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.

Cozying Up to Fall Recipes

Much like the autumn leaves that are beginning to burst into brilliant shades of orange, yellow and scarlet, our gardens are gracing us with a bounty of vibrant produce, from colorful peppers and juicy tomatoes to fragrant fennel and crisp garden greens. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock, Grana-style cheese and locally-foraged white Chanterelle mushrooms, plus multigrain bread, farm-fresh eggs and a robust red wine—pour a glass, ladle some piping-hot risotto into a bowl, and cozy up in your favorite easy chair.

Here are a few recipe ideas for the week:

White Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.

Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, crostini or scrambled eggs!

Summery September Recipes

Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, Jimmy Nardello peppers, English cucumbers and ripe melons, as well as give us an autumn preview with the first of the local Chanterelle mushrooms. Also included: Smoky bacon and our buttery housemade dough to craft a stunning crostata—so pop that in the oven, uncork a bottle of California red wine and toast to the best of both summer and fall.

Here are a few recipe ideas for the week:

Smoky Bacon, Sweet Onion & Chanterelle Mushroom Crostata
The show-stopping crostata makes for a delicious entrée; just serve with a side salad of summer greens.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Summer Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Cara Cara & Blood Orange Salad with Mizuna Greens

This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.

Ingredients:
2 Cara Cara oranges
2 blood oranges
6 cups Mizuna greens
1-2 fennel bulbs, quartered, cored and thinly sliced, plus a small handful of the fronds
¼ cup good-quality Parmesan cheese, shaved
Farm & Larder citrus vinaigrette
Fresh ground pepper, to taste

Method:
1. Spread the Mizuna out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Scatter fennel over the greens, then top with the orange slices. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with fennel fronds, shaved Parmesan cheese and a dash of fresh ground pepper, if desired.

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