Lowcountry Suppertime

I know, it's been a while.

Sorry for the lack of posting, things have been a tad hectic here in our household.  That being said, it's time to get back to cooking.  I may change this blog to, "Duncan's Dinners", or make an additional blog, one that caters to feeding two people on a budget. Your input is appreciated!

In the meantime, let's get going on tonight's dinner.

I'm whipping up a lowcountry soup.  Roasted chicken breast, chicken andouille sausage, okra, corn, and file powder (pronounced "fee-lay" and should have an accent on the 'e').  This recipe is a variation on chicken and sausage gumbo.  I am not a huge fan of rice, so I've left that out and am serving this with a whole grain baguette.

The inspiration for this dish came from my upbringing in the great state of Georgia.  I miss it every day!

Since I cannot be there in person with my Georgia pals, I can be there in spirit and this meal has loads of sassy spirit!!  I used pre-cooked sausages, browning them to lend flavor to my soup pot.  The Cajun seasonings added were used sparingly, as to cut down on sodium. If you want to further cut down on sodium, find a salt-free Cajun mix (I was unable to) and use chicken broth instead of stock.

To stay thankful to my Carolina living, I'm serving Highland Brewing Company's St. Terese's Pale Ale to go along with the soup and French bread.  

So stay dry, warm, and nourished today!

April's Lowcountry Sizzle Soup

Serves:  A Bunch o' Folks

Ingredients:

1 pound chicken breast meat, roasted and shredded

1/2 package chicken andouille sausage

(using the whole package will make it greasy and too spicy)

3 cans diced fire roasted tomatoes

1 carton chicken stock (like Swanson's Chicken STOCK, not broth)

1 onion, diced

1 bell pepper, diced

2 stalks celery, diced

2 tsp. olive oil

1/2 tsp. Cajun seasoning

1 cup frozen okra

1 cup frozen corn

1/4 tsp. file powder

Instructions:

Heat 2 tsp. olive oil in large stock pot.  Add sausages and brown on all sides.  Remove sausages and drain on paper towels, and once cooled, chop into bite-sized pieces.  Add celery/onion/pepper mixture and cover, sauteing for about 5 minutes or until soft.

Add canned tomatoes, stock, and 1/2 tsp. seasoning.  Simmer for 15 minutes, then if desired, lightly blend with an immersion blender.  

Add frozen okra and corn, as well as the sausage and shredded chicken.  Simmer for 15-30 minutes.  

Add 1/4 tsp. file powder.  Serve with your favorite sides, including a beer or sweet tea!  Enjoy!

That's Rubbish!

My dinner tonight was inspired by garbage.  Lots and lots of garbage.  And no, this isn't an episode of Hoarders...not exactly...

As a stay-at-home mom, sometimes you do what is normally categorized as husband chores.  In this case, I cleaned out our garage today.  (insert enthusiastic cheering here)  My husband hates this chore, yet it doesn't bother me much.  So as an early birthday present to him, I took the job off his to-do list.

Six black bags of garbage later and lots of choking on dust and debris, the garage sparkled.

Unfortunately, Cinderella still had all her "regular" chores to do.  This included dinner.  I got to thinking about all the garbage I'd tossed and suddenly, I was inspired.

A little bit of chicken, some Cajun chicken sausages, some veg, some beer, some blackening seasoning and - BAM - you have Cajun Trash for dinner.

Use what you have for this.  That's the fun part.  Actually, drinking the remaining beer was the funnest part of all, but we'll keep that our little mommy secret :)


Cajun Trash Heap
Serves at least four

1 small bag of Dutch yellow baby potatoes (or use baby new potatoes), quartered
1 yellow onion, roughly chopped
1 Granny Smith apple, peeled and roughly chopped
1 clove of garlic, pressed
4 links of Johnsonville Chicken Cajun Sausage
4 pieces chicken thighs, boneless skinless, cut into chunks
1 bottle beer, any kind
2 tsp. blackening seasoning (or Cajun, or whatever you'd like)
1 tbsp. olive oil
1 tbsp. honey
Salt for potatoes
Non-stick tin foil

Instructions:

Preheat oven to 425.  Line a large cookie sheet with non-stick foil.  In a measuring glass, pour 2/3 cup beer. Combine with the olive oil and seasoning.  Stir gently or it will foam up.

Place chopped potatoes, onion, apple, and garlic on cookie sheet.  Using your hands, combine veg and apple.  Pour half the beer mixture over.  Season mixture with salt.

Place sausage pieces in potato mixture.  Add chicken and remaining beer marinade in a small bowl.  Add honey, mix well.  Let sit for five minutes, then add chicken to the cookie sheet.  Discard remaining beer mixture.  Add more seasonings if desired.

Roast at 425 for 35-45 minutes, turning a few times to prevent burning. Potatoes should be fork tender and yes, sausages will split open and be crispy.  Just how we like 'em!

Enjoy your no-wash clean up, as you've used foil.  Or, you can hoard that foil in case you need it for later.

Just kidding :)