Category:

pork

Squash casserole is a well loved dish in the south. You would expect to see it at family gatherings, weddings, funerals, parties, potlucks etc…. you get the idea! Squash casserole is versatile in that substitutions almost always happen depending upon what you have on hand, and are always delicious! This versatility is what is what allows me to make this dish gluten free!

Enjoy this dish on its own as a filling vegetarian meal or crowd pleasing side dish! You can also brown up a pound of ground or shredded meat to up the protein for you and your family. Simply fry up a protein of your choice with a little salt and pepper and add it to the dish before topping and baking. 

Southern Squash Casserole

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6
Pin it!
Ingredients:
 
  • 10 cups yellow squash (sliced roughly ¼" thick)
  • 1 large white onion (chopped)
  • ¼ cup whisky, chicken broth, or water
  • 1 Tbsp garlic powder
  • ½ cup mayo
  • 2 eggs
  • 3 cups sharp cheddar cheese (shredded)
  • 2 ½ cups GF panko bread crumbs
  • 1 ½ tsp salt
  • 1 Tbsp ground black pepper
  • 3 Tbsp butter
  • 1 pound ground or shredded meat (*optional)
Instructions:
  • Preheat your oven to 400°F
  • Prep your onion and squash. In a large pot over med-high heat add 1 Tbsp butter and chopped onion. Saute until lightly browned, about 5 minutes. If using raw meat, go ahead and brown it with the onions. Just add a little salt and pepper to taste to season the meat.
  • Deglaze the pan with ¼ cup whisky, chicken broth, or water.
  • After the onion is browned, add the sliced squash and cook stirring frequently until all squash is soft. Cook time will depend upon how thick you sliced the squash. I tend to slice mine roughly a quarter inch thick. When squash is cooked turn off the heat and set aside.
  • In a large bowl combine the mayo, salt, pepper, eggs, garlic powder, 2 cups of cheese, and 1 ½ cups GF panko. Whisk together.
  • Using a large slotted spoon to drain the excess liquid transfer the cooked squash and onions (and meat if using) into the bowl with your mayo mixture. Stir well to combine and pour into a 9 x 13 baking dish.
  • Melt the remaining 2 Tbsp butter and mix with 1 cup shredded cheddar and 1 cup GF panko. Stir together and spread evenly over top of your squash.
  • Bake uncovered for 20-30 minutes or until breadcrumbs are golden brown and cheese is melted. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Tender marinated pork, crispy grilled bread, and quick-pickled vegetables come together to make this unforgettable Vietnamese sandwich. Load it with cilantro or lettuce, and slather it in mayo, no matter what you chose it’s a crowd pleaser! Feel free to change the vegetables to whatever your favorites are. The veggies I used are considered traditional to a banh mi, but food shouldn’t always be about tradition. Sometimes it’s just about what you love!

Pork Loin Banh Mi

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinade Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Vietnamese
Servings: 4
Pin it!
Ingredients:
 
