Category Archives: stews

Red Bean Gumbo

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Makes 4-6 servings.

Ingredients

  • 2 cans red beans, 15oz, with liquid
  • 1 to 2 lb andouille sausage, split and cut into 1″ lengths
  • ½ cup flour
  • ½ cup peanut oil
  • 2 tbsp rendered bacon fat
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 5 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 4 oz Kentucky straight bourbon whiskey
  • 3 cups chicken stock
  • 2 tbsp Apple cider vinegar
  • 2 tbsp clover honey
  • 1 tbsp fish sauce
  • 3 bay leaves
  • 2 tbsp smoked paprika
  • 1 tbsp Cayenne powder
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 1 tbsp ground sage
  • ½ tbsp ground clove
  • ½ tbsp ground allspice
  • ½ tbsp white pepper
  • fresh, cracked black.pepper (50-ish cranks)
  • salt to taste

Directions

Prepare and assemble vegetables, chicken stock and canned goods.

In a large, heavy-bottomed pot, brown off andouille sausage in bacon fat. Remove to a heatproof bowl with a slotted spoon and set aside.

Add peanut oil and allow to heat to shimmering and barely smoking. Add flour and whisk continuously, combining into a roux. Heat roux over medium-high flame, stirring continuously to a dark caramel, light chocolate color. Add celery and a generous pinch of salt, stirring to cool roux and halt cooking. When celery is tender add peppers and combine, stirring occasionally. When peppers are tender add onion and combine stirring constantly until tender. Add garlic and stir to combine until fragrant. Add tomato paste and combine, stirring occasionally until fragrant and tinged brick red.

Add whiskey 2 oz at a time and deglaze, scraping all burned bits from pot sides and bottom.

Add beans with their can liquid, chicken stock, spices, cider vinegar, honey and bay leaves. Raise to a boil, reduce heat and simmer uncovered 30 minutes.

Serve over braised rice.

Cracker Barrel Chicken and Dumplings

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Ingredients

  • 1 (3 -6 lb) frying chickens (any whole chicken will do)
  • 2 quarts water
  • 2 teaspoons salt
  • 1⁄2 teaspoon pepper (I use coarse ground and double it)
  • 2 cups all-purpose flour
  • 1⁄2 teaspoon baking sod
  • 1⁄2 teaspoon salt
  • 3 tablespoons shortening (I use Crisco sticks)
  • 3⁄4 cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)

Instructions

Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.

Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).

Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.

Bring the broth to a boil and add pepper.

Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.

Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.

Stir in the chicken and serve. If using a pressure cooker, high pressure for only 20 minutes with a 10 minute natural release.

It can also be done in the crock pot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.

Country Scramble Breakfast Skillet

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Serves 4.

Ingredients

  • 6 large eggs, beaten
  • 1 cup shredded cheese blend (cheddar, jack, blanco)
  • ¼ lb uncased, mild Italian sausage, seasoned
  • ¼ lb thick cut bacon, diced
  • ¾ cup Baby Bella or button mushroom, diced
  • 3 medium Eastern or Russet potatoes, peeled and diced
  • ⅓ cup onion or shallot, diced
  • ⅓ cup green bell pepper, diced
  • ⅓ cup red bell pepper, diced
  • 1 clove garlic, crushed and minced
  • ½ tsp sweet paprika
  • ½ tsp ground oregano
  • ½ tsp ground sage
  • ½ tsp ground black pepper

Instructions

Preheat oven to 375°F.

Wash and peel potatoes, dicing into ½ inch cubes. Place potatoes in small saucepan and cover with salted water. Raise heat to a simmer, parboiling potatoes about 5 minutes. Remove from heat and allow to cool 5 more minutes. Drain and set aside.

Prepare eggs in a small bowl, scrambled and set aside.

In a 10″ cast iron skillet, combine sausage, paprika, oregano, sage and black pepper. Brown over medium heat until barely pink. Remove to a bowl, leaving up to a tablespoon of fat in the pan.

Add bacon and mushroom to the skillet, sauté until bacon is just browned and mushrooms sweat. Add onion and bell peppers, and sauté until onions begin to sweat but not brown or turn translucent. Add garlic and saute until fragrant. Remove from heat.

Add sausage and potatoes to the skillet and toss to combine. Pour egg batter over top, tilting pan to distribute batter throughout the medley and breaking up dry pockets with a silicone spatula. Cover with shredded cheese.

Place skillet directly in oven and bake at 375°F for approximately 15 minutes, until cheese is lightly browned and bubbling. The eggs will have set when a toothpick draws clean.

