Tag: Sausage

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Scraps

Yesterday was shopping day, but I still had quite a lot of leftovers in the fridge so dinner was a bit of a pot luck. Or should I say, a pot of gold 🙂

Scraps

  • Pork sausages, browned.
  • An onion, carrot and celery mirepoix perked up with a handful of smoked pancetta lardons, 2 cloves of sliced garlic and some shredded fresh sage leaves.
  • A mug of fresh chicken stock with a tablespoon of tomato paste (for colour and to thicken the finished stew).
  • The end of a bag of frozen cauliflower and broccoli florets.
  • Half a mug of coconut milk, smidge of Dijon mustard and a nugget of mature cheddar, grated.
  • A drizzle of EVO (I need the extra fat)

Drumroll please…………….

DSCN1888

[the wine was also leftover, so had to use that up too 🙂 ]

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A very inauthentic Gumbo

So, it looked like Spring had come last week. Nice and sunny, warm enough for flip-flops. You know the routine. This week – WTF? what happened. Down to nearly zero at night and the wind is so beyond ‘nippy’ it’s not funny. I’d planned to start a regime of getting out in to nature and enjoying the fresh air – sod that.

Feeling cold makes me what to eat stodge (preferably of the pizza variety, failing that something with custard) so I adapted my stir-fry dinner plans to make a huge pot of steaming gumbo. Hot, garlicky, spicy, soupy – what more could you want?

I had to make a few adjustments to the authentic recipe, as the base requires a roux. This not only thickens the finished stew, but gives it a rich flavour. There are Paleo variations for the flour but instead I omitted the roux altogether and relied on okra to thicken the soup. I’m sure I’d be shot by anyone from Louisiana for even entitling this ‘Gumbo’ but you gotta call it something!

  • 100g Smoked garlic sausage [like andouille, but French 😉 ] sliced into thick rings then halved.
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 stick celery, diced
  • 3 cloves garlic, crushed
  • 1 tsp Paprika, Âœ tsp each Oregano and Thyme, ÂŒ tsp each Cayenne pepper, Garlic powder and Onion powder
  • 1 tblsp tomato paste
  • Tin chopped toms
  • 3 cups Chicken stock
  • 100g Okra, trimmed and sliced
  • 3 x skinless, boneless chicken thigh, cut into bite sized pieces
  • 100g cooked prawns

Fry the sausage in a smidge of oil until golden. Remove from pan, but keep the garlicky oil in there. SautĂ© the onion, pepper and celery until just translucent then add the garlic. Stir until the raw garlic smell is gone. Now add the seasonings and tomato paste, stir for 30secs before adding chopped toms and chicken stock. Bring to a boil then turn down to simmer. I let this simmer and reduce for about 15mins before adding the okra and sliced chicken, then simmer until chicken is cooked. Add the prawns and the reserved sausage and heat thru. The okra should have thickened the soup nicely. Serve in a bowl with a spoon and expect seconds 🙂