I had a day off so I decided to may a recipe that takes more time. I found this one in the Light and Luscious cookbook (ISBN 0-8487-1150-5). This book contains “standard” recipes and a lighter version. This is the light version.
Light Seafood Gumbo
4 (6 ounce) skinned chicken breast halves
2 quarts water
½ cup all purpose flour
Vegetable cooking spray
1 tablespoon vegetable oil
2 cups onion
1 ¾ cups chopped celery
1 ½ cups chopped green pepper
½ cup green onions
4 cloves garlic, minced
1 ½ teaspoons dried whole thyme
1 teaspoon dried whole oregano
½ teaspoon pepper
3 bay leaves
1 (13 ½ ounce) can no-salt-added chicken broth
1 (6 ounce) can no-salt-added tomato paste
½ pound smoked turkey sausage, sliced
1 pound unpeeled medium size fresh shrimp
6 cups cooked long grain rice (cooked without salt or fat)
Combine chicken and water in a Dutch oven; bring to a boil. Reduce heat; simmer 45 minutes. Cover; chill 8 hours. Remove chicken; skim and discard fat from broth, reserving broth. Bone and chop chicken.
Place four in a 15x10x1inch jellyroll pan. Bake at 350 degrees for 1 hour or until very brown, stirring every 15 minutes. Set aside.
Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion and next 4 ingredients; sauté until tender. Add thyme and next 3 ingredients. Add browned flour; stir until smooth. Add reserved broth, chicken, canned broth, tomato paste, and sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Peel and devein shrimp; add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice. Yield: 12 (1 ½ cup) servings.
Changes and Shortcuts: I used a little less onion that the recipe calls for and I didn’t have any green onions on hand. I used boneless chicken. The broth would probably have a slightly stronger flavor if I used chicken on the bone, but it just didn’t seem worth the work of picking the bones. I only had red peppers in the fridge, so I used them instead of green peppers. I also had two links of chorizo in the freezer that went in too.
Results: This is time consuming, but worth it if you have the time. Browning the flour is a great idea and I may try that in other recipes. The theory is that it replaces a roux of flour and oil. I think the flour could be browned a head of time, maybe the day before, to save some time.
Keeper? YES!
Showing posts with label chorizo. Show all posts
Showing posts with label chorizo. Show all posts
Monday, June 15, 2009
Sunday, May 17, 2009
35.Black Bean and Chorizo Chili
Diners always list chili on the soup menu. My Cooking Light Soup cookbook contains this recipe for Black Bean and Chorizo Chili. I’m lamenting the loss of my favorite chili recipe so I decided to try this one. It looks like a long list of ingredients, but don’t be afraid.
Black Bean and Chorizo Chili
Cooking Spray
2 canned chipotle chiles in adobe sauce, drained and finely chopped
1 ¾ cups chopped onion
11/2 cups chopped green bell peppers
1 ½ cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 61/2 ounces)
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, rinsed and drained
3 (14 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ½ ounce) can no salt-added whole kernel corn, drained
1 ½ ounces semisweet chocolate, chopped
¾ teaspoon salt
½ teaspoon black pepper
Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add chiles, onion, bell peppers, garlic, and chorizo, and sauté 5 minutes or until tender. Add chili powder and next 7 ingredients, stirring to combine; bring to a boil. Reduce heat; simmer, covered 30 minutes, stirring occasionally. Remove from heat and stir in chocolate, salt and pepper. Yield 12 servings (serving size: 1 cup)
Changes and Shortcuts: Chipotle chilies come in small cans but are always more than what is needed for a recipe. I would always put the remainder in the refrigerator, but would always wind up throwing them away. I discovered that you can take what you need from the can, put the rest in a plastic zip bag and flatten. Put the bag in the freezer. When you need to use them again, you can just break off the needed amount and nothing goes to waste.
I chopped the chipotle chiles, onion, green and red peppers, and garlic in the morning and set out the spices and cans of beans, tomatoes, and corn in the morning so I would be all set to go when I got home from work.
There are two kinds of Chorizo, one raw and one not. I don’t know the difference between the two. The kind I had was raw so instead of trying to chop them, I removed from the casing and crumbled. I cooked the chorizo for a few minutes prior to adding the rest of the ingredients.
I used cans of diced fire roasted tomatoes. I never understand why recipes will call for whole canned tomatoes and then tell you to cut them up. Why not skip that step and buy them already diced??
Oh, and the recipe doesn’t tell you this but the semi sweet chocolate comes in 1 ounce blocks. Since you only need 1 ½ oz you might as well eat the other ½ oz while you’re cooking!!
Results: Really easy and really good. This is my new favorite chili recipe. This could also be made with out the chorizo for a vegetarian meal.
Keeper? YES!
Black Bean and Chorizo Chili
Cooking Spray
2 canned chipotle chiles in adobe sauce, drained and finely chopped
1 ¾ cups chopped onion
11/2 cups chopped green bell peppers
1 ½ cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 61/2 ounces)
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, rinsed and drained
3 (14 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ½ ounce) can no salt-added whole kernel corn, drained
1 ½ ounces semisweet chocolate, chopped
¾ teaspoon salt
½ teaspoon black pepper
Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add chiles, onion, bell peppers, garlic, and chorizo, and sauté 5 minutes or until tender. Add chili powder and next 7 ingredients, stirring to combine; bring to a boil. Reduce heat; simmer, covered 30 minutes, stirring occasionally. Remove from heat and stir in chocolate, salt and pepper. Yield 12 servings (serving size: 1 cup)
Changes and Shortcuts: Chipotle chilies come in small cans but are always more than what is needed for a recipe. I would always put the remainder in the refrigerator, but would always wind up throwing them away. I discovered that you can take what you need from the can, put the rest in a plastic zip bag and flatten. Put the bag in the freezer. When you need to use them again, you can just break off the needed amount and nothing goes to waste.
I chopped the chipotle chiles, onion, green and red peppers, and garlic in the morning and set out the spices and cans of beans, tomatoes, and corn in the morning so I would be all set to go when I got home from work.
There are two kinds of Chorizo, one raw and one not. I don’t know the difference between the two. The kind I had was raw so instead of trying to chop them, I removed from the casing and crumbled. I cooked the chorizo for a few minutes prior to adding the rest of the ingredients.
I used cans of diced fire roasted tomatoes. I never understand why recipes will call for whole canned tomatoes and then tell you to cut them up. Why not skip that step and buy them already diced??
Oh, and the recipe doesn’t tell you this but the semi sweet chocolate comes in 1 ounce blocks. Since you only need 1 ½ oz you might as well eat the other ½ oz while you’re cooking!!
Results: Really easy and really good. This is my new favorite chili recipe. This could also be made with out the chorizo for a vegetarian meal.
Keeper? YES!
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