Soups & Stews | onedadskitchen

Rainy Days are Perfect for This Chicken, Carrot and Sweet Potato Stew

It’s been pretty rainy and chilly here in our part of New York this week, so much so that the heat actually kicked in and came on the other morning, letting me know that the colder weather is rapidly approaching. It means I spend the early morning hours wearing my sweater around the house while I type away about various topics for my writing, covering everything from dental offices and travel tips to Thailand vacation spots and video gaming. Work has been busy lately and since the weather is cooler it is the perfect time to break out the slow cooker and make some soups or stews. This seemed like the perfect time to make this recipe from Cooking.com for chicken, carrot and sweet potato stew, a nice, thick, hearty stew that was easy to put together and has some great flavors to it.

Chicken, Carrot and Sweet Potato Stew

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

1-2 large sweet potatoes, peeled and cut into 1/2-inch cubes

2 carrots, peeled and cut into 1/2-inch cubes

1 onion, diced

3 cloves garlic, peeled and minced

1 (6-ounce) can tomato paste

1 cup white wine

1 teaspoon dried thyme

2 bay leaves

Salt and freshly ground black pepper, to taste

Place the chicken, sweet potatoes, carrots, onion, minced garlic, tomato paste, white wine, thyme and bay leaves into the slow cooker. Stir the ingredients to combine everything well. Cover the slow cooker and cook the ingredients on low for 5 hours or until the vegetables are tender and the chicken is cooked through. Remove the bay leaves and put the stew into a large bowl or serve right from the crock of the slow cooker.

Believe it or not, that’s all there is to this recipe. It is very simple to put together and gives you a nice stew with a great tomato-based broth. I added in a couple of diced and peeled parsnips that I had on hand to get a little bit of extra flavor in there as well and I think you could pretty much add any fall vegetables that you really like, such as some diced butternut or acorn squash, to go along with the meal. You could always use chicken broth or water in place of the white wine if you did not want to use the wine and I think you could even substitute skinless, boneless chicken thighs for the breast meat if you prefer the dark meat or even use some stew beef instead of the chicken if that is what you prefer. Whatever you decide, it is a nice and simple mix that you can put in the slow cooker early in the day, set about your business and then have a great stew for dinner. I served this with some of the not quite whole grain baguette that I had made and it was perfect.

That’s all I have for today’s recipe. Check back next time for another new recipe and see what’s cooking. Until then, enjoy the rest of your day, stay dry, and enjoy your meal!

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Posted by MikeG on October 23, 2014 in Cooking, Dinner, One Pot Meals, Poultry, Slow Cooker Meals, Soups & Stews

Tags: chicken carrot and sweet potato stew, chicken stew recipe, Cooking.com, Cooking.com chicken stew, one pot meals, slow cooker, slow cooker chicken stew, Sweet Potato Stew

Sweet and Simple for a Monday – Sausage and Bean Dutch Oven Stew

20 Oct

I don’t know about you, but for me Monday is the busiest day of the week. even though I work from home, the bulk of my assignments come in over the weekends or on Monday so I spend most of the day doing research and writing, trying to get as much done as I can. this often means that Monday tends to be a leftover day or one where we have made something for dinner the night before and can cook it quickly and easily Monday night. this recipe for today could really fit into either of those categories. It is easy enough to do with leftovers right on the spot or you could put it all together the day before and simply heat it up for a great meal. The idea for the recipe comes from MyRecipes.com, but I did change it a little bit to fit my needs since their original version is designed to be cooked when you are camping and cooking over an open flame. I changed it slightly to fit into a nice, home-cooked meal of an easy sausage and bean Dutch oven stew.

