Chicken, Andouille, and Tasso Habanero Gumbo

Dave DeWitt Recipes Leave a Comment

Andouille (On-do-ee) is a sausage very popular here in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages. It is then heavily smoked. I find that the heavy smoking makes the casing a little too al dente so I just peel the casing off before cutting it up to add to the gumbo. Tasso is made of lean thin slices of various cuts of raw pork roast. The slices are then well seasoned with a rub or shake and smoked through. It is great for seasoning beans, greens, soups and gumbos and for the cook’s privilege of sneaking a bite or two while preparing a dish. Serve over steamed white rice with crusty French garlic bread for dipping and a side salad. Note: This recipe requires advance preparation.

Ingredients

For the Chicken:

  • 3 pounds boneless, skinless chicken thighs

  • 8 or so good shakes of Kikoman Soy Sauce

  • 4 shakes or so of Worcestershire Sauce.

  • 2 pinches freshly ground black pepper

  • 1 tablespoon dried parsley

  • 1 packet Goya Sazon con cilantro y achiote

For the Rest:

  • ¼ cup canola oil

  • ¼ cup flour

  • ½ teaspoon freshly ground black pepper

  • 2 medium yellow onions, peeled and diced

  • 8 cloves garlic, smashed, peeled, and minced

  • 1 medium red bell pepper, seeds and stem removed, deveined and diced

  • 3 good sized yellow habanero peppers, seeds and stems removed, minced

  • 1 medium yellow bell pepper, seeds and stems removed, deveined and diced

  • 4 stalks celery, diced

  • 1 can crushed tomatoes

  • ¼ teaspoon ground cumin

  • 3 heaping tablespoons dried parsley

  • 2 bay leaves

  • 1 packet Goya Sazon con cilantro y achiote

  • 4 cups chicken stock

  • 3 tablespoons Kikkoman Soy Sauce

  • ½ cup red table wine

  • 4 or 5 good shakes Worcestershire Sauce

  • 1 slice bacon

  • 1 pound Andouille sausage with casing removed, cut into ¼” rounds

  • ½ pound Tasso, cut into thin strips

  • 1 pound frozen cut okra

Instructions

In a non-reactive bowl, combine all the ingredients for the chicken and mix well. Cover and refrigerate overnight,

Add the equal parts of oil and flour to an 8 quart, heavy pot along with the black pepper. Stir constantly over medium high heat until the mixture turns a medium dark brown. If you burn this roux, throw it away and start over. The burned flour taste will permeate the whole dish. When your roux gets to the perfect shade of brown, add the onion, garlic, peppers, and celery. Sauté over medium flame until the vegetables are softened and have given over most of their moisture to the roux. Add the crushed tomatoes with their liquid. Stir and cook for until smoothed out. Stir in the cumin, parsley, bay leaves, and Goya Sazon. Add the chicken stock slowly and keep stirring as the mixture thickens. Add the soy, red wine and Worcestershire. Just don’t stop stirring and add the liquids slowly so that the roux won’t break.

In a heavy skillet fry one slice bacon, remove and eat the bacon (cook’s privilege). Add the chicken thighs and sear to seal juices. When chicken pieces are lightly browned remove them to a plate to cool sufficiently to handle. Add the Andouille and Tasso to the skillet and very lightly brown. Cut the chicken thighs into bite sized pieces and put the chicken, Andouille and Tasso into the pot with the vegetables. Be sure to scrape all of the pan juices from the meats into the pot also.

Simmer the gumbo covered for 30 to 40 minutes and then add the pound of chopped okra. Continue to cook until the okra is tender and begins to break up. Add water if more liquid is needed. Gumbo, like most soups, is best the second day.

Pico de Gallo

Dave DeWitt Leave a Comment

This salsa is so simple it really doesn’t need a recipe at all. It is also good made with serranos, in place of the jalapenos.

Ingredients

  • 1 tomato, finely chopped

  • 1/4 cup finely chopped onion

  • 1 clove garlic, minced

  • 2 tablespoons finely chopped cilantro

  • 2 tablespoons jalapeño pulp

  • Lime juice to taste

  • Salt to taste

Instructions

Combine all the ingredients together in a non-reactive bowl. Allow the salsa to sit at room temperature for at least an hour before serving to combine the flavors.

