Oh When the Saints...

So I'm not the most die-hard of Pro Football fans, I do like a good game and even better, a good reason to cook Cajun food!!! Ok, more like mix up a sauce for an appetizer and post a recipe I've been holding onto for a few weeks :)

Whether or not the Saints come marching in today and stomp the Colts it's a good night for a great bowl of gumbo (I'll be making sure to get a bowl at my mom's house where she's cooking up a Shrimp, Crab and Oyster Gumbo of epic flavor) but it's been pretty chilly around here lately and I felt like it was great timing to post my Chicken and Sausage Gumbo, but first, the Super Bowl appetizer that I'm responsible for...Shrimp with Remoulade sauce.

Remoulade Sauce
*Serve with chilled shrimp or other steamed/boiled shellfish

1/4 Cup Fresh Lemon Juice
3/4 Cup Mayo
3/4 Cup Chopped Spring Onions (Green and White Parts)
2 Tbsp Chopped Garlic
3 Tbsp Whole-Grain Mustard
2 Tbsp Worcestershire Sauce
4 Tbsp Ketchup
3 Tbsp Chopped Parsley
1 Tsp Salt
1/4 Tsp Cayenne
1/8 Tsp Freshly Ground Black Pepper

1. Toss is all in the food processor, pulse for 30 seconds at a time, one it's mixed up to your liking put it in a bowl and serve!



Yes that might be the easiest recipe ever, especially if you're just serving it alongside boiled shrimp but mmm....mmm is it good!

Now for the Chicken and Sausage Gumbo I turned to my favorite Emeril cookbook (Louisiana Real and Rustic) and set off to the races...

Chicken and Smoked Sausage Gumbo
*Adapted from Louisiana Real and Rustic by Emeril Lagasse

1 Cup Vegetable Oil
1 Cup Flour
1 1/2 Cups Chopped Onions
1 Cup Chopped Celery
1 Cup Chopped Bell Peppers
1 Cup Frozen Okra
1 Lb smoked sausage, I used a pork/venison kielbasa
1 1/2 Tsp salt
1/4 Tsp Cayenne
3 Bay Leaves
6 Cups Water
1 Lb Boneless, Skinless Chicken Breasts
3 Tsp Paprika
2 Tsp Fresh Ground Black Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme
2 Tbsp Chopped Parsley
1/2 Cup Chopped Green Onions
1 Tbsp File Powder

1. Combine the oil and flour in a large heavy-bottomed pot over medium heat. Stirring slowly and constantly for 20-2 minutes, make a dark roux, the color of Hershey's chocolate.
2. Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted. Add the water. Stir until the roux is well mixed into the water, add bay leaves. Bring to a boil, then reduce heat to med-low. Cook, uncovered, stirring occasionally, for 1 hour.
3. Season the chicken with the paprika, black pepper, garlic powder, onion powder, oregano and thyme and add to the pot. Add sausage (sliced into 1/2 inch rounds) and okra to the pot. Simmer for 2 hours.
4. Skim off any fat that rises to the surface. Remove from heat. Stir in parsley, green onions and file.
5. Remove the bay leaves and serve over rice in deep bowls with crusty french bread.