I have been enjoying meat free meals.  They’re allowing me to think outside the box and create meatless meals from the meat versions. Take this recipe, for example.  I was wandering around on Pinterest and saw a recipe for Beef Bourguignon.  That got me thinking about how to make this meatless.  For me, mushrooms are hearty and make a great vegetarian meatless meal.  But I didn’t want mushrooms alone.  We needed some added protein and heartiness.  Enter the lentils.  Et voila. Mushroom lentil bourguignon was born!

A word about the wine for this recipe.  My regular grocery store didn’t have burgundy wine. I stopped at another store and had no luck there either.  So, I wound up buying a cabernet sauvignon, instead. It was rather tasty and inexpensive. Don’t feel you have to purchase expensive wine to make this meal. Just make sure it’s a wine you will drink. That’s the key. If you won’t drink it, then why cook with it?

What Is French Gastronomy Day?

I am celebrating French Gastronomy Day today.  Known as “Fête de la Gastronomie” it was established in 2011 to showcase the diversity and excellence of French cuisine. This day is meant to unite chefs, restaurants, and food enthusiasts for nationwide events, tastings, and workshops. The day highlights the cultural significance of cuisine like creme caramel in French society.  It also highlights their appreciation for local ingredients like potatoes in French fondant potatoes, classic recipes lik escargots, and the communal spirit of dining like these beignets.

What Is Bourguignon?

Bourguignon is a classic French stew that hails from the Burgundy region. This dish is traditionally made with beef braised in red wine, aromatic vegetables, mushrooms, and herbs.  Bourguignon is celebrated for its deep, complex flavors and comforting heartiness.

Over time, creative cooks have adapted the dish to their local ingredients.  Some have swapped out the beef with other meats like chicken, lamb, rabbit, or pork.  Or go meat free using hearty vegetables like mushrooms, carrots, and eggplants.  And of course, adding plant based proteins like lentils and white beans

What Are Lentils and How Many Types Are There?

Lentils are tiny, lens-shaped legumes prized for their earthy flavor, nutritional value, and versatility. All beans are legumes, but not all legumes are beans.  To be a legume, the fruit of the plant must grow in a pod.  Peas and peanuts are legumes. 

There are several different kinds of lentils each having their own unique characteristics.  Green lentils have a firm texture and peppery taste.  They’re also called French or Puy lentils, they are idea for salads and stews because of their texture.  Brown lentils have a milder flavor and are perfect for soups and stews.  Red lentils are small, soft, and sweet.  They cook quickly and go well in purees and curries.  Finally, black lentils are small with a robust flavor.  They hold their shape well and are perfect for salads.

Best Wines for This Bourguignon Recipe

Wine is the soul of bourguignon.  For a classic touch, opt for Burgundy reds such as Pinot Noir. Their elegant tannins and subtle fruit notes marry perfectly with earthy mushrooms. Other excellent choices include Merlot or Côtes du Rhône, which bring roundness and gentle spice.

If you can’t find Burgundy wine, then try a cabernet sauvignon like I did.  Or try something different like a shiraz or a malbec.  Then there’s the lighter zinfandel wine for a completely different flavor profile.  Whatever wine you select, just make sure it’s a wine you’d happily drink because quality matters! 

Choosing Perfect Mushrooms and Lentils

When selecting mushrooms, look for varieties that offer robust flavor and hold up to slow cooking. Cremini, portobello, and shiitake are excellent options, delivering umami and meaty texture.  You can also try oyster mushrooms, king trumpet, or chanterelles for a different flavor and texture.

For lentils, green lentils work well.  They’re sturdy and won’t turn mushy. I used brown lentils in my bourguignon, and they held up well.  If you don’t want lentils then try a white kidney bean or cannellini beans.  You can also try a split pea or chickpea for your bourguignon recipe. 

Ingredients to make Mushroom Lentil Bourguignon

Yes, there’s quite a few ingredients, but there is nothing fancy our difficult to find.  Everything can be purchased from your regular grocery store.

Pantry ingredients – dried brown lentils, garlic, onion, burgundy wine, vegetable broth, cornstarch, tomato paste, water, egg noodles (for serving)

Refrigerator ingredients – shiitake mushrooms, portobello mushrooms, cremini mushrooms, frozen pearl onions, parsley

Mastering the Flavorful Broth

A great bourguignon is all about layering flavors for the broth. Start by sautéing onions, garlic, and carrots until golden.  Then sauté the mushrooms until they’re nicely browned.  Stir in the tomato paste and let it cook for 1 or 2 minutes then deglaze the pan with wine to release savory bits. Simmer slowly, tasting and adjusting seasoning as it reduces.

When the wine has reduced, stir in the lentils and the broth.  Cover and simmer until the lentils are tender, which took about 40 minutes for the lentils I used.  Different lentils may have different cooking times so check the package for suggested cooking times and adjust your recipe accordingly. 

When the lentils are cooked, stir in the thawed pearl onions.  Make a slurry with the water and the cornstarch and stir it into the pan.  Simmer until the onions are heated through and the sauce thickens.  I served mine over egg noodles, but feel free to serve yours over rice, mashed potatoes, or just in a bowl with a spoon.  Make sure to garnish with the chopped parsley for color before serving.

What does this mushroom lentil bourguignon taste like?

It is comfort in a bowl, that is for sure.  The mushrooms really do provide that umami richness you want from the stew.  The carrots and onions round the flavor with their sweetness and texture.  The wine and broth simmer down to a rich broth that is packed with flavor.  Then there’s the lentils.  They cooked perfectly and had great texture.  They absorbed all the flavors in the broth making them irresistible.

I made this bourguignon recipe on a weeknight and it was manageable.  But when I make this again, I will prep the veggies ahead of time.  Most of the cooking is hands off with just a little sautéing at the beginning of the recipe.  Which means you can make this mushroom and lentil recipe on a busy weeknight.  The breaks between cooking allow you to spend time with your family and help the kids with their homework.  And, not to worry, this reheats beautifully for lunch the next day.

Yield: 4

Mushroom Lentil Bourguignon

Cook Time: 1 hour

Total Time: 1 hour

Switch up your usual meat-based dishes and try Mushroom Lentil Bourguignon for a delicious twist. The earthy flavors of mushrooms and lentils will have you coming back for seconds.

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5.0 Stars (1 Review)

Ingredients

• 1 cup dried lentils
• 3 cloves garlic, minced
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup sliced shiitake mushrooms
• 3 cups sliced Portobello mushrooms
• 2 cups sliced cremini mushrooms
• 1 cup burgundy wine or other full bodied red
• 3 cups fat free vegetable broth
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons tomato paste
• 2 cups pearl onions, thawed
• 8 ounces egg noodles, cooked
• 1/2 cup chopped parsley

Instructions

1. Soak the lentils overnight in water to cover. Drain and set aside.
2. Heat a Dutch oven over medium-high heat. Add the garlic and sauté 1 minute. Add the onions and carrots and cook until the onions are tender. Add the mushrooms and cook until they release their juices. Stir in the tomato paste and cook for 1 minute before pouring in the wine. Simmer until the wine is reduced by half.
3. Add the lentils and the stock, bring to a boil, cover, and simmer until the lentils are tender, about 40 minutes.
4. Combine the cornstarch with the water. Add to the broth, stirring well to combine. Add the pearl onions. Bring to a boil and simmer until thickened; about 5 to 10 minutes.
5. Divide the noodles evenly between 4 plates. Top with 2 cups of bourguignon and sprinkle with parsley. Serve with crusty bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 433Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 101mgCarbohydrates 79gFiber 18gSugar 18gProtein 19g

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I was born in Kentucky.  Hence the Beer Cheese, Derby Pie, and Hot Browns.  Those last two I’ve made in a few different variations.  It will always be home even though I haven’t lived there since I was 7.  When I was growing up we used to make over the top chili and slumgullion which we call chili mac often.  I do remember Skyline Chili when we moved to Northern Virginia.  There was one restaurant in the corner of a strip mall we used to go to just for their chili.  I was devastated when they closed.

You’re saying, “What does this have to Cincinnati chili?”  Where we lived in Kentucky was pretty darn close to Cincinnati.  I am a Cincinnati Reds fan just like Nana.  We used to be Bengals fans until we moved to the Washington, DC area.  Now I’m a Reskins/Commanders fan. Don’t hate.  But living where we did meant we were familiar with Cincinnati chili and all it’s delicious spices and flavors.

What is Cincinnati Chili?

Cincinnati chili is a unique take on the classic chili dish.  It has a unique spice blend inspired by Mediterranean spices and flavors.  It’s full of what most consider to be sweet spices like cinnamon, nutmeg, allspice, and cloves.  Then there’s chili spices like cumin and chili powder in this delicious recipe.  While my recipe has some cocoa powder in there, the original recipes do not have any chocolate in there.  I just like the richness it adds.  Like mole chili.  And it makes for really delicious chili cheese fries!

Have you heard of pastitsio?  Or have you seen my pastitsada meatballs?  You should check them out.  They’re really delicious and explain how Cincinnati chili sort of came about.  The flavors in pastitsio or pastitsada are in Cincinnati chili.

How is Cincinnati Chili different from Texas Chili?

Cincinnati chili and Texas chili both fall under the category of chili.  However, while the name says Cincinnati chili it’s more like a sauce that’s used to top spaghetti (two-way) or hot dogs (coneys).  There are no beans and it’s claim to fame is both the flavors in the recipe and the way it’s served up.  Unlike chili dog sauce, Cincinnati chili is just ground beef with sweet and savory spices in there.  