Sausage and Bean Dutch-Oven Stew

2 cans (15.5-ounce size) each cannellini beans and chickpeas (garbanzo beans), drained and rinsed

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary leaves

1/2 red bell pepper, seeded and sliced

1/2 yellow bell pepper, seeded and sliced

1/2 orange bell pepper, seeded and sliced

1 onion, sliced

1 poblano chile or jalapeno, seeded and sliced

4 garlic cloves, chopped

1 1/2 pounds cooked Italian sausages, cut into 1-inch chunks

Salt and freshly ground black pepper

1 tablespoon dried oregano

In a Dutch oven set over medium-high heat, add the olive oil and heat until it is shimmering. Add in the red pepper, yellow pepper, orange pepper, poblano or jalapeno and the onions and saute until the vegetables have just softened, stirring occasionally, about 3 to 4 minutes. Add the chopped garlic and heat until the garlic is fragrant, about 30 seconds to 1 minute. add the cannellini beans and chickpeas, the rosemary and the Italian sausage pieces, along with 3/4 cup of water, and stir until the mixture is incorporated. Bring the mixture to a boil and reduce the heat until the stew is simmering. Cover the pot and continue cooking until the sausages swell and all of the vegetables are cooked through, checking the pot every 10 minutes and adding more water if the stew gets dry, until it has cooked for about 30 to 40 minutes. Season the stew with salt and pepper to taste and sprinkle the top with the oregano before serving.

It is very simple and quite tasty. The sausage and beans go very nicely together and the peppers and onions help round it out with the poblano giving it just a hint of heat, which is nice. I think this would be even better with kielbasa or a smoked sausage instead of the Italian sausage, but it all works really well together and gives you a nice one pot meal in under an hour that does not take a lot of work. If you have leftover Italian sausage they are perfect for this meal (which is what I did) but if you don’t you can cook some up quickly before putting them in with the other ingredients. I really liked the beans used in the recipe, but you could use other beans if you prefer them as well.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on October 20, 2014 in Beans, Cooking, Dinner, One Pot Meals, Pork, Sausage, Soups & Stews

Tags: cannellini beans, Italian sausages, myrecipes.com, one pot meal, sausage and bean Dutch oven stew, sausage and bean stew

Fun and Frightful Halloween Recipes : Cooking Channel

18 Oct

Fun and Frightful Halloween Recipes : Cooking Channel.

Halloween is just around the corner and if you want to make some tasty treats that are fun and Halloween themed, Cooking Channel has put together 31 fun and frightful recipes perfect for Halloween fun.Check it out!

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Posted by MikeG on October 18, 2014 in Appetizers, Beverages, Cakes, Candy, Cookies, Cooking, Cooking Websites, Dessert, Fruit, Holidays, Pantry, Sandwiches, Side Dishes, Snacks, Soups & Stews, Vegetables

Tags: 31 Halloween recipes, Cooking Channel, Cooking Channel 31 Halloween recipes, fun and frightful Halloween recipes, fun Halloween recipes, Halloween, Halloween Recipes, things to make for Halloween

Pumpkinpalooza! 30 Days of Pumpkin Recipes | Williams-Sonoma Taste

11 Oct

Pumpkinpalooza! 30 Days of Pumpkin Recipes | Williams-Sonoma Taste.

It’s fall and the leaves are changing, the weather is getting crisper and Halloween is right around the corner. It also means the pumpkins come to the forefront of everyone’s mind for this time of year and there are some great pumpkin recipes you can try to incorporate pumpkins into your meals. Williams-Sonoma has put together 30 pumpkin recipes so you can try something different with pumpkins each day. Check it out!

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Posted by MikeG on October 11, 2014 in Breads, Cakes, Cooking, Cooking Websites, Dessert, Dinner, Fruit, Holidays, Pie, Side Dishes, Slow Cooker Meals, Soups & Stews

Tags: 30 days of pumpkin recipes, 30 pumpkin recipes, pumpkin, Williams-Sonoma 30 days of pumpkin recipes, Williams-Sonoma pumpkin recipes

From Butternut Squash to Faux Pho, Soups to Make This Season – Bon Appétit

19 Sep

From Butternut Squash to Faux Pho, Soups to Make This Season – Bon Appétit. As the fall weather gets closer and closer I start to think more about making some, warm,comforting meals for dinner. This very often includes making an array of different types of soup that are perfect for the season and are great for dinners, lunches and leftovers. Bon Appetit has put together 31 soups that are great for this time of year. Take a look at the recipes and find your favorite one to try. Check it out!

