Laissez Les Bon Temps Roule!
You're all invited to Suzy's Mardi Gras Party! Help Suzy celebrate, she's originally from Louisiana and is now living in the Pacific Northwest! So everyone is invited to join in on the fun!
Everything I know about Mardi Gras is from my friends, Suzy and Cindy! Suzy's celebrating big time over at her blog, Kitchen Bouquet! Stop over and join the party, everyone's invited! My contribution is Cindy's Chicken and Sausage Gumbo. I haven't had the chance to make it yet, but every other recipe from Cindy has been a winner, her Lousiana BBQ Shrimp has always gotten raves, so trust me, and if you like gumbo or shrimp, give these a whirl!
Chicken and Sausage Gumbo
6 boneless chicken thighs
salt, pepper, and cayenne
vegetable oil for frying
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
half a bottle of dark roux heated over low heat in cast iron skillet after chicken has been fried and cooled, oil removed. Then add vegetables to soften.
about 8 cups chicken stock
1/2 pound Andouille smoked sausage or any other good smoked pork sausage, cut into 1/4-inch slices
2-3 teaspoons teaspoon minced garlic
hot cooked rice
green onions, sliced
Remove excess fat from the chicken pieces. Combine flour, salt, pepper, and cayenne in paper bag. Toss in thighs and shake to coat.
In a large cast iron skillet heat about ½ inch of oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 6-8 minutes per side; drain on paper towels. Let oil cool, then remove from skillet, leaving as many of the browned particles in the pan as possible.
In a medium-size bowl combine the onions, bell peppers and celery.
Place the stock in a 5½-quart saucepan or large Dutch oven and let simmer while you cook the veggies.
Add roux to skillet over low heat and stir while it melts down. Then add veggies and cook till soft, stirring constantly. Takes about 10 minutes or so.
Bring stock to a slow boil, then add the roux mixture by spoonfuls, stirring until dissolved between additions. Add the garlic and sausage and let simmer for 40 minutes. Last 5 minutes add chicken.
Serve over rice and top with green onions.
Louisiana BBQ Shrimp
1 – 1 1/2 lbs. large shrimp
1 stick butter, melted
3 tablespoons Worcestershire
1/4 teaspoon cayenne
1/2 teaspoon coarse salt
1/4 teaspoon fresh-ground pepper
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
DEHEAD shrimp if necessary, but don't peel. Place in a shallow dish (I use a pie pan). Mix remaining ingredients together and pour over shrimp. Cover and place in the refrigerator to marinate for 2-3 hours. BAKE in preheated 350 degree oven uncovered for 15-20 minutes. Serve with French bread to sop up all the wonderful juice.