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Tag Archives: meat

Chicken & Andouille Sausage Gumbo Risotto

22 Oct

Have you ever had one of those days where everything is thrown at you and you’d really like to hide from the world? This has been my Monday…and a majority of last week. At my place of employment, I’ve been running the warehouse, which isn’t what I normally do. My counterpart who handles this has been out on vacation for the past week. During this time, I’ve had to deal with a lot of warehouse headaches which has taken time away from what I should be doing. Here are just a few things I’ve had to deal with..

  • Fix a printer..which included going out to buy new parts and installing them.
  • Handling an email migration since we switched servers.
  • Another printer broke and this one I couldn’t fix… but I spent countless hours talking & skyping with support to try to get everything resolved.
  • Trying to recover a new password for production’s email account because the girl who set the new password forgot it. Aaand since she forgot it, I wasn’t able to access things I needed from that email account.

So, I was very happy to come to work on Monday because my co-worker would be returning and I can get back to my things. Oh but guess what??!! Co-worker’s flight got delayed and wouldn’t be in the office until Tuesday. Just.My.Luck.

Thankfully, I have something to look forward to this afternoon. Chicken & Andouille Sausage Gumbo Risotto. I know gumbo is usually a soup, but I really wanted risotto. I also really wanted gumbo. And I don’t see a reason why I had to pick between the two. Risotto is an italian rice, it just takes a little longer (and a lot more attention) to cook.

If you don’t already have a Cajun spice mix in your spice drawer, do yourself a favor and go get one. I absolutely love Penzey’s Cajun Spice Blend. It provides so much flavor and just a hint of spice. I can see myself using this blend for more than just gumbo.

I really enjoyed this recipe! It has everything I love — loads of veggies, meat, rice and spice. This is an easy recipe to make your own, too. If you don’t like chicken, replace it with shrimp. Don’t have andouille sausage in your grocery store? Try a spicy turkey sausage instead. Hate okra? Green beans would work.

The highlight of my afternoon will be this risotto. I’m planning on shutting my office door, turning off the light and hiding under my desk in hopes no one will approach me with, “Meghan, we have another problem…” Wish me luck for some solitude!

Chicken & Andouille Sausage Gumbo Risotto

  • 1 green pepper, chopped
  • 4 celery stalks, chopped
  • 6 okra, sliced
  • 4 skinless boneless chicken thighs, cubed
  • 1 lb andouille sausage, removed from casing
  • 1 onion, sliced
  • 1 tsp crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 cup Arborio Rice
  • 1 tbsp Cajun Spice Blend
  • 1/2 cup wine (could use water or chicken broth)
  • 5-6 cups of warmed chicken broth
  • 1 14.5 oz diced tomatoes, drained
  • Salt & pepper
  • Chopped parsley, for garnish

Directions:

  1. Put some olive oil in a warm skillet and saute green peppers and celery. Saute till tender crisp. Take off heat and set aside.
  2. Add okra to warm skillet. Okra cooks up fast, so be sure not to over do it. If you do, you will know. It gets slimy. (Gross!!) Once it’s done, remove it from the skillet and set aside.
  3. Cook chicken and sausage. Set aside when done.
  4. Add olive oil to the skillet. Saute onions and red pepper flakes. Cook and stir for about 2 minutes. Add garlic and tomato paste. Cook and stir for another minute. When all of the tomato paste is incorporated into the onion mixture, add rice and Cajun spice blend. Add salt &  pepper. Cook and stir for a minute. Add wine. Stir the rice mixture until all of wine has been completely absorbed.
  5. Are you ready for a little arm work out?? Add 1/2 cup of warm chicken broth. Stir constantly until the broth has been absorbed. Repeat this task until risotto is cooked. It took me about 25 minutes. If you run out of chicken broth, just use warm water.
  6. Once rice is cooked, add the cooked veggies, meat and diced tomatoes. Continue to stir and make sure the added elements are warm. You may need to add some broth or water to make everything come together. Season with salt, pepper and additional cajun spice blend if needed. When you’re ready to serve, garnish with parsley.
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Prime Rib Burgers

11 Mar

I drove to Milwaukee this week for work. When you make the drive from Chicago to Milwaukee, besides passing outlet malls and firework shops, you will see a magical place. It’s a castle filled with cheese. I’m serious.

It’s impossible for me not to go into Mar’s Cheese Castle when I drive by. On this visit, I picked up a spreadable horseradish cheddar cheese. It’s very rich and has a kick. So of course, I wanted to explore other options to eat this cheese besides on your everyday Ritz.

Prime rib & horseradish is like peanut butter & jelly. Both go hand in hand. It’s been so beautiful in Chicago and I’ll jump on an opportunity to use my grill. Instead of your everyday prime rib, I asked the butcher to grind it so I could make it into burgers. A little pricy but everyone deserves a burger treat.

I like to add lots of flavor to my burgers… so in goes garlic, worcestershire, dijon mustard, crispy fried onion strings, salt & pepper with the ground prime rib.

Form your patties & fire up the grill. Let them cook 5 per side. This was the longest 10 minutes of my life.

Do you like toppings for your burger?? I do. So I caramelized some onions & mushrooms. Ooo-la-la.

Now it’s time for the assembly. This is my 2nd favorite part. Spread the horseradish cheddar over a toasted bun. Yes, I put cheese on both inner portions of the bun. Get your perfectly grilled patty on top of the bun. Top with caramelized onion & mushroom delicious-ness.

Get that top bun on and give it a longing look.

Ahhh, perfection!

Ok, stop staring and bite in!

My favorite part is the flavor punch this burger has. It’s AMAZING! If you love horseradish, meat and onions – this is your meal… and you’ll stop thinking I’m crazy because I asked the butcher to grind prime rib.

Don’t judge me until you try it 🙂

Prime Rib Burgers – recipe will make 6 burgers

  • 1 1/2 lbs of ground prime rib
  • 3 garlic cloves, minced
  • 1 cup crispy fried onions
  • 1 tsp worcestershire sauce
  • 1 tbs dijon mustard
  • 1 onion, sliced
  • 1 package of pre-sliced mushrooms
  • 1 tbs parsley, minced
  • 6 hamburger buns
  • Spreadable Horseradish Cheddar Cheese

Directions:

  1. In a bowl, mix prime rib with the next 4 ingredients. Season with salt & pepper. Form into 6 patties.
  2. Pour olive oil in a cast iron skillet. Set at a low heat, add onions & mushrooms. Cook low & slow for 20 minutes. They should be nicely browned, not burnt.
  3. Fire up the grill and cook burgers 5 minutes per side. Take off the grill and let them rest of 5 minutes.
  4. Spread horseradish cheddar cheese over toasted buns. Add burger and top with caramelized onions & mushrooms.