Kitchen Psycho
  • Kitchen Psycho Home
  • KP Publications
  • See Our Latest
  • Weight Loss Journeys
  • Feedback & Contact Info
  • Meditations
    • Using Essential Oils for Health
    • Travel Notes
  • Kitchen Psycho Home
  • KP Publications
  • See Our Latest
  • Weight Loss Journeys
  • Feedback & Contact Info
  • Meditations
    • Using Essential Oils for Health
    • Travel Notes

Bourbon, Chicken & Shrimp Gumbo

9/7/2011

2 Comments

 
Picture
   My husband has been bugging me to make gumbo ever since we started harvesting okra from our garden. But I have a problem making hot soup food when it is a hundred degrees outside!
   Now that the weather has cooled, I thought alcohol would be awesome in gumbo. AND... seeing as how I've never made a gumbo, I think this one was great! I found a recipe on the Food Network's site, but felt that I could do it better: I used bacon fat, because anything with bacon fat is automatically good. Too, I used three times as much bourbon. First of all, you cook off part of it. Then, I thought, I want to taste it!! So I added more when I put the shrimp in the mix... Much better! 
   I've decided that, along with chili and my Sick Day Chicken Soup (http://www.kitchenpsycho.com/1/post/2011/01/sick-day.html), this will be a Fall/Wintertime favorite! SOOOO gooood!
----Jenny

BOURBON, CHICKEN & SHRIMP GUMBO
1/4 cup vegetable oil
1/4 cup bacon fat drippings (or you can just use 1/2 cup veg oil)
1/2 all-purpose flour
3 stalks celery, diced
1 medium onion, diced
1 green pepper, cored, seeded and diced
1/2 cup bourbon whiskey (I used Knob Creek)
6 cups chicken broth
1 (14.5-ounce) can diced tomatoes
2 pounds frozen chicken thighs and leg, boneless, skinless, cut into 1-inch pieces (if they're frozen, they'll be perfectly cooked when the whole thing is done!)
2 cups sliced okra
2 bay leaves
1-2 tbsp Louisiana hot sauce
1 tsp salt 
1/4 tsp pepper
1 pound small shrimp, peeled and deveined
1/2 cup fresh cilantro leaves, roughly chopped
2 cups cooked rice (I used brown rice)

   Combine the oil and the flour in a stockpot over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. This mixture is called a roux. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.

   Now add the celery, onions and peppers and cook for about 10 to 15 minutes. Add half of the bourbon after about five minutes and stir for 2 minutes. Add chicken broth about a cup at a time, stirring. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, hot sauce, salt and pepper.

   Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off the oil that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and remaining bourbon and cook until the shrimp is no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice!



Printer-Friendly Version:
chicken_shrimp_gumbo_with_bourbon.pdf
File Size: 573 kb
File Type: pdf
Download File

2 Comments
kitchen cabinets sydney link
9/23/2012 06:25:58 pm

I think the content covered in the blog is quiet impressive and brilliantly conveyed. Good job and great efforts. Keep it up.

Reply
churrasco grills link
6/13/2013 03:22:15 pm

Nice post !!!Thanks for sharing these useful information! Hope that you will continue doing nice article like this. I will be one of your loyal readers if you maintain this kind of post! This is one of the best posts I found so far. The contents are very good and very informative. I subscribed to your RSS feed by the way! Thanks, this is really cool!

Reply



Leave a Reply.

    To Ponder...

    "Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be."  -- Molly Wizenberg

    Protected by Copyscape Web Plagiarism Detection

    Archives

    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011
    June 2011
    May 2011
    April 2011
    March 2011
    February 2011
    January 2011

    Categories

    All
    Alcohol Week
    Appetizer
    Avocado Week
    Bacon Week
    Balsamic Vinegar Week
    Basil Week
    Beer Week
    Chocolate Week
    Cilantro Week
    Cinnamon Week
    Citrus Week
    Coconut Week
    Coffee Week
    Cornmeal Week
    Cranberry
    Dessert
    Ginger Week
    Honey Week
    Laundry
    Lentil Week
    Main Dish
    Mint Week
    Non Cookoff Inventions
    Non-Cookoff Inventions
    Pasta Week
    Pecan Week
    Potato Week
    Pumpkin Seed Week
    Raspberry Week
    Red Wine Week
    Ricotta Week
    Rosemary Week
    Sesame Week
    Side Dish
    Squash Week
    White Wine Week
    Yogurt Week

Powered by Create your own unique website with customizable templates.