Chef Soupy's Gumbo and Beignets
Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.
- 1?2 cup butter
- 1 tablespoon butter
- 3?4 cup all-purpose flour
- 1?2 cup chopped yellow onion
- 1?4 cup chopped celery
- 1?4 cup chopped green bell pepper
- 1 garlic clove, minced
- 1 1?2 cups sliced cooked smoked sausage
- 3 cups shrimp stock
- 2 cups bottled clam juice
- 1 tablespoon shrimp base
- 1 tablespoon dried parsley flakes
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- 1?2 teaspoon finely ground black pepper
- 1?2 teaspoon coarsely ground black pepper
- 2 bay leaves
- 1 teaspoon gumbo file
- 1 cup sliced okra
- 1 cup chopped canned tomato with juice
- 1 green onion, thinly sliced
- Make a roux: In a large heavy saucepan, over low heat, melt 1/2 cup of the butter.
- Add the flour, and cook on low heat for about 30 to 45 minutes or until the roux is dark brown.
- In small sauté pan, over low heat melt the remaining 1 tablespoon of butter, sweat the onion, celery, green pepper, and garlic until the vegetables are soft.
- Add the vegetables to the roux.
- In the pan you used to sweat the vegetables, sauté the smoked sausage until tender and add it to the vegetable and roux mixture.
- Add the shrimp stock, clam juice, shrimp base, parsley, Cajun seasoning, thyme, basil, peppers, bay leaves, gumbo file, okra, and tomatoes, and stir to mix.
- Simmer on medium-low heat until thick, about 1 hour.
- Before serving, remove the bay leaves and add the remaining roux.
- Cook for at least 5 minutes on low heat.
- Add the green onion and serve immediately, over the white rice if you like.
- 2 cups self-rising flour
- 3 tablespoons chilled shortening, cut into pieces
- 3/4 cup hot water
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Vegetable oil
- Wax paper
- Powdered sugar
- Place flour in a large bowl.
- Cut shortening into flour with a pastry blender or fork until crumbly.
- Combine hot water and sugar in a small bowl, stirring until sugar dissolves.
- Let cool to room temperature; add vanilla, if desired.
- Add sugar mixture to flour mixture, stirring with a fork just until dry ingredients are moistened.
- Pour oil to depth of 3 inches in a Dutch oven; heat to 375°.
- Meanwhile, turn dough out onto a well-floured surface, and knead lightly three or four times.
- Roll dough to 1/4-inch thickness; cut into 2-inch squares, and place on wax paper-lined baking sheets.
- Let dough rest 10 minutes.
- Fry beignets, in batches, 1 minute on each side or until golden brown.
- Drain on paper towels, and dust generously with powdered sugar.
- Serve hot.
Simple Food made with Love!