Sunday, February 19, 2012

Not only do I read maps, I like cars.

I'm still a girl, though. To prove it, I'm starting with a recipe...

It's been a long, rough, and emotional week. I thought I'd lighten things up with some cooking therapy. I took an Internet fast yesterday and then tore my kitchen apart making red beans and rice and this recipe from the Food Network. I substituted the flour to make it gluten free and doubled the recipe to boot, so I wound up skimming off a ton of oil. Other than that glitch, this is worth passing on. It is so good!

Chicken and Smoked Sausage Gumbo

Recipe Courtesy of Emeril Lagasse
Serves 4 servings


  • 1 cup vegetable oil
  • 1 cup flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 pound smoked sausage, such as Andouille or Kiebasa, cut crosswise into 1/2-inch slices
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 3 bay leaves
  • 6 cups water
  • 1 pound boneless chicken meat, cut into 1-inch chunks
  • 1 teaspoon Rustic Rub, recipe follows
  • 2 tablespoons chopped parsley
  • 1/2 cup chopped green onions
  • 1 tablespoon file powder (substituted 1 used one drop of Root Beer extract)


Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls

Rustic Rub:

  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container. 

I am saving that Rustic Rub recipe for later. It has just the right amount of kick to it. I have to admit I added parsley, a dash of cinnamon, and cilantro to it. If there wasn't a file (sassafras leaves which give off a root beer flavor) in this recipe, I'd have added a tablespoon of cocoa, too. That's just how I roll. 

Speaking of rolling, I have been daydreaming about the 2013 Dodge Dart. It's their latest compact and looks it, but once you get her to open up, she'll dazzle. Beauty on this beast truly lies within.

"She's average looking, but she has a great personality!"
Hubba hubba!
She has a programmable display, too.

That's all the time I have for drooling right now, but here's a handy dandy link to the Dodge Dart page. Although I think she's pretty, I wouldn't sneeze at her older sister either.

1972 Dodge Dart
I used to own one of these, but it was a green rust bucket that wouldn't start. When I was done with it, it was mostly fiberglass, but it still wouldn't start. I'm pretty sure this one runs better. It's prettier, that's for sure.

No comments:

Post a Comment