Smoked Sausage Creole

Life has been super hectic here!  Work, kids, husband, you know the drill.  I'm sorry I haven't posted in a while.  But here is a delicious recipe that's sure to be worth the wait.

SMOKED SAUSAGE CREOLE

1/2 lb smoked sausage, sliced thinly
1/2 cup flour
1/2 cup oil (vegetable or canola)
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 (15oz) can diced tomatoes
2 cups water
Creole seasoning
hot sauce
salt/pepper

In a large pot (I like to use cast iron) make a light roux.  Here's how:  Heat oil over medium-low heat. 

Whisk in the flour until smooth.

Stir constantly, slowly.  Do not stop stirring or your roux will burn and be ruined. 

Once it is lightly browned (the color of cafe au lait, or coffee with milk) it is done.

Add the chopped onion, celery and bell pepper.  Stir well.  This will slow the cooking of the roux.

Season the veggies with Creole seasoning.  I like Tony Chacheres.

Add the sausage and diced tomatoes with juice.  Stir.

It will be thick.

Add the water and stir well.

Season to taste again with Creole seasoning, hot sauce, salt and pepper.

Turn the heat up to high, bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.

It will thicken up nicely.  Serve over rice.

My family loves this dish.  My daughter even likes it better than my gumbo.  It's really easy and so comforting.  Perfect for a cold or rainy evening.  Warms up your soul.  Enjoy!

Chicken and Sausage Creole Stew

Hello everyone!  So sorry I haven't posted in a while.  Man, have we been busy!  First of all my son had pneumonia!  Poor thing was so sick.  Then, I went to visit my daughter in Orlando.  She was accepted to the Disney College Program and is working in the Magic Kingdom this semester.  My Mama, my best friend and I have been planning a trip to see her.  Our birthdays are close together so I thought it would be a great way to celebrate.  When my son got sick, it looked like the trip was off.  But, thankfully, he was feeling much better and had Daddy and Paw Paw to take care of him, so we went on our trip as planned.  My daughter was so excited to see us!  It was worth it.

Here we are in front of our favorite ride, Pirates of the Caribbean.

It was beautiful in Orlando!  We couldn't have asked for better weather!

Louisiana weather, on the other hand, has been predictably unpredictable!  One day is gorgeous and the next is miserable.  When it's yucky outside, I crave a warm, spicy stew.  This creole stew is perfect for a cold night.  It has chicken, smoky sausage, the trinity of Cajun cooking (onion, celery, bell pepper), a sweetness from the tomatoes and a great spice from hot sauce and seasoning.  A true taste of Louisiana!

CHICKEN AND SAUSAGE CREOLE STEW

1 lb boneless chicken breasts or thighs, cubed (I left mine in big pieces)

1/2 lb smoked sausage, sliced
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped (any color)
2 green onions, sliced
Cajun Seasoning (I love Tony Chachere's)
1 TBS Kitchen Bouquet browning sauce (optional)
1 TBS Worcestershire sauce
3 splashes hot sauce
2 TBS butter
2 TBS flour
1 (15 oz) can diced tomatoes
2 cups chicken broth
2 cups water

Season the chicken with Cajun seasoning and set aside.  Heat a large pot over medium-high heat.  Let it get good and hot.  Brown the sausage on both sides.

Once the sausage is browned, remove it from the pot and set aside.

Now brown the chicken on both sides.  I left mine in pretty big pieces, but you can cut them up into smaller chunks if you like.

Once the chicken is browned, remove and set aside.

Next, add the onion, celery, bell pepper and green onion to the pot.  Saute for about 5 minutes, until cooked down and limp.

Add the Kitchen Bouquet, Worcestershire sauce and hot sauce.  Stir well.

Add the butter and let melt.  Stir well.

Add the flour and stir well.  Let the flour cook for about 2 minutes, stirring frequently.

Add the broth, water and tomatoes (including the juice).  Stir.

Return the chicken and sausage to the pot.  Bring to a boil then lower the heat and simmer for 30 minutes, stirring occasionally.

Look how thick and rich this stew is.

Serve over rice.

This stew is smoky and rich, with just the right amount of spice.  So comforting on a cold night.

When I visited my daughter, she told me what she missed the most was my cooking.  Good thing I brought along some leftovers!     

Old Fashioned Beef Stew

When the weather gets chilly, I crave a big bowl of piping hot beef stew.  What's more comforting (and filling) than that?  Tender beef, vegetables, and a thick, delicious gravy all in one pot!  I'm in!  The only thing that could make it better is adding a big chunk of crusty French bread for dunking!  (I'm getting hungry just writing about it!)

Here's the recipe:

OLD FASHIONED BEEF STEW

2 lbs beef stew meat (or cut up a chuck roast into chunks)
1 can (15 oz) stewed tomatoes
1 can (10.5 oz) beef broth
2 cups water
1 TBS Worcestershire sauce
1 onion, chopped
3 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, sliced
4 red potatoes, quarted
Flour
Cajun seasoning
Salt and pepper
Chopped fresh parsley

In a large pot, heat a little oil (3 TBS or so) over medium high heat.  Toss the stew meat in flour that has been seasoned with Cajun seasoning.  Dust off excess flour.

Brown the beef in batches (don't over crowd the pot or the meat will steam instead of brown).  Once browned on all sides, remove the beef to a plate and set aside.

With the pot still hot, add broth and scrape the bits off the bottom of the pot.

Add the tomatoes, Worcestershire sauce and water.  Return the beef to the pot (including any juices on the plate).  Add onion, garlic and celery.  Season with salt and pepper.  Bring to a boil.  Then, reduce heat, cover and simmer on low heat for 1 hour.

Add carrots and potatoes.  Simmer uncovered for 30 minutes more, until potatoes and carrots are tender and stew has thickened.  Garnish with chopped fresh parsley.

There you have it, delicious, old fashioned comfort food.  Perfect for this chilly time of year.  Warms your belly and your soul.