ROUSES_NovDec2020_Magazine_Pages

Chicken & Sausage Gumbo Serves 10-12 If you want to use leftover turkey instead of chicken, use a mix of pre-shredded light and dark meat, and add the meat after your liquid comes to a boil. WHAT YOU WILL NEED: 2 cups canola oil 1 small green bell pepper, diced 1 small red bell pepper, diced 2 medium yellow onions, diced Kosher 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, halved and sliced 2 teaspoons gumbo filé powder 1 bunch green onions, chopped, tops only, for garnish 1 bunch parsley, chopped, for garnish Cooked white rice, for serving 2 cups all-purpose flour 3 cloves garlic, minced 3 stalks celery, diced 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. Reduce heat to medium-low; cook, stirring occasionally, until slightly thickened, about 30 minutes. Add chicken; cook until chicken is falling off the bone, about 1 hour. Add andouille to the pot, stirring well to incorporate. Return to a boil briefly. 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 green onions and parsley at the very end. Serve with rice or potato salad.

3 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1¾ cups whole milk 3 large eggs 6 tablespoons unsalted butter, melted

For the Dressing: 2 tablespoons unsalted butter, plus 4 tablespoons unsalted butter, melted 12 ounces andouille sausage, cut into ¼-inch pieces 2 onions, chopped 2 green bell peppers, stemmed, seeded and chopped 2 celery ribs, chopped 1 tablespoon Tony Chachere’s Original Creole Seasoning 2 garlic cloves, minced 3 cups turkey or chicken broth 1 cup whole milk HOW TO PREP: Adjust oven rack to middle position and heat oven to 425°F. Lightly grease or spray a 13" x 9" baking dish with vegetable oil spray. Mix cornmeal, flour, sugar, baking powder and salt together in large bowl. Whisk milk, eggs and melted butter together in second bowl. Then add milk mixture into flour mixture, stirring gently until just combined. Transfer batter to prepared dish. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, about 20 minutes. While the cornbread bakes, melt 1 tablespoon butter in 12-inch nonstick skillet over medium- high heat. Add andouille and cook until browned. Transfer andouille to a large bowl, leaving any renderings in the skillet. Melt second tablespoon 3 large eggs, lightly beaten ¾ cup chopped fresh parsley ½ teaspoon salt ½ teaspoon freshly ground pepper

6 garlic cloves, minced 2 tablespoons Creole seasoning

Salt and pepper, to taste 4 quarts seafood stock

1 pint shucked Gulf oysters and their oyster liquor 1 pound wild-caught Gulf shrimp, peeled and deveined 1 pound peeled Louisiana crawfish tails, with fat 4 gumbo crabs, halved 1 bunch green onions, chopped, tops only, for garnish 1 bunch parsley, chopped, for garnish Cooked white rice, for serving HOW TO PREP: Heat oil in a large, heavy-bottomed pot or Dutch oven over low heat. Add flour a little bit at a time, stirring constantly, and cook 30 minutes to make a medium-brown roux. Add celery, onion and bell pepper and continue stirring until vegetables are wilted, about 8-10 minutes. Add the garlic, Creole seasoning, salt and pepper, and continue cooking until garlic is fragrant, about 5 minutes. Slowly add stock and oyster liquor, one ladleful at a time, stirring after each. Bring to a boil, then reduce to a simmer and cook 30 minutes, stirring occasionally. Add oysters, shrimp, crawfish tails and gumbo crabs. Return to a boil and cook an additional 5 minutes. Season with additional salt and pepper if needed. Serve over rice and top with parsley and green onions. Cornbread & Andouille Dressing Serves 10-12 WHAT YOU WILL NEED: For the Cornbread: Vegetable oil spray, for greasing baking dish 1½ cups cornmeal 1½ cups all-purpose flour

Seafood & Okra Gumbo Serves 10-12

One of the more distinguishing features of green onions is their crunchy texture.

WHAT YOU WILL NEED: 1 cup vegetable oil

1 cup all-purpose flour 6 celery stalks, diced 2 large onions, diced 2 bell peppers, diced

ROUSES

43 WWW.ROUSES.COM