Texas chili is known for its bold, spicy flavors and chunky texture.  It can be made with cubed steak like this tomato kidney bean and roast beef chili or coarse ground beef.  Then there’s the argument about beans or no beans.  There are no beans in Cincinnati chili.  And finally, the spice level.  My husband measures the spice level by the container of chili powder in the spice drawer.  Which I find hilarious.  He will add about 2/3 of the container to the pot and that’s the perfect amount for both of us.

Selecting the Right Ingredients for Cincinnati Chili

In order to achieve the authentic taste of Cincinnati chili, it is essential to carefully select the right ingredients because each component plays a crucial role in creating the unique flavor profile that sets Cincinnati chili apart. Lean ground beef is traditionally used to ensure a smooth consistency. I have one of those meat mashers that breaks the beef apart as it’s cooking better than a wooden spoon, but sometimes I process the beef after it cooks.  That means I pulse it in a food processor until it’s all fine crumbles more like taco meat from that restaurant. 

When it comes to spices, I added cinnamon, allspice, and cloves to mine along with a little cocoa powder for the sweet spices.  Then I have cumin, chili powder, bay leaves, and cayenne for the savory spices.  Finally, don’t forget the unexpected addition of Worcestershire sauce and vinegar to enhance the overall depth of flavor.  These two combine to add that umami flavor and to help elevate the sweet spices in this chili recipe.  I used balsamic vinegar in mine for added richness, but some use apple cider vinegar instead.

Finally, there’s the supporting ingredients of garlic, onions, beef broth, tomato juice, and tomato paste.  And, don’t shame me, I added some beans to mine.  So, that basically makes mine automatically 3 way?  There’s a whole list of ways to serve this chili up, but we’ll talk about that later.  Yes, I always put tomato juice in my chili recipes.  I like the added flavor it brings to the chili party.

Instructions for making the perfect Cincinnati chili recipe

Cincinnati chili, like all chili recipes, are particular in the consistency of the final recipe.  Cincinnati chili has fine pieces of tender ground beef in rich beef and tomato broth.  It needs to be thin enough to scoop but thick enough to top spaghetti or hot dogs without being watery or thin.  It should coat the spaghetti and still look like chili sitting on top.  So, the key to a great Cincinnati chili is not to add too much liquid.  And if it seems a little too thin, simmer it a little longer so it thickens.

I stirred the tomato paste after adding the broth and juice, but the next time I made it I cooked the tomato paste a little bit before adding the broth and juice to the pot.  The Maillard (caramelization) effect by cooking the tomato paste elevates the flavor of the chili.  It makes the tomato paste darker and sweeter.

Make sure the tomato paste completely dissolves before adding the rest of the chili ingredients and spices.  And then, you wait.  Let it simmer.  The longer the better.  Just make sure to check the liquid and add more if it’s getting too thick.  And stir it every now and then to make sure it cooks evenly, and all the spices and flavors are consistent throughout the chili. 

What are all the ways you can order Cincinnati chili?

There’s no such thing as one-way.  That’s just plain chili and most don’t usually order it by itself.  It’s almost always poured over spaghetti.  That’s two-way: chili topped with spaghetti.  Each “way” adds a new ingredient to the dish.

Three way – spaghetti topped with chili and cheese

Four way – this one has two versions depending on where you order it from.  It can be four way bean or four way onion.  Mine already has beans in the recipe so you don’t have the option here.

Five way – this is all the toppings!  Spaghetti topped with chili, cheese, onions, and beans.

What does this Cincinnati chili taste like?

It is rich and delicious!  Just look at how dark that chili is.  It has a complex, delicious flavor that your family will ask for time and time again.  We make both kinds of chili here.  The hubs was on the fence about Cincinnati chili, but he’s grown to enjoy it almost as much as I do.  And we’ve even made some to top chili cheese dogs, or coneys as some might call them.

While chocolate isn’t an ingredient in the original recipe, I love the mole type flavor it brings to the chili party.  While it’s not an overpowering chocolate flavor, it does add a level of flavor that rounds out the whole chili experience.  Finally, the cinnamon and the allspice that add intense flavor and depth to this chili recipe.  This Cincinnati chili recipe is full of so much flavor you and your family will love it!

Yield: 10

Cincinnati Chili 5 Way

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 10 minutes

Cincinnati Chili is decidedly different and delicious. This chili is a combination of Macedonia and Greek flavors mixed with conventional chili flavors in a delicious meat stew.

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5.0 Stars (1 Review)

Ingredients

• 2 cups diced onion
• 2 cloves garlic, minced
• 2 pounds ground beef
• 2 cups tomato juice
• 2 cups beef broth
• 8 ounces tomato paste
• 14 ounces kidney beans
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 2 teaspoons cumin
• 4 tablespoons chili powder
• 1 1/2 tablespoons cocoa powder
• 1 tablespoon balsamic vinegar
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• pinch of cloves
• 4 cups cooked spaghetti
• 1/2 cup diced red onion
• 4 cups shredded, cheddar cheese

Instructions

1. Heat a large Dutch oven coated with cooking spray over medium high heat. Sauté onions until they begin to soften before adding the garlic. Sauté 1 to 2 minutes or until the garlic becomes fragrant. Crumble the ground beef into the pot to brown.
2. Once the beef browns, stir in the tomato juice, beef broth, and tomato paste. Stir well to make sure the tomato paste is dissolved.
3. Stir in the next eleven ingredients (kidney beans through cloves) and bring to a boil. Reduce heat to a simmer and cook 1 to 2 hours or until thickened and the flavors have combined.
4. Divide the spaghetti between four plates or bowls. Top with a ladle or two of chili and top with red onion and cheese.
5. 3-way = spaghetti topped with chili and cheese
6. 4-way = spaghetti topped with chili, onions or beans and cheese
7. 5-way = spaghetti topped with chili, onions, beans, and cheese

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 639Total Fat 32gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 13gCholesterol 125mgSodium 825mgCarbohydrates 43gFiber 7gSugar 8gProtein 45g

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When the weather is cooler, I love making chili and soup recipes.  There’s something about a warming bowl of goodness in your cold hands that not only warms you from the outside but also from the inside.  The best thing about chili are all the different variations and ways you can serve up this hearty stew.  Whether it’s an easy tomato, kidney bean, and roast beef chili soup to a healthy turkey and quinoa chili there’s pretty much a chili recipe for all tastes.

The longer chili simmers the better it tastes.  This white bean chicken chili simmers low and slow in the slow cooker.  I let mine simmer at least 2 1/2 hours before I turned the stove off and let it sit for about 45 minutes.  It was perfectly warm!  It still melted the cheese but didn’t burn my tongue when I took a bite. 

What is chili?

Chili is a stew made of chili peppers (usually chili powder), meat, tomatoes, beans, and other seasonings.  There are some recipes that are so famous people try to recreate them at home like this Tommy’s chili copycat recipe.  Along with these recipes there’s a debate over the beans.  There are two schools of thought on chili with beans or chili without beans.  Some purists say that there are no beans in the true, authentic chili recipe.  I like the beans in chili, so I usually add some to mine.  Besides, the beans make chili cheese fries more fun to eat, too!

Chili is traced back to the indigenous peoples of the Americas.  They who mixed meat, peppers, and various spices to create a dish that was both satisfying and delicious.  A Franciscan friar wrote about the Aztecs eating this delicious chili pepper seasoned stew in the capital of Tenochtitlan which is now Mexico City. 

The Aztecs did not originally use beef in their chili.  However, when the Spanish introduced cattle to Mexico it became and integral part of the Aztec cuisine.  They would create tasajo or salted beef that cowboys or rancheros took with them on the trail.  They then cooked the salted beef in a chili-based sauce and served it with tortillas for a hearty lunch or dinner.

What is mole sauce?

Mole sauce is a rich and flavorful sauce that comes from Mexico.  It’s rooted in Aztec and Maya cuisine and has evolved over the years to become the complex and beloved sauce that it is today.  While the origin of this essential sauce is widly disputed, there’s no denying that it is deeply rooted in Mexican cuisine after the Mexican War of Independence in the early 1800s.

Mole is known for its complex blend of ingredients and bold flavors. This traditional sauce is a staple in Mexican cuisine and is often used as a base for various dishes, including mole enchiladas and mole chicken.  Made with a combination of ingredients such as chili peppers, chocolate, nuts, fruits, and spices this sauce offers a unique depth of flavor and richness to any dish.

There is probably a mole recipe for almost every state or even city in Mexico, but there are just a handful that the most popular.  The first being mole negro which contains several types of peppers, herbs like oregano and thyme, spices such as clove and cinnamon, and seeds like almonds and peanuts.  The dark color comes from charring the peppers and adding burned tortillas to the sauce.

Another type  of mole is mole poblano made mostly with poblano peppers.  Mole verde has green chiles and jalapenos on there.  There’s mole amarillo is made with yellow peppers and chayote.  This mole colorado or coloradito is a dark red sauce that contains chocolate, raisins, and toasted nuts like peanuts.  Lesser known mole manchamantel gets its heat from ancho chiles, but also has pineapple and plantains in there.  Finally, there’s a lesser-known mole chichilo which has a rare pepper not commonly found in stores and it’s made mainly for funerals.

Ingredients in this mole chili recipe

• Chiles – guajillo, cascabel, and hatch
• Vegetables – onions, diced tomatoes, tomato juice
• Herbs and spices – onion powder, oregano, ground cumin, bay leaves, cinnamon stick
• Beans – dark red kidney beans, pinto beans
• Remaining ingredients – beef, beef broth, picada sauce or almond butter, dark chocolate, garlic olive oil
• Toppings – cotji  or queso fresco, diced onions, diced jalapenos, diced tomatoes, cilantro

Instructions for making mole chili

Start by toasting the chilis and cinnamon in a large pot or Dutch oven until fragrant and lightly browned.  Cut the tops off the peppers and return them to the pot with the beef broth.  Steep the peppers for about 30 minutes or until the peppers are soft and pliable.  Remove the cinnamon stick and reserve for later.  Pour the remaining ingredients into a blender and process until smooth then strain through a mesh strainer to remove any skin and seeds.

