RECIPES

Articles tagged as Stew (view all)

West Indian-inspired Curry

06 April, 2022 0 comments Leave a comment

Makes a pot for a crowd

1 lb andouille or hot Italian pork sausages
8 oz chicken thighs, cubed
12 large shrimp, deveined and halved
2 large bell peppers, finely diced
3 ribs of celery, finely diced
6 cloves garlic, minced
1 large onion, finely diced
¼ cup butter
¼ cup ap or white rice flour
1 tablespoon + 1 teaspoon West Indian Curry
1 quart rich chicken broth
2 cups chopped tomatoes
1 ½ cups green beans or okra, cut into 2” pieces

Chop and cook the sausages and chicken in a heavy-bottomed dutch oven or soup pot. Remove when thoroughly cooked and set aside. Add the onion to the pot and cook on medium heat until softened and light brown, then add the peppers, celery, and garlic to the pot and cook for 3 more minutes. Add the West Indian Curry and cook another minute. In another pot, make a roux with the flour and butter, by whisking them together til they’re a deep nutty brown. Add the broth to the roux a cup at a time, beating as you do to keep the mixture smooth. Stir the roux & broth into the pot with the aromatics. Then add the tomatoes, chicken, and sausage. Cover and cook on low for 20 minutes. Add shrimp and green beans or okra and cook 5 minutes more. Add salt and pepper as needed. Serve with rice. Note: Feel free to omit the meat, replacing it with beans and chunks of sweet potato.

Late Summer Farmers' Market Soup

08 September, 2017 0 comments Leave a comment

This almost-stew soup uses end-of-summer bounty to make a delicious, satisfying dinner with leftovers for lunch. 

1 medium onion, diced
2 tablespoons minced garlic
1 1/2 teaspoons Chipotle Chocolate Rub
1/3 cup rice
1/4 c red beans
2 cups diced or crushed tomatoes
1/2-1 cup diced peppers (I used a mix of chilies; some hot, some not)
2 cups corn
8 ounces bacon
4 cups chicken broth
2 teaspoons lime juice
Sour cream
1 cup spinach (optional)

If you didn't remember to soak the beans the night before (I usually forget), put them into a small pot of boiling water with a 1/2 teaspoon baking soda. After you cook them til they are chewable, but not fully cooked, add the rice to the pot. When the beans are nearly cooked, drain and rinse them and the rice.

Meanwhile, cook the bacon in a large soup pot. Remove to a paper towel to drain when it's crispy. Pour all but a tablespoon of the fat into a bowl for use at another time. Saute the onions in the bacon fat on medium low heat until soft, then add the garlic and cook for another minute. Add the peppers and cook another two minutes.

Add the Chipotle Chocolate Rub and cook, stirring, another 30 seconds. Then add the rest of the ingredients (except the spinach, which should be added towards the end of the cook time and the lime juice, which should be added just before serving) and cook, simmering, until the beans and rice and are tender. Taste and correct the salt. Stir in one teaspoon of lime juice, taste, and add more if desired. Serve with sour cream.