Don’t ever ask me what my favorite meat is when I’m eating a nice juicy cheeseburger but at most any other time I’ll answer that with a “hmm… chicken, I guess”. These are chicken enchiladas with jack cheese in a tomatillo sauce. Yummy!I made some beans to go with them, and added a daub each of guacamole and sour cream. I like the chips for the crunch they add.I ordered in a bucket of duck fat after a search turned up a source that wasn’t asking an arm and a leg for it. I have the tub broken down into smaller containers and most of it is frozen save for about a half pound in the fridge. I read all kinds of good things about it and am really looking forward to some turkey leg confit. I did use a spoonful of it when I browned these thighs and really got a nice color on them. I braised the thighs in stock and squeezed in the juice of a lemon and added capers at the finish to make a nice lemon sauce. It was good on the steamed broccoli, too.The rice is a box mix that works well for me – Zatarain’s is a good brand. I really like their wild rice mix.… and a puppeh! I love the expression on his little puppy face. Mrs J says he is a chihuahua terrier mix and was adopted today. Yay!
I’m happy enough with how my gumbo turns out that I don’t much use a recipe anymore. The fellow over at NOLA Cuisine always gets my nod when someone asks for recipes for these sorts of dishes, be sure to take a tour of his place – click on his recipe page for sure.
This one has genuine Louisiana made Andouille sausage and chicken thighs. (Link goes to a Cajun Grocer’s page.) I ordered one of their turduckens to have on hand for the upcoming holiday.
I always send folks to this page when they ask for a gumbo recipe. It’s for a chicken and sausage gumbo but easily adapts to whatever meat you have on hand. The pictured gumbo has the chicken and sausage, plus precooked shrimp and crawfish tails that were added just at the end to warm through.
Mmm… gumbo. I’ve made this often enough that I was able to put this one together without even glancing at a recipe. We ran across some frozen crayfish tails while were were scouting brisket prices and “we can make gumbo” was the first thing that came to mind.
The general recipe is simple enough: Chop up up the trinity of onions, celery, and green peppers and keep them ready to go, then start a roux and take it to a color that suits you, stirring all the while. I use peanut oil instead of butter, use equal parts flour and oil. A large flat bottom pot and a wooden spatula with a flat tip is the best thing I’ve found for making one although you can do the roux in the oven if you have time.
When the roux is dark enough to suit, stir in the trinity . Season with your favorite spices. Give the veggies five minutes or so to wilt then add your stock. This time I used lamb stock I had on hand but the usual is chicken stock, or shrimp stock. The lamb stock worked great. Bring it to a boil and then simmer.
You are nearly home free, now. Add everything else in its proper time, sausage and chicken can go in early, seafoods go in late. I put okra in this one but that’s optional. Mine came frozen and chopped, I added it to the simmering stock early. It’s said to be a thickener but I really couldn’t say. Adjust your seasonings and serve it with rice.