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This is NOT my typical gumbo. If you know me or have followed me on social media, seafood gumbo is my jam. This particular gumbo had been all over my Instagram explore page and my first thoughts were “People just mix anything together.” Lol. However, I am starting this new habit of trying out viral recipes and reviewing them. Well, let me just say, I was pleasantly surprised! This gumbo has an amazing flavor and surprisingly the collard greens were a nice addition to the flavor from the smoked turkey wings. The last thing that blew my mind about this entire experience is when I googled “gumbo greens” and learned of its Louisiana (New Orleans) roots. Please google it when you have time. I hope you enjoy this as much as I did. Please be sure to check out the Instagram reel here. They are probably still arguing in the comments as you’re reading this haha.
Ingredients Roux 1 cups of flour ½ cup and 2 tbs of corn oil 2 yellow onions, diced finely ½ red onion, diced finely 3 bell peppers (orange, red and green), diced finely 1 fresh jalapeño, diced finely 2 tbs of minced garlic 2 lbs of smoked sausage or andouille, chopped 2 bundles of collard greens, cleaned and picked from stem 2 lbs of smoked turkey wings Black Pepper, to taste Smoked Paprika, to taste Slap Your Mama Creole Seasoning, to taste Badia Complete Seasoning, to taste Oregano, to taste Crushed Red Pepper, to taste Garlic Powder, to taste Onion Power, to taste Culture Creole Seasoning, to taste 4-6 cups of chicken stock 2 lbs of shrimp, peeled and deveined Directions Notes: After you chop the sausage, bake or boil them to get the grease out. You can do this first and let it boil or bake while making the roux. Make the Roux 1. Using a heavy bottomed 6-quart pot, turn your stove to medium-high heat and add the corn oil to the pot. Let the oil heat for a minute or two. 2. Add the flour and stir continuously to blend the flour and oil together. 3. Continue to stir until the roux begins to darken. 4. Once it starts to darken, turn the heat down between low and medium. Be careful not to burn the roux. Do not turn the fire too high. This is a process that requires patience. It will seem like it’s not turning brown but keep stirring. It is a very gradual change. Keep your heat between low and medium. 6. Once the roux has reached the desired level of darkness (I like mine to be a rich chocolate, brown), you will stop it from cooking by adding the chopped raw seasonings (minus the garlic). Putting the Gumbo Together 7. Now that you have added the raw seasonings to the roux, sauté them about 3-4 minutes and then add the minced garlic. 8. Continue to sauté another minute or so. 9. Season the roux with dry seasonings. Be mindful of using too much of salt-containing seasonings as the sausage and smoked turkey wings have some salt. You can always add more at the end. 10. Stir in the chicken stock until it is completely blended with the roux. Optional: Add a tbs or so of kitchen bouquet if you would like the gumbo to be even darker. 11. Add in the turkey wings and allow the gumbo to come to a boil. 12. Once it comes to a boil, add the greens in and stir it well. 13. Add another cup or two of chicken stock. This really depends on how thin or thick you like your gumbo to be. 14. When the greens start to soften, stir in the sausage. I taste my gumbo at this point and add additional dry seasonings, if necessary. 15. Allow this to simmer about an hour. 16. The turkey wings should start to become tender enough to debone them. I used kitchen shears and/or a knife. Discard the bones. 10. Finally, stir in your lightly seasoned shrimp and cover the pot. 11. Allow the gumbo to continue to simmer until the shrimp are fully cooked. 12. Serve the gumbo alone or over rice, if you choose.
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This is not “just” smothered chicken. So if we’re being technical this is a type of smothered chicken but the caramelized onions and brown sugar make this one extra specifal. The flavors blended amazingly with the melted butter. Be sure to check out the instagram reel here!
Ingredients 2-3 lbs of your favorite combo of chicken pieces (I used legs, thighs and wings) 4 yellow onions, diced finely 1 bell pepper, diced finely 2 tbs of garlic 1 stick of butter 2 tbs of brown sugar 2 cups of all-purpose flour Garlic Powder, to taste Onion Powder, to taste Poultry seasoning, to taste Adobo with Complete Seasoning, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Smoked Paprika, to taste Culture Creole Seasoning, to taste 4 cups of chicken broth 1-2 tbs of Kitchen Bouquet 1-2 chopped green onions, to garnish Directions:
This ain’t your basic BLT sandwich. The Louisiana shrimp BLT is the sandwich you never knew you needed. It was absolutely delicious. This is an easy dish to make but the major takeaway I received was to make sure you freeze the patties long enough. I think overnight is best. A couple of hours would be the minimum. After 2 hours in the freezer, my patties were still not holding together completely. Please read below about what to do if you don’t have time to freeze your patties overnight. If you have time to freeze overnight then skip the section below and get started. Also, be sure to check out the Instagram reel here!
