Stew

Chicken and Andouille Gumbo Creole

Cajun cooking comes home to your kitchen. An array of traditional vegetables and spices provide the perfect base for chicken and sausage.

Preparation time: 30 minutesz
Cooking time: 30 minutes

Ingredients

2 tablespoons Full Circle Organic Butter
1 tablespoon Full Circle Organic Extra Virgin Olive Oil
12 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
4 ounces Andouille sausage, sliced ¼-inch thick
¼ cup all purpose flour
1 cup chopped Full Circle Organic Yellow Onion
¾ cup sliced Full Circle Organic Celery
¾ cup diced Green Pepper
6 teaspoons Full Circle Organic Frozen Chopped Garlic or 3 cloves, minced
2 teaspoons Cajun/creole seasoning
2 cups Full Circle Organic Chicken Broth
1 can (14.5 oz.) Full Circle Organic Diced Tomatoes
1 cup frozen sliced okra
2 cups hot, cooked Full Circle Organic Brown Rice

Directions

Place butter and oil in large Dutch oven over medium heat; add chicken and cook, stirring occasionally, until browned on all sides. Add sausage and continue cooking 3 minutes. Remove chicken and sausage to a plate. Stir flour into drippings in pan and cook until flour begins to brown. Add onion, celery and green pepper; cook, stirring occasionally, 5 to 7 minutes. Add garlic and Cajun seasoning, cook 2 minutes longer. Return chicken and sausage to pan. Stir in broth and tomatoes; increase heat and bring to a boil. Add okra, reduce heat and simmer 5 minutes. Serve over hot, cooked brown rice.*

Yields: 4 servings

 

Johnny Cakes

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

1 1/2 cup all purpose flour
1/4 cup cornmeal
2 tablespoons Full Circle Organic Cane Sugar
1 tablespoon baking powder
1 teaspoon Full Circle Sea Salt
2 tablespoons oil plus additional for cooking
3/4 cup Full Circle Organic 2% Milk

Directions

Place flour, cornmeal, sugar, baking powder and salt in a medium bowl and stir with a wire whisk to combine. Make a well in the center of the flour mixture; Stir in oil then add milk and stir until mixture forms a soft dough. Divide dough into 8 even pieces; pat each piece into a ¾-inch thick disc. Coat a flat griddle or large skillet with a thin layer of oil. Cook cakes 4 at a time over low heat 8 to 10 minutes, turning after 5 minutes until puffed and cooked through. Serve warm.

Yields: 4 servings