Mmmmmm... Cajun Chicken and Sausage Gumbo

Nothing is better on a rainy evening than a nice big bowl of Gumbo.  Gumbo is "quintessential Louisiana" and depending on where you are in the state, it can be very different.   In New Orleans, the most common gumbo is made with tomatos, seafood and okra.  In Cajun Country,  gumbo is "roux" based and made with assorted meats and sausage.  This past Saturday,  I invited the gang over to enjoy a big pot of "love".  In honor of my cajun friends, I just made a cajun style Chicken and Sausage Gumbo.

Gumbo is one of those items that can take a long time to make but with a couple of shortcuts,  you can whip up a pot quickly.   The first trick is to make the roux in the microwave... yes the microwave.  Mix equal parts of flour and any high heat oil (vegetable, canola) in a microwave safe bowl cover and cook it on high for 6-7 minutes   Take the bowl out (it will be very very hot so be careful removing it from the microwave) and stir.  Put the bowl back in the microwave and continue to cook in 2-3 minute intervals until the "roux" darkens to your desired color.  Between each 2-3 minute interval, stir the roux.  Once the roux is nice and browned (not burnt) you can transfer the roux into the heavy bottom pot and keep it nice and hot.   The second trick is buy prepared rotisserie chickens in place of cooking the chicken.


Chicken and Sausage Gumbo

• 1 large rotisserie chicken (4-5 lb) deboned and chopped
• 8 cups chicken stock
• 1 1/2 cups vegetable oil (for roux)
• 1 1/2 cups all-purpose flour (for roux)
• 2 cups chopped onions (I like yellow onions)
• 1 cup chopped green bell peppers
• 1 cup chopped celery (optional... real cajuns do not cook with celery but I like it)
• 2-3 cloves garlic, minced
• 1 - 1.5 lbs of sausage.  (Any smoked sausage with do... I like andouille and hot smoked)... cut into bite size pieces
• 1 1/2 tsp of cayenne
• 2 tsp of Salt
• 2 tsp of BlackPepper
• 2 tbsp Worcestershire Sauce 
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley leaves
• Cooked white rice, for serving

First you make a roux.  Use the Flour and the Oil to make the roux (see microwave instructions or you can cook the oil and flour in a heavy pot til the roux reaches the color of a dark chocolate)  This is important because the color of your roux will be the color of your gumbo.

Making sure the roux is sizzling hot... add the onions, green peppers, celery, garlic and cook until tender.  The hot roux caramelizes the vegetables.  Once the vegetables are cooked,  you can add the sausage and brown the sausage for a couple of minutes.  Next we slowly add the chicken stock and stir until the roux dissolves.  This is the base of the gumbo.  Next you will add the chicken and season with the salt, peppers, and worcestershire sauce and stir.  Let cook for at least an hour to allow all the flavors to develop.  The longer the better...  sampling and seasoning along the way...  Right before serving, add the green onions and parsley and stir.

This recipe comes out pretty thick so if you would like to thin it out, add more stock during the cooking process.

To serve,  ladle a hefty portion over a bed of cooked white rice.  Real cajuns also serve gumbo with mustardy potato salad.  Mmmmmmm...

Those Damn Hubig pies!!!

For those of you who have never had a Hubig's fruit filled fried pie, I feel sorry. Sure, they are probably one of the most unhealthful bakery items you can eat but damn are they tasty.

Hubig's Pies are a New Orleans' institution (not as famous as our beignets but equally loved). They have several bakeries around the local area including 2 blocks from my home. The smell of fresh baked Hubig's goodness permeates the neighborhood. The Hubig's mascot is a baker named Simon. His likeness has been used in everything from t-shirts to fine art. 

I bring this topic up because I noticed that my favorite flavor, blueberry, is now available. Hubig's only offers the blueberry a couple of times a year so when I see them, I become a Hubig's Pie Hoarder. I buy them in the grocery, I buy them in the corner store, I buy them anywhere I see them and hide them neatly away in my freezer.   Luckily they are available for very limited time.

Welcome to BigEasyBites

Hello fellow food fans! This is the first of many posts.

The mission of BigEasyBites.com is to introduce the world to Big and Easy cooking.  I am not a trained chef but am a lover in all things food, wine, cooking.

We live in New Orleans (one of the world's best food cities) so lots of our recipes and cooking demonstrations will focus on local cuisine and events.   We will also feature discussions of the local restaurant scene.

To start off...  I hosted my family yesterday for my mom's birthday brunch and served one of my standards: Grillades (gr-ee-odds) and grits.  For those of you who have never had grillades,  it is a creole style beef gravy, usually served over cheesy grits.   For those who are not fans of grits, it could be served over mashed potatoes or even rice.

This recipe is from ""Cooking Up a Storm: Recipes Lost and Found from The Times Picayune of New Orleans""

Grillades and Grits
Serving Size : 10
4 pounds boneless beef or veal round steak -- about 1/4-inch thick
1 tablespoon salt
1 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/2 cup vegetable oil
3 medium-size yellow onions -- chopped
2 medium-size green bell peppers -- chopped
3 ribs celery -- chopped
3 cups whole canned tomatoes -- crushed with their juice
2 cups beef broth
1/2 cup dry red wine
2 bay leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried basil leaves
1/2 cup finely chopped green onions
3 tablespoons finely chopped fresh parsley leaves

Remove any fat from the beef or veal. Cut into 2-inch squares. Combine the salt, cayenne, black pepper and garlic in a small bowl. Have the flour at hand.

Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour. With a meat mallet, pound each piece of meat until slightly flattened. Flip the pieces over and repeat the process. Do this with the rest of the meat. In a large, heavy pot, heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks, transfer it to a platter. When all the meat is browned, return it to the pot. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, eight to 10 minutes.

Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, tarragon and basil. Stir to mix and simmer uncovered, stirring occasionally. Cook until the meat is very tender, about 1 ½ hours. If the mixture becomes dry, add a little water or more broth. When ready to serve, add the green onions and parsley. Serve with grits