Matt Lewis’ Chicken, Seafood & Andouille Sausage Gumbo
This recipe is kicky with big, bold flavor and comes straight from the expert himself, Matt Lewis of Where Ya At Matt? (Do note that this will make a party-size amount of gumbo; scale down the ingredients to craft a smaller batch.)
Ingredients:
1 cup canola oil
1 cup all-purpose flour
2 pounds Andouille sausage, cut into half moons
2 pounds chicken thighs, diced
2 pounds shell-on crab, any type
2 pounds shell-on shrimp, tail on
3 onions, peeled and diced
2 Bell peppers, diced
4 celery ribs, chopped
4-6 garlic cloves, peeled and minced
16 cups chicken stock
3 bay leaves
2 cups tomatoes, diced
2 cups okra, diced
½ cup Worcestershire sauce
½ cup Creole spice blend
Splash of sherry vinegar
Sea salt and fresh ground pepper, to taste
Hot sauce, to taste
Method:
1. To create the roux: In a heavy bottom sauté pan, preferably a cast iron pan, add the oil and heat almost to the smoking point, then add the flour while whisking constantly. (Pro tip: You want to add enough flour to the mix so that it looks like wet sand at low tide. Also, don’t stop stirring, you want a constant bubbling and remember to clean the edges of the pot often.) Keep stirring until you reach your desired color, I like a nice café au lait color, but you can go lighter or darker. Once desired color is achieved, set aside and let cool.
2. Sauté the Andouille sausage in a large stock pot being careful not to burn it. Remove the sausage, reserve about 2 tablespoons of the oil from the sausage at the bottom of the pot and sauté the chicken, seasoning it with salt and pepper. Once chicken is browned on all sides, remove and set aside with the sausage, reserving about 3 tablespoons of oil this time in the bottom of the pot.
3. Add the diced onions, Bell pepper and celery to the reserved oil and caramelize until soft. Add the garlic and sauté for 3 more minutes. Add the Andouille and chicken back into the pot and stir well. Now, add the stock and bring to a boil. At this point, you will begin to add the cooled roux to the liquid as you stir constantly with the whisk. As the liquid comes back to a boil, the roux will fully incorporate and start to thicken the gumbo. Add enough to give you a thick, stew-like consistency.
4. Adjust the temperature so that the gumbo remains at a slow simmer. Add the bay leaves, tomatoes, and okra and simmer for about an hour. Once simmering for about 30 minutes, add the crab (shell and all). Once simmering for the full hour, add the shrimp, Worcestershire, Creole spice, hot sauce and adjust the salt to your liking. Cook until the shrimp is cooked through and just before serving you may want to add a couple of drops of sherry vinegar to brighten up the flavor.
Smoked Ham Hocks with Braised Collard Greens & Beans
This recipe yields a flavorful and comforting dish that combines the smoky richness of ham hocks with the earthy flavors of collard greens and beans.
Ingredients:
2 smoked ham hocks
1 pound dried beans, soaked overnight and drained
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional, for heat)
1 quart chicken or vegetable broth
1 bunch collard greens, stems removed and leaves chopped
2 tablespoons apple cider vinegar
Sea salt and fresh ground pepper
Hot sauce (optional, for serving)
Method:
1. In a large pot or Dutch oven, combine the soaked and drained beans, chopped onion, minced garlic, dried thyme, red pepper flakes (if using), salt, pepper, and chicken or vegetable broth.
2. Add the smoked ham hocks to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the beans are tender and the ham hocks are falling off the bone.
3. Remove the ham hocks from the pot and let them cool slightly. Once cooled, remove the meat from the bones and chop or shred it into bite-sized pieces. Discard the bones and any excess fat.
4. Return the chopped ham hock meat to the pot. Taste and adjust the seasoning with salt and pepper as needed. Add the chopped collard greens to the pot and stir well to combine. Simmer uncovered for an additional 20-30 minutes or until the collard greens are tender and cooked to your liking.
5. Stir in the apple cider vinegar to brighten the flavors of the dish. Serve the smoked ham hocks, collard greens, and beans hot, garnished with a dash of hot sauce if desired.
Herb-Kissed Farrotto with Shiitake Mushrooms & Crispy Shallots
This truly cozy, risotto-style dish boasts immense flavor, cooked in chicken stock and accented with earthy mushrooms and crackly-crisp shallots.
Ingredients:
2 tablespoons olive oil
2 large shallots, thinly sliced
4 cups chicken stock
3 cups water
1 cup emmer farro, rinsed and dried
¼ cup white wine
2 tablespoons butter
½-1 cup reconstituted (see enclosed method) Porcini mushrooms, sautéed until golden brown in butter
2 cups Shiitake mushrooms, also sautéed until golden brown in butter
½ cup freshly grated parmesan cheese
1 cup packed parsley leaves, finely chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
Sea salt and fresh ground pepper
For the Crispy Shallots:
2 large shallots, extra thinly sliced + layers separated
Olive oil, as needed
Method:
1. For the farrotto, heat a Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Cook for a few minutes until lightly browned. Season with salt & black pepper.
2. Meanwhile, heat the stock and water in a saucepan over medium-low heat until just barely simmering. Keep the liquid warm over low heat.
3. Add the farro to the shallots. Stir well and toast for a minute or so. Pour in the white wine. Stir with a wooden spoon until the liquid has absorbed. Start to ladle the heated liquid into the pot, one ladle (or about a ½ cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 25-30 minutes.
4. To make the crispy shallots, heat a 12” saute pan over medium-low heat. Add enough olive oil to very generously coat the pan, creating a thin layer to shallow-fry the shallots. Add the shallots in one even layer. Fry for about 6-8 minutes until golden brown. Keep a close eye on them so they don’t burn. Use a slotted spoon to transfer the shallots to a plate lined with paper towels. Season with salt and set aside.
5. Stir the butter, mushrooms, parmesan cheese, parsley, oregano, and chives into the farrotto. Allow the butter and parmesan to melt. Season with salt and black pepper to taste. Serve in a large bowl with the crispy shallots over top. Garnish with more freshly grated parmesan and any extra herbs.
Wild Mushroom Risotto
Crafted with a medley of wild mushrooms, this creamy risotto is a favorite here at the farm on chilly evenings.
Ingredients:
1½ cups Arborio rice
4 cups F&L chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups mixed wild mushrooms, sautéed in butter until golden brown
Sea salt and ground pepper to taste
Bellsong Creamery ricotta
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Grana until melted. Season with salt and pepper to taste. Sprinkle with fresh parsley. Before serving, top each portion of risotto with a healthy helping of sautéed mushrooms, a dollop of Bellsong creamery ricotta, and a grating of Grana-style cheese.