Put the pot back on the burner over medium-high heat.  Swirl the garlic oil in the pan and sauté the onions until they begin to soften.  Crumble the ground beef into the onion mixture and cook until browned.  Stir in the tomatoes, beans, and picada sauce or almond butter.  Chop the chocolate and add it to the pot with the spices, tomato juice, and the pepper mixture.  Simmer for at least an hour or until thickened, stirring occasionally.  I simmered mine for 2 1/2 hours.

How do you serve mole chili?

Ladle your chili into bowls and top it with cheese.  I used crumbled cotija cheese.  A queso fresco would be great, too.  A sharp cheddar cheese would go well with this chili recipe.  I always garnish mine with finely diced onions.  You could use sliced green onions, too for a molder and more colorful garnish.  There are green herbs like parsley or cilantro.  Since I don’t like cilantro, I used parsley for a bright and colorful garnish.

A bright drizzle of some lime juice is perfect for this chili recipe.  It brightens the flavors and pairs well with the hearty richness of the mole base in this recipe.  Some top theirs with sour cream, but I like making a lime crema to drizzle on top.  The lime and cream combine to cut the richness of this mole chili.

What does mole chili taste like?

It’s rich with all these complex flavors.  I ate it slowly making sure to enjoy and taste all the flavors in this chili.  From the dark flavor of the mole with chocolate, cinnamon, and picada sauce or almond butter to the flavors of the simmered chiles then the brightness of the toppings.  This is one comforting bowl of chili combined with mole sauce.  It has a richness that your typical chili doesn’t have. 

The broth is thick and stick to your ribs delicious.  If you’re looking for a recipe that will warm you up on the coldest of winter days then this is your recipe!  Between the thick broth full of flavor and the heat from the mole base you will be warm for hours after eating a bowl of this mole chili.  Make a huge pot because it reheats perfectly to eat while watching some college football!

Yield: 10

Mole Chili

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Warm up your winter nights with a bowl of hearty and flavorful Mole Chili! A delicious blend of spices and rich chocolate, it's a comfort food must-have.

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Ingredients

• 1 dried guajillo chile pepper
• 1 dried cascabel chile pepper
• 1 dried hatch chile pepper
• 4” piece of Vietnamese cinnamon
• 1 cup beef broth
• 1 tablespoon smoked garlic olive oil
• 1/2 cup diced onion
• 1 1/2 pounds ground beef
• 14.5 ounces dark red kidney beans
• 14.5 ounces pinto beans
• 14.5 ounces canned diced tomatoes
• 2 tablespoons chocolate picada sauce (or 2 tablespoons almond butter)
• 2 ounces dark chocolate
• 1 tablespoon ground cumin
• 2 teaspoons onion powder
• 2 teaspoons oregano
• 2 bay leaves
• 4 cups tomato juice
• Cheese, onions, cilantro, and other toppings of choice

Instructions

1. Place a large pot or Dutch oven on the stove over high heat. Toast the peppers and the cinnamon until fragrant.
2. Cup the tops off the peppers and place in the beef broth to steep for 30 minutes. Blend until smooth and strain through a fine mesh sieve. Set aside.
3. After the peppers have steeped, place the pot or Dutch over medium-high heat. Swirl the olive oil in the pot and sauté the onions until they begin to soften.
4. Crumble the ground beef into the pot and brown.
5. Stir in the tomatoes, beans, and picada sauce until combined.
6. Add the chocolate, cumin, onion powder, oregano, bay leaves, and tomato juice. Stir in the pepper mixture and simmer for at least one hour, stirring occasionally. This chili was simmered for at least 2 1/2 hours to develop the rich flavors in this mole chili.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 415Total Fat 18gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 65mgSodium 528mgCarbohydrates 36gFiber 9gSugar 10gProtein 29g

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The post Elevate Your Chili Game with Mole Chili appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

January is Soup Month. I’m not sure if you knew that or not. I thought I’d just let you know. This spicy jambalaya chili is because it’s National Soup Month. Some think chili isn’t a soup, but I say it is because it has a liquid base meaning broth of juice. Some people also say chili is just meant for beef, chicken, or pork. But this spicy Jambalaya chili is a different chili all together. Sort of like my seafood chili.

That’s a recipe that I want to revisit. I mean, chili can’t be all about just beef and the argument about beans or no beans. Chili is a spicy meat soup. Who says it HAS to be just beef, pork, and chicken? Why can’t the rest of the proteins come to the party and have a bowl of flavor?

To truly appreciate this Spicy Gumbo Chili, I want to take a little time to talk about where these two iconic dishes came from. Gumbo, being a traditional Louisiana dish, combines French, African, and Spanish cuisines This hearty one-pot wonder was born out of the diverse cultures that shaped the region’s culinary heritage. Chili also brings together Spanish influence along with American Southwest ingredients like corn and beans. Yes, there’s an argument about the beans.

What is Gumbo?

With roots tracing back to the 18th century, gumbo is a soup or stew packed with sausage and chicken.  But there’s also seafood based versions like shrimp and crab gumbo.  With all the different variations, gumbo emerged as a practical and creative solution for cooking large quantities of rice, meat, and vegetables that were readily available. With its origins in West Africa, gumbo also draws inspiration from Spanish paella and French Provençal cooking techniques, gumbo quickly became a staple in Creole and Cajun households, each adding their own twist to the dish.

The West Africans used okra to thicken their version of this delicious dish. Cajuns used file powder which is dried sassafras. This gumbo is thickened with a roux which is a combination of butter and flour that’s cooked until a chocolate brown. It’s the French influence in this recipe. The roux provides a nutty goodness to the broth that enhances the flavor of this spicy gumbo chili.

What is chili?

Chili is known for its vibrant blend of spices and a hearty combination of meat and beans. I’m leaving the bean/no bean argument for another post. Chili has is deeply rooted in the history of the American Southwest. It’s believed that chili emerged in the early 1700s. The theory being that Spanish settlers planted chili peppers in the region. These Spanish immigrants incorporated indigenous cooking methods and ingredients, such as corn and beans, to create a satisfying and nourishing bowl of yum.

Most say it’s a cowboy dish because over time, it evolved as cowboys and pioneers adapted the hearty and easy recipe to fit their nomadic lifestyles. These travelers had jerky, dried chili peppers, and maybe dried beans that would travel well in all kinds of weather and on long journeys. Chili is so rooted in our American cuisine that it’s at almost every potluck or family gathering.  There’s beef chili and ground beef chili, chicken chili, pork chili, and even turkey chili.  It’s so popular that there are hundreds of chili cook-offs across the country to celebrate the unique flavors and regional variations.

What is spicy gumbo chili?

Spicy Gumbo Chili is a scrumptious dish that gives a nod to both Cajun and Southwest cuisines. It’s a combination of the bold and vibrant flavors of gumbo joined together with the warm and comforting flavors of the Spanish inspired chili. This fusion of these two recipes creates a gumbo with its roux base and combines it with beans and the earthy flavors of chili. 

Gumbo brings the roux to the party. It also brings seafood to the party, too. But the key element from gumbo is the roux. Most chili recipes do not have a thickening agent like a roux in there. Some might add some masa or almond flour to thicken soup, but usually not. I wanted that silky smooth roux-based broth in this spicy gumbo chili.

From chili I have cumin, oregano, and smoked paprika. Very earthy and delicious flavors to pair with the gumbo and Cajun seasoning. There’s also a little tomato juice and crushed tomatoes in there which I always put in my chili. And finally, there’s beans in this chili. I used a combination of black beans and kidney beans. Use whatever beans you want in your chili.

How do you make spicy gumbo chili?

It all starts with the roux. For this chili I wanted a dark caramel colored roux. It would darken the base of the chili and add a nutty and rich flavor. When the roux is the perfect dark brown, I stirred in the Holy Trinity and the garlic. The Holy Trinity is base of most if not all the Cajun recipes. At least the ones I know of.

Many cuisines start recipes with a base of vegetables. The Holy Trinity consists of equal parts of onion, celery, and bell pepper. In French cooking it’s the mirepoix with a ratio of one parts celery and carrot (instead of bell pepper) to 2 parts onion. Latin cuisine has a sofrito, but that includes garlic and tomatoes.  You can use sofrito to make this Caribbean rice to serve with this spicy gumbo chili.  

When the onions started to soften, I added in everything but the beans, shrimp, and green onions. Once the mixture came to a boil and I let it simmer for at least 45 minutes. The base thickened nicely, and the flavor was rich and completely delicious. It is full of smoky flavor of chili with a silky smooth texture of gumbo.

At this point, I stirred in the beans. I didn’t want to add them too early because they could easily break down if they’re over cooked. You really just want the beans to heat through which took about 10 more minutes of cooking time. The shrimp goes in next. They don’t take very long to cook. You don’t want to overcook them either. They should just start to turn onto a C when they’re cooked through. Another 10 minutes and you’re almost ready to serve.

I served mine over some rice just like I would a gumbo. I wouldn’t serve chili over rice, but this is spicy gumbo chili! It’s a little different. You can try serving it over some dirty rice for a more Cajun flair.  For a little color and some added kick, I garnished mine with some sliced green onions. I usually put diced onions on my chili, so green onions on this spicy gumbo chili was the perfect compromise.

This is now my new favorite chili. Props to the hubs and his delicious chili, but this one is a whole other level. The chili spices with the gumbo seasoning and rich roux-based broth makes this spicy gumbo chili totally rich, delicious, and completely warms you from the inside out. You can bet I will be making this recipe several times to get me through the cold winter. And since it has healthy shrimp, vegetables, and fiber filled beans, I can eat it guilt free, too!

