Classic Cajun Gumbo & Easy Creamy Coleslaw

Classic Cajun Gumbo

Ingredients

For the Gumbo

  • 1 medium green bell pepper

  • 1 medium yellow onion

  • 3 stalks celery

  • 7 cloves garlic

  • 1/2 bunch fresh parsley 

  • 2 to 3 tbs salt-free Cajun seasoning divided

  • 2 tsp thyme

  • 2 bay leaves

  • 1/2 tsp cayenne pepper, plus more as needed

  • 1lb boneless, skinless chicken thighs

  • 1 1/2 tsp salt, plus more as needed

  • 1 1/2 tsp fresh ground black pepper

  • 14 ounces andouille sausage

  • 1/4 cup plus 1 tbs neutral cooking oil eg. canola/vegetable, divided

  • 6 cups low-sodium chicken broth, at room temperature

  • 4 tbs unsalted butter

  • 1/2 cup all-purpose flour

For Serving

  • 1 bunch medium scallions

  • 3 cups cooked white rice

  • Crystal or Tabasco hot sauce

Instructions

  1. Cut the vegetables: Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper, onion and celery stalks .

  2. Prepare the remaining aromatics: Prepare the following, placing each in the same small bowl as you complete it: Mince garlic cloves; coarsely chop the parsley, Cajun seasoning, thyme, bay leaves, and cayenne pepper; stir to combine.

  3. Cut the chicken: If using raw chicken, dice the chicken thighs into 1-inch pieces. Season with salt, black pepper, and the Cajun seasoning. 

  4. Cook the sausage: Cut the sausage crosswise into 1/2-inch-thick rounds. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. Transfer the sausage to a plate.

  5. Brown the chicken: If using raw chicken, add 1 tbs of the cooking oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage. 

  6. Cook the roux: Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add unsalted butter, the remaining 1/4 cup oil, and cup all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux or it will burn!

  7. Add the aromatics and meat: Increase the heat to medium-high and add bell pepper mixture. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 12 minutes. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes.

  8. Simmer: Add chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired.

  9. Serve: Taste and season with more salt as needed. (You’ll likely need to add more salt.  The gumbo can be served immediately or the day after. Serve with a scoop of cooked white rice, scallions.

*In flyer November 17 - 23, 2024
Recipe and photo credit: The Kitchn

Easy Creamy Coleslaw

Ingredients

  • 1 medium cabbage, about 2 pounds, outer leaves removed

  • 3 medium carrots, peeled and shredded

  • 1/2 cup loosely packed fresh parsley leaves, coarsely chopped

  • 1 cup mayonnaise 

  • 2 tbs apple cider vinegar

  • 2 tbs Dijon mustard

  • 1 tsp celery seeds

  • 1/4 tsp fine sea salt

  • 1/4 tsp fresh ground black pepper

  • 1 tsp honey

Instructions

  1. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl.

  2. Add the shredded carrot and parsley to the cabbage and toss to mix.

  3. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional honey

  4. Pour two-thirds of the dressing over the cabbage and carrot, then mix well. 

  5. If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage softens.

*In flyer November 17 - 23, 2024
Recipe and photo credit: Inspired Taste

Annah Kassen