What to do if your shrimp patties are not holding together: Use gloves! It gets messy. If this happens, you will have to essentially double batter the patties. I held the patty in my hand when I dipped it in the egg wash, meaning don’t drop it completely into the egg wash. Keep your hand under the patty and submerge it in the egg wash and then while still holding the bottom, flip it on the other side into the other hand and repeat. Squeeze out as much excess wash as you can. I then put the flour on a shallow dish, sat the patty on the flour in the plate and then sprinkled the flour on top and molded it kind of like you would if making a hamburger patty. From this point, the shrimp were still a little loose. I then put egg wash in between the loose portions and mashed the patty, then floured again. Once it was semi-holding together, I gently placed the patty on a plate to be fried. Again, to avoid this, freeze the patties as long as you can. I made it work, but this was preventable lol. Ingredients 1 lb of shrimp, peeled, deveined and chopped Garlic Powder, to taste Onion Powder, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Old Bay, to taste Culture Creole Seasoning, to taste 2 cups of flour Vegetable Oil (for frying) Hamburger buns (I used the Hawaiian King brand) Romain Lettuce (Sliced) Tomato (sliced) Red onions (sliced) Mayo 4 Slices of Bacon Cooked Egg Wash 2 eggs 1 cup of buttermilk Directions:
This fried chicken is so crispy, yet so juicy! We have the buttermilk brine that I soaked it in to thank for that. If you like your chicken with a perfect, crisp outside and juicy flavorful inside, this is the recipe for you. Check out the Instagram reel here! Ingredients
8-10 pieces of chicken (I used thighs, drumsticks and wings) Onion Powder, to taste Garlic Powder, to taste Slap Ya Mama Creole Seasoning, to taste Culture Creole Seasoning, to taste Poultry Seasoning, to taste Badia Complete Seasoning, to taste 2 eggs 4 cups of all-purpose flour Vegetable oil for frying Buttermilk Brine 2 cups of buttermilk 2 tbs of Dijon mustard Black Pepper Salt Cayenne Pepper Egg Wash 2 eggs beaten ¼ cup of buttermilk Directions
It's no secret that we love red beans and rice in Louisiana, but have you ever had butter beans? I don't cook them often, but I love them! I basically cook them the same way I do red beans. I just used smoked turkey necks instead of pork neckbones. Check out my Instagram reel here! 1 lb of frozen or fresh speckled butter beans
1 tbs of bacon up or cooking oil of choice 1-2 yellow onions, diced finely 3 stalks of celery, diced finely 1 bell pepper, diced finely 1 tbs of minced garlic 5-6 smoked turkey necks Chicken Broth (Keep on hand to keep liquid levels adequate) Slap Ya Mama (to taste) 1 tbs Smoked Paprika Badia Complete Seasoning (to taste) Black Pepper (to taste) Garlic Powder (to taste) Onion Powder (to taste) 1 Tbs Thyme 2 Tbs Oregano 2 Tbs of Parsley 2-3 bay leaves
9. Remove the bay leaves from the pot and discard. 10. Serve over warm rice. I had this dish at a local restaurant and decided to recreate it. I nailed it! I'm normally a seafood pasta girlie but the chicken and sausage was amazing together! Also, I was today years old when I discovered that Manda's has an "After the Boil" crab boil seasoned sausage!! Check out the Instagram reel here! 1 tbs of Bacon Up or any cooking oil
12oz of penne pasta (cooked according to package directions) 1/2 stick of butter 1 large yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 tbs of minced garlic 1 lb of smoked sausage, sliced 4-5 boneless, skinless chicken thighs, cut in cubes 2 cups of heavy whipping cream 1 8oz block of Pepper Jack cheese, shredded Poultry Seasoning , to taste Garlic Powder, to taste Onion Powder, to taste Crushed Red Pepper, to taste Slap Ya Mama Cajun Seasoning, to taste Culture Creole Seasoning, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Italian Seasoning, to taste 1 bunch of green onion, chopped Parsley, to garnish Directions
This is the perfect, one-pot dish that is full of flavor! This is the pasta spin on jambalaya. Check out the instagram reel here! Ingredients
1tbs of Bacon Up or any cooking oil 1 large yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 3-4 celery stalks, diced 1 tbs of minced garlic 1 lb of smoked sausage, sliced 4-5 boneless, skinless chicken thighs, cut in cubes 1 14.5oz can of diced tomatoes 4 cups of chicken broth 1 12oz bag of bow tie pasta 1 tbs of Better Than Bouillon Roasted Chicken Base 1 tbs of Kitchen Bouquet Poultry Seasoning , to taste Garlic Powder, to taste Onion Powder, to taste Crushed Red Pepper, to taste Slap Ya Mama Cajun Seasoning, to taste Culture Creole Seasoning, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Italian Seasoning, to taste 1 bunch of green onion, chopped Parsley, to garnish Directions