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Posted by MikeG on September 19, 2014 in Beans, Beef, Cooking, Cooking Websites, Dinner, Leftovers, Lunch, One Pot Meals, Pasta, Pork, Poultry, Rice, Slow Cooker Meals, Soups & Stews

Tags: 31 soup recipes, 31 soup recipes for fall, bon appetit, Bon Appetit 31 soup recipes for fall, soup recipes, Soups, soups to make for the fall

Dine in Central America with Ariran Guisou (Chicken Stew)

18 Sep

Finding new and different things to do with the chicken is always an adventure because you can come across so many great recipes from different cultures around the world that you may never have thought of even trying before. Since I buy a lot of whole chickens and chicken pieces, I always want to try new and interesting ways of cooking chicken that are going to bring new flavors to the table. I found this recipe for ariran guisou, a dish from Honduras that is a chicken stew, on the Saveur website and it had a great mix of spices and flavors and seemed very easy to make, so I knew I had to give it a try.

Ariran Guisou (Chicken Stew)

2 pounds skinless chicken legs and thighs

1/4 cup fresh lime juice

3 tablespoons Worcestershire sauce

2 teaspoons sugar

2 teaspoons dry mustard powder

1 1/2 teaspoons freshly ground black pepper

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

4 cloves garlic, minced

1 onion, sliced

Kosher salt, to taste

2 tablespoons canola or vegetable oil

1 red bell pepper, stemmed, seeded and sliced

1 cup chicken stock

Combine the chicken legs and thighs, the lime juice, Worcestershire sauce, sugar, mustard powder, black pepper, turmeric, cumin, garlic, onion and kosher salt in a large bowl. Mix all of the ingredients well to coat the chicken. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour.

Heat the vegetable or canola oil in a large skillet set over medium-high heat. Add the chicken pieces and cook, turning the pieces once, until the chicken is browned, about 8 minutes. Transfer the chicken to a plate and set it aside. Add the onions from the marinade and the bell pepper to the skillet. Cook until the onions and peppers are soft, stirring occasionally, about 5 minutes. Add the reserved chicken and any accumulated juices back into the skillet along with the chicken stock. Bring the mixture to a boil and then reduce the heat to medium. Cover the skillet and continue cooking until the chicken is cooked through and the pieces run clear when pricked with a fork, about 15 to 18 minutes.

What you end up with is an incredibly flavorful chicken that is tender and tasty. The marinade for the chicken is great and you get the wonderful spiciness of the cumin and the turmeric along with a delightfully sweet flavor as well and the lime juice just adds the right amount of tarn flavor and aroma to the overall dish. We all really liked it and I served this with some white rice and the resulting sauce of the chicken went really well with the rice. Once the chicken is marinated, the whole meal took less than 30 minutes to make so it is a great option for you when you want to try out something new with some chicken pieces.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on September 18, 2014 in Cooking, Dinner, Poultry, Sauce, Soups & Stews, Spices

Tags: Ariran Guisou, chicken stew, Honduras chicken stew, Saveur, Saveur ariran guisou

Take a Turn at Turkey Black Bean Chili

17 Sep

Very often when I make chili I only use ground turkey to do it. We like the flavor of the chili and there is less fat and grease to deal with during the cooking process. I was looking for a recipe that would be just a little bit different from the standard recipe I have been using for years for chili when I cam across this one at myrecipes.com. There are just some slight differences in this recipe from the one I normally use, but you can adapt this recipe to make it as hot or as mild as you would like.

