Chicken and Sausage Gumbo

Following my reading of Daughters of the Dust by Julie Dash this past weekend, I was compelled to fix a pot of Gumbo and cornbread muffins. I found this recipe by Paula Dean (courtesy of FoodNetwork.com) and it was fabulous! 

Chicken and Sausage Gumbo

Ingredients

• 3 large boneless skinless chicken breast halves
• Salt and pepper
• 1/4 cup vegetable oil
• 1 pound smoked sausage, cut into 1/4-inch slices
• 1/2 cup all-purpose flour
• 5 tablespoons margarine
• 1 large onion, chopped
• 8 cloves garlic minced
• 1 green bell pepper, seeded and chopped
• 3 stalks celery chopped
• 1/4 cup Worcestershire sauce
• 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
• 4 cups hot water
• 5 beef bouillon cubes
• 1 (14-ounce can) stewed tomatoes with juice
• 2 cups frozen sliced okra
• 4 green onions, sliced, white and green parts
• 1/2 pound small shrimp, peeled, deveined and cooked

Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Burgundy Beef Stew with Herb Dumplings

With the forecast here calling for more snow, this is another great recipe to chase away the winter chills!

And it's another slow cooker recipe...time-saving, yet delicious!

Ingredients:

• 2 pounds beef boneless bottom or top round, cut into 1-inch pieces
• 4 medium carrots, cut into 1/4 inch slices (about 2 cups)
• 2 medium stalks of celery, sliced (1 cup)
• 2 medium onions, sliced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) sliced mushrooms, drained
• 3/4 cup dry red wine or beef broth
• 1-1/2 teaspoon salt
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground mustard (dry)
• 1/4 teaspoon pepper
• 1/4 cup water
• 3 Tablespoons all-purpose flour
• Herb Dumplings (Below)

Directions:

1.  Mix all ingredients except water, flour, and Herb Dumplings in 3-1/2 to 6-quart slow cooker.
2. Cover and cook on low heat setting 8-10 hours (or high heat setting 4-5 hours) or until vegetables and beef are tender.  Mix water and flour; gradually stir into beef mixture.
3. Prepare Herb Dumplings.  Drop dough by spoonfuls onto hot beef mixture.  Cover and cook on high heat setting 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

Herb Dumplings:

Mix 1-1/2 cups Bisquick Original baking mix, 1/2 teaspoon dried thyme leaves, and 1/4 teaspoon dried sage leaves, crumbled.  Stir in 1/2 cup milk just until baking mix is moistened.

Stay warm and Enjoy!

Chicken And Corn Chowder

Well, we're bracing for another snow storm! You know when the weather forecasters talk about snow in "feet" rather than "inches" it's not a good sign! Another Lake Effect Snow Warning is in effect for our area from tomorrow night until Tuesday...or so.  But, I'm ready, I went to the grocery store and stocked up on the necessities and I have a list of snow day activities planned.  So bring it on Old Man Winter, we're ready for ya!
It's the perfect weather for our favorite Chicken and Corn Chowder recipe, so I thought I'd share with you as well.

This recipe is so easy and simple...and as an added bonus it cooks in the slowcooker! Easy, delicious, and time-saving...what more can you ask for?

CROCKPOT CHICKEN AND CORN CHOWDER

Ingredients

2 Cups Lumpy Mashed Potatos (Yes, that's right lumpy...it's ok this time)

1 can (10-3/4 oz) Cream of Chicken Soup

1Cup diced chicken

1 can whole kernel corn

1 cup chicken broth

1/4 cup diced red bell pepper

1 can chopped mild green chiles

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried thyme

1 cup milk

Directions

Combine the soups, chicken, corn,potatos, chicken broth, bell pepper, chiles, salt, pepper and thyme in a 4- to 6- quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot. Serves 4 to 6, and can easily be doubled for a larger crowd.