Ok, so we've already done the fancy cabbage with shrimp and sausage (click here for that recipe) but what about traditional smothered cabbage? In my opinion, traditionally cooked cabbage is still the G.O.A.T. Use whatever meat you like. I used bacon but you can even do smoked turkey necks or another pork variety. I like to sauté the bacon, add finely diced yellow onion, a little Better than Bouillon chicken base and dry seasonings to make the perfect flavor. Add in the cabbage and water, let it cook down and that's it! This is beyond easy to make. If your cabbage has green and white leaves, separate them and cook the green ones a little while, then add the white. Check out the instagram reel here! Ingredients
12 oz package of thick cut bacon, diced (You can use half of the pack or the entire pack) 2 yellow onions, diced finely 1 head of cabbage (washed and sliced) Better than Bouillon Roasted Chicken Base Garlic Powder, to taste Onion Powder, to taste Slap Ya Mama Creole Seasoning, to taste Badia Complete Seasoning, to taste Smoked Paprika, to taste Culture Creole Seasoning, to taste Black Pepper, to taste Directions 1. Add diced bacon into a 5-quart pot and cook on medium high heat. 2. Stir the bacon and cook until it starts to brown and produce bacon grease. 3. Stir in the diced onions and sauté for about 3-4 minutes. 4. Stir in a tbs of Better than Bouillon Roasted Chicken Base. 5. Add the sliced cabbage and mix well with the onion, bacon and Bouillon Base. Note: It will seem like the pot is too full. Once you complete step 6, just pack it in and cover the pot. The cabbage will cook down and fit just fine. You can use a bigger pot, if that makes you feel more comfortable, there just will be a lot of unused space once the cabbage is cooked. 6. Once the bacon and onions are mixed well with the cabbage, add about 1 cup of water. Note: The pot does not have to be filled with water nor does the cabbage have to be covered with water. The cabbage will produce more liquid as it cooks down. 7. Season the cabbage with dry seasonings to taste. 8. Cover and simmer on low-medium until cabbage reaches desired tenderness. Enjoy! Turkey necks have entered the chat. I have been hearing everybody talking about oxtails lately but turkey necks have always been my fave. Trimming the fat and excess skin before cooking them was a game changer! They were beyond tender! After I seasoned them and seared all sides, I made brown gravy and simmered the turkey necks for a minimum of 3 hours. Check out the Instagram reel here! Ingredients
2-3 lbs of turkey necks (fat and excess skin trimmed) 2 tbs of oil (I used Bacon-Up rendered bacon fat) 1/3 cup of corn or vegetable oil (for roux/gravy) 1/2 cup of all purpose flour 4 cups of chicken broth 2 yellow onions, diced finely 4 stalks of celer, diced finely 1 bell pepper, diced finely 2 tbs of minced garlic Garlic Powder, to taste Onion Powder, to taste Badia Complete Seasoning, to taste Adobo with Complete Seasoning, to taste Black Pepper, to taste Poultry Seasoning, to taste Thyme, to taste Parsley, to garnish Kitchen bouquet Directions 1. Preheat the oven to 350 degrees F 2. Wash the turkey necks with water and a tsp of lemon juice. 3. Trim the excess fat and skin from the turkey necks, using kitchen shears. 4. Repeat step 2. 5. Pat the turkey necks dry with a paper towel and season with dry seasonings. 6. Add the Bacon-up or 2tbs of oil to a large, heavy bottomed roaster on medium-high heat. 7. Sear the turkey necks on all sides. 8. Remove the turkey necks from the roaster and set aside. 9. Add the remaining oil to the roaster and stir in the flour. 10. Continue to stir until the roux becomes dark brown in color. 11. Stir in all of the raw seasonings, except the garlic. Cook 2-3 minutes. 12. Stir in the garlic and cook an additional minute. 13. Season the roux with the dry seasonings. 14. Add the turkey necks back to the roaster. 15. Stir in the chicken broth until the gravy is uniform (meaning all of the roux is completely blended with the liquid). Optional: Add a tbs of kitchen bouquet to darken the gravy further. 16. Season the gravy with dry seasonings, to taste. 17. Cover the roaster and bake for at least 3 hours. 18. Garnish the turkey necks with parsley. 19. Serve over warm rice. These are the juiciest fried pork chops EVER. They are double battered with an egg wash in between. This made the outside extra crispy. I don’t fry pork chops often but when I do, I use a cast iron skillet. Be sure to check out the IG reel here! Ingredients
3-4 Center Cut pork chop Garlic Powder, to taste Onion Powder, to taste Slap Ya Mama Seasoning, to taste Seasoned Salt, to taste Smoked Paprika, to taste Black Pepper, to taste Badia Complete Seasoning, to taste Badia Adobo with Complete Seasoning, to taste 1 ½ Cup of All Purpose Flour Egg Wash 2 eggs Tbs of half/half ¾ cup of evaporated Milk Vegetable Oil for frying Directions:
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AuthorBrandy, creator of BMyCurlfriend Archives
November 2023
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