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Merry Christmas, Everyone!!

The tradition continues.
Once again the demented cook batters about the kitchen, throwing together a pot of gumbo for the Riverdale Mob and sporting the latest in fashionable headgear. Watch out, however, he has access to sharp things! We had the more traditional Christmas dinner last night, so The Sister and Co. are taking it easy while I slave over a cold cutting board and a hot stove. Chicken, Andouille and Shrimp Gumbo, now simmering for 3 hours on the stove. And here it be. Recipe below.

The Recipe (for those who missed it last year)

1 cup of vegetable oil
1 cup of flour
1 ½ cups of chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 pound smoked andouille (I make my own, so if you’d like the recipe, just let me know), cut into ½ inch slices
1 ½ teaspoons salt
½ teaspoon cayenne
3 bay leaves
6 cups of water
1 pound boneless chicken meat, cut into 1 inch chunks
1 pound of large (24 to 30 count) shrimp, peeled and deveined
1 teaspoon Cajun seasoning (if you want the recipe for that, let me know, too)
2 tablespoons chopped parsley
½ cup chopped green (spring) onions
1 tablespoon filé (feelay) powder (I don’t have any, so I didn’t bother)

1. Combine the oil and flour in a large stainless steel pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the colour of chocolate.

2. Add the onions, celery and green pepper and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium low. Cook, uncovered, stirring occasionally for 1 hour.

3. Sprinkle the chicken with the Cajun seasoning and add to the pot. Simmer for 2 hours. Add the shrimp at the end of simmering

4. Remove from the heat and stir in the parsley, green onion and filé powder – if you have any

5. Fish out the bay leaves and serve in deep bowls

Note – if you use filé powder, you can’t reheat the gumbo – it goes all lumpy, apparently.

Cornwall, Ontario, Canada
December 25, 2011

Sony Alpha 700, Sigma 17 to 70 at 24 mm
iso 100, spot metering, F 3.5, 0.5 second, wireless remote
Tripod

Tags

cooks, cooking, christmas, gumbo, cajun, domestic, sp, me, recipes, feetyur

In love with Ma Nature! Always have been, always will be. Let’s keep her safe, eh?

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Comments

  • LoreLeft27
    LoreLeft27over 2 years ago

    ha ha this is fantastic now this is really really cool you know i cant cook worth a hoot this is funny

  • Thanks so very much, Loreleft! I was just a little busy in the kitchen today, but I love it!

    – Mike Oxley

  • deb cole
    deb coleover 2 years ago

    I can’t believe that you’ve made me hungry after last night’s dinner. Never thought it would be possible! Merry Christmas, Mike and the Riverdale Mob :o))

  • Many, many thanks, Deb! I had a little taste than there’s a nice bit of heat to it! Tonight’s dinner will be a little more laid back, but tomorrow will be a complete zoo. I’ll be staying home!
    And Merry Christmas to the Hamilton Mob, Eh? :o)

    – Mike Oxley

  • Photography  by Mathilde
    Photography b...over 2 years ago

    Fabulous recipe, Mike – but what is smoked andouille ? and must admit the Yuletide Yeti has me sniggering – Now that Chrissie is over hope you have a great New Year – warmest regards, Bah Humbug !!!!

  • Greatly appreciated, Humbug! :o) Christmas Dinner in a couple of hours, then a nice quiet night with a book and a couple of brandies!
    Here’s a little info on Andouille
    And all the best to you in the New Year, my friend!

    – Mike Oxley

  • JanT
    JanTover 2 years ago

    Heh. Thanks for the grins, Mike! (You’d toss a Sony Alpha 700 and lens into your gumbo? Clever man. Must add a unique taste, and account for the lumpy quality.)

  • Thank you, Jan, and I’m glad you got wee smile out of this culinary tomfoolery. I did manage to keep the cam, etc., out of the brew, but I do use an old monopod to stir it. I should call it “Gumbo Manfrotto”.

    – Mike Oxley

  • JanT
    JanTover 2 years ago

    How do you keep the tassels of your headgear clean?

  • Tuck ‘em inside me shirt. If I forget, well, it’s a treat for later.

    – Mike Oxley

  • Lisa Knechtel
    Lisa Knechtelover 2 years ago

    Merry Christmas Mike! I enjoy your SHARP wit.

  • Many, many thanks, Lisa! I hope you had a great Christmas and all the best in the New Year!

    – Mike Oxley

  • Colin Metcalf
    Colin Metcalfover 2 years ago

    Set another place mate I’m just hopping on a plane.

  • Much appreciated, Colin, and many thanks for the “fave”, too!
    If you make it quick, there’s still a fair bit left and The Sister will be serving it up at her annual Insane Boxing Day Do. You’ve got about 5 hours!

    – Mike Oxley

  • vette
    vetteover 2 years ago

    Sounds and looks terrific Mike……but you don’t look too happy to be making it…cheer up, it’s the Christmas Season my friend. Susan

  • Many, many thanks, Susan, and it was pretty good, even if I do say so myself! I was having a blast making it, but that’s my serious cook face I had on. We’ll have no frivolity in the kitchen,if you please! :o)

    – Mike Oxley

  • myraj
    myrajover 2 years ago

    OMG! Your recipe sounds deadly. A Christmas BBQ of snags on the beach before going for a dip sure is a lot easier than cookin’ in a hot kitchen. lol.
    Great ‘happy chappy’ shot Mike.
    Myra

  • Many thanks, Myra! Snags on the Q and a dip sound just great – it was snowing like a buggah all afternoon over here. Kept things cool, though!

    – Mike Oxley

  • patcheah
    patcheahover 2 years ago

    Love the new look especially the knife and horns! I see that you do cook in the kitchen and it is not just a studio : ) Thanks for the hearty recipe,yummy….
    Merry Christmas!

  • So greatly appreciated, Pat, and many thanks! The wee hat is one of a series made by a company called “Knitwits” and they’ve been quite the rage over here. I saw this one in a local store while I was doing my Christmas Shopping and just had to have it. I always wanted a hat with horns! :o)

    – Mike Oxley

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