Turkey Black Bean Chili

2 tablespoons olive oil

1 onion, chopped

1 yellow or orange bell pepper, seeded and chopped

1 poblano chile, chopped

2 garlic cloves, minced

1 pound ground turkey

2 cans (28 ounces each) diced tomatoes

2 cans (15 ounces each) black beans, rinsed and drained

3 tablespoons tomato paste

3 tablespoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoons agave nectar or 2 teaspoons sugar

Juice of 1 lime

Kosher salt

Shredded cheddar cheese (optional)

Sour cream (optional)

Heat the olive oil in a Dutch oven over medium-high heat until the oil is shimmering. Saute the onion, bell pepper, poblano chile and the garlic, stirring often, until the vegetables begin to soften, about 5 to 6 minutes. Add the ground turkey, increase the heat to high and cook, stirring often and breaking the meat into chunks until the meat is no longer pink, about 4 to 5 minutes.

Stir in the diced tomatoes, the black beans, tomato paste, chili powder, ground cumin and the agave nectar or sugar. Bring the chili to a boil, stirring often. Reduce the heat to a simmer and cover, stirring occasionally, and cook until all the flavors are blended, about 45 minutes to 1 hour. Stir in the lime juice. Check the seasonings and add kosher salt if desired or necessary. Serve the chili with shredded cheese and sour cream.

This recipe carries a little more heat to it than the one I had made in the past, thanks to the poblano pepper, but I really liked it and so did Michelle, who is the real chili lover in our family. You can always leave out the poblano if you prefer to have it a little milder. I used the sugar instead of the agave nectar because that is what I had on hand and it did help to cut down the acidity of the tomatoes. The lime juice really adds to the dish as well. I also seasoned the ground turkey before putting it in the chili with some Montreal chicken seasoning for some extra flavor because I find that ground turkey alone can be kind of bland, even in chili, but you can always season it in another manner if you choose or not at all and I think you will still get pretty good flavor out of this recipe. Of course, the flavor gets even better after a day or two and it has been great for lunches or even just as a snack with some tortilla chips.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on September 17, 2014 in Beans, Cooking, Dinner, One Pot Meals, Poultry, Soups & Stews, Turkey

Tags: ground turkey, myrecipes.com, turkey black bean chili, turkey chili, turkey chili recipe

A Tasty One Pot Meal – Smoky Chicken Brunswick Stew

28 Apr

I am always on the lookout for one pot meal ideas. Whether they are made in the slow cooker or on the stove, one pot meals can make life so much easier, particularly during the week when you may not have a lot of time to throw together and entrée and a couple of side dishes and then have to deal with all of the clean up after the fact. When I came across this recipe from Guy Fieri of Food Network for a smoky Brunswick stew, it seemed to fit the bill perfectly and made use of all the ingredients that I already had in the pantry, refrigerator or freezer to make it even easier. While it may seem like a lot of ingredients, the whole meal comes together pretty easily for you and with some great flavor.

Smoky Chicken Brunswick Stew

1 tablespoon granulated garlic
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
10 chicken thighs, bone in and skin on
4 cups low-sodium chicken stock
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1-pound bacon, cut into 1/2-inch pieces
2 tablespoons vegetable or canola oil
3 cloves garlic, minced
2 ribs celery, diced
1 large yellow onion, diced
1 bell pepper, seeded and diced
1 large russet potato, peeled and cut 3/4-inch dice
One 28-ounce can diced fire-roasted tomatoes
1 cup barbecue sauce
1 cup frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained
One 15 1/4-ounce can lima beans, drained
Hot sauce, to finish

Preheat the oven to 350 degrees.

Make the chicken marinade by combining the granulated garlic, brown sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over the chicken. Seal the bag and shake it around so the chicken is seasoned evenly.

Transfer the chicken to a roasting pan. Pour over the chicken 2 tablespoons of the chicken stock, the wine, Worcestershire sauce and the liquid smoke. Cover the pan tightly with foil then place it in the oven and roast the chicken for 30 minutes.

