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Sunamagun, gon’ ha’ big fun on de bayo. Geaux Tigers!

Jambalaya, crawfish pie, filet gumbo.
Cos tonight I gon’ t’ see ma cher amio.
Pick gitar, fill fruit jar, and b’ gayo.
Sunamagun, gon’ ha’ big fun on de bayo.
 
 
Good Morning grocery lovers and Tiger Fans! It is a BIG day for us in the SEC and I can not wait! I am gearing up for what will be a fantastic game. I will be cooking up The Sisters Gumbo in honor of our Mighty Tigers! I am so excited I can hardly stand it! Geaux Tigers!!!!

We love our Gumbo anytime of the year but especially during the football season watching the Tigers play. It is a tradition to cook Gumbo on Saturdays, we put our mumbo jumbo in our Gumbo so our Tigers can play strong! We like a chicken and sausage gumbo.

Gumbo has been a traditional Cajun food for generations. In its basic form, gumbo is a soup that is made from a strong stock, various meats (shrimp, chicken, crawfish, sausage, and many others), a thickener (either okra, only roux, or file’ powder), and various vegetables such as celery, bell peppers, and onions. Regardless of how you prepare a gumbo, it should always be served with rice. While gumbo can be eaten at any time (we do), many people enjoy it during cold weather.

 No matter what you throw into gumbo, it’s just good!

A ROUX, used as a thickening agent, is achieved by cooking flour and a fat (butter, vegetable oil, or even olive oil) together over high heat. The rich nuttiness of the roux intensifies with cooking, which also affects its color. A roux is used in various recipes; different colors are desired for different dishes. Some use a peanut butter colored roux, while others strive for an almost black roux. We like a black roux, the darker the better. Our MaMa Hazel makes the best roux and Gumbo!

Ingredients

1 (3 pound) whole chicken

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 large onion, chopped

1 large green bell pepper, chopped

3 celery stalks, chopped

1 pound andouille or smoked sausage, sliced 1/4 inch thick

4 cloves garlic, minced

1 tablespoon Cajun seasoning (such as Slap Ya Mama), or to taste

2 tablespoon chopped parsley leaves

½ cup chopped green onions

2 whole bay leaves

1 (28 ounce) can diced tomatoes

salt and black pepper to taste

Louisiana Hot Sauce

White Rice

Directions

Fill a large pot partially with salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.

While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.

As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.

Return the meat to the gumbo and stir in the green onions, parsley, bring back to a simmer, and cook, stirring occasionally until the flavors have blended, 30 to 40 minutes.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

White Rice:

2 cups long-grain white rice

4 cups water or chicken stock

1 1/2 teaspoons salt

In a 2-quart saucepan, combine the rice, water, salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork.

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Chocolate and Peanut Butter Buckeyes

We love us some chocolate and peanut butter! This combination had to be created by the chocolate Gods! Every Christmas mama would make these delightful treats and we absolutely loved them. Caleb and Alli always ask for Amy and I to make them when we are doing all our baking! It is a must have around our household.

Chocolate and Peanut Butter Buckeyes
makes about 13 dozen

2 lbs. powdered sugar
3 cups peanut butter (smooth and not the all-natural kind)
1 cup unsalted butter (2 sticks)
1 1/2 lb. chocolate chips, semi-sweet (24 oz.)
1/2 bar edible paraffin wax*

Whip the first three ingredients with an electric mixer and chill in the refrigerator for at least an hour. After it’s chilled, roll it into small, 1-inch balls. Put these back into the fridge or freezer on parchment-covered baking sheets.

Melt the chocolate and wax in a double boiler, over, not in, boiling water, stirring mixture until smooth. Keep warm.

Dip balls using toothpick, leaving uncovered spot on top. You may fill in toothpick marks with little bits of peanut butter mixture. Dry on waxed paper. Chill covered in refrigerator or freezer. When completely hard, store in the refrigerator or freezer.

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The Almighty Cajun Sausauge Balls

Starting today we would like to share one recipe and one memory of our childhood at Christmas. Our hearts grow tender with childhood memories as we reminisce of beautiful times shared with our family. We seem to be better for having, in spirit, becoming a child again at Christmas time.

I really have to say we have truly had great Christmas’s growing up. They could be a little dysfunctional at times, but our mama and daddy made sure we did not go without on Christmas. We always had plenty of goodies and beautiful gifts under the tree. One of our favorite goodies was the Almighty Sausage Balls. We loved them. Mama always made them during this time and us girls would devour every one of them. Here is our recipe for these delicious sausage balls with a little twist.