Yield: 8

Spicy Gumbo Chili

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 5 minutes

Seeking an explosion of flavors? Look no further than this fiery Spicy Gumbo Chili recipe. Packed with a medley of spices and hearty ingredients, this chili will make your taste buds dance with delight.

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Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups diced onion
• 1 cup diced celery
• 1 cup diced bell pepper
• 3 cloves minced garlic
• 2 tablespoons Cajun seasoning
• 2 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 cups chicken broth
• 28 ounces crushed tomatoes
• 1 cup tomato juice
• 2 whole bay leaves
• 29 ounces red beans (or kidney beans, Pinto beans, black-eyed peas)
• 1/2 pound peeled and cleaned shrimp
• 1/2 cup thinly sliced green onions

Instructions

1. Combine the butter and flour in a Dutch oven over medium-high heat. Cook the roux, stirring occasionally, until it turns a light brown color. Stir frequently and then constantly until the roux is a chocolate brown color.
2. Stir in the onions, celery, bell pepper, and onion and sauté the vegetables for 5 to 7 minutes until they begin to soften. Then stir in the spices, broth, crushed tomatoes, and tomato juice. Bring to a boil then simmer for 45 to 50 minutes. The broth will be thick and silky and a rich dark red color.
3. Add the beans (black, red, pinto, whichever kind you want) and simmer an additional 10 minutes until the beans heat through. Stir in the shrimp and cook an additional 10 minutes or until the shrimp forms a C. That means they’re perfectly cooked through and you’re ready to eat!
4. Ladle the spicy gumbo chili over some rice and garnish with the sliced green onions before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 329Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 132mgSodium 1892mgCarbohydrates 44gFiber 11gSugar 9gProtein 26g

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The post Spice Up Your Taste Buds with a Spicy Gumbo Chili appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

As the temperatures drop and the leaves change color, it’s time to elevate your fall menu with a bowl of pure deliciousness. There’s nothing more comforting than sitting on the couch with a warm bowl of chowder, a blanket over your legs, and a good movie or a good game on TV. That’s why I love fall and cooler temperatures so much. It brings all my favorite things together!

What’s the difference between chowder, soup, and stew?

Chowder is either made with milk, cream, or broth that is thickened with a roux that typically has seafood in it though not always. Soup is made with water, broth, or stock base and can have an array of meats and vegetables in there. Stew is sort of in between the two because it’s made with broth and possibly thickened with roux. However, it’s the ingredients of a stew that’s the main difference.

Stew contains tough cuts of meat that requires braising for long periods of time to become tender. The meat gets a coat of flour before browning. The meat simmers in several hours in either broth or water until the tender the broth is thickens. It’s also made with more root vegetables like potatoes, carrots, parsnips, and turnips than the other two. These vegetables can withstand the longer cooking time of a stew.

Soup is more general than the other two. It’s basically any kind of meat, vegetable, or even fruit that is  cooked in water or broth. This Weight Watchers pumpkin soup has broth and pureed pumpkin in it.  pumpkin curry soup also has pureed pumpkin, but also has coconut milk and rice.  Sometimes it’s even cooked in wine, beer, or juice. Soup is even more forgiving in the temperature. It can be either warm or cold as in the case of gazpacho or fruit soup.

What is chowder?

Chowder is a thick and chunky dish known for its luxurious and velvety texture,.  They are made with ingredients like dairy products or pureed vegetables to create a smooth and creamy base. Traditionally, made with seafood, there’s speculation that the word chowder derives from words that means seafood or fish like jowter which was a word used to describe fish mongers. Or chaudrée which is a word for a thick fish soup from the La Rochelle coastal region in France.

Chowder as we know it today is a dish that was prepared on ships. They combined the easily available fish with root vegetables and thickened everything with hardtack. Hardtack was readily available, too, because of its simple ingredients and ability to store for long periods of time without spoiling. Immigrants from England and France brought chowder to the States where it became widely popular for its flavor and simple preparation.

However, today a chowder can either be a cream or a tomato based thick soup. It can have an array of ingredients like shellfish, fish or other meats like chicken, pork or lamb. While traditional chowder had potatoes and maybe some onions, there are vegetable chowders that have the rainbow in them from tomatoes and peppers to corn and cabbage.

What’s in this chicken chipotle pumpkin chowder?

Besides the obvious chicken, pumpkin, and chipotle there’s onion, garlic, red bell pepper, corn, chicken broth and cream, and a bunch of spices. What most people didn’t think of is there’s fresh pumpkin in here and not canned or pureed pumpkin. You can see the cubes of delicious pumpkin sitting on top there.

Fresh pumpkin tastes so fresh and so much like squash when you add it fresh to this chowder. The slightly sweet flavor pairs well with the spicy chipotle and creamy broth. Try to find the smaller pie pumpkins. They have better flavor and texture than the larger carving pumpkins. If you can’t then try to find the smallest carving pumpkin you can.

I added my typical southwest spices of chili powder and ground cumin. There’s always some garlic powder and onion powder in there. But there’s also some oregano. If you can find Mexican oregano, then awesome! Otherwise just use whatever you have around.

We always have this argument when making chili about the oregano. He doesn’t think there should be any in there. I always sneak a little in there. It’s not going to taste like spaghetti sauce or anything, but it does add a depth to the flavor that isn’t obvious. Sort of like putting bay leaves in a pot roast or stew.

You should always check the heat of your chipotle in adobo. Sometimes they’re extra spicy, sometimes they’re not. You don’t want to add 2 to 3 and find out too late that it’s super hot. So, taste the adobo sauce. If it’s tolerable then add 2 to 3 chipotles. But if not, then start with one and go from there.

If I’m not pan frying chicken, then I’m using chicken thighs more often than not. They are more tender and flavorful in dishes like this chicken chipotle pumpkin chowder. They also absorb a ton of flavors from the broth in this chowder. So, try some boneless skinless chicken thighs and they might just surprise you!

Yes, you can also use cooked chicken in this chowder. You will follow the recipe just omitting the part about browning the chicken. You will add your shredded, cooked chicken 30 minutes before serving. This will give the chicken enough time to heat through and absorb some of the flavors.

I garnished mine with a lime wedge and some freshly chopped green onions. You can garnish yours with some radishes or cilantro. Or some pepitas! That would be really good. The crunch and flavor of the pepitas would really bring home the whole pumpkin flavor of this chowder.

Some tortilla strips would make a delicious garnish. And so would a little lime crema! Some cotija or queso fresco would add a salty, briny flavor to cut through the richness of the broth. And make sure to serve them with some pumpkin tortillas to dip into the broth.

Yield: 8

Chipotle Chicken Pumpkin Chowder

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Packed with robust flavors and a touch of smoky heat, this Chicken Chipotle Pumpkin Chowder is the ultimate comfort food for chilly fall nights. Whether you're planning a dinner party or seeking a comforting bowl, this recipe is guaranteed to please.

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5.0 Stars (1 Review)

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds bite-sized boneless, skinless chicken thighs
• 4 cups cubed fresh pumpkin
• 1 cup chopped onion
• 2 tablespoons minced garlic
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons oregano
• 1 tablespoon chopped chipotle in adobo
• 2 cups chicken broth
• 1 1/2 cups chopped red bell pepper
• 2 cups thawed, frozen corn
• 1 cup heavy cream
• 2 tablespoons lime juice
• Garnish:
• lime slices/wedges
• radish slices
• chopped parsley, cilantro, or green onions
• toasted pepitas

Instructions

1. Heat a large pot over medium-high heat and swirl the oil to coat the bottom of the pan. Add the chicken and brown 2 to 3 minutes.
2. Stir in the pumpkin, onion, garlic, and spice and cook until the onion and garlic become fragrant; about 2 to 3 minutes. Sadd the chopped chipotle and chicken broth. Bring to a boil and simmer for 10 minutes.
3. Stir in the red bell pepper, corn, and heavy cream and simmer an additional 20 to 30 minutes or until the pumpkin is tender and the chowder thickens. Stir in the lime juice just before serving.
4. Ladle into bowls and garnish with lime slices or wedges, sliced radishes, chopped parsley, cilantro or green onions, pepitas, cheese, or anything else you want!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 470Total Fat 29gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 17gCholesterol 139mgSodium 472mgCarbohydrates 29gFiber 6gSugar 9gProtein 30g

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Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

• Chipotle Chicken and Pumpkin Chowder from A Kitchen Hoor’s Adventures
• Easy No Bake Pumpkin Mousse Dessert from Blogghetti
• Pumpkin Meatballs in a Creamy Tomato Sauce from Cheese Curd In Paradise
• Pumpkin Gooey Butter Cake from The Spiffy Cookie
• Pumpkin Madeleines from Karen’s Kitchen Stories
• Pumpkin Malai Kofta from Magical Ingredients
• Pumpkin Milkshake from Art of Natural Living
• Pumpkin Spice Latte Pie from Palatable Pastime
• Spiced Pumpkin Butter from Cindy’s Recipes and Writings

The post Chipotle Chicken Pumpkin Chowder is a Fall Favorite! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored by El Yucateco but all opinions are mine.  Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

I cannot wait for cooler weather. If football is on the television, then I want to be bundled up in fuzzy sweats eating a bowl of soup. A nice, warm bowl of soup packed with delicious flavor and tender meats. I want to be eating a nice big bowl of this New Mexico Pork Posole! This hearty soup, simmering with a symphony of flavors, is the ultimate bowl of comfort that will transport your taste buds to the vibrant Southwest.

What’s in Pork Posole?

I’m going to state the obvious. Pork! You can mix and match different cuts in this Pork Posole recipe, based on what you like and what you have on hand. Because the meat is stewed, this recipe is really flexible!

