I have been on a Cajun kick lately… I can not get enough of that good old Creole flavor! I need to be stopped… but I don’t wanna be stopped… it is just so good!! Spring and Summer need to get here quick, this comfort food season has been bad on my thighs!
This recipe has a few steps, but they are easy steps…. I should take some steps, hence those thighs… wait, where was I ?
Oh, yes …a few steps… but they are easy and you do not have to be a trained New Orleans Chef to make this for the family… NOW, I am sure Emeril would raise an eyebrow at my methods, but I like to make ’em talk…. Take an afternoon to make this, you will be so happy with yourself…. but then walk, I need to walk.
You will need:
2 med boneless chicken breasts
1 pound smoked OR andouille sausage ( I wanted andouille but I couldn’t find any)
2 cans fired roasted diced tomatoes
2 stalks celery DICED
1 med red bell pepper DICED
1 small green bell pepper DICED
1 medium onion DICED
1 stick unsalted butter
1 cup flour
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon dried basil
3 dried bay leaves
1 1/2 tablespoons fresh thyme
( water from the chicken, I will explain that later )
Salt and Pepper to taste
Green onions and fresh thyme for garnish
machez a mio!!
Okay, lets get cooking….
Add the chicken breasts to 5 cups of salted and peppered water and begin to cook on medium high heat. While the water is heating, add the “scraps” from your veggies to the water to create a flavored broth. I add onions, some of the celery and a sprig of thyme.
The Louisiana Trinity
Also known as The Holy Trinity, but I don’t like to call it that… the only Holy Trinity in our house is The Father, The Son and The Holy Ghost… but hey that’s just us.
I normally begin prepping the veggies while the water is heating, so I just toss in the odds and ends while it starts to simmer….. cook chicken til done, about 10-15 minutes. Turn off the heat, remove chicken and allow to cool. Reserve the broth, but allow it to cool with the veggies submerged. About 10 minutes or so…
Drain into a bowl and set aside, look at all that flavor!
Let’s make a Roux!
Roux is a cooking technique used as a thickener in soups, stews, and sauces. A roux is a mixture of equal parts fat and flour. There are 4 different types of roux based on color while cooking: white, blond, brown and dark brown… you want brown to dark brown for Gumbo.
In the same pot, combine butter and flour. Cook over medium heat, stirring with a whisk to make a brown to dark brown roux, about 12-15 minutes. Make sure to stir the last 5 minutes of cooking constantly..
Add the veggies to the Roux and stir very well to coat. Add both cans of tomatoes and stir well again. Start adding the stock from earlier, a little at a time and stirring after each cup until you have added ALL of the broth. Then stir well and simmer on med low heat for 3 minutes.
Add the garlic, creole seasoning, and basil… stir… the add the bay leaves and stir to sink.
Let simmer 5 minutes
Slice the sausage and add to the pot, stir well… add the fresh thyme and stir again., whewww lottsa stirring huh.
reduce heat to almost LOW and cook for 15 minutes.
Dice or shred the chicken and add to the pot, stir well and cook for 4 more minutes. You are basically just heating up the chicken in the stew.
Turn off the burner and remove from heat. THEN add the File seasoning. Stir well and add a lid to the pot. Allow to sit for about 10 minutes. It will retain heat well.
Serve the stew with a huge scoop of rice, right in the middle!! Garnish with fresh thyme and thin sliced green onions!
I know there is no okra in this… I can not eat Okra, I have a reaction to it…. but you can add the Okra if you like it!! Be WILD!!