Recipes tagged with « Soul Food »
Smoky Chicken And Andouille Gumbo
Chunky chicken pieces roasted with Creole spices. Slow cooked roux turned dark chocolate brown for depth. Bell peppers, jalapeño, celery, and onions sweated gently into the thickened base. Added fire-roasted tomatoes instead of canned for smoky undertone. Thyme and bay leaf infuse aroma while smoked paprika replaces regular. Simmer low, long enough for melding; at least 1.5 hours, better close to 2. Finishing with fresh scallions and parsley for bite. Serve over fluffy rice. Underlines Cajun soul, technique over fuss. Serves 10 hungry folks.
One-Pot Red Beans Rice
A quick one-pot meal combining sausage with vegetables and rice simmered in broth and Creole spices. Sausage browns releasing fat, veggies soften to translucent, garlic punches aroma. Broth boils, beans and rice join for slow simmer until rice swells and tender. Substitutes for sausage or spices given. Timing and visual cues focus over strict clocks. Practical tips on managing sticky rice, seasoning balance, and handling beans from cans or dried. Slightly adjusted cook times and ingredient amounts for better texture and flavor depth.