There are three kinds of dried chiles in this New Mexico pork posole. Because you can’t call it New Mexico Pork without chiles in there. I love the flavor of guajillo and ancho chiles together. And since it’s New Mexico pork, I grabbed some New Mexico chiles. All three bring different flavors to the posole party.

For aromatics, I brought in garlic and onion, fresh jalapeno, cumin, oregano, coriander, cinnamon, and bay leaves. All of these bring richness and depth to the posole. For me, I can’t have anything Latin without ground cumin in there. It is essential for me in any Latin or Tex-Mex dish.

But that’s not all! There’s chicken broth and also a bit of coffee in this posole. It elevates the broth of the soup and brings a little hint of mole flavor to the bowl. I love me a good mole.  And obviously there’s hominy in there. I love hominy! I nibbled on some of the pieces as I waited for the pork to cook.

Now, the chiles I used were not spicy. But I wanted this posole to have a kick to it. That’s why I brought El Yucateco to the posole party. This posole has 2 tablespoons of their Chiltepin Habanero Hot Sauce. I know what you’re thinking, “Habeneros are hot!” And yes, they are. But this sauce is a perfect balance of flavor and heat that elevates this posole to the next level!

If you’re not familiar with them, El Yucateco was founded in 1968 in Yucatan, Mexico. They’re sauces are at the top of the hot sauce list in the United States. They recently released 6 new sauces to their product list. While they all have habanero peppers in there, these sauces have so much flavor. They’re just like some companies who only care about the heat. El Yucateco is the king of flavor with these sauce blends.

• Grilled Pineapple and Habanero Hot Sauce is the mildest of the new sauces. It has a sweet and spicy flavor that’s delicate and delicious.
• Their Coffee Habanero Hot Sauce is perfect for mole or a rich, coffee rubbed flank steak taco.
• They have a Red and a Black Marisquera Hot Sauce. Marisquera sauce isn’t just for seafood, though! They both can hold up on top of beef, chicken, or pork.
• Ghost Habanero Hot Sauce is definitely the hottest of all the sauces. My co-worker said it was one of the best ghost pepper sauces he’s tasted.

Finally, I used the Chiltepin Habanero Hot Sauce in my New Mexico Pork Posole. The chiltepin chile pepper is believed to be the mother of all chiles because many can trace their lineage back to this chile pepper. It looks like a peppercorn but can be as hot as a habanero. And in this sauce, you can taste the depth of both the habanero and chiltepin peppers in there.

How do you make New Mexico Pork Posole?

First, you have to toast the chiles until they are pliable and start to brown a little. Then soak them for at least 30 minutes before removing the stems, membranes, and seeds and coarsely chop them. Add the chopped chiles and 2 cups of the strained water to a blender and process until smooth. Strain the mixture through a fine mesh strainer to remove the skins and any seeds or membranes missed.

Brown the pork on high heat on all sides. Don’t crowd the pan so brown in batches if needed. Remove the pork and tent with foil to keep warm. Stir in the onion, garlic, and jalapeno and reduce the heat to medium-high. Cook until the onions become translucent which is about 3 to 5 minutes.

Stir in the El Yucateco Chiltepan Habanero Hot Sauce and the next 7 ingredients (through coffee). Cook for 1 or 2 more minutes or until the spices become aromatic. Return the pork to the pan along with the chile pepper mixture and the chicken broth. If you’re using pork with bones, throw the bones in there. There’s a lot of flavor in them and it will add extra pork flavor to the broth. Bring to a boil then reduce the heat to a medium-low and simmer for 1 hour or until the pork is fork tender.

Since the hominy is already cooked, you don’t want to add it at the start. Stir the hominy in towards the end to warm through and get some of that posole flavor surrounding it. Taste the broth and make sure there’s enough salt in there. I added about a teaspoon of garlic salt to mine. But I like to leave salt and pepper measurements to your own tastes.

Finally, you must add in some acidity to cut the richness. I stirred in 2 tablespoons of lime juice at the end and it really did brighten up the flavor of the posole. So, please don’t skip this! It will not taste like lime juice soup. Trust me. It brightens up the richness of the broth which means you can eat more of it!

What does New Mexico Pork Posole taste like?

The New Mexico Pork Posole is not just a meal; it is an experience. It is a harmonious blend of Native American, Mexican, and Spanish influences that have shaped the cuisine of this region for centuries. With all the richness of New Mexico pork asado combined with comforting pork posole is a flavor profile that is a tantalizing mix of earthy and smoky with a kick of heat. New Mexico Pork Posole captures this essence of all these regions and offers warmth and comfort with every bite.

The star of this dish, besides the tender pork and hominy, are the chile sauces. The dried guajillo, ancho, and New Mexico chiles imparts a distinct depth of flavor that is both spicy and complex. This paired with the El Yucateco Chiltepin Habanero chile sauce makes for a spicy and smoky layer of flavor in this perfect pork posole.

From the tender pork and hearty hominy to the fragrant spices and tangy lime, each spoonful brings you closer to the authentic tastes of Latin and Southwest cuisines. Complementing the fiery chiles and rich pork are the earthy flavors of cumin and oregano. These add warmth and complexity to the pork posole. The combination of these spices, along with the pork simmering low and slow, creates a tantalizing aroma that fills your kitchen and beckons you to the table.

And I am here to tell you that my whole house smelled amazing while this simmered on the stove. I took the girls out for their afternoon walk. When I got back to the house the aroma was overwhelmingly comforting. The pork and chiles simmering with all those earthy spices smelled amazing. My mouth immediately started to water and I couldn’t wait to dive into a bowl of this New Mexico pork posole. And as the icing on the cake, the hubs said it was one of the best soups I’ve ever made.

Yield: 6

New Mexico Pork Posole

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Spicing things up with this heart-warming New Mexico Pork Posole — where comfort meets zest in every bite.

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Ingredients

For the posole:

Toggle ingredient group

• 3 dried guajillo chile peppers
• 3 dried pasilla chile peppers
• 4 dried New Mexico chile peppers
• 2 1/2 pounds pork country style ribs cut into bite-sized pieces (see note)
• 3 tablespoons olive oil-
• 1 1/2 tablespoons minced garlic
• 1 cup diced onion
• 1/4 cup finely diced jalapeno pepper
• 2 tablespoon El Yucateco Chiltepan Habanero Hot Sauce
• 2 tablespoons cumin powder
• 1 tablespoon oregano
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• 2 bay leaves
• 4 cups chicken broth
• 1/2 cup strong coffee
• 25 ounces canned hominy rinsed and drained
• 2 tablespoons lime juice

Garnish:

Toggle ingredient group

• Lime wedges
• thinly sliced radish
• chopped parsley or cilantro
• sliced jalapenos
• corn tortillas

Instructions

1. Toast the chile peppers in the bottom of a large pot until softened and lightly browned. Place the peppers in a heat proof bowl and pour 4 cups of boiling water over the peppers. I cut slits into mine to make sure they filled with water and stayed submerged under the water. Cover the bowl with plastic wrap and let the peppers steep for 30 minutes.
2. Remove the stem, membrane, and seeds from the peppers. Coarsely chop them and put them into a blender. Strain and add 2 cups of the water and blend the peppers until pureed. Strain through a fine strainer and set aside.
3. Heat the large pot on high heat. Add the oil and swirl to coat the bottom of the pan before adding the pork. If necessary, brown the pork in batches to allow it to brown properly. Cook the pork until browned. Remove the pork and keep warm.
4. Stir in the onion, jalapeno, and garlic and reduce the heat to medium. Sauté the vegetables until the onion starts to become translucent. Stir in the El Yucateco Chiltepan Habanero Hot Sauce and the next 7 ingredients (through coffee). Cook for 1 or 2 more minutes or until the spices become aromatic.
5. Return the pork to the pan along with the pepper mixture and the chicken broth. Bring to a boil then reduce the heat to a medium-low and simmer for 1 hour or until the pork is fork tender. Stir in the hominy and simmer an additional 30 minutes or until the hominy is warm.
6. Stir in the lime juice before serving. Garnish with radish slices, lime wedges, chopped parsley, and a little extra El Yucateco Chiltepan Habanero Hot Sauce on top. Serve with homemade tortillas.

Notes

Due to a grocery order error, I would consider meaty, bone-in ribs for the flavor the marrow and fat from the bones can add to the richness of the posole soup. Simmer until fork tender then remove from the bone and coarsely chop or shred the pork.

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The post New Mexico Pork Posole – Perfect Bowl of Comfort appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have made Coq au Vin before for my blog. It was quite a while ago and quite an interesting experience. It’s not that I didn’t know, but making it the first time really made me aware of the quality of the wine used in making this dish. I made that recipe once before and the wine pretty much turned everything purple. The second time I made that one, I selected a better wine and it was a rich red color.

I had a similar experience with this recipe. I made it once before and that wine was deliciously perfect for it. I used a local Malbec that was dry and delicious. The second time, for this recipe, I used a lesser quality wine, and I could taste the difference. It’s not that I wouldn’t drink that second wine, it’s that the first wine had better flavor and quality. So that being said, make sure you truly choose a wine that you would honestly drink and ENJOY!

What is a Classic Coq au Vin?

Coq au vain is rooster braised in red wine. It was a way to cook a rooster or older bird and have it be tender. The classic recipe calls for lardons (cubes of bacon fat), mushrooms, onions, and sometimes garlic. And, of course, wine. The traditional wine is a Burgundy, but I’ve used a few different reds and they all taste delicious in this dish. There’s even a recipe that uses white wine called poulet au vin blanc. Some recipes call for a young wine aka coq au vin jaune. Finally, there’s even a version that uses champagne.