  • 1 pound pork loin (sliced in ¼" slices)
  • 1 Serrano pepper (thinly sliced)
  • 1 large carrot (peeled, cut into matchsticks )
  • 1 English cucumber (cut into matchsticks)
  • ½ white onion (sliced thin)
  • 1 bunch green onion (thinly sliced, greens and whites separated. )
  • 1 cup red radish (sliced thin)
  • 2 cups white vinegar
  • 1 cup rice vinegar (+ 2 Tbsp)
  • cup sugar (+ 2 Tbsp)
  • 1 Tbsp salt
  • 1 tsp pepper
  • ¼ cup tamari
  • 1 Tbsp lemongrass paste (or fresh, thinly sliced)
  • 1 Tbsp ginger (grated)
  • 4 cloves garlic (minced)
  • 2 tbsp fish sauce (I use Red Boat)
  • 1 tsp sriracha
  • ¼ cup water
  • 2 GF baguettes (I used Schar brand)
  • mayo (for serving)
  • cilantro (for topping, chopped. )
  • lettuce (for topping, chopped)
  • 1 Tbsp vegetable oil
Instructions:
  • In a small pot combine 2 cups of the white vinegar, 1 cup rice vinegar, 1 Tbsp salt, 1 tsp pepper, and ⅓ cup sugar. Bring to a boil over high heat.
  • While waiting for your vinegar to boil prep your vegetables and combine carrot, cucumber, white onion, radish, green onion greens, and serrano pepper together in a heat proof container.
  • When the vinegar has boiled give it a good stir and pour directly over the vegetables and into your chosen container. Stir again, and make sure all the vegetables are fully submerged in the pickling liquid. Set aside and allow to pickle for one hour on your counter.
  • In a separate bowl combine the water, tamari, lemongrass, ginger, garlic, 2 Tbsp sugar, 2 Tbsp fish sauce, sriracha, green onion whites, and 2 Tbsp rice vinegar. Stir well, and add the sliced pork. Cover and refrigerate for one hour.
  • When one hour has passed shake off excess marinade from the pork and cook on a grill over direct heat or in a skillet with 1 Tbsp vegetable oil at med-high heat for 4 minutes per side or until the pork is cooked to 145°F.
  • When the pork has finished cooking set aside and allow to rest. Slice the baguettes in half lengthwise, and then again down the middle to form 4 sandwiches. Toast on a grill or under a broiler until lightly charred.
  • When the bread has toasted slather both halves with mayo and divide the pork and pickled vegetables between the four sandwiches. Top with cilantro or lettuce if desired and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
3 comments
0 FacebookTwitterPinterestEmail

These smoked ribs use pomegranate juice instead of the BBQ standard apple or grape and a foil wrapping method called “The Texas Crutch” to achieve perfectly tender finger licking ribs in just 3 hours. Also I really do try to stop the dog hair, but if you have a fuzzy animal well…you know the struggle lol. Y’all come here for good food, not perfect pictures and I’m okay with that!

A standard portion of ribs is considered a half rack, but you know how much your family will eat so be sure to portion accordingly. I seasoned these ribs using my homemade rib rub. It’s legit!

Honey Pomegranate Smoked Ribs

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Course: Main Course
Cuisine: American
Servings: 4
Pin it!
Ingredients:
 
  • 2 racks baby back ribs
  • ¼ cup your favorite BBQ rub (*at least)
  • 2 cups pomegranate juice
  • 1/4 cup honey
  • 1 tbsp sriracha (*optional, but really delicious)
  • 2 cups your favorite BBQ sauce (I used a mustard based BBQ sauce)
  • Foil for wrapping
Instructions:
  • Preheat your smoker or grill to 325°F
  • Remove the silver skin (the shiny membrane) from the back of your ribs and discard it.
  • Liberally season both sides of the ribs with the BBQ seasoning of your choice.
  • When your grill or smoker is ready place the ribs on the heat and cook for 1 hour.
  • While the ribs are cooking mix the pomegranate juice, honey, sriracha if using, and set aside.
  • When an hour has passed remove your ribs from the grill and flip them upside down. Place the ribs on a large sheet of foil and wrap each rack individually to form liquid-tight packets, but don't close them just yet! It doesn't have to be pretty just effective -sometimes I have to double wrap them because the ribs tear the foil and that's okay! Double wrap away baby!
  • Pour half of your pomegranate juice mixture over the ribs and into each packet. Close the packets tightly.
  • Cook the wrapped ribs for another hour at the same heat.
  • When the hour has passed unwrap your ribs and poke them with a fork to see if they're tender. Your fork should easily pierce through the flesh. If it doesn't close them up and continue to cook for another 30 minutes or until they're tender. Don't fret if they need more time. Grilling and smoking is never an exact science. Shotgun a hard cider and keep going it's the Texas way!
  • When the ribs are tender remove the foil and discard any juices. Turn the heat up to 400°F and slather both sides of your ribs with your BBQ sauce. Cook the ribs for 10-15 minutes on each side coating with BBQ sauce again before flipping.
  • Remove the ribs from the heat, allow to cool slightly, cut, and serve. Enjoy with your favorite drinks and people!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

These can be made with or without bacon to accommodate your needs without sacrificing flavor. They can also be sprinkled with your favorite BBQ seasoning or brushed with your favorite hot sauce for a fun kick! No matter which direction you choose, these giant mounds of flavor will be great along side your dinner (or as your dinner – no judgement here).

