“You are the light of the world. A city set on a hill cannot be hidden;
Matthew 5: 14
Good mornin, good mornin!! Such a beautiful day – it is suppose to get up to a whoppin 45 degree’s today, woot woot! AND my kiddo’s slept all night long!! Thank you, thank you. We are super spoiled around here, our oldest is four so he has been sleeping through the night for some time, and the 1 1/2 yr old has slept through the night since he was 8 months old. And all of the sudden for the last 2 months, they neither one will sleep through the night, ugh… mama needs her beauty sleep. But they slept all night long last night, hallelujah!!
How is your week going? How are your new year resolutions going? The sugar free thing is going pretty well over here. I had a slight mishap yesterday with some trail mix (that I was peer pressured into eating, you know who are 😉 ) But other wise (patting myself on the back) it has been going exceptionally well. DISCLAIMER: Coffee is off limits, I try to use honey but if only white sugar is available, I will be having sugar in my coffee.
Ugh… I have already started feeling better physically since reducing sugar in my diet… dag nab it! That means this will probably be a permanent thing.
Let’s get down to business. Gumbo with cheesy grits… what are your thoughts? Have you ever had a good gumbo? It is amazing how much flavor can be in packed into each bite of a delicious gumbo. Most of the flavor comes from a good roux – flour/butter mixture, it needs to be cooked slowly and allowed to turn a deep caramel color. The roux needs to be stirred every 45 sec to 1 minute. So for 30 minutos DO NOT LEAVE THE KITCHEN, you must remain dedicated to the roux! If you want to be cutting veggies, cleaning off the front of your cabinets (because you spilled coffee all down the front of them when placing an immersion blender into your little cup of coffee), or playing Angry Birds (is this even still a thing?). After the roux is made, pretty much everything else can be tossed into the pot, and allowed to cook for 2-3 hours. And look at you? You made an authentic southern dish.
This was my first experience making Cheesy grits at home, and well they turned out phenomenal, if I do say so myself. If you don’t have time, or don’t think you are fan just serve with rice instead. Let’s be frank about these grits, they have an awesome flavor, but they are mainly a carrier for cheese. Cheeeeeeeese….yum. Mr. Mead had the audacity to tell me that he is just not a fan of grits… wha? I do not comprehend, this does not compute. If the grits are cooked correctly and long enough they have a nice creamy cheesy soft texture, unlike their name, they should not have a gritty texture. They pair super nice with the gumbo.
Give this a try, let me know what you think.
- ½ cup olive oil
- ½ cup butter
- 1 cup all-purpose flour
- 1 large red pepper, diced
- 1 large green pepper, diced
- 4 celery stalks, diced
- 1 tablespoon garlic, minced or grated
- 1 onion, diced
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon creole seasoning
- 1 teaspoon chili powder
- 1 tablespoon black pepper
- 2 teaspoons salt
- 6 cups chicken broth
- 1 8 oz jar of clam juice
- 1 cup dry white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
- 1 pound of Andouille sausage, sliced
- 6 boneless skinless chicken thighs
- 1 pound shrimp
- 4 cups low-sodium chicken broth
- 1 garlic clove, minced
- 1 cup old-fashioned grits
- 4 ounces extra-sharp cheddar cheese, shredded (1½ cups)
- 4 tablespoons butter
- 2 tablespoons heavy cream (or whole milk)
- Salt and pepper to taste
- In a large bowl combine the chopped peppers (red, green and orange), chopped celery, garlic and onion.
- Set aside.In a small to medium size bowl combine the oregano, thyme, basil, creole seasoning, chili powder, cayenne pepper, pepper and salt. Set aside
- Heat a large heavy bottom soup pot over medium-low heat. Add the oil, butter and flour to the pot and whisk to combine. Stir the roux every 45 seconds - 1 minute. Stir roux and do not let burn, until the color of caramel, about 20 -30 minutes.
- Add the vegetables (everything in the bowl) to the roux. The roux will bubble and thicken up immediately into a paste which coats the vegetables. Let the veggies cook over medium heat for about 10 minutes, stirring every couple minutes or so.
- Sprinkle spice mixture over the vegetables, stir and cook 3-5 minutes longer.
- Add wine to pot, let it deglaze the pan for 1-2 minutes, then add clam juice,chicken broth, canned tomatoes, chicken thighs and sausage to the pot.
- Bring the gumbo to a boil, reduce the heat and simmer, covered for at least 2-3 hours
- Once the chicken has cooked through, skim fat from top and shred the chicken and return it back into pot.
- Add shrimp to pot, if it is precooked shrimp - add 10 minutes before serving, if it is uncooked shrimp add it 30 minutes before serving.
- Serve with cheesy grits or steamed rice.
- If you like a little more kick, add some additional creole seasoning over plated gumbo.
- In a medium saucepan, bring the chicken broth to a boil.
- Add the garlic and stir in the grits.
- Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, about 45 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve with gumbo.