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Chicken & Sausage Gumbo Serves 10-12

WHAT YOU WILL NEED: 2 cups canola oil

2 cups all-purpose flour 3 cloves garlic, minced 3 stalks celery, diced

1 small green bell pepper, diced 1 small red bell pepper, diced 2 medium yellow onions, diced Salt, to taste 2½ teaspoons freshly ground black pepper 1 tablespoon Creole seasoning 4 quarts chicken stock 2 pounds bone-in chicken thighs 2 bone-in chicken breasts 1 pound andouille sausage, halved and sliced into ¼-inch rounds 2 teaspoons gumbo filé powder 1 bunch parsley, chopped, for garnish Cooked white rice, for serving HOW TO PREP: Heat canola oil in 8-quart Dutch oven until it begins to shimmer. Gradually stir in the flour. Reduce heat to medium-low to make roux. Cook, stirring constantly, until roux is chocolate in color, about 35-40 minutes. Add garlic, celery, green and red bell peppers, and onion; cook, stirring constantly and scraping the pan bottom well, until vegetables are soft, 10- 12 minutes. Add salt, black pepper and Creole seasoning. Add stock, stirring vigorously, until the roux and the stock combine. Reduce heat to medium-low; cook, stirring constantly, until slightly thickened, about 30 minutes. Add chicken and andouille, stirring well to incorporate. Cook until chicken is falling off the bone, about 1 hour. Using tongs, transfer chicken to a cutting board and let cool slightly; pull meat apart with a fork, discarding skin and bones, and return to pot. Stir in filé powder; cook 15 minutes. Add chopped parsley at the very end. Serve with rice or potato salad. Rouses Gumbo Dinner Mix Serves 4-6 Chef Nino’s quick and simple version of Gumbo made with our down-home mix. WHAT YOU WILL NEED: 1 pound Rouses Rotisserie Chicken, shredded 1 pound Rouses Smoked Sausage, thinly sliced 1 box Rouses Gumbo Dinner Mix 8 ounces Rouses Fresh Dressing Mix, or frozen okra 2 quarts water 4 cups cooked rice

Combine gumbo mix and dressing mix with the water, stirring until well-blended. Add chicken and sausage, and return to a boil. Reduce heat and simmer 45 minutes. Serve over rice. Mardi Gras Potato Salad Serves 8 This colorful vinaigrette-tossed potato salad is lighter than a traditional mayonnaise-based potato salad — and more flavorful. We dressed the potatoes while they were still hot so that they absorbed some of the dressing. WHAT YOU WILL NEED: 1 pound small red bliss or purple potatoes, unpeeled, cut into 1-inch chunks 1 pound Yukon gold potatoes, unpeeled, cut into 1-inch chunks 2 tablespoons distilled white vinegar 8 cups water 2 tablespoons plus 1 teaspoon salt (or to taste) 3 tablespoons lemon juice 2 teaspoons grated lemon zest ½ teaspoon black pepper, plus more to taste

3 tablespoons minced fresh parsley 3 tablespoons minced fresh chives 3 tablespoons minced fresh tarragon 2 tablespoons capers, drained and minced HOW TO PREP: Combine potatoes, vinegar, 8 cups water, and 2 tablespoons of the salt in a large heavy- bottomed pot or Dutch oven, and bring to boil over high heat. Reduce heat to medium and cook at a strong simmer until potatoes are just tender, 10 to 15 minutes. Meanwhile, whisk lemon juice and zest, remaining 1 teaspoon salt and ½ teaspoon pepper together in large bowl. Slowly whisk in extra-virgin olive oil until emulsified. Stir in onion, parsley, chives, tarragon, and capers; set aside. Drain potatoes thoroughly, then transfer to rimmed baking sheet. Drizzle the dressing over hot potatoes and toss gently until evenly coated. Let potatoes cool, about 10 minutes, stirring once halfway through the cooling. Taste before seasoning with more salt and pepper. Serve warm or at room temperature.

HOW TO PREP: Bring 2 quarts of water to a boil.

¹⁄₃ cup extra-virgin olive oil ½ cup finely chopped onion

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