Submitted by: David J.
Recipe origin: Louisiana / West Virginia
Until my daughters went away to college, we had family dinner almost every night. Cooking brought us all together.
Ingredients:
2 pounds boneless chicken thighs
1 pound smoked sausage
1 cup butter
1 cup flour
2 cups diced onion
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
½ cup chopped parsley
2 bay leaves
1 tbsp dried thyme
Salt and cracked pepper (this gumbo is pepper with lots of pepper)
Louisiana hot sauce to taste
Filé
Cut the chicken into ½” cubes and the sausage into ½” slices. In an 8-quart Dutch oven, heat butter over medium-high heat. Sprinkle in flour and, using a wire whisk or roux spoon, stir constantly until brown (or dark brown) Cajun roux is achieved. Do not allow roux to scorch. Add onions, celery, bell pepper, and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add chicken stock, a little at a time, stirring constantly until all is incorporated. Add in the chicken and sausage. Bring to a rolling coil, reduce to simmer, and cook approximately 1 hour. Skim any fat or oil that rises to the top of the pot. Add green onions, bay leaves, and thyme. Season to taste using salt, pepper, and hot sauce. Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart. Add parsley and adjust seasonings if necessary. Stir in some filé to taste. Serve over hot, steamed white rice.
December 14, 2024 | Posted in:
Black Eyed Peas
Submitted by: David J.
Recipe origin: Louisiana
I am the primary cook in our home. When my twin daughters graduated from high school, they asked me to write down my recipes so that they could cook them. I don’t cook from recipes, so it took me a while to quantify everything, but I wanted to do it for them.
Editor’s Note: Black eyed peas are traditionally served on New Year’s Day for good luck and prosperity on New Year’s Day.
1 pound dried black eyed peas
1 pound smoked ham, cubed
4 oz. tasso, diced (optional)
1/2 cup bacon grease or cooking oil
1 cup onions, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
1/4 cup garlic, diced
1 tsp dried thyme
1 bay leaf
1 cup green onions, sliced
1/2 cup parsley, chopped
Beans cook much quicker if they are soaked overnight in cold water. This softens the outer shell and reduces the “bean effect.”
In a 4 quart stock pot, heat bacon grease over medium-high heat. Add onions, celery, bell pepper, garlic, thyme, ham, and tasso. Saute approximately 10-15 minutes, or until vegetables are wilted. Add bay leaf and black eyed peas. Add enough cold water to cover peas by 2 inches and bring to a low boil. Cook for 30 minutes, stirring occasionally. Reduce heat to simmer and continue cooking approximately 45 minutes more. Stir from time to time, as peas can settle to the bottom of the pot and stick. Once tender, mash about 1/3 of the peas on the side of the pot using a wooden spoon. Season to taste using salt and cracked black pepper. Add green onions and parsley and continue cooking until peas are tender and creamy.
Serve as a soup or over rice.