Jalapeno Popper Stuffed Portobellos

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Pin it!
Ingredients:
 
  • 6 giant portobello mushroom caps
  • 1 brick cream cheese
  • 1 cup GF panko bread crumbs
  • 1 cup shredded cheddar cheese
  • 6 jalapenos (Seeds removed, minced)
  • 1 package bacon (cooked and crumbled *optional)
  • 1 Tbsp olive oil
Instructions:
  • Preheat your oven to 400 degrees Fahrenheit
  • Wash and clean your mushroom caps removing the stems, and scraping out the gills.
  • Place the caps on a baking try and brush olive oil over the backs of the mushrooms so they don't stick to the pan.
  • Combine all remaining ingredients, and divide evenly between the mushrooms.
  • Spread the mixture to fill the entire cap, and bake for 20 minutes. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Carne asada- Is there anything more sunshine worthy than juicy grilled meats and tacos? Not in my book! “Carne asada” literally translates to grilled meat so feel free to use whatever cut of beef you want, or to even use chicken or pork! If you choose not to use skirt steak your cook times will vary, but the marinade time will stay the same.

Overnight is a must to allow it to fully tenderize the meat and to let all those delicious flavors sink in. I like this the most wrapped in a hot corn tortilla and loaded with guacamole and corn salad it’s a meaty paradise for your mouth! BTW- This recipe is scaled to serve 12 (1/4th pound meat each) because we always want leftovers the next day…and the next…and the next. No regrets!

Carne Asada

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12

Pin it!

Ingredients:

 

  • 3 lbs beef skirt steak
  • 2 cups orange juice
  • 1/2 cup pineapple or pineapple juice
  • 1 bottle Gluten free beer or cider
  • 10 cloves garlic
  • 1 bunch cilantro
  • 6 limes (juiced)
  • 4 lemons (juiced)
  • 1 Tbsp salt
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 3 large shallots
  • 1 jalapeno pepper (trimmed of stems)
  • 1 serrano pepper (trimmed of stems)
  • 1/2 cup oil
Instructions:

  • Combine all ingredients except beef into a blender and pour over the meat in a large container.
  • Marinate overnight.
  • When ready to cook grill over high heat (400-450 degrees Fahrenheit) for 5-8 minutes per side.
  • Allow to rest for 5 minutes and slice thinly against the grain.
  • Enjoy topped with all your favorite taco fillings or as a main dish all on it’s own!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut

@flavorslutofficial #FlavorSlut

http://facebook.com/flavorslut

0 comment
0 FacebookTwitterPinterestEmail

Time: 1 hour and 30 minutes

Serves: 6

Ingredients:

  • 1/2 recipe 30-minute meat sauce or 8 cups favorite pasta sauce *see notes
  • 1 lb uncooked gluten-free ziti or penne pasta (or whatever you have on hand)
  • 2 tsp fresh or dried parsley
  • 15 oz ricotta cheese
  • 8 oz sliced or shredded provolone
  • 8 oz shredded mozzarella
  • Foil to cover & and oil to lightly coat

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In an oven safe 9 x 13 dish add one pound uncooked pasta, 8 cups 30-minute meat sauce or pasta sauce, and 15 oz ricotta. Stir to combine.
  3. Cover the pasta with with provolone, and top the provolone with mozzarella.
  4. Sprinkle the top of the cheese with parsley.
  5. Lightly grease the side of the foil that will touch the cheese and cover the 9 x 13 dish tightly.
  6. Bake for one hour or until pasta is soft and serve for a delicious easy meal.

Notes:

If you don’t want to make the 30-minute meat sauce and don’t have a jarred sauce that contains meat just brown one pound of a meat of your choice in a pan and add the jarred sauce to it. Kablam! 10 minutes to a meaty sauce with ingredients you had on hand #winning. Find your family and flex on ’em. You earned it.

0 comment
0 FacebookTwitterPinterestEmail

Don’t be discouraged by the length of the ingredient list. It’s full of basic pantry staples you likely already have laying around, and makes a rich full-bodied sauce in no time!

If you don’t have Montreal steak seasoning at home substitute:

1 tsp dried dill, 1/4 tsp cayenne, 1 Tbsp yellow mustard, 1 tsp fennel seeds, and 1 tsp paprika.

