato sauce really retains the heat. Fill bowls ahead of time and set aside before you serve children. Sometimes I throw in an ice cube for the little ones who don't understand the concept of blowing and letting their food cool.
As stated above, serve with rice and some sour cream, if desired.
I would say that it keeps for up to 5 days in the fridge. Tweak the ingredients to your likings and flavors. If you want spiciness, add andouille sausage (which will need to be cooked, as opposed to the smoked, which only needs to be browned), Cheyenne pepper, red pepper flakes, etc. Variations of meats can be used, including turkey or shrimp (add shrimp in close to the end, as it will cook quickly), for example. Make it your own. Maybe this, too, will become a staple in your home!
Please let me know if you have tried out this recipe and any adjustments you've made that work for you!
Thanks for stopping by :) if you like this type of blog, let me know and perhaps I will type up a few more of Becca's famous hits ;)
