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Food + Recipes
Scrumptious Churros and Gumbo
Learn how to make scrumptious churros and chicken and sausage gumbo with help from chef Soledad O'Brien!
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Chicken and Sausage Gumbo
8–10 ServingsIngredients
1 tablespoon kosher salt plus more
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pounds skinless, boneless chicken thighs
1/2 cup (or more) vegetable oil
1 pound andouille or other spicy smoked sausage, cut into 1/2" rounds
1 cup all-purpose flour
2 medium onions, finely chopped
4 scallions, thinly sliced (white and pale parts separated from dark)
2 celery stalks, finely chopped
2 green bell peppers, finely chopped
2 tablespoons chopped garlic
8 cups low-salt chicken broth
2 bay leaves
1 teaspoon chopped fresh thyme
2 cups 1/2”-thick slices fresh (or frozen, thawed) okra, divided
1 1/2 teaspoons Worchestershire sauce
1 teaspoon hot sauce (preferably Crystal)
1 teaspoon filé powder plus more (optional)
Steamed RiceDirections
Combine 1 Tbsp. salt and next three ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about five minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about four minutes per side. Transfer to plate with chicken.
Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure one cup. Wipe pot clean; return drippings to pot.
Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15–20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next three ingredients. Cook, stirring often, until soft, about 10 minutes.
Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining one cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 tsp. filé powder, if using. -
Chicken and Sausage Gumbo
The key to delicious gumbo is good roux! Whisk constantly until roux is the color of milk chocolate, 15–20 minutes. -
Plating Your Gumbo
Serve your gumbo over rice, and garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired. -
Scrumptious Churros
Makes about 2 dozen, 4 inch churrosIngredients
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on tasteDirections
Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
In a three qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
Fill your decorating tool with the churro recipe dough and attach the largest star tip you have. Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
You should be able to cook four or five churros at a time. Cook them about one minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.While still warm, roll each churro into the dish with the sugar and cinnamon until coated.You could serve this churro recipe with mexican hot chocolate topped with whipped cream. What a treat! -
Serving Churros
Pair your churros with hot chocolate and serve!
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