The Real Heart Of Cajun Gumbo

The Real Heart Of Cajun Gumbo

by | Oct 13, 2020 | My Texas Kitchen Recipes

The real heart of Cajun gumbo is the roux! Gumbo, a hearty dish that’s part stew and part soup, is the official state cuisine of Louisiana!

In south Louisiana, where seafood is plentiful, seafood gumbos are popular. In north Louisiana, where I grew up, chicken and sausage gumbos are popular. All around the state, when the hunt is over, hunters enjoy making big pots of gumbo with duck, dove and wild game gumbo.

For the best gumbo . . . add Savoie’s Andouille Sausage.  Founded in 1949 by Ms. Eula and her husband Tom Savoie, Savoie’s Foods. has grown into a Cajun food empire. 

In Dallas, my favorite place to buy Savoie’s Andouille sausage is TJ’s Seafood. 

The real heart of Cajun gumbo is roux . . . and cooking some for your friends and family!

4 from 1 vote
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Chicken and Andouille Gumbo

Gumbo, the hearty dish that's part stew and part soup, is probably served more often in Louisiana to friends and family than any other dish. Gumbo is a great dish anytime and especially good for Sunday dinner!

Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 2 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
  • 1 t. salt
  • 1 t. cayenne pepper
  • 1/4 cup all-purpose flour
  • 1 pound Andouille sausage
  • 2 cups onions, chopped (2 onions)
  • 1 cup celery, chopped
  • 1/2 cup green bell pepper
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 6 cups chicken stock, preferably homemade
  • 1 bunch green onions
  • 2 tablespoons fresh parsley, minced

For serving: steamed rice and French bread

Gumbo filé is optional.

Instructions

  1. In an enameled cast-iron Dutch oven set over medium heat, make a roux of flour and water. Cook, stirring constantly, adjusting the heat to medium-low, until dark brown, about 30 minutes.

  2. Meanwhile, season the chicken pieces with salt and cayenne pepper. Toss the chicken with the flour. Over medium heat, add the oil to a cast iron skillet. When oil is hot, add the chicken. Brown the chicken on all sides, about 5 to 6 minutes. Add the sausage and continue cooking and stirring for 5 to 6 minutes.

  3. When the roux is dark brown, add the onions, celery and bell peppers. Over low heat, stir and cook until onions are clear, about 5 to 6 minutes. Add the garlic and bay leaves, cook for 1 minute, stirring constantly.

  4. Add the chicken broth and chicken/sausage mixture to the roux/vegetable mixture. Stir to mix thoroughly. Bring to a boil. Reduce heat to a simmer. Cook uncovered for one hour.

  5. Remove bay leaves. Add the green onions and parsley. Cook for 10 minutes.

  6. Serve in soup bowls with steamed rice and plenty of French bread!

 

What Do You Call A Cake Without Butter?

What Do You Call A Cake Without Butter?

by | Oct 10, 2020 | My Texas Kitchen Recipes

What do you call a cake without butter? 

An Angel Food Cake 

Happy National Angel Food Cake Day!

My Texas Kitchen’s tips for making the perfect Angel Food Cake.

This Coffee Angel Food Cake is a State Fair of Texas Blue ribbon winner. Bake one today in honor of Big Tex. Your cake will be a blue ribbon winner too!

5 from 1 vote
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Coffee Angel Food Cake

An award-winning cake . . . 2007 State Fair of Texas blue ribbon winner!

This angel food cake does not contain butter. However, please note that the frosting does contain butter. If you want a totally fat-free dessert just skip the frosting and dust the cake with confectioners' sugar. Your choice! It's delicious either way. :- )

Prep Time 40 minutes
Cook Time 45 minutes

Ingredients

  • 1 tablespoon powdered instant coffee
  • 1 tablespoon hot water
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1/2 t. salt
  • 1 1/2 cups egg whites (10-12), room temperature
  • 1 t. cream of tartar
  • 1 cup sugar
  • 1 t. vanilla

Frosting: 1 cup room temperature butter, 3 cups confectioners' sugar, 1 T. powdered coffee dissolved in 1 T. hot water, 1 t. vanilla, 1/2 t. salt and 3 T. whole milk

Instructions

  1. Preheat oven to 350º.

  2. Dissolve the coffee in hot water; set aside.

  3. Sift together the cake flour, sugar, and salt; set aside.

  4. In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until frothy; add the cream of tartar and continue beating. Gradually add 1 cup sugar; whisking until the mixture is at a soft-peak stage.

