Gumbo

The secret to this classic is in the gentle cooking of the roux which adds to the velvety texture. Instead of standing over the stove, we make the roux in the oven. A few whisks over a few hours produces a great base for this dish. Gumbo on Happensatthebean.com

Cook Time

1 Hour

Servings

People

Ingredients

Half Cup vegetable oil
Half Cup AP flour
1 Precooked Rotisserie chicken Pick meat off bird
2 Quarts Chicken stock or water
1 Pound Fresh or frozen okra
2 tablespoons minced garlic
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme chopped
2 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage cut into 1/4-inch pieces and browned

Cook Time

1 Hour

Servings

People

Ingredients

Half Cup vegetable oil
Half Cup AP flour
1 Precooked Rotisserie chicken Pick meat off bird
2 Quarts Chicken stock or water
1 Pound Fresh or frozen okra
2 tablespoons minced garlic
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme chopped
2 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage cut into 1/4-inch pieces and browned

Instructions

Preheat oven to 350F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on middle shelf of the oven, uncovered, and bake for 2- 2.5 hours, whisking 2 to 3 times throughout the cooking process.
Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scal-lions.
Place Dutch oven on stove over medium heat. Stir in the onion, bell pepper and celery, cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock/water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and peppers to taste.
Can serve with white rice.

Lamb shank

Lamb shank offer a wonderfully flavorful, but it can be a bit tough. As a result lamb shanks lend themselves to a low and slow braise. Long cooking at a low temperature is what you need for meat that is falling-off-the-bone tender. Lamb shanks on Happensatthebean.com #happensatthebean

Cook Time

4+ Hours

Servings

People

Ingredients

1 Tablespoon canola oil
2 pounds lamb shanks trimmed of excess fat (2-2.5total)
1 teaspoon Kosher salt plus more for seasoning the meat
1 teaspoon freshly ground black pepper plus more for seasoning the meat
2 pieces large parsnips trimmed, peeled and cut into 1-inch(3 1/2 to 4 cups)
1-2 bay leaves
1 medium celery roots peeled and coarsely chopped
1 1/2 cups baby-cut carrots cut into 3/4-inch pieces
Half a 750-ml bottle white wine such as sauvignon blanc
1-2 Cup Of water As needs

Cook Time

4+ Hours

Servings

People

Ingredients

1 Tablespoon canola oil
2 pounds lamb shanks trimmed of excess fat (2-2.5total)
1 teaspoon Kosher salt plus more for seasoning the meat
1 teaspoon freshly ground black pepper plus more for seasoning the meat
2 pieces large parsnips trimmed, peeled and cut into 1-inch(3 1/2 to 4 cups)
1-2 bay leaves
1 medium celery roots peeled and coarsely chopped
1 1/2 cups baby-cut carrots cut into 3/4-inch pieces
Half a 750-ml bottle white wine such as sauvignon blanc
1-2 Cup Of water As needs

Instructions

Heat the oil in a large Dutch oven or wide pot over medium-high heat.
Meanwhile, season the trimmed lamb shanks all over with salt and pepper to taste. Add shanks to the pot and sear on all sides, turning as needed; this will take about 5 minutes for each batch. Transfer to a platter.
Add the parsnips, onions, celery root and carrots to the pot; cook for about 3 minutes, stirring to coat them in the oil flavored by the meat. Return all the lamb shanks to the pot, then add the wine, bay leaves and 1 teaspoon each of kosher salt and black pepper and the water (use more water as needed to make sure the meat is covered). Let the mixture come to a boil, then reduce the heat to medium-low. Cover the pot tightly with a sheet of aluminum foil, then place the pot lid on top to seal the pot well. Cook for 3 to 3 1/2 hours or until the lamb is almost falling off the bone.
When the meat is done, carefully transfer it and the vegetables to a platter; if serving right away, cover with foil to keep warm. Increase the heat to high and cook the liquid for about 30 minutes, until it has reduced by two-thirds. Spoon the reduced sauce over the meat and vegetables; serve warm.

Chicken Scarpariello with Sausage and Potatoes

Scarpariello is “shoemaker” in Italian. Shoemaker’s chicken in not an authentic dish, it’s likely an Italian restaurants invention. Regardless of its origins Its delicious and one of my favorite dishes. Balsamic vinegar is also an option. Delete the cherry peppers and their liquid for 1/2 up of balsamic.

Prep Time

30 Minutes

Cook Time

1 1/4 Hour

Servings

People

Ingredients

1 3-4 pound Chicken Cut up into 14-16 pieces
1 Pound Sweet sausage Casing removed, formed into small patties
1 Pound Yukon gold potatoes Quartered
5 Tablespoons extra virgin olive oil Divided
1/4 Cup All purpose flour
8-10 Cloves Whole garlic
1 lemon Cut in half
1/2 Cup Dry white wine
1/2 Cup chicken broth
3-5 Cherry peppers More if you like spicy
1/4 Cup Cherry pepper Liquid
2 bay leaves
Kosher salt
fresh ground pepper

Prep Time

30 Minutes

Cook Time

1 1/4 Hour

Servings

People

Ingredients

1 3-4 pound Chicken Cut up into 14-16 pieces
1 Pound Sweet sausage Casing removed, formed into small patties
1 Pound Yukon gold potatoes Quartered
5 Tablespoons extra virgin olive oil Divided
1/4 Cup All purpose flour
8-10 Cloves Whole garlic
1 lemon Cut in half
1/2 Cup Dry white wine
1/2 Cup chicken broth
3-5 Cherry peppers More if you like spicy
1/4 Cup Cherry pepper Liquid
2 bay leaves
Kosher salt
fresh ground pepper

Instructions

Cut chicken into 14-16 small pieces. Place on a small sheet pan, salt with 3 tablespoons of kosher salt and place in fridge for 4-8 hours. Remove chicken and bring to room temperature.
Preheat oven to 350°F. In a large pot, add the potatoes and some kosher salt, bring to a boil, cook partially covered for 10 minutes. Drain well, cool and cut into 3/4-inch slices. Set aside with the skin on.
Pat chicken dry, pepper both sides and dust with flour. Add 2 tablespoons olive oil to the Dutch oven large enough to fit the potatoes and stick, sauté chicken until well browned, 5-7 minutes per side, (flip and repeat) Remove chicken from pan and set aside.
pour off half the oil in the Dutch oven. Return to burner over medium heat. Cook the sausage on both sides, until browned. Remove sausage from pan, and set aside.
Add the wine to deglaze the pan, scraping the brown bits off the bottom for a minute or two. Add the garlic, bay leaf, rosemary, chicken and sausage and mix. Add the potatoes, white wine cherry peppers & liquid, chicken broth and lemon juice. Mix well and place in oven with top ajar for 45 minutes.
Let rest for 15 minutes prior to serving.