Serving suggestion: garnish with salsa.

Chicken & Andouille Etouffé

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This stew is normally made with shrimp instead of chicken.

Serves 8.

Ingredients

  • 1½ to 2 lbs chicken breast, diced into 1″ chunks
  • 1 lb Andouille sausage, split and diced into ½” pieces
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 ribs celery, diced
  • 4 cloves garlic, crushed and minced
  • ½ cup vegetable or corn oil
  • ¾ cups flour
  • 4 tbsp butter
  • 1 can tomato paste, 6 oz
  • 3 cups chicken stock, divided
  • ¼ cup cider vinegar
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp ground allspice
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 2 bay leaves
  • 1 sprig fresh sage, or 1 tsp dried, ground
  • 1 sprig fresh thyme, or 1 tsp dried, ground
  • 1 sprig fresh rosemary
  • 2 dashes liquid smoke (optional)
  • 2 cups water, reserved

Directions

Prepare Andouille sausage, splitting lengthwise then cut into ½” pieces. Prepare chicken by chopping into 1″ pieces, bite-sized.

Prepare a bouquet of fresh herbs, if using.

Preheat a large dutch oven over medium-high heat. Sear Andouille sausage, leaving any browned bits behind. Remove to a bowl.

Add oil and butter to the pot. When butter has melted and foamed, sprinkle flour over top and whisk into a roux. Whisk roux continuously over medium-high heat until toast brown and aromatic, about 10 minutes.

Add chopped onion, pepper and celery to roux and sweat until onions are just translucent, but not browned. Add garlic and tomato paste, and sauté until aromatic, another 1-2 minutes. Add half of the chicken stock and deglaze any brown bits at the bottom of the pan. When the pot is clean, combine remaining ingredients, returning the sausage to the pot.

Stir to combine, and add water to desired consistency. Lower heat to a simmer until chicken is cooked through, about 30 minutes.

Serve over rice.

Adapted from Chicken and Andouille Etouffé by Saveur

Jambalaya #1

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Makes 4 quarts.

Ingredients

  • ¾ lb chopped bacon, tasso ham or andoullie sausage
  • ¾ lb chicken breast, chopped into bite size pieces
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery stalk, diced
  • 1 can whole peeled tomato, 28oz, roughly chopped
  • 2 cups long grained white rice
  • 3 cups ham stock or chicken stock
  • 2 tbsp tomato paste, about 2 oz
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp marjoram

Instructions

In a heavy cast iron pot over medium heat, sauté diced bacon until mostly browned and fat has rendered. Combine onion, green pepper and celery with bacon and saute until vegetables are tender and onions are translucent but not browned. Combine remaining ingredients until thoroughly incorporated.

Simmer covered over medium-low heat stirring occasionally until rice is tender, about 45 minutes. Do not let rice char.

Serve with hot sauce.

Cook’s notes

Substitute proteins as preferred with andoullie sausage, tasso ham, shrimp, prawn, turkey or ham or pulled pork.

Substitute boneless, skinless chicken thigh for chicken breast, which may hold up better in longer, hotter braises.

If using tasso ham, reduce coriander, marjoram and thyme by up to a third.

Redheaded Stepchild Chili

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A combination of Rutgers Three Bean and Wendy’s Copycat chili recipes. Serves 12.

Ingredients

  • 2 lbs ground beef 85%, browned and drained
  • 1 29 oz can tomato sauce
  • 1 29 oz can diced tomato (or 4 large tomatoes, diced)
  • 2 15 oz cans small red beans, with liquid
  • 1 15 oz can black beans, with liquid
  • 1 15 oz can small white beans or navy beans, with liquid
  • 1 large white onion, diced (approximately 2 cups)
  • 3 poblano peppers, washed and diced (approximately 1 1/2 cups)
  • 3 stalks celery, diced (approximately 1 cup)
  • 6 cloves garlic, minced (approximately 1/4 cup)
  • 2 -3 teaspoons cumin powder or ground fresh cumin seed
  • 2 tablespoons chili powder
  • 2 teaspoons ground oregano
  • 1½ teaspoons black pepper
  • 1 teaspoon chipotle pepper powder
  • ½ teaspoon cayenne pepper powder
  • 2 cups chicken stock
  • 1/4 cup cider vinegar
  • 2 teaspoons salt, reserved, to taste
  • 3 tablespoon corn starch, reserved
  • 3 tablespoons water, reserved

Instructions

Preheat oven to 225°F.

