For our last meal together before H had to head home we decided to make a feel-good-down-home meal. A Beaufort inspired dish with a twist of jalapeno!
Lowcountry Gumbo
Ingredients:
1/4 cup vegetable oil
1 pound andouille sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped
4 cups chicken stock
2 (14-ounce can) stewed tomatoes with juice
2 cups sliced okra
1 pound large shrimp, peeled, deveined and cooked
Process:
- Heat the oil in a heavy bottomed Dutch oven over medium-high heat.
- Cook the sausage until browned, then remove.
- Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
- Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine.
- Add the onion, garlic, green pepper and celery and cook for 10 minutes.
- Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley.
- Cook, while stirring frequently, for 10 minutes.
- Add 4 cups chicken stock, whisking constantly.
- Add the sausage. B
- ring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add tomatoes and okra. Cover and simmer for 1 hour.
- Just before serving add the shrimp.
- Serve over rice.
Tip: Make the day before and do not add shrimp until heating to serve the next day!
Jalapeno Cornbread
Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
Process:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix!
- Fold in 2 cups of the grated Cheddar, the scallions and jalapeños, corn.
- Preheat the oven to 350 degrees.
- Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes.
- Cool and cut into large squares. Serve warm or at room temperature.
Cheers!
H&M
P.S. until the next reunion – xmas party apps 🙂