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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 or vegetable oil) together. 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!

Get-

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

Make the gumbo-

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 andbparsley, 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:
What you will need-

2 cups long-grain white rice

4 cups water or chicken stock

1 1/2 teaspoons salt

Make the rice-
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.

“Let’s Get It On”

I think Marvin Gaye says it best, “Let’s get it ON”! The sister’s are as excited as a mosquito at a nudist colony for our Mighty Tigers to play this Saturday! As you very well know we love us some LSU Tigers! LSU hasn’t lost a season-opener since 2002 and will be playing North Texas. The Tigers will be looking to extend the nation’s longest non-conference regular season winning streak and I don’t think it will be that hard against North Texas!

We will be busting out some stockpots cooking up some fine groceries for our Tigers this weekend! As tradition goes we will be making our gumbo for our mighty tigers! What a great way to celebrate this Labor day weekend, college football and gumbo, it just doesn’t get much better than that!

The sister’s wish every one of you grocery lovers a safe and happy labor day and hope you enjoy you weekend! With this be said let’s get this show on the road and “Laissez les bons temps rouler” (let the good times roll)!

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!

The Sisters 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.

Party Sausage Sandwiches

We love to have plenty of appetizer recipes.  This one has been a favorite for years and years with my family and close friends.  It is good for parties, get-togethers, or heavy appetizers for the family.  This is a savory sausage suprise that is always a hit.  It freezes well, so you can have batches in the freezer and when you need a quick appetizer…viola…in 20  minutes time, you are set to go. (and we know that Velveeta isn’t the healthiest choice out there, but, man, does it work it this recipe!)

 
Party Sausage Sandwiches
Ingredients:
1 pound ground beef
1 pound ground sausage
1 Tablespoon Worcestershire sauce
1 teaspoon oregano flakes
2 fresh garlic cloves, minced -or- 1 tsp. garlic powder
1 pound Velveeta cheese, chopped in cubes…
2 loaves party rye or sourdough bread. (These loaves have small pieces of bread, approximately 2 inches X 2 inches.)
 
Directions:
Brown meats and drain grease.  Return to heat and add Worcestershire sauce, oregano flakes, and garlic.  Saute for one minute, then add Velveeta cheese cubes.  Cook until cheese is melted.  Remove from heat.  Spoon mixture onto top of party rye or sourdough bread.  Bake at 350 degrees for 10-15 minutes. 
To freeze:  place on cookie sheet and put in freezer for 45 minutes.  Then place into ziploc bags.
 

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

 

Crock Pot Shrimp and Grits

Traditionally I use heavy cream and no chicken. I wanted to try something in the crock pot and thought the cream of shrimp would be good and it was pretty darn good. We did a recipe last week with cream of shrimp and it was really yummy.  My boss Beth does a fish dish with cream of shrimp and it is great . I had some chicken so I added it to the pot too.  I couldn’t think of another name so….. Shrimp and grits it was. It was very creamy and delicious.

½ stick of butter

½ cup of Green bell pepper

½ cup of Red bell pepper

¾ cup of celery

1 cup of onions

4 cloves of garlic

1 ½ pounds of chicken breast tenders

8 ounces of Andouille Sausage, cut up

2 cans of cream of shrimp soup  

Slap ya Mama (Cajun Seasoning) to taste

Salt and pepper to taste

1 pound of Shrimp

2 heaping tablespoons of savory garlic cream cheese finishing sauce

Directions-

Turn crock pot on high 

Add butter to crock pot

Dice onions, garlic, bell pepper and celery and add to pot.

Add chicken sausage, cream of shrimp, salt and pepper and Slap Ya Mama.         

Turn heat down to low and cook for a couple of hours (until chicken is done)

Increase heat to high and add shrimp and finishing sauce, continue cooking until shrimp are pink (approximately 15 minutes)

Serve over grits

Sausage and Cheese Quiche

On my way home from work I was trying to come up with something I could cook for dinner without going to the grocery store. Thankfully I had everything at home to make this recipe. If you do not have a pie crust you can definitaly make this without it. Just pour the mixture in a pie plate and bake. Also, if you don’t have sausage you can use bacon, ham, turkey or vegetables. I am serving fruit salad on a bed of salad greens with mine tonight. I will post that recipe after I make it. I hope you enjoy!

Sausage and Cheese Quiche

  • 1 lb pork sausage
  • 1/2 cup onion, thinly sliced
  • 2 cups sharp cheddar cheese, grated
  • 1 tablespoons of flour
  • 3 eggs
  • 1 cup of half and half
  • 1 tablespoon parsley flakes
  • salt to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1 (9 inch) deep dish pie shells

Directions:

  1. Pre-heat oven to 350
  2. Cook sausage.
  3. Sauté onion in pork fat.
  4. Combine cheese and flour and stir in with sausage and onion.
  5. Pour in pie shell and mash it down.
  6. Mix all other ingredients together and pour in pie shell
  7. Bake at 350°F for 35 to 40 minutes or until set.

Amy

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