Chef Soupy's Gumbo and Beignets
Chef Soupy's Gumbo (Part 1)
Chef Soupy's Beignets (Part 1)
Chef Soupy's Beignets (Part 2)
Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.
- 1?2 cup butter
- 1 tablespoon butter
- 3?4 cup all-purpose flour
- 1?2 cup chopped yellow onion
- 1?4 cup chopped celery
- 1?4 cup chopped green bell pepper
- 1 garlic clove, minced
- 1 1?2 cups sliced cooked smoked sausage
- 3 cups shrimp stock
- 2 cups bottled clam juice
- 1 tablespoon shrimp base
- 1 tablespoon dried parsley flakes
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- 1?2 teaspoon finely ground black pepper
- 1?2 teaspoon coarsely ground black pepper
- 2 bay leaves
- 1 teaspoon gumbo file
- 1 cup sliced okra
- 1 cup chopped canned tomato with juice
- 1 green onion, thinly sliced
- Make a roux: In a large heavy saucepan, over low heat, melt 1/2 cup of the butter.
- Add the flour, and cook on low heat for about 30 to 45 minutes or until the roux is dark brown.
- In small sauté pan, over low heat melt the remaining 1 tablespoon of butter, sweat the onion, celery, green pepper, and garlic until the vegetables are soft.
- Add the vegetables to the roux.
- In the pan you used to sweat the vegetables, sauté the smoked sausage until tender and add it to the vegetable and roux mixture.
- Add the shrimp stock, clam juice, shrimp base, parsley, Cajun seasoning, thyme, basil, peppers, bay leaves, gumbo file, okra, and tomatoes, and stir to mix.
- Simmer on medium-low heat until thick, about 1 hour.
- Before serving, remove the bay leaves and add the remaining roux.
- Cook for at least 5 minutes on low heat.
- Add the green onion and serve immediately, over the white rice if you like.
- 2 cups self-rising flour
- 3 tablespoons chilled shortening, cut into pieces
- 3/4 cup hot water
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Vegetable oil
- Wax paper
- Powdered sugar
- Place flour in a large bowl.
- Cut shortening into flour with a pastry blender or fork until crumbly.
- Combine hot water and sugar in a small bowl, stirring until sugar dissolves.
- Let cool to room temperature; add vanilla, if desired.
- Add sugar mixture to flour mixture, stirring with a fork just until dry ingredients are moistened.
- Pour oil to depth of 3 inches in a Dutch oven; heat to 375°.
- Meanwhile, turn dough out onto a well-floured surface, and knead lightly three or four times.
- Roll dough to 1/4-inch thickness; cut into 2-inch squares, and place on wax paper-lined baking sheets.
- Let dough rest 10 minutes.
- Fry beignets, in batches, 1 minute on each side or until golden brown.
- Drain on paper towels, and dust generously with powdered sugar.
- Serve hot.
Simple Food made with Love!