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Chicken Gumbo and Sweet Potato Pie

Not my recipes, I got a tested til perfect from Canadian Living Magazine for the Chicken Gumbo and a fellow blogger, Curtis shared his recipe for Sweet Potato Pie on his blog a while ago. So I made both tonight. Very very yummy.

Chicken and Sausage Gumbo by Canadian Living Magazine's Elizabeth Baird

Servings 6

4 pounds chicken thighs
1 tsp(5 mL) cayenne pepper
1/2tsp (2 mL) salt
4 large clove garlic, minced
1 cup(250 mL) all-purpose flour
1/2 cup(125 mL) vegetable oil
2 large onion, chopped
1/2cups (375 mL) thinly sliced celery
1 large sweet green pepper, chopped
3 cups(750 mL) chicken stock
12 oz (340 gr) andouille sausage
8oz oz(227 gr) fresh okra
2 cups(500 mL) long grain rice, cooked and hot

(I substituted Chili Powder for the Cayenne Pepper, Orange Pepper for the Green Pepper, Ukranian Sausage for the Andouille Sausage and Baby Bok Choi for the Okra)


With kitchen shears, trim off excess skin and fat from chicken thighs; place chicken in glass bowl. Season with cayenne pepper, salt and garlic; massage well to coat chicken evenly. Cover and refrigerate for 30 minutes or for up to 24 hours.

Pour flour into plastic bag; add chicken, a few pieces at a time, and shake to coat evenly. Reserve excess flour.

In large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches if necessary. Transfer to platter.

Let pan cool slightly. Whisk reserved flour into cooled fat in pan to make smooth paste, scraping up any brown bits from bottom of pan. Cook over medium heat, stirring constantly, until roux is colour of melted dark chocolate and begins to smoke lightly, about 8 minutes.

Stir in onions, celery and green pepper; cook until softened, about 8 minutes. Stir in stock. Return chicken to pan. Add andouille sausage and bring to boil; reduce heat to medium-low. Cover and simmer until juices run clear when chicken is pierced, turning chicken once, about 30 minutes.

Meanwhile, trim okra. Blanch in boiling water for 3 minutes or until bright green. Drain and refresh under cold water. Add to gumbo; cook until okra is tender, about 8 minutes.

Serve over rice.

Sweet Potato Pie by Curtis Crush

2 unbaked pastry shell, 9-inch
3 cups cooked, mashed sweet potatoes
1/4 cup butter
1 1/4 cups sugar
2 large eggs
1/4 cup evaporated milk
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon

Combine hot potatoes and butter in a large mixing bowl; mix well.
Add sugar and eggs; blend with mixer on low speed until smooth.
Add milk and spices. Blend well and pour into pastry-lined pie shell.
Bake at 350° for 45 to 50 minutes, or until firm.

I also like to add a teaspoon of Vanilla…optional.
Also if you substitute Deep Dish pie shells, you can cut the quantity of pie shells to 1 instead of 2


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Rhubarb Butterscotch Pie

1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla

pastry for 2 crust pie

Combine brown sugar, white sugar and flour.  In another bowl combine beaten egg, cream and vanilla.  Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled.  Place in a pastry lined pie plate, cover with top crust.  Make steam slits.

Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.

Stuffing for Turkey.

30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil

Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour.  Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well.  Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well. 

In large cast iron frying pan on medium heat, add olive oil, onions and celery.  Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast.  If using nuts, add to bowl of bread.

Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes.  Slice and add to bread in bowl.  Add onion/…

Stir Fried Veggies

Cut up your favorite vegetables julienned style.

I used:

4 tbsps margarine
1 medium zucchini
3 large carrots
3 stalks of celery
1 onion (cut into rings)
1 cup of bean sprouts
3 bunches baby bok-choi
2 cloves garlic, diced

Mix these three ingredients ahead of cooking.
1 tsp beef bouillon paste
3 tbsps Kraft Teriyaki marinade
2 tsp thana jeroo spice

Heat a large wok to high heat, add margarine to wok, then add carrrots. Add diced garlic. Stir constantly. After 6 minutes, add celery. 2 minutes later add all remaining ingredients. Toss veggies constantly. After 5 minutes, add sauce and toss throroughly.

Serve with either rice or roasted potatoes.