30 Minute meat Sauce

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: sauce
Cuisine: Italian
Servings: 16 Cups
Pin it!
Ingredients:
 
  • 1 lb Italian sausage
  • 1 lb ground beef (optional)
  • 1/4 cup olive oil
  • 2 28 oz cans crushed tomatoes
  • 18 oz tomato paste
  • 2 cups chicken stock
  • 1.5 cups of white wine
  • 1 large onion (roughly chopped)
  • 1 large carrot (roughly chopped)
  • 1 rib celery (roughly chopped)
  • 8 cloves garlic
  • 2 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 Tbsp Italian seasoning
  • 2 tsp black pepper
  • 1 Tbsp Montreal Steak Seasoning
  • salt to taste
Instructions:
  • In a blender combine onion, carrot, celery, garlic cloves and white wine. Blend until smooth and set aside.
  • In a large pot over medium-high heat add olive oil, Italian sausage, and beef if using. Brown meat in the oil and if using beef add 1 tsp salt.
  • Reduce heat to medium and add onion and wine puree to meat, stir to combine, and cook for 5 minutes.
  • Add remaining ingredients and stir to combine.
  • Reduce heat to medium-low simmer for 20 minutes or until warmed through, and serve over your favorite pasta. This sauce is also the perfect sauce for lasagna!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
1 FacebookTwitterPinterestEmail

Let’s make use of what we can find on the shelves in the grocery store to make a warm and filling breakfast or side dish! I know eggs are becoming hard to come by at the store, so if you didn’t know-eggs last 4-5 weeks beyond their sell by date. Don’t be afraid of that date on the carton. Crack your eggs into a bowl and if they look weird or smell bad do not use them. Otherwise they should be good!

I used eggs for moisture in this recipe since GF goods are notoriously dry. They are entirely optional in the recipe, and could be substituted with 2 Tbsp vegetable oil or even a little water just to help hold it together. Olive oil would be too strong here.

https://whatscookingamerica.net/Q-A/EggsSell.htm

Sausage Balls

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Pin it!
Ingredients:
 
  • 2 cups gluten free Bisquick
  • 2 eggs (optional *see notes)
  • 4 cups shredded sharp cheddar cheese
  • 1 lb raw ground breakfast or Italian sausage
Instructions:
  • Preheat your oven to 350 degrees Fahrenheit.
  • Combine all ingredients in a mixer or by hand. It’s tedious by hand so go the mixer route with the paddle attachment if you have one, or combine in a food processor.
  • Roll into 30 balls. Roughly 1.5 Tbsp each.
  • Bake on a lightly greased cookie sheet for 27 minutes or until sausage is cooked through, and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

First introduced to me by my sister from another mister Luana- this recipe is traditionally made with pork (and lots of it!), but since she’s allergic I’ve adapted a pork free version. Thankfully for us this recipe is very flexible and delicious with any substitute you can think to toss in! Give it a try!

With Pork:

Feijoada with pork

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
Pin it!
Ingredients:
 
  • 2 slices bacon OR 1 Tbsp bacon fat
  • 2 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (pork, chicken, or beef)
  • 1 lb diced (1″ pork (Literally anything you’ll eat: bacon, pork shoulder, roast, loin, chops, ham- seriously. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/4 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add bacon slices. When crispy remove the bacon from the pan, crumble, and set aside. Leave the bacon fat in the pan and the heat on, add the olive oil.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced pork, and 1/4 tsp salt. Stir and brown the sausage, pork, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, crumbled bacon, and orange juice.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

Without Pork:

Feijoada (no pork)

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
Pin it!
Ingredients:
 
  • 3 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (chicken or beef)
  • 1 lb diced (1″ beef (Literally anything you’ll eat: steak, roasts, leftover corned beef, stew meat, lengua. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 4 cups chicken broth
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/2 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add oil of choice.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced beef, and 1/4 tsp salt. Stir and brown the sausage, beef, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, and orange juice, and chicken broth.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water or chicken broth to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
Pin it!
Ingredients:
 
  • 3 qts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
Instructions:
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
2 FacebookTwitterPinterestEmail
Newer Posts

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More