I couldn’t find anything that resembled lardons so I used a thick cut bacon. In my previous recipe I found some cubed pancetta which was delicious, too. I wouldn’t use salt pork because of all that salt in there. Maybe a pork belly would work, but I wouldn’t know. I haven’t actually cooked pork belly before outside of store bought bacon.

I have it in my head that there’s carrots and pearl onions in classic coq au vin. I think it’s from that movie about the girl that goes to Ireland to propose to her boyfriend on Leap Day. You know that one? Anyway, she, of course, finds another man and falls in love with him instead.

Anyway, I use frozen pearl onions that I thaw before adding to the pan. If you’re adventurous enough and have them, try your hand at fresh ones. I hear they’re a pain to peel so I never bothered. And since we LOVE carrots, I put a ton of those in there. Feel free to cut back if you’re not as much of a fan as we are.

How do you make Classic Coq au Vin?

Since this is a recipe that has been made for centuries but wasn’t actually written down until the 20th century, there’s a huge range of ways to make this dish. You can toss the chicken in flour before browning. Some call for cooking the chicken in the oven and then returning it to the pot. And there are other recipes where you marinate the chicken in the wine. I made mine as simple as possible so you can make this any night of the week.

I browned the bacon in the pan to render the fat and removed it when it was crispy. The chicken thighs went in skin side down for at least 5 to 7 minutes. I wanted my skin to still have that crispy-ish texture when it comes out of the pot. I flipped and browned them on the other side for 5 minutes. I removed those to the same plate as the bacon and tented the plate with foil to keep them warm.

Next, I added the carrots and mushrooms. I wanted the mushrooms to get some flavor from the bacon and chicken fat in the pan. I knew the carrots wouldn’t cook at all in this short time. But they got some color from being sauteed in the pan.

Do you use cognac or brandy?

Now, some people use cognac or brandy and some don’t. I think Julia Child’s original recipe has it in there, but it’s not required. I had neither on hand, but I did have marsala so I used some of that to deglaze the pan. No, the dish doesn’t taste like marsala. But it was just enough layer of flavor to add depth to the sauce. And it deglazed the pan and pulled up the fond to be part of the sauce.

In went the tomato paste. I’ve gotten into the habit of cooking it a little bit before adding the rest of the liquids to the pan. That’s the case with this and all recipes where I use tomato paste. It changes the flavor and makes it not as sharp or as bitter. After a few minutes in the pan, I put the rest of the liquids into the pan, stirred in the thawed pearl onions, added the aromatics, and topped everything with the chicken and bacon. Make sure the chicken is just sitting on top of everything. You don’t want that crispy skin to go to waste!

Simmer covered or uncovered?

You can cover your dish as it simmers, but I didn’t. Simmering uncovered allows some of the liquid to evaporate and make the sauce more concentrated in flavor. I let mine simmer for 15 minutes. Depending on the size of your thighs you might want to cook them for less or more time. Just make sure the center is at least 160 before thickening the sauce.

A classic coq au vin uses a beurre manie to thicken the sauce. That’s basically a combination of uncooked butter and flour. The cooked version is a roux. The next version of this recipe I might try the roux route and see how that turns out. But that’s another post for another day. Make sure to use a whisk to stir the beurre manie into the sauce. Then continue to simmer until the sauce thickens. For me, that was about 5 to 7 minutes. It’s not gravy thick. It’s just sauce thick. If that makes sense. According to Julia, you want to sauce to just coat the chicken not thick like gravy.

What does Classic Coq au Vin taste like?

The first bite of chicken is tender and flavored with all the elements in the braising liquid. You can taste the onion, garlic, thyme, and of course the wine in the chicken. The carrots are sweet, the mushrooms have all the flavor of the sauce in them.

And the sauce. It’s layered with so much flavor! You can taste the wine, of course. The chicken stock and tomato paste add layers of richness to the sauce. The garlic and herbs round out the sauce. It’s a lick your plate clean sauce. You won’t want to waste a single drop of it. So, make sure to sure this with some crusty bread to sop it all up!

I said this recipe can be made any time. And I mean it. Most of the recipe is hands off. And if you have everything chopped and ready to go then it’s that much easier to make any night of the week. Use whatever chicken you like, but I prefer chicken thighs. They stay tender and juicy and absorb all the flavors in this dish. Leg quarters would be good, too, but they might take longer to cook.

If you want to use chicken breasts, I’d try bone in breasts so they don’t get too dry. And if they’re larger breasts, try splitting them in half. It will lessen the cooking time and hopefully keep them moist and delicious, too.

I served mine with mashed potatoes, but feel free to try some egg noodles with Classic Coq au Vin. Or maybe some polenta. All delicious vessels to serve this dish. I’m usually a rice person, but for some reason this dish seems too rich and delicious for rice. But feel free to serve your chicken on top of whatever you want!

Yield: 6

Classic Coq au Vin

Cook Time: 40 minutes

Total Time: 40 minutes

Classic Coq au Vin has all the rich flavors of the vintage recipe but easy enough for a weeknight dinner. With a little prep work, this is on the table in under 45 minutes.

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5.0 Stars (1 Review)

Ingredients

• 4 strips bacon
• 6 chicken thighs (with bone and skin)
• 3/4 cup thinly sliced onions
• 8 ounces quartered mushrooms
• 3 cups chopped carrots
• 2 teaspoons minced garlic
• 1/4 cup marsala
• 2 tablespoons tomato paste
• 2 cups red wine
• 1 cup chicken stock
• 9 sprigs fresh thyme
• 1 whole bay leaf
• 6 ounces frozen pearl onions thawed
• 2 tablespoons softened butter
• 2 tablespoons flour

Instructions

1. Chop the bacon into bite-sized pieces and place them in the bottom of a Dutch oven. Turn the burner to medium-high and cook until crisp.
2. Remove from heat and set aside.
3. Brown the chicken thighs skin side down for 5 minutes, turn and brown an additional 5 minutes. Remove to the same plate as the bacon and tent to keep warm.
4. Stir in the mushrooms and onion and cook 3 to 5 minutes or until the onions begin to soften. Add the carrots and garlic and sauté 2 to 3 minutes or until the garlic is fragrant.
5. Deglaze the pan with the marsala using a wooden spoon to scrape the fond from the bottom of the pot.
6. Move the vegetables to one side and stir in the tomato paste. Cook 2 to 3 minutes or until it begins to darken in color.
7. Stir in the wine, chicken stock, thyme, bay leaf, and pearl onions. Bring a boil and then reduce heat and simmer 15 minutes or until the chicken is cooked through and reaches 165 F.
8. Make the beurre manie by combining the butter and flour together and whisking into the broth. Simmer until thickened slightly.
   Serve with mashed potatoes, egg noodles, or polenta.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 513Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 16gCholesterol 185mgSodium 558mgCarbohydrates 22gFiber 4gSugar 8gProtein 37g

I don't think so, but okay. One serving of the oats is 150 calories.

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Retro Recipes

• Beef Stroganoff from That Recipe
• Beer Cheese Fondue from Art of Natural Living
• Classic Coq au Vin from A Kitchen Hoor’s Adventures
• Classic Swedish Meatballs from Blogghetti
• Neptune Salad from Palatable Pastime
• Old Fashioned Cherry Cheesecake from Jen Around the World
• Shepherd’s Pie from Karen’s Kitchen Stories

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The post Classic Coq au Vin has all the French flavors appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Valentine’s Day is in a few days. While all the chocolate and desserts are great for some, I’m more of a main dish kind of girl for the day of love. I started down the path of surf and turf. Then it was just surf like scallops. Finally, I went to Pinterest to get some inspiration.

Some of the recipes didn’t seem special enough to me. And some might say the same thing about this Chicken Chasseur. But when the hubs truly compliments me after devour this chicken and practically licking the plate clean, I think it was just special enough.

What is Chicken Chasseur?

It’s a hunter’s chicken in the French form. There’s hunter’s chicken also known as cacciatore. And then there’s hunter’s chicken that is Greek with haloumi cheese in there. A British version is chicken breasts with barbecue sauce and cheese on top. Not sure how that one is a hunter’s chicken, but whatever.

This hunter’s chicken is chicken thighs simmered in a chasseur sauce. That’s a sauce made with mushrooms, herbs, wine, marsala or brandy, and tomato paste or tomatoes or both. The sauce is a rich golden color that has complex layers of flavors.

How do you make Chicken Chasseur?

Chicken Chasseur is not a difficult dish to make. Not in the least. And the ingredients aren’t out of the norm, either. You might struggle with the tarragon like I did. I had to hit a couple of stores to find it fresh, but I managed. If you can’t find it, then use a teaspoon of dried tarragon. I always have that on hand.

It starts with browning the bacon in the pan to render the fat. Then brown the chicken in the pan. Next the shallots and garlic go in. It’s all about layering the flavors. Then the white wine goes in to deglaze the pan. The tomato paste and tomatoes go in with the herbs, marsala or brandy, and broth.

Finally, the chicken and bacon go back into the pan and everything simmers until the chicken is cooked through. If the sauce isn’t thick enough then combine some flour and butter together. Called a beurre manié, it’s the perfect way to finish the chasseur sauce. It thickens the sauce and ensures it’s rich and silky.

What does Chicken Chasseur taste like?

Like love on the plate. It is the epitome of comfort food. And packed with so many layers of flavor just stacked on one on top of the other. The chicken is tender and absorbs all the flavors of the sauce. The sauce is silky and rich with the flavors of vegetables, herbs, marsala, wine, and stock.

Even though there are tomatoes in there, it’s not like cacciatore by any stretch of the imagination. There’s just enough to sweeten the sauce slightly and turn the sauce unto a rich, golden color. But you don’t really taste the tomatoes at all.