    Be careful not to beat the egg whites until they are dry.

  5. Add the coffee/water mixture and vanilla.

  6. Fold in the flour/sugar mixture.

  7. Pour into the ungreased round tube pan.

  8. Bake for 40 to 45 minutes.

  9. Remove form the oven, invert onto a funnel over a wire cooling rack and cool.

    Once cool, turn out of the pan. Ice the top and just the top of the sides with the frosting.

Frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar. Add the coffee/water mixture, vanilla, salt and milk. Blend until smooth. Add a little more milk if needed to make the frosting a spreadable consistency.

Chili Is The Official State Dish Of Texas

Chili Is The Official State Dish Of Texas

by | Oct 7, 2020 | My Texas Kitchen Recipes

Chili is the official state dish of Texas. The change of season, autumn is a time for a bowl of chili. It’s the perfect dish to accompany falling leaves, football, family, and friends!

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Chili with Toppings

Chili is a great dish for football game watching with friends and family. Serve with assorted toppings.

Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 servings

Ingredients

  • 1/4 cup vegetable oil
  • 1 pound ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 14 1/2 ounce can diced tomatoes
  • 1 16 ounce can tomato sauce

Toppings: grated cheddar cheese, sour cream, chopped green onions

Instructions

  1. Heat the oil in a large skillet over medium-high heat.

  2. Add the beef and onion. Cook until the beef is browned and onion is soft, stirring occasionally, about 10 minutes.

  3. Add the garlic, chili powder, salt, cumin, oregano and pepper. Mix well. Cook for a couple of minutes.

  4. Add the flour, stirring to combine with the meat mixture. Add the diced tomatoes and tomato sauce. Bring to a simmer, stirring occasionally, for 15 to 20 minutes.

  5. Ladle into bowls. Serve with the toppings.

 

Nothing Says Home Like The Smell Of Baking

Nothing Says Home Like The Smell Of Baking

by | Oct 2, 2020 | My Texas Kitchen Recipes

Nothing says home like the smell of baking . . . especially biscuits! A true southern staple for breakfast, lunch and dinner. 

Ever since I can remember I have been baking biscuits. Always searching for just the right recipe, ingredients and mixing techniques to create a light and fluffy biscuit. 

Back in my college days at TCU, a popular local restaurant, Texas Sampler, was known for their biscuits and gravy. After nagging the restaurant for the biscuit recipe for years, much to my surprise, they shared their secret recipe. Turns out it was a variation of a Southern angel biscuit. The two main ingredients were biscuit mix and yeast. And the mixing technique was simple than original angel biscuit recipes. Since then, I have baked these biscuits for my family. Each time with great results!

What are Angel Biscuits?

  • Angel Biscuits are made with three leaveners; baking power, baking soda, and yeast.
  • Angel Biscuits are a cross between a dinner roll and a flaky biscuit. 

Secret Ingredients:

Nothing says home like the smell of baking . . . bake some Texas Sampler Biscuits today!

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Texas Sampler Biscuits

When I was a TCU student, Texas Sampler was a popular Fort Worth restaurant. Their biscuits and gravy were famous. After requesting their recipe several times, they finally shared it with me. These are angel biscuits, light and fluffy . . . a combination of a dinner roll and flaky biscuit. Perfect for making game day sandwiches with local delicious deli meats and cheeses!

Prep Time 20 minutes
Cook Time 15 minutes
Servings 12 biscuits

Ingredients

  • 3 1/2 cups Pioneer Biscuit Mix
  • 1 cup warm water ( 105ºF - 110ºF)
  • 1 package Fleischmann's Yeast

Instructions

  1. Preheat oven to 400ºF.

  2. Dissolve yeast in warm water. Set aside until frothy, about 5 minutes.

  3. Add yeast/water mixture to biscuit mix. Stir gently with a spatula, being careful not to over mix. (At this point, the dough will have dry spots.) Turn out onto a lightly floured surface. Knead a few times and shape into a ball.

  4. Pat out on a lightly floured surface to 1" thickness, cut into 2" biscuits, being careful not to twist the biscuit cutter.

  5. Place the biscuits, 1/2" apart on a lightly greased 8" X 10" X 2" baking pan. Cover with a clean towel. Leave in a draft-free place for 30 minutes.

  6. Bake for 10 to 15 minutes, until golden brown.