Quick Gumbo with Grilled Corn Grits
Ingredients
Gumbo
-
3
tablespoons
canola oil
-
3
tablespoons
all-purpose flour
-
2
pieces
bell peppers (diced, 1 red and 1 orange)
-
1
clove
garlic (minced or grated)
-
1
small
onion (diced)
-
1
cup
okra (fresh or frozen)
-
1
ounce
large can diced tomatoes (14 oz, fire roasted preferred)
-
2
teaspoons
dried oregano
-
2
teaspoons
dried thyme
-
2
teaspoons
dried basil
-
1
tablespoon
creole seasoning
-
½
teaspoon
chili powder
-
½
teaspoon
cayenne pepper
-
1
tablespoon
black pepper
-
2
teaspoons
salt
-
4-6
cups
low sodium chicken broth
-
½
pound
andouille sausage (sliced and halved)
-
1
pound
boneless skinless chicken breast or thighs (cut into smaller pieces)
-
1
tablespoon
corn starch (mixed with ¼ cup cold water)
Grits
-
2
cups
water
-
1¼
cups
milk
-
1
cup
quick cooking grits
-
2
tablespoons
butter
-
2
ears
grilled corn
Chilled Brown Butter
-
¼
cup
butter
-
¼
teaspoon
smoked paprika
-
½
teaspoon
chili powder
Instructions
- Heat oil in a large soup pot and whisk in flour, cooking until it begins to brown.
- Reduce heat and stir in garlic, onion, okra, and bell peppers, cooking until softened.
- Add tomatoes, thyme, oregano, basil, creole seasoning, chili powder, cayenne, salt, and pepper; cover and cook for 5 minutes.
- Stir in broth, chicken, and sausage; bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove chicken, shred it, and return it to the pot. Thicken broth with corn starch mixture if desired.
- While gumbo is cooking, prepare grits by boiling water and milk, then stirring in grits and cooking until creamy.
- Stir in butter and grilled corn into the grits, seasoning with salt and pepper.
- For the brown butter, melt butter in a skillet until browned, then stir in smoked paprika and chili powder.
- Serve grits in bowls topped with gumbo and drizzle with brown butter.
Nutrition Facts (estimated)
Servings
6
Calories
544
Total fat
30g
Total carbohydrates
50g
Total protein
25g
Sodium
800mg
Cholesterol
100mg
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