Chicken & Sausage Gumbo
Isaac Toups Chicken and Sausage Gumbo
- 1 small green bell pepper diced
- 2 ribs celery diced
- 1 small white onion diced
- 6 garlic cloves minced
- 1/2 cup vegetable oil
- 1/2 cup all purpose flour
- 2 bay leaves
- 8 ounces beer just not a light beer!
- 4 cups chicken stock
- 1 lb andouille sausage cut into coins (or smoked kielbasa)
- 1 lb boneless skinless, chicken thighs
- Kosher salt and freshly ground black pepper
- 1 tbsp cayenne pepper
- 1 tbsp smoked paprika
- Cooked white rice for serving
- Sliced scallions for garnish
- Take 1 small green bell pepper, 2 ribs of celery, and 1 small white onion (also known as the “holy trinity”) and dice them into medium-sized pieces. Set aside for later.
- Mince 6 garlic cloves and set aside for later.
- For the roux, add ½ cup of vegetable oil to a pot and allow it to get smoking hot before adding ½ cup of all purpose flour. Using a wooden spoon or preferably a whisk, mix together until the consistency is similar to wet sand.
- Within 30 seconds, the roux should be the color of milk chocolate. The darker the roux gets, the more you need to stir it, but let it sit for a few seconds before continuing to stir. After about 5-6 minutes, the color of the roux should be nice and dark or similar to the color of a Hershey’s chocolate bar. Set aside some of the roux to use later.
- Add 2 bay leaves as well as your “holy trinity” to the pot. Make sure to set aside some of the holy trinity mix for later.
- Once the mixture calms down a bit, add the minced garlic to the pot. Let the roux sit for 30 seconds.
- Add 8 ounces of beer and stir it in and whisk to prevent the mixture from becoming clumpy. Then, add 4 cups of chicken stock and whisk using the same procedure as the beer.
- Take 1 lb of andouille sausage or smoked kielbasa and cut into coins.
- Add kosher salt and freshly ground black pepper to both sides of 1 lb of boneless, skinless chicken thighs. Sear the chicken thighs in a smoking hot pan with oil.
- Add 1 tbsp of cayenne pepper and a pinch of salt to the roux.
- Turn the stovetop temperature to the lowest simmer possible and add a generous amount of black pepper to the roux. Then, add 1 tbsp of smoked paprika and stir.
- After browning the chicken, add it straight to the pot and set aside the remaining oil from the chicken. Next, add the chopped up sausage or smoked kielbasa to the pot.
- Bring the roux to a bare simmer, cover it, and let sit for a couple of hours.
- Serve with cooked white rice, garnish with scallions, and enjoy!
Isaac Toups via Basics with Babish: https://basicswithbabish.co/basicsepisodes/cajunfood
BA’s Best Pesto (From Bon Appetite)
The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color. This is part of BA's Best, a collection of essential recipes. (BA Link in Notes)
Servings: 1 Cups
- ½ cup pine nuts
- 3 oz. Parmesan grated (about ¾ cup)
- 2 garlic cloves finely grated
- 6 cups basil leaves about 3 bunches
- ¾ cup extra-virgin olive oil
- 1 tsp. kosher salt
- Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes.
- Transfer to a food processor and let cool.
- Add cheese and garlic and pulse until finely ground, about 1 minute.
- Add basil and place the top back on.
- With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute.
- Season with salt.
- Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.
- Add pasta and ¼ cup pasta cooking liquid.
- Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce.
- Season with salt.
- Divide pasta among bowls. Top with finely grated Parmesan.
Do Ahead: Pesto can be made 1 day ahead. Top with ½” oil to prevent browning. Cover with plastic wrap, pressing directly onto surface, and chill. Cooks’ Note: If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid. BA’s Best Pesto Original Article: https://www.bonappetit.com/recipe/best-pesto
Grandma’s Coffee Cake
Old style Polish coffee cakes made by Grandma (Recipe is not…. 100% complete
- 1 Lg. Pkg Yeast Soaked in 1/2 cup warm water
- 1 Qt. Milk Warmed
- 1 Cup Shortening
- 1 Cup Sugar
- 1/2 tsp Salt
- 1 tsp Vanilla
- 10 Cups Flour Enough to make a soft dough – 10 Cups is about average
Poppy seed Filling
- 1 lb Ground Poppy Seed
- 2 Cups Sugar
- 1 tsp Vanilla
- 1 Egg
- 1 Pint Half and Half "Use enough to make poppy seed soupy" May not need whole pint.
- 2 Cups Flour
- 2 Cups Sugar
- 1 Cup Butter says "or olio"?
- Vanilla No qty… presumably 'enough to make it tasty'??
This is the entirety of the recipe Mom had for Grandma’s amazing coffee cakes. It’s not 100% complete with instructions and I haven’t attempted to make them since I made them with Grandma when I was…. like… 10 or something. Hopefully Nikki can figure this out at some point. 🙂