Last week was a very busy and exciting week, I started student teaching!!! Finally, after two years of Graduate School I am now in the classroom full time. I will be student teaching for ten weeks and after completing the first week I see that the time is going to fly by. I am going to try my best to continue with the blog since cooking happens to be one of my favorite stress relievers.
Last week was crazy though: 5:30 wake-up, hour plus commute to school, and after-school baby-sitting. Needless to say I spent no time in the kitchen. Thankfully I have a wonderful boyfriend who enjoys cooking as well and made awesome chicken and andouille sausage gumbo for us. It was the perfect dish after a long day and cold commute!
Chicken and Andouille Sausage Gumbo
** from Making Life Delicious
1/3 cup Creole Seasoning, divided (see below)
5 Boneless Skinless Chicken Thighs
1 tablespoon vegetable oil
1 cup onions, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/4 cup vegetable 0il
1/2 cup unbleached all-purpose flour
9 oz. chicken andouille sausage, skin removed and diced (about 1 1/2 cups)
6 Cups cold Chicken Stock
3 tablespoons garlic, chopped
3 bay leaves
2 tablespoons worcestershire sauce
hot sauce to taste
kosher salt to taste, if necessary
2 tablespoons fresh italian parsley, chopped
1/4 cup green onions, sliced
white or brown rice
Creole Seasoning (makes 1/3 cup)
5 tablespoons paprika
1 1/2 tablespoons dried oregano
2 teaspoons freshly ground black pepper
1 1/2 teaspoon kosher salt (plus more to taste)
1/2 teaspoon cayenne pepper
2 teaspoons granulated onion
2 teaspoons dried thyme
1 tablespoon garlic powder
Preheat oven to 375 F degrees. Reserve 3 tablespoons of the Creole Seasoning. Coat the chicken thighs in 1 tablespoon oil and use the rest of the Creole Seasoning (2-3 tablespoons) to coat the chicken thighs. Bake the chicken thighs in a 350-400 degree oven until brown (about 20-25 minutes).
Mix the onion, celery, and bell pepper together in a small bowl. Heat the 1/4 cup oil in a dutch oven or heavy large saucepan over medium heat. Whisk in the flour and continue to cook, stirring or whisking often until it is a milk chocolate color. This takes about 15-20 minutes. Add the andouille sausage, 1 1/2 cups of the pepper/onion mixture, and 1 tablespoon of Creole seasoning. Cook, stirring often, for about ten minutes or until the vegetables soften.
Add the cold stock, the remaining 1/2 cup of pepper/onion mixture, the remaining 2 tablespoons of Creole Seasoning, garlic and bay leaves. Bring to a boil and then down to a simmer. Add the baked thighs and let it simmer for 2 hours (Brady did an hour and that was enough time), stirring occasionally. About 10-15 minutes before you’re ready to serve, break up the chicken with the back of a spoon. Add the worcestershire sauce and 1/2 of the green onions. Add additional salt, if needed. Serve over cooked rice and garnish with remaining green onions, chopped parsley and hot sauce (to taste).