Southern Chicken and Sausage Gumbo.
125 ml oil.
1/2 cup plain flour.
2 large onions.
3 stalks celery.
1/2 green capsicum.
2 links Italian sausage.
3 cups boned chicken, cut into 1 in cubes.
4L chicken stock
1 bunch parsley.
1 cup green onions
Make a roux by cooking equal amounts of flour and oil. Cook over a medium-high heat, string the roux for a few minutes to combine. Turn the heat down very low until roux bubbles very slowly. It will look like the bubbles rising from a pancake before you flip it. Cooking time varies, but 30-45 minutes would be normal.
When the roux is a dark, rich brown, add onions, celery, capsicum (peeper) and garlic. Saute until softened. Add the sliced sausage, cooking until sausage is lightly browned. Add chicken and stock (broth). Stir well to mix and ensure that any roux sticking to the bottom of the pressure cooker is loosened.
Lock the lid in place and cook with high heat and cook for 20 minutes.
Remove the lid carefully.
Replace pressure cooker on medium heat and stir in parsley and green onions (shallots, scallions). Salt to taste . Simmer for 5 minutes to allow seasonings to blend. By the end, the sauce should be rich, dark and thick. If not, simmer gently until desired consistency is reached.
To prepare boned chicken, boil cleaned and cut-up chicken in lightly salted water with peeled carrot, two stalks celery and one small whole onion. Cool and debone, discarding skin and bones.
There are no real rules with gumbo other than the roux and the trinity of celery, onions and green capsicum (pepper). As a variation, prawn and crab or duck and smoked chicken sausage or prawns and hard-boiled eggs are well worth frying.
For a thicker gumbo, add 1 cup of chopped okra when you add the celery, onions and green capsicum (pepper).
Pumpkin Soup with Leek, Potato and butternut.
2 tbsp butter.
40 ml olive oil 2 tpsp.
1 medium onion , peeled and chopped
2 ribs celery, sliced.
2 leeks, white portion only, sliced.
5 large garlic cloves, peeled and minced
1 tbsp sugar, firmly packed.
2 tbsp fresh thyme leaves, minced.
1 bay leaf
1 kg (2lb) butternut pumpkin (squash), peeled and cut in 2,5 cm(1 in) cubes.
500g (1 lb) thin skin white potatoes, cut in 2,5 cm( 1 in) cubes.
1l (4 cups) vegetable or chicken stock.
½ tsp nutmeg, freshly grated salt to taste
½ tsp ground white pepper.
170 ml (2/3 cup) butter milk.
Fresh chives or parsley , minced , for garnish.
In pressure cooker heat butter and olive oil over medium-high heat. Add garlic and onion and celery in pressure cooker. Stir to mix. Remember to add white sugar and thyme also add sage then stir to mix. Add bay leaf, pumpkin, potatoes and 750 ml (3 cups) of stock (broth).
Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure cooker and cook for 12 minutes. Let the pressure of cooker drop.
Discard bay leaf and put nutmeg and salt and pepper. Puree mixture in a blender or mill. Return pureed soup to a large saucepan and add remaining stock (broth) and buttermilk. Mix well and heat without boiling. Serve in bowls and sprinkle with chives or parsley.
8 strips of bacon
1 onion, finely diced.
3 carrots, 3 ribs of celery.
1 red bell pepper.
1 green bell peper.
2 cloves garlic.
3 cups corn kernels.
3 cups smaill diced yellow potato.
1 teaspoon dried thyme leaves.
1/8 teaspoon flour
2 teaspoon flour
1 teaspoon salt
freshly ground black pepper
1 quart chicken stock
1 cup 1/2 and 1/2.
Serves 6 prep Easier Cook time 6 mins
Preheat you pressure cooker.
Add the bacon to the electric pressure cooker and cook until crispy. Remove the bacon, set aside. Then put the onion, carrots, garlic, celery, peppers. Corn, potato to the cooker.
Continue to cook for 2 to 3 minutes and then sprinkle the thyme , cayenne, flour , salt, and pepper on top. Stir well to distribute the flour evenly over the vegetables.
Add the broth (chicken stock) then Pressure cook in high for 6 minutes.
Reduce the pressure (use quick-release method) and carefully remove the lid.
Stir the soup well to crush some of the potatoes, and add the half and half and season with salt and freshly ground black pepper. Garnish with the reserved cooked bacon and parsley and serve with a green salad and crusty bread.
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