And this is a dish that tastes better the next day. So, by all means, make this ahead of time. It tasted absolutely delicious for lunch the next day. And it tastes even better after sitting in the fridge for a couple of days. I reheated it for lunch a few days later and the chicken tasted even better than I remembered from a couple of days ago.

Why do they call it hunter’s chicken?

Most of these dishes consisted of ingredients that hunter’s would bring home. Game meats like squab, pheasant, goose, and the like were combined with mushrooms foraged on the way home. Herbs, onions, and garlic found along the way. All combined with root vegetables grown in the garden to make rich and hearty dinner.

Another part of the story is that the hunter would return home without any game meats. This meant a chicken would be served along with the foraged fungi and herbs. Either way, it’s a humble yet delicious dish to serve up for Valentine’s Day. Especially if you take the time to make rich mashed potatoes to spoon the sauce over.

What’s the difference between chicken chasseur and coq au vin?

First, I’d say the amount of wine in the recipe. Chicken Chasseur has a little wine and a little marsala. Coq au vin has at least a cup of wine if not more in the recipe. Then there’s the vegetables. Coq au vin has mostly carrots and pearl onions. It has mushrooms, too, but not as many. Chicken Chasseur has shallots and mushrooms and no carrots. Of course, you could add carrots if you want to. But I don’t think it’s necessary.

They both have thyme and bay leaves in the sauce. But Chicken Chasseur has tarragon which is a very French herb. To me, it’s like oregano and fennel are combined into an herb. It’s one of herbs in Herbs de Provence. Which you could use in this dish if you wanted. Just make sure to add a little more thyme because that brings out the earthiness of the whole dish.

Chicken Chasseur is hearty enough to serve with either a red or a white wine. The little bit of tomato paste and tomatoes and richness of the sauce allows it to pair with red or white wine. I would think a Malbec or Shiraz would be dry enough to really bring out the flavors of the sauce.

Or try a Côtes de Rhône or a viognier as delicious white wine options to pair with it. I think a crisp steel Chardonnay would be great, too. It’s crisp flavor would pair well with the rich sauce.

Yield: 6

Chicken Chasseur

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Chicken Chasseur, also called Hunter’s Chicken, combines crispy chicken with a chasseur sauce made of mushrooms, wine, tomatoes, , broth, and herbs. Serve this dish to someone special and they will love you for it!

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Ingredients

• 4 slices bacon
• 6 chicken thighs
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped shallots
• 2 teaspoons minced garlic
• 8 ounces quartered cremini mushrooms
• 1/2 cup white wine
• 2 tablespoons tomato paste
• 1 tablespoon fresh tarragon
• 1/4 cup marsala
• 1/2 cup crushed tomatoes
• 1 1/4 cups chicken broth
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons softened butter
• 2 tablespoons flour

Instructions

1. Cut the bacon into bite-sized pieces and plate in a Dutch oven. Turn the heat to medium-high and cook the bacon until brown and crispy. Remove the bacon from the pan an put in a paper towel lined plate. Set it aside.
2. Season the chicken thighs with salt and pepper and cook, skin side down, for 4 to 5 minutes or until the skin is brown and crispy. Turn the chicken over and cook for 4 to 5 minutes. Place the browned chicken on a plate and tent with foil to keep warm.
3. Add the butter and olive oil to the pan and stir until the butter is melted before adding the shallots and garlic to the pan. Cook until fragrant, about 2 to 3 minutes.
4. Stir in the mushrooms and cook until they begin to brown.
5. Deglaze the pan with the white wine, scraping to loosen any browned bits from the bottom of the pan.
6. Move the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste for 1 to 2 minutes or until it darkens in color.
   Stir in the tarragon, marsala, tomatoes, and chicken broth. Add the thyme and bay leaf before returning the chicken and its juices back to the pan along with the bacon.
7. Place the thyme sprigs in bay leaf in the sauce.
8. Cover and simmer 15 to 20 minutes or until the chicken is cooked through and reaches 170 F in the thickest part of the thigh.
9. Combine the softened butter with the flour and stir into the sauce with a whisk. Simmer until the sauce thickens. Season with salt and pepper to taste before serving the chicken with the chasseur sauce over mashed potatoes.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 459Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 190mgSodium 702mgCarbohydrates 13gFiber 2gSugar 5gProtein 36g

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Celebrating Valentine’s Day

• Chicken Chasseur from A Kitchen Hoor’s Adventures
• Chocolate Covered Oreos from Art of Natural Living
• Chocolate Strawberry Kabobs from Jen Around the World
• Frozen Strawberry Daiquiri from That Recipe
• Red Velvet Shortbread Cookies from Hezzi-D’s Books and Cooks
• Strawberry and Cream Rolls from Magical Ingredients

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The post Chicken Chasseur is rich, delicious, and quick to make! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I received samples from Selefina Spices to use but all opinions are my own. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

I love chili. A good bowl of chili just makes my soul happy. Like down to my core is just smiling and doing a happy dance when I eat a good bowl of chili. And this is one of those bowls of chili. There is so much flavor in this Texas Style Steak Chili. It is worth the extra effort to make a homemade chili base to make it extra delicious.

Selefina sent me a gift code to purchase some fresh spices for a recipe. When I saw all the freshly dried chilis on there, I knew I had to make a delicious pot of Texas style chili. I say Texas style chili because I cannot have make a chili without some kind of tomato product in there. There’s tomato paste and crushed tomatoes in there along with the chili paste and beef broth.

What makes Texas Style Steak Chili different than other beef chili?

The main difference is beans. Authentic Texas chili has no beans in there. And it has no tomato products in there. Because these are things that cowboys just didn’t have access to when they were driving cattle across the plains. Beef they had access to. I’m sure they had water, maybe some spices, definitely dried chiles, and definitely beef broth.

The dried chiles are the base of any good Texas chili. That’s what really separates Texas chili apart from almost all other chili recipes I’ve tried. For my Texas Style Steak Chili, I used a combination of chipotle, guajillo, ancho, and hatch chiles. It’s a combination of sweet, smoky, and slightly spicy peppers.

The ancho is a dried poblano, which is not very spicy at all. Guajillo peppers are dried mirasol peppers which aren’t too spicy, either. They have a rich flavor that’s very earthy. Chipotles are smoke-dried jalapeno peppers. They can go from slightly spicy to very spicy. Finally, dried Hatch chile peppers are mild and slightly sweet. I debated on adding some chipotle in adobo, too, but was afraid they might be too spicy for me.

How do you make Texas Style Steak Chili?

It starts with the chile paste. I toasted the chiles in a pan before putting them in boiling water to soften. Once soft I cut the stems off and removed the seeds and membrane. Then I put them in a blend. I strained 1 cup of the water into the blender with the peppers and pureed them until smooth. Putting them through a strainer removed any extra membrane or seeds I might have missed. Half the chile mixture went back into the blender with the crushed tomatoes and pureed them until smooth.

I heated some oil in my enamel cast iron Dutch oven to sautéed the onions and garlic. I removed those and then browned the beef making sure to get it good and seared on the outside. The tomato paste goes in next to cook a little before adding in the spices, chile and tomato puree, and the beef broth. Then you simmer and wait.

I tasted my Texas Style Steak Chili after about an hour to see if I wanted to add more of the chile paste. The chili had great flavor and was just spicy enough for me. So I didn’t add any more of the chile paste. I saved it for another recipe. Chimichangas. I used it to make sauce for chimichangas. Because the hubs loves them and I am trying to make them nice and crispy in the air fryer.

Now, if your chili isn’t very thick, you can add some masa to the pot to thicken it up. If you don’t have any then try a little cornmeal or polenta if you have that. Some recipes call for masa and some don’t. I usually have it on hand for tamales. However, mine was thick enough and I didn’t need to add any.

Continue to simmer the chili until the beef is nice and tender. For me that was about the 3-hour mark. I used chuck roast for nice flavor, but it is a little tougher cut of meat. It’s meant to be braised in liquid for long periods of time. All the rich and delicious flavor of the beef melds with the chile flavor and tomatoes. It makes for a rich and delicious bowl of chili.

What does Texas Style Steak Chili taste like?

It’s almost like a stew. There’s rich chile and tomato flavors. Hence the Texas style. Technically there’s not supposed to be tomato products in there at all. There are arguments for and against tomatoes in Texas chili. I am pro-tomato. Maybe one day I’ll try this recipe without the tomatoes.

The beef is tender and rich. Texas Style Steak Chili is full of chile pepper flavor. The broth is thick and stick to your ribs rich. This is definitely one bowl of chili that will warm you up inside and out. It’s such a bowl of comfort that your soul will just be completely happy. I know you think I’m off my rocker in writing that, but it’s true. I savored every last bite of this chili. I even froze the rest to have for later. It was THAT good!

You can see how dark and rich the broth is. And how thick the broth is. It’s truly a stew like consistency and not the chili that we think of. At least not the chili I was raised on. Of course, I had to top mine with some cheese and green onion. The green onion adds a nice crisp flavor and crunch to the chili. And, well, chili and cheese go hand in hand. How can you not top this hearty Texas Style Steak Chili with cheese?

Feel free to add beans if you want. I’d go with a dark red kidney bean or even a black bean. Maybe a pinto? But beans really aren’t needed in this Texas Style Steak Chili. It’s hearty and filling without them. But if you’re dead set on having beans in your chili, then by all means.

I’ve made a few types of chilis on my blog. I grew up with your standard game day chili. But also, we had Cincinnati chili, too. Because Cincinnati wasn’t that far from where we lived in Kentucky. And since I love all things mole, which is sort of like Cincinnati chili, I made a mole chili. That was so rich and delicious, too. And if that wasn’t enough, I kicked up chili and tried a pumpkin chili. I have a couple of other ideas for chili on my list to try. One I did try and will have to revamp to make it more chili like and less stew like.