My one memory for today is our Aunt Eleanor spent every Christmas Eve with us and Amy and I would always get up around 3:00 in the morning and so would Eleanor. Amy and I found it so hard to stay in our room, but the anticipation of Santa’s arrival would be killing us. We would always listen real careful to see if he was still there and when there was no sound, we would run like the wind to see all that Santa had left for us! Boy that was the best excitement! Even as an adult I find it difficult to sleep on Christmas Eve.  Christmas excitement is pure caffeine, no matter your age! Merry Christmas Grocery Lovers!

What you need! 

1 lb Breakfast Sausage

12 oz grated Cheddar cheese

2 tablespoons Mayonaise

2 cups biscuit mix

2 teaspoons Slap Ya Mama Cajun Seasoning

3 drops of Louisiana Hot Sauce

 What to do:

Mix all ingredients thoroughly. Roll in small balls, bake on ungreased cookie sheet for 20 minutes at 350F or until sausage is brown.

These can be cooked ahead of time. Refrigerate, then heat in microwave for a couple of minutes when ready to serve.

Freezes very easily

 

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Slap Ya Mama Boil Peanuts!

BoiledPeanuts

Don’t be dumb, try you some! If your feeling froggy jump on this recipe this weekend and enjoy a little spice in your life!  

What you need to get:

2 lbs. of fresh or raw peanuts that are still in their shells

2 tablespoons of salt

1 bag of “Slap Ya Mama” Seafood Boil

1 tablespoon of red pepper (or more, if you are feeling frisky)

What you gotta do:

Go on and get you a big ole pot and throw them peanuts in, add enough water to cover them, enough water so it looks like they are doing the back stroke in a swimming pool! Then you are going to add your salt and stir it real good! Put that lid on your pot and turn the stove on high heat and let it “boil baby boil”! Then you are going to throw that sack of goodness “Slap Ya Mama Seasoning” and your red pepper in and turn down that heat, just enough so that you don’t create a mess and boil them babies over. You are going to let them boil for about 4 hours, during this time you may want to have you an adult beverage and turn up some tunes and sling you some tile, you are going to need to check on your peanuts to make sure you have enough water! They need to be swimming at all times!  But don’t forget about your peanuts or your mama will be slapping you! When they are done, drain the water off and serve! Enjoy your Cajun boiled peanuts!

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For a Nice Change (Cobb Salad)

I can’t believe I am about to say this but I am sick of eating fatty foods.  Now a cobb salad is not the best choice when it comes to salads but it is a better choice than what I have been eating lately.  I have always loved a cobb salad. They taste great and they look so appetizing.  So join me today and make a better choice and eat a salad. This dressing is Get in My  Belly Good!   

Cobb Salad

Ingredients:

½ head iceberg lettuce

2 cups spinach leaves  

½ bunch watercress, coarse stems discarded

6 slices bacon, cooked crisp

1 tomato, seeded and chopped fine

2 ripe avocado peeled and sliced

2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped

½ cup of blue cheese

 

Directions:  

Make the salad. Arrange the bacon, the tomato, the avocado and egg decoratively over the greens and garnish the salad with blue cheese. 

DRESSING:

2 hard-boiled egg yolks, mashed

1 tablespoon coarse ground mustard

1 tablespoon honey

1 tablespoon salad vinegar

½ tablespoon Worcestershire sauce

½ cup vegetable oil

2 tablespoons green onion

Salt and freshly ground black pepper

Directions:

In a small bowl whisk together the egg yolks, mustard, honey, salad vinegar and Worcestershire sauce.  Add the oil in a slow stream, whisking, and whisk the dressing until it is well blended. Add the green onions and salt and pepper to taste.

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Cajun Black Eyed Peas

Cajun Black Eyed Peas

Ingredients:

1 pound dried black-eyed peas

½ pound Cajun sausage, sliced thin

¼ cup vegetable oil

½ cup onion, diced

½ cup celery, diced

½ cup green bell pepper, diced

3 tablespoons garlic, minced  

1 ½ tablespoons flour

4 – 5 cups chicken stock

½ tablespoon of chicken bouillon granules

½ cup sliced green onions

¼ cup chopped parsley

Salt and black pepper to taste

Slap ya Mama to taste, Cajun seasoning

Louisiana Hot sauce to taste

Directions:
Rinse the peas once in cold water, removing any debris. Drain peas and set aside. In a cast-iron Dutch oven, heat oil over medium-high heat. Add smoked sausage and sauté 3 -5 minutes.

Add onions,celery, bell pepper and garlic. Sauté 3-5 additional minutes,stirring occasionally.

