Tag Archives: rice

Chicken & Andouille Gumbo

Gumbo. This creole classic can be as unique as the family cooking it. As the weather changes from summer to fall, gumbo can be a welcomed treat.  We stumbled across this beauty of a recipe in last months issue of Bon Appetite. (http://www.bonappetit.com/recipe/chicken-andouille-gumbo). This recipe struck a perfect balance of heat and flavor, and if you are a fan of the creole side of our great country, you should most definitely give it a shot!

Shopping List

Gumbo-001

  • 1 3½–4-lb. chicken
  • 1 large onion, peeled, quartered
  • 2 large carrots, peeled, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 tablespoons black peppercorns
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ½ cup vegetable oil
  • 1 pound andouille sausage, sliced ¼” thick
  • ½ cup all-purpose flour
  • 1 large onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 4 celery stalks, finely chopped
  • 8 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme
  • 2 bay leaves
  • 2 tablespoons Louisiana hot sauce
  • Cooked white rice and sliced scallions or green onions (for serving)

Preparation

STOCK

  • Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
  • Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
  • Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
  • DO AHEAD: Stock can be made 2 days ahead. Let cool, then cover and chill, or freeze up to 3 months. Let meat cool; tightly wrap and chill.

GUMBO

  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until it begins to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
  • Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
  • Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
  • Add stock (all of the stock), chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
  • Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
  • Serve gumbo over rice and top with scallions or green onions.

Recipe credited to Jay Ducote, Contributor to Bon Appetite

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Chicken with Tarragon

We all have those meals that remind us of our childhood.  Whether it be Grandma’s pot roast or Mom’s spaghetti, we eat these dishes and are sent back to a simpler time in our lives.  In honor of these iconic meals, we’d like to introduce a special series of posts that we like to call Nana’s Kitchen.  We’re referring, of course, to Ben’s Nana, my mom, Randie.  She’s a fabulous cook, and I’ve spent many hours attempting to recreate her amazing dishes.  Her Chicken with Tarragon is one of my absolute favorites; we hope you like it, too!

Shopping List

  • 2 chicken breasts, split
  • 2 tbl. butter
  • 1/4 cup green onion, diced
  • 1 cup chicken stock
  • 1 tsp. dried tarragon
  • 3/4 cup heavy cream
  • 3 cloves garlic, minced

Preparation

  • Saute chicken breasts in butter for approximately five minutes

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  • Add green onion, stock, and tarragon

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  • Cover and simmer for 6-8 minutes
  • Remove chicken, and keep warm
  • Boil juices until reduced to approximately 1/2 cup
  • Add cream and bring to a boil

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  • Reduce to 3/4 cup until thick
  • return chicken to pan, coast both sides with sauce

We serve this deliciousness over rice and with a veggie of choice. Simple. Quick. Delicious. Enjoy!!

Chile Rice Casserole

Hi. My name is Adam, and I’m addicted to cookbooks. My addiction is so insatiable that it also carries over to the numerous magazines, blogs, websites, and stores all dedicated to food. (Ahem…I’ve also been known to use charm, wit, and various other more nefarious methods to obtain desired recipes from my favorite restaurants). I’m addicted, no doubt, but this addiction comes with an added benefit for my family, friends, and, well, everyone else who stumbles upon our experiment here at atoasttomirth.com — really good food.

The 1976 edition of this gem is really the only cookbook you would ever need. That is, if you don't share my addiction.

The 1976 edition of this gem is really the only cookbook you would ever need. That is, if you don’t share my addiction.

Sue Ann’s momma, Randie, and stepdad, Mike, have helped to feed my addiction with the gem of a cookbook pictured above. The California Heritage Cookbook from the Junior League of Pasadena has had many editions (our favorite is the 1976 version). It is often a go-to for us as the rich heritage of the State of California has helped shape cuisine throughout our country. Whether it is Spanish, Mexican, Italian, Chinese, French, German, or any of the other dishes from the distinct nationalities that have set up shop in this diverse land, this book delivers epic recipes that are accessible for all.

The Chile Rice Casserole is one of our favorite go-to side dishes. We use it to complement almost all things grilled (making it perfect for the summer), and also bring it to parties. It is mind blowingly simple to prepare and usually never comes home from a party.

SHOPPING LIST

(Serves 8)

This is a great bargain budget side dish

This is a great bargain budget side dish

  • 1 cup white rice
  • 2 cups sour cream
  • Salt and pepper to taste
  • 1/2 pound monterey jack cheese, grated (If you would like a little more kick to the casserole we have been known to do 1/4 pound monterey jack and 1/4 pound pepper jack)
  • 7 oz. diced green chiles
  • 3 Tbs. butter
  • 1/4 cup grated parmesan cheese (feel free to use more if desired)

PREPARATION

Sour cream & rice

Sour cream & rice

  • In a medium-sized saucepan bring 2.5 cups of water to a boil (no more, no less).
  • Add the rice, cover pan, and simmer over low heat until the liquid is absorbed, approximately 20-25  minutes.
  • Let the rice cool.
  • Preheat oven to 350°.
  • Mix the cooked rice with the sour cream, salt and pepper.
  • In the bottom of a buttered (or greased) 1.5 quart casserole dish spread 1/2 the rice mixture.
  • Sprinkle the grated Jack cheese and chiles on top and then add the rest of the rice.
Cheese and chills on top of half of the sour cream and rice

Cheese and chiles on top of half of the sour cream and rice

Top the cheese and chills with remaining sour cream and rice. Finish with a few dabs of butter and grated parmesan

Top the cheese and chiles with remaining sour cream and rice. Finish with a few dabs of butter and grated parmesan

  • Dot the top with butter and sprinkle with the parmesan.
  • Bake uncovered in the oven for 30 minutes.
  • Once done baking we suggest covering the dish, and cooling on top of the stove for 15 minutes (making this side dish perfect to prepare and then travel with).
Right outta the oven

Right outta the oven

You'll go back for seconds...and thirds...

You’ll go back for seconds…and thirds…

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