Yield: 10

Texas Style Steak Chili

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Texas Style Steak Chili is hearty, rich, and full of mild chile flavors. Four chile peppers are the base of this authentic style Texas chili your family will love!

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5.0 Stars (1 Review)

Ingredients

• 4 tablespoons olive oil
• 2 whole ancho chiles
• 2 whole guajillo chiles
• 4 hatch chiles
• 4 whole chipotle chiles
• 3 pounds chuck roast cut into 1" cubes
• 3 cups diced onions
• 1 tablespoon minced garlic
• 1 tablespoon cocoa powder
• 2 tablespoons ground cumin
• 2 teapsoon ground coriander
• 2 teaspoon dried oregano
• 1 tablespoon tomato paste
• 28 ounces crushed tomatoes
• 4 cups low sodium beef broth

Instructions

1. Heat a skillet over high heat.
2. Toast the chiles until pliable, about 2 to 3 minutes per side.
3. Put the pepper in a heat safe bowl and pour boiling water to cover.
4. Let the peppers sit for 30 minutes or until soft and the water reaches room temperature.
5. Cut the ends off the peppers and remove as much of the ribbing and seeds as you can.
6. Coarsely chop the peppers and put in a blender.
7. Pour about 1 cup of the pepper water into the blender and process until smooth.
8. Strain the pepper mixture through a fine mesh strainer.
9. Pour half of the pepper mixture back into the blender along with the crushed tomatoes. Reserve the remaining pepper mixture for later.
10. Puree until smooth.
11. Heat a Dutch oven over medium heat.
12. Swirl 2 tablespoons olive oil in the pan then add the onions and garlic.
13. Sauté the onions and garlic until fragrant and soft.
14. Remove the veggies from the pan and keep warm.
15. Swirl the remaining olive oil in the pan and brown the beef.
16. Add the tomato paste to the pan and cook for 1 minute before returning the onions and garlic to the pan.
17. Stir in the spices and cook for 2 to 3 minutes.
18. Stir in the tomato chile mixture and the beef broth.
19. Simmer for 1 hour then taste the chili. If it's not spicy enough for your taste, add in the remaining chili mixture.
20. Simmer an additional 1 to 2 hours or until the beef is tender and the chili is thick.
21. Top with chopped onions and/or cheese before serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 462Total Fat 27gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 113mgSodium 459mgCarbohydrates 19gFiber 4gSugar 10gProtein 38g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Check out more of chili recipes here!

Chili Recipes

Slow Cooker Cincinnati-Style Steak Chili

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Game Day Chili

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Cincinnati Chili 5 Way

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Chili Mac

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Chili Joes

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Chili Cheesedog Chili Mac

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Pumpkin Chili

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Mole Chili

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The post Texas Style Steak Chili appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I am going to caveat this by saying this is not an authentic gumbo recipe. It’s close enough to being a real gumbo recipe. But I don’t want people to comment saying I did this or that wrong and it’s not an authentic recipe. I’ve had that happen before. Even when I say it’s in the style of! Like, seriously? I didn’t say it was authentic!!

Anyway, this is a fairly easy gumbo recipe. It’s not crockpot gumbo easy, but the hardest part is babysitting the gumbo roux. You want to cook it enough so that you don’t have a gumbo roux that tastes like flour. I cooked mine for about 7 minutes, but on higher heat than in the instructions. Follow the instructions. And watch the roux. When it looks like peanut butter, you might want to pay more attention to it, so it doesn’t burn.

What is gumbo?

Gumbo is a smoked sausage soup made with a roux that has some kind of meat and the “holy trinity” simmered in flavored broth. Yes, that sort of oversimplifies the whole thing. The roux, which a base of butter cooked with flour, should be dark. As dark as you can get it without burning it. Gumbo holy trinity is equal parts of onion, celery, and bell pepper. Not to be confused with mirepoix. That is 2 parts onion to one part each carrot and celery.

However, there’s more variations of gumbo ingredients based on what part of Louisiana you’re in. Some cooks add filé powder to help thicken the stew. What’s gumbo filé powder? Well, gumbo filé powder is dried and ground leaves of the sassafras tree. Some believe that the Choktaw Indians in that area used the powder in cooking. Today, it’s used mainly to thicken and flavor gumbo and other Cajun/Creole recipes. I don’t really know if it’s used anywhere else for anything else.

The ”some kind of meat” varies depending on what you have on hand. For most it’s chicken, sausage, shrimp. But it could be gator, squirrel, rabbit, or oysters. Or even crawfish. That’s the beauty of this style of cooking. I don’t want to say this gumbo recipe. Because what is in gumbo can vary. It’s a recipe that uses whatever you have on hand to make a hearty meal for your family.

Another part of the “based on what part of Louisiana you’re in” speaks to the okra or no okra argument. Some say if you make gumbo with tomatoes then you can’t make the gumbo without okra. And vice versa. Since I used tomatoes, I did not add okra to this gumbo. So yes, gumbo can be made without okra.

How is chicken and sausage gumbo made?

Gumbo ingredients are simple. There’s nothing complicated about making chicken and sausage gumbo. It’s simple ingredients most of which you probably have on hand right now. Well, maybe not chicken. It’s like impossible to find now a days! Along with some kinds of beef.  And even if you don’t have Cajun seasoning, I know you can make some.  That’s made with pantry staples, too.

Chicken and sausage gumbo ingredients:

• Chicken
• Sausage
• Onion
• Celery
• Bell peppers
• Garlic
• Butter
• Flour
• Cajun seasoning
• Chicken broth

The first step is the roux. Can gumbo roux be made ahead of time? Yes, of course. I’m sure there are some cooks that keep a jar on hand in their fridge. If you make it ahead of time, I would cook just shy of the dark brown stage. That way you can cook it just a little before adding the rest of the ingredients.

Once the roux is ready, add in the holy trinity and the garlic. I cooked these until the onion started to soften. They usually start to change color and become a little translucent. That’s when I add the Cajun seasoning. I want it to cook a little bit to release its flavors before I add the chicken. I don’t like to add the chicken first because I want the chicken to simmer in the broth, not fry in the roux.

After the chicken browns a little, I add the sausage. I want it get a little color, too. So it cooks for several minutes. Then the rest of the ingredients go into the pot. Please do not skip the bay leaves. It is that umami flavor, for me at least, that most soups, stews, and roasts need. You don’t know you need it until you don’t have them. Then you’ll make it anyway but realize it’s missing something. It’s the bay leaves.

I simmered mine for at least an hour. I didn’t time it though. The longer it simmers the better, of course. Initially, I put in one tablespoon of Cajun seasoning. Mine is a little on the spicy side. After it simmered for about an hour, I checked to see if it needed more seasoning. It did so I added the other tablespoon. This is when I would add any additional salt or pepper you might like. I did not need to add more salt. No, I didn’t add any. The ingredients I used had plenty in there!

Maybe one day I will publish the family Cajun seasoning recipe. It has pantry staples in it, like I said. Onion powder, garlic powder, paprika, thyme, and a few other things. There’s one surprise ingredient in there. It is for me because I haven’t see a Cajun or blackened seasoning that is in there. This recipe has been in the family for a long time. Dad got it from a chef in New Orleans, so it’s my go to Cajun spice mix.

And just look at that bowl of goodness! So, I asked the hubs to dice the veggies. He didn’t really do that. He just chopped them. They’re a little larger than I wanted, but that’s fine. It doesn’t affect the flavor. You can see the flavor in that red broth there. Oh yeah baby! It’s packed with so much yum in there! I devoured this for lunch the next day, too! This is the best gumbo recipe I’ve made so far!

Yield: 6

Chicken and Sausage Gumbo

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 30 minutes

Chicken and Sausage Gumbo is chock full of chicken, sausage, veggies, and spicy Cajun seasoning into a hearty stew. The hardest part is making the roux, but after it’s cooked everything just simmers.

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5.0 Stars (1 Review)

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 13 ounces turkey smoked sausage
• 1 pound boneless skinless chicken thighs cut into bite sized pieces
• 1 1/2 cups diced celery
• 1 1/2 cups diced onion
• 1 1/2 cups diced green bell pepper
• 1 tablespoon minced garlic
• 1 to 2 tablespoons Cajun seasoning
• 2 bay leaves
• 14 ounces petite diced canned tomatoes
• 5 cups low sodium chicken stock

Instructions

1. Heat a large pot over medium-high heat. Add the butter and stir until melted.
2. Using a whisk, stir in the flour.
3. Reduce the heat to low and continue to cook the roux, stirring frequently.
4. Cook the roux between 8 and 10 minutes or until it is a dark brown color. Stir the roux more frequently the longer it cooks so as not to burn the roux.
5. Once the roux is dark brown, stir in the vegetables and garlic.
6. Cook the vegetables until they begin to soften.
7. Stir in the Cajun seasoning and cook for 1 minute. Use 1 tablespoon for a less spicy gumbo.
8. Add the chicken and cook 2 to 3 minutes or until begins to brown.
9. Stir in the sausage and cook an additional 3 to 4 minutes.
10. Add the bay leaves, diced tomatoes, and then stir in the chicken stock.
11. Simmer the gumbo for at least an hour or until the is thicken slightly.
12. Serve over cooked rice.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 375Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 145mgSodium 2395mgCarbohydrates 20gFiber 4gSugar 8gProtein 33g

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Cajun Creations

• Air Fryer Cajun Shrimp Pasta from Jen Around the World
• Blackened Shrimp from Art of Natural Living
• Cajun Mac and Cheese from Blogghetti
• Cajun Remoulade Sauce from That Recipe
• Cajun Style Peel and Eat Shrimp from Palatable Pastime
• Chicken and Sausage Gumbo from A Kitchen Hoor’s Adventures
• Red Beans and Rice from The Spiffy Cookie

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