Uncover the foil from the pan and continue to roast the chicken for another 30 minutes. Remove the pan from the oven and place it on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.

Add the bacon and vegetable or canola oil and cook until the bacon is brown and the fat has rendered slightly, about 7 to 8 minutes. Using a slotted spoon, remove the bacon and set it aside. Add the garlic, celery, onions, peppers and potatoes to the pan and cook in the bacon fat until the vegetables are translucent, about 4 to 5 minutes. Using tongs, add the reserved chicken back to the pan. Cook the chicken to add a little color, about 2 to 3 minutes. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.

Add the barbecue sauce, corn, pinto beans and lima beans to the stew. Stir everything well and simmer the mixture until the chicken is very tender, the vegetables are soft and the beans are heated through, about 15 to 20 minutes.

When the stew is done, stir ir well and taste. Season with salt, pepper and a few dashes of hot sauce, if desired, to taste.

This dish had great flavor and the combination of the spices, vegetables and barbecue sauce really made it a hit. If you don’t have fire-roasted tomatoes around, you could easily substitute a can of whole tomatoes or diced tomatoes. The same goes with the beans added. I did not have lima beans on hand and put in some kidney beans instead and they were fine. The best thing about this dish, besides it being made all in one pot, is that it tastes even better after a day or two. We enjoyed it for lunches for a few days and the flavors just seemed to get richer and better each time. I’ll be making this one again as it was so easy to do and tasted awesome.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on April 28, 2014 in Cooking, Dinner, One Pot Meals, Poultry, Soups & Stews

Tags: Brunswick stew, Brunswick stew recipe, chicken Brunswick stew, chicken thighs, food network, Guy Fieri smoky chicken Brunswick stew, smoky chicken Brunswick stew

Enjoy Those Spring Vegetables – Awesome Asparagus Soup

01 Apr

We love asparagus in our household so it is great when it is in season and you can get lost of it at a really good price around here. It has such great flavor and there are so many different recipes you can make with it (we love it roasted; if you haven’t tried it that way, give it a shot). Couple the spring asparagus with the ridiculous cold weather we still have here in New York, and it seemed like a great time to make this great soup recipe I picked up from the food network. This recipe also makes some Parmesan breadcrumbs, which I did not make, but they sound pretty good to me. I opted to make some biscuits instead, but you could just as easily do the breadcrumbs.

Asparagus Soup:
1 tablespoon olive oil
1 shallot, minced
Kosher salt and freshly cracked black pepper
3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
1/4 cup dry white wine
2 cups lightly packed baby spinach

For the Parmesan Breadcrumbs:
Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
Olive oil, for drizzling
1 1/2 tablespoons chopped fresh thyme
Kosher salt and freshly cracked black pepper
One 3-ounce wedge Parmesan

Garnishes for the Soup:
Creme fraiche
Finely chopped fresh chives
Fresh cilantro leaves
Lime wedges
Asparagus tips
Preheat the oven to 425 degrees F.

For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat the shallots until they are translucent, about 1 minute, being careful not to brown them. Add the asparagus to the pot and sweat the asparagus until it is beginning to soften, about 3 minutes. Add the peas and sweat for another minute. Pour in the white wine and deglaze the pot. Add 5 cups of water and continue simmering until the asparagus are crisp-tender, about another 10 minutes. Remove the pot from the heat and set it aside.

Working in batches (and carefully as the liquid will be hot), puree the soup until it is smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain the soup back into the pot through a fine mesh sieve. Return the soup to a simmer until it is slightly thickened, about 4 to 6 minutes. Season the soup with salt and pepper to taste. Remove the soup from the heat.