Sprinkle in the flour and blend well into the vegetable mixture. Add peas, stock, chicken bouillon and season using salt and pepper.

Bring to a rolling boil. Reduce to simmer, cover and cook until peas are tender, about an hour to an hour and half.

When peas are tender, add green onion, parsley, season to taste using salt, pepper, Cajun seasoning and Louisiana Hot Sauce.

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Turkey Carcass Gumbo

Growing up our family tried not to waste any food. Money was always tight and we always had lots of mouths to feed.  We always had multiple friends spending the night with us and hanging at our house. Our friends loved to come to our house for many reasons, but mostly for Moms and Dads cooking.  After Thanksgiving and Christmas Mom would always boil the turkey carcass down and make a stock.  She usually would make a soup or stew.  Our Dad would make gumbo.  This is his recipe for Turkey Carcass Gumbo.  I made this for Andy last night and he loved it. 

Turkey Carcass Gumbo

Ingredients:

1 cup vegetable oil

1 cup all-purpose flour

2 ½ cups onions, chopped 

1 cup celery, chopped

3 cloves garlic, chopped

1 ½ tablespoons Slap ya Mama, Cajun seasoning  

1 pound andouille sausage, chopped

2 quarts Turkey Broth (Recipe follows)

2 bay leaves

Reserved turkey meat from broth

2 ½ cups frozen okra (optional)

2 tablespoons parsley, chopped

2 tablespoons green onions, chopped

Steamed white rice

Directions:

Combine the oil and flour in a large cast-iron pot.

Cook the mixture over medium heat.  Stir roux constantly with a wooden spoon for about 25 minutes. The roux needs to resemble the color of chocolate.  

Season the onions, garlic and celery with the Cajun seasoning.

Add the vegetables to the roux and cook for 5 -7 minutes.

 Add the sausage and cook, for an additional 5 minutes.

Add the strained turkey broth and bring to a slow boil, stirring constantly. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 45 minutes.Add the reserved turkey meat and okra and cook for approximately 10 minutes. Add the parsley and green onions.

Serve gumbo over a bed of rice with plenty of French bread for sopping. 

Turkey Broth

 

Ingredients:

1 turkey carcass

3 ribs celery, cut in half 

2 large onions, quartered

4 quarts water

 Salt to taste  

1 tablespoon black peppercorns

2 bouillon cubes

5 bay leaves

Turkey Broth

Put the turkey carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, bouillon cubes and bay leaves. Bring to a boil and reduce the heat to medium.

Simmer uncovered for 2 hours, stirring occasionally. Skim any foam that forms on the surface. Remove from the heat and let cool. Strain and set aside any meat that has come off the bone and pick meat that remains on the bone. Skim fat.

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Don’t throw out that Turkey Carcass (Make Gumbo)

HEY YOU!   Yeah you, I am talking to you!  Don’t you dare throw out that turkey carcass.  Make turkey gumbo with The sweet and Savory Sisters on Friday.  It’s going to be GET IN MY BELLY GOOD!  Will post recipe and pictures Friday.  Happy Turkey Day Friends!  Gobble Gobble!

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Set The Table! We are Ready!

By his hands we are fed, give us Lord our daily bread!

Happy Thanksgiving to all you grocery lovers! What an extraordinary day it is going to be. We will be having quite a feast prepared by lots of beautiful loved ones. We have a full-size gathering of family and friends to help celebrate this magnificent holiday. 

Today will be a day we will give thanks for all our many blessings. We will gather around the table with the people we love, and say our blessing. The blessing of the food is part of the ritual of breaking bread together.  We will take a moment to remember those who are no longer with us; we will give thanks for our health, for the food we’re about to receive and for the hands that have prepared it. Then we will become vultures and eat like there is no tomorrow. I simply can’t wait! Our food is a traditional Thanksgiving meal, but we have oodles of it! We will have Turkey, Ham, Cornbread Dressing, Rice Dressing, Mac & Cheese, Collard Greens, Eggplant Casserole, Squash Casserole, Mashed Potatoes, Green Bean Casserole, Corn Casserole, Deviled Eggs, Sweet Potato Casserole and Cranberry Sauce. Our dessert table will resemble something like a “Bakery” with all types of cakes, pies and cookies. It is going to be a “Get In My Belly Good” kind of day! We will post pictures this afternoon, if we are able to move!

We hope that all of you have a beautiful holiday and take pleasure in the time with your family and friends. Give Thanks for what you do and do not have. There is no right or wrong way to give thanks; truly the only requirement is thankful hearts and a yearning to be found worthy.

Happy Thanksgiving,

The Sweet and Savory Sisters

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