Week 9 finds us facing many things. Halloween’s been moved, the weather is awesome, all those leaves that didn’t fall last weekend have been coming down and the Patriots still haven’t found a consistent defense. We want to spend some of the day doing family activities and then have something really good to wrap up a delayed Trick or Treat session. If we can’t watch the full Pats game let’s at least have something great to warm up with. With all of that in mind, today’s dish is Gumbo.
1 bottle of Belgian Style Pale Ale
16 oz of chicken stock
1 large chicken breast diced and skinned
1 chipoltle chicken sausage (Jalepeno works well too) diced
1 cup sliced okra
2 small red peppers (for more heat substitute 5 red hot cherry peppers)
1/2 cup corn
1/4 cup diced onion
1/4 cup rice
1/2 teaspoon of salt
Roll the chicken in flour and cook in olive oil. You need it lightly cooked, not all the way through, the soup will finish the cooking. If your sausage is not already cooked, cook that as well. Combine all ingredients and simmer in a large stockpot with a lid. Do not boil as it will make the chicken tough. If you need more heat add some tobasco to taste.
A fun bonus – sourdough corn bread, some advance preparation is required.
1 package bread yeast
2 cups lukewarm water
2 cups flour
stir with a wooden spoon or plastic spoon. Let sit for 4 to 7 days. You know it’s on the right track when it’s bubbling and smells sour. Once sour it’s ready to use or be refrigerated.
1 cup sourdough starter
1 1/2 cups yellow cornmeal
1/2 teaspoon salt
3/4 teaspoon baking soda
2 tablespoons sugar
1/4 cup melted butter
1 1/2 cups evaporated milk
2 beaten eggs.
Mix all ingredients thoroughly in a large bowl.
Preheat the oven to 450 degrees. Pour batter into two 8 inch cake pans and bake for 25 to 30 minutes.
Since we had a headstart we’ll have our gumbo with some awesome sourdough cornbread and a nice Hooksett ale. We hope you enjoy the game today!