For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs. Once processed, transfer the breadcrumbs to a medium mixing bowl. Drizzle the breadcrumbs with a generous amount of olive oil. Toss the breadcrumbs with the thyme. Season the mixture with salt and pepper. Transfer the breadcrumbs to a parchment-lined sheet tray. Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs. Place the breadcrumbs into the oven and bake until they are golden and crispy, about 7 to 10 minutes. Remove the breadcrumbs from the oven and cool.

To serve: Ladle the soup into shallow serving bowls. Sprinkle the soup evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche, if desired. Garnish with chopped chives, cilantro leaves, asparagus tips or a squeeze of a lime wedge and a splash of extra-virgin olive oil, if desired.Serve immediately.

The soup has great flavor from all of the vegetables and looks a great green color, just right for spring. One thing to remember when you are blending hot liquids, is to first let cool for 5 minutes or so, then transfer it to a blender, filling the blender only halfway. Put the lid on, but leave one corner open so you don’t have a vacuum that can make the whole thing explode on you. It’s dangerous and messy if you don’t do this. Make sure you cover the whole thing with a towel too while you are blending to catch any splatters that can happen along the way as well. It’s a great soup that is very easy to make. The Parmesan breadcrumbs would be a nice addition because the soup does need the salt and pepper to get really good flavor and the breadcrumbs can give you that and more.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on April 1, 2014 in Biscuits, Breads, Cooking, Dinner, One Pot Meals, Soups & Stews, Vegetables, Vegetarian

Tags: asparagus recipes, asparagus soup, biscuits, food network, Parmesan breadcrumbs, roasted asparagus

Going Ga-Ga Over Gumbo

24 Mar

I had meant to post this recipe a couple of weeks ago but I seemed to have caught up in other things lately and just completely forgot about it until I was making shrimp for dinner tonight and remembered I had a recipe for the shrimp, chicken and andouille gumbo I had made back on Fat Tuesday. Sean had requested some gumbo for that night so I had picked my way through a few different recipes until I came across this one from Bon Appetit. One thing to not about this particular recipe is that it makes a lot of gumbo. The servings for the original recipe are for 16 people. I cut the recipe in half when I made it and it still made a lot with many leftovers, so unless you are planning to feed a lot of people with this one, you might want to try to adjust it to fit your particular meal needs. Either way, it’s a great recipe to use.

Shrimp, Chicken and Andouille Gumbo

1 cup vegetable oil
1 cup all-purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra
4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice

Heat oil in a heavy 13-quart pot over medium-high heat until it is very hot and almost smoking. Add the flour and stir constantly until the mixture is a dark reddish-brown, about 5 minutes. Add the chopped onions, chopped bell peppers, and chopped celery and cook until the onions are soft and brown, stirring frequently, about 20 minutes. Add the garlic and cayenne and stir for 2 minutes. Add the wine, thyme, and bay leaves; bring the mixture to a boil, stirring occasionally. Add the tomatoes with juice, clam juice, chicken broth, andouille sausage, and the chicken thighs; simmer until the chicken is cooked through, about 15 minutes. Add the okra and simmer until it is tender, about 10 minutes.
Add the shrimp to the pot and cook the shrimp until it is just opaque in the center, stirring often, about 5 minutes. Season the gumbo to taste with the salt and pepper. Garnish the gumbo with minced parsley and serve with steamed rice alongside.

As you can see this recipe is not hard to make, but it does require an awful lot of prep work to make this easy on yourself. Do all of your chopping and dicing ahead of time and lay everything out for yourself to make it a lot easier and it will all come together quite easily. The flavors are great and I love the spiciness of the andouille with the shrimp and chicken and all of the great vegetables. Making the roux takes some time and attention but it is definitely worth it. There are lots of gumbo recipes out there that you can try; some omit the shrimp, some include other seafood. it’s really up to you as far as what you like best but you will get a great result and this recipe is perfect to make for a party or a buffet for a lot of people.

That’s all I have for today. Check back tomorrow for another recipe to try. Until then, enjoy the rest of your day and enjoy your meal!