Serve with chips as a dip, or as a topping for such items as tacos, burritos, and fajitas.

Southwestern Chile Clam Chowder

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I usually add chopped green New Mexican chile to this recipe but since the only fresh green chile I could find were Anaheims that were too mild, I decided to use the juice from the serranos since I knew it was hot.

Ingredients

  • 1 large potato, peeled and diced

  • 1/4 pound bacon, cut in ½-inch pieces

  • 1 cup diced onion

  • ½ cup diced celery

  • 1/4 cup all-purpose flour

  • 1 bottle clam juice

  • 1 10-ounce can clams, drained, liquid reserved

  • 1 6-ounce can minced clams, drained, liquid reserved

  • 1 cup whole kernel corn

  • 1 tablespoon serrano juice

  • 1 teaspoon fresh thyme

  • 1 cup half and half

  • 1/4 cup dry sherry (optional)

  • Salt and freshly ground black pepper

Instructions

Pre-cook potatoes either in a saucepan or in the microwave almost soft. Drain.

In a large stock pot or saucepan, cook the bacon over medium heat for 4 to 5 minutes or until the fat is rendered, being careful the bacon doesn’t brown. Add the onion and celery and continue to saute until the vegetables are soft. If needed, add vegetable oil.

Stir the flour into the vegetable mixture and continue to cook for 3 to 4 minutes, stirring constantly so that the roux doesn’t brown.

Slowly stir in the clam juice, both bottled and reserved. Stir constantly to eliminate any lumps. Add 3 to 4 cups water, the potatoes, corn, serrano juice and thyme, and season with salt and pepper. Simmer the soup for 15 minutes.

Remove the soup from the heat, add the clams, and stir in the half and half and sherry. Ladle the soup into individual bowls, garnish with freshly ground black pepper and serve.

 

Fiery Horseradish Cream

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This creamy sauce delivers a double punch, from the horseradish and the chile. Serve it as an accompaniment to grilled salmon, poached fish, prime rib, or even corned beef. Horseradish is very volatile and loses its flavor and aroma quickly, so this sauce should be made just before serving.

Ingredients

  • 1 cup sour cream

  • 1 teaspoon white vinegar

  • 1 teaspoon sugar

  • 2 to 3 tablespoons freshly grated horseradish

  • 2 teaspoons habanero pulp

Instructions

Combine the sour cream, vinegar, and sugar in a bowl and beat until stiff. The cream will become very thin just before it starts to peak.

Stir in horseradish and habanero pulp and serve.


Creamy Asparagus Rosemary Soup

Dave DeWitt Leave a Comment

I always make this soup in the spring when the fresh asparagus is plentiful. It does freeze well but the asparagus doesn’t, so I omit any garnish pieces of the vegetable when putting this soup up. Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving). I would normally add heat by throwing in some chiltepins when cooking, but the serrano juice worked well when added just before serving.

Ingredients

  • 1 pound fresh asparagus, cut in pieces, reserving the tips

  • 1 large potato, peeled and chopped in small pieces

  • 1/4 cup chopped onions

  • 4 shallots, chopped

  • 2 cloves garlic, chopped

  • 1 tablespoon chopped fresh rosemary

  • 1/4 teaspoon fresh thyme

  • 1/4 teaspoon ground white pepper

  • 1 quart chicken broth

  • Salt to taste

  • 1/4 cup cream or half and half, optional

  • 2 tablespoons serrano juice

  • Garnish: Rosemary leaves

Instructions

Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan. Bring the soup to a boil, reduce the heat and simmer for 20 to 30 minutes or until the vegetables are very soft.

Remove the pot from the heat and put the contents in a blender or food processor and puree until smooth. Strain the mixture, through a sieve, back into the pot. Season with salt and add the asparagus tips.

Simmer the soup for 5 to 6 minutes or until the tips are just done.

Remove the soup from the heat and stir in the cream and serrano juice.

Ladle the soup into a tureen or individual soup bowls, garnish with a few rosemary leaves and serve.