Brown ground beef in a large dutch oven, drain and set aside. Combine olive oil, onion, garlic, poblano pepper and celery in dutch oven. Sauté over medium heat until aromatic, about 6 minutes. Add garlic and saute an additional 1 to 2 minutes until garlic is tender and aromatic. Combine remaining ingredients and stir. Place dutch oven on oven, covered, for 2-4 hours, stirring occasionally, until flavors meld. Uncover and bake an additional 2 hours until liquid is reduced, or gradually add a slurry of equal parts corn starch and water until thickened. Add salt to taste.

Serve over tortillas, baked potato, rice or pasta.

Basic Chili

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Makes 5 quarts, serves up to 8

Ingredients

  • 1 lb. ground beef
  • 3 poblano peppers, washed, de-stemmed, seeded and diced
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 12oz can tomato paste
  • 3 28 oz cans diced tomato
  • 1 15 oz can black beans
  • 1 15 oz can red beans
  • 1 15 oz can white beans
  • 1 tbsp olive oil or vegetable oil

Spice Blend

  • 1 tbsp salt
  • 1/2 tbsp cumin
  • 1/2 tbsp paprika
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp curry
  • 1/2 tsp cayenne pepper
  • 1/2 tsp celery salt
  • 1/4 tsp white pepper

Combine spices in a small bowl and set aside.   Preheat oven to 225°F.

Heat large dutch oven or stock pot over medium heat, and brown ground beef beef.  Remove beef to a bowl, leaving two tablespoons of fat. Sautee peppers, onion and minced garlic in reserved fat until tender, 5-7 minutes.

Combine remaining ingredients in pot and cover. Place in 225°F oven for 4 hours.

For crock pot, combine ingredients in crock pot and heat on HIGH for 2-3 hours, or LOW for 4-6. Remove cover as little as possible.

For stove top, medium heat until simmering; reduce heat. Allow to simmer 1 hour, or until done. Stir occasionally.

Wendy’s Chili

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This is cribbed with tweaks from an article on TSR.

  • 2 lbs ground beef 85%, browned and drained
  • 1 (29 ounce) can tomato sauce
  • 1 (29 ounce) can kidney beans (with liquid)
  • 1 (29 ounce) can pinto beans (with liquid)
  • 1 cup diced onion (1 medium onion)
  • 1 cup diced poblano pepper, 1 pepper (substitute 7oz can chopped green chiles)
  • ¾ cup diced celery (3 stalks)
  • ¼ cup crushed garlic (6 cloves)
  • 3 medium tomatoes, chopped or (substitute 29oz can chopped tomato)
  • 2 -3 teaspoons cumin powder
  • 2 tablespoons chili powder
  • 2 teaspoons ground oregano
  • 1½ teaspoons black pepper
  • 1 teaspoons chipotle pepper powder
  • ½ teaspoon cayenne pepper powder
  • 2 cups water (substitute 2 cups tomato juice, omitting salt)
  • 2 teaspoons salt

Brown ground beef in a large skillet and drain. Combine olive oil, onion, garlic, poblano pepper and celery and black pepper in a large pot or dutch oven. Sauté over medium heat until aromatic, about 4 minutes. Combine remaining ingredients and simmer uncovered 1½ to 2 hours, stirring occasionally until liquid is reduced. Serves 12.

Classic Beef Stew (Pressure cooker edition)

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Who doesn’t love beef stew? Who doesn’t love the whole afternoon it takes to make beef stew for dinner when there’s a right proper Nor’Easter afoul? Assuming you still have power, this is a great pressure cooker adaptation of a traditional beef stew .

Beef Stew (Pressure Cooker)

Servings 4
Total Time 35mins
Prep 15 mins
Cook 20 mins

To make an easy Beef soup, omit the potatoes, add more water and a few boullions and serve with egg noodles or rice.

Ingredients

1 tablespoon canola oil
1 1⁄2 lbs rump roast
2 garlic cloves, chopped
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 celery ribs, peeled and cut into chunks
4 potatoes, cut into chunks
salt & pepper (to taste)
1 -2 teaspoon dried parsley
1 1⁄2-2 cups water
1 -2 beef bouillon cube (optional)

Directions

Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute – you really want to let the meat sear – this gives the stew such yummy flavor.

Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor – you can also wait to see how it comes out, and if you feel that it’s not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).

Lock the pressure cooker lid in place and bring to high pressure over high heat.

Cook 15 minutes.

Cool pot immediately and serve. ENJOY!

Optional ingredients – you can add some chopped tomatoes if you’d like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.