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COOKING TECHNIQUES & TIPS

Chicken & Andouille Gumbo on a Bun

Ever wonder what it might be like if your favorite bowl of gumbo and your favorite burger had a baby? Wonder no more. This creative chicken (or turkey) variation is a millionmiles from the standard “grilled chicken breast” burger. Ground chicken teams up with familiar “in the pot” flavors (the Holy Trinity, tangy filé powder) and is topped with strips of grilled Andouille, aromatic grilled onions and (just to go over the top) palate-warming remoulade with bright-on-the-tongue pickled okra. Every bite is a flavorful study in contrast. Serve it on a toasted potato-bread bun as a nod to Acadiana’s customary potato salad on the side or in the bowl gumbo tradition. And heck, while you’re at it, dish up a side portion of Rouses home-style, New Orleans-style or

deviled egg potato salad. Gumbo Burger WHAT YOU WILL NEED 1 pound ground chicken 11/ ounces chopped green onions 2

Red Beans & Rice Veggie Burger

HOW TO PREP Caramelize the onion, bell pepper, celery and garlic in vegetable oil over medium heat. Using a food processor, pulse the rice and beans until smooth. Fold the caramelized vegetables, bread crumbs, green onion and parsley into the rice and bean mixture. Season with salt and black pepper. Shape the bean mixture into four 1-inch-thick patties. Preheat a large, nonstick skillet over medium heat. Cook patties in skillet for 6 to 8 minutes or until heated through, turning patties once. Serve patties on toasted French bread with mayonnaise and fried green pepper rings. Fried Green Pepper Rings WHAT YOU WILL NEED 4 green bell peppers Vegetable oil for frying 11 cups milk 1 cup all-purpose flour 2 tablespoons corn starch 11 teaspoons baking powder 1 teaspoon salt HOW TO PREP Cut peppers into quarter-inch rings, remove seeds. Heat 1 inch of oil in a heavy-bottomed pot or Dutch oven over medium-high heat until hot but not smoking. In a medium bowl whisk milk, flour, corn starch, baking powder and salt until smooth. Dip rings into batter and carefully place in oil; fry 1 to 2 minutes each side or until golden. Drain on paper towels. Repeat until all rings are fried, adding more oil as needed.

It’s common for modern “veggie burger” recipes to use grain-and-bean bases for their patties, so what could be more perfect for a Gulf Coast variation than our own classic bean dish, red beans & rice? This po’boy-style burger features a filling of pan-fried patties of our tradition- ally slow-cooked “Laundry Monday” dish, spiked with traditional seasonings (sautéed onion, bell pepper, garlic) and topped with grilled onions and crunchy/tender fried bell pepper rings. A cooling layer of mayonnaise on the crunchy French bread is a nod to an old-school red beans garnish. Other traditional “in the bowl” garnishes would also go well as additions: butter, vinegar, chopped green onions, spicy chow-chow or pickled white onions. It’s a flavorful canvas and a chance to play with your food. Red Beans & Rice Burger WHAT YOU WILL NEED 1 tablespoon vegetable oil ½ cup finely chopped onion ¼ cup finely chopped bell pepper ¼ cup finely chopped celery 1 clove garlic, minced ¾ cup cooked white or brown rice 1 (15-ounce) can red kidney beans, rinsed ¼ cup soft whole wheat bread crumbs 1 ounce green onion, chopped 2 tablespoons snipped fresh parsley ¼ teaspoon salt ¼ teaspoon black pepper 1 loaf French bread, split and toasted Light mayonnaise

tablespoons small-diced green bell pepper tablespoon small-diced celery

1 1

clove garlic, minced teaspoon gumbo filé

2

1

tablespoon Creole seasoning

4 potato buns Creole mustard or remoulade sauce, for serving Pickled okra, for serving Andouille sausage sliced thin like bacon HOW TO PREP Mix all ingredients by hand until combined. Shape the mixture into 3½-inch patties. The mixture will be very soft and moist, so rest the patties on waxed paper. Cook the patties for about 12 minutes on a grill over medium heat or until the juices run clear from the center of the burger when pierced with the tip of a knife. Grill the Andouille sausage until fully cooked. Place sausage slices on top of burgers. Serve on warmed potato buns with pickled okra and desired sauce. Housemade In Our Butcher Shop Our Rouses Andouille has a pronounced smoky flavor, which makes it perfect for gumbos or diced fine in jambalaya. It’s a Rouse Family Recipe.

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