Gumbo

So being that "cooking" is the first subject in the blog subtitle, I guess I should write about it at some point or another. Now is as good a time as any.

The little Mrs. and I make a Sunday pot meal and pack it up for lunches for the work week. Saves a crap load of time in the morning, a ton of money and is usually better tasting than another round of Cosi or Quizno's. This week it was gumbo, no particular reason why, it just was. So here it is in paragraph form, cuz thats how I roll.

Cut in to chunks and brown 4 boneless chicken breasts in a large heavy pot. (I *heart* le crueset). While that is cooking chop up a green and/or red pepper, a good sized onion, a couple of ribs of celery and of course a good sized pile of okra (at least 1.5 lbs.)into large chunks as well. You'll also want to chop up a cup or so of either taso (spicy cajun ham) or country ham, I use Turner Ham. A finer chop would be a better idea here, pea-sized or slightly smaller. You can add any sort of extra veg you like it *is* soup after all, my wife doesnt necessarily agree with me on this particular point, I had some mushrooms that needed to be used. Remove the chicken and set aside. In the same pot, saute your vegetables. Chop and add a couple of cloves of chopped garlic. A couple of teaspoons of thyme, some hot sauce or dried chili at this point too. Once the vegetables start to become translucent or shiny (pepper will never be translucent) re-add the chicken. Throw in a 1/2 lb or so of sliced Andouille. Pour in a bottle of reasonable beer (miller lite is not a reasonable beer, Samuel Adams is), a can of chopped tomatoes, and enough chicken stock to cover by about an inch to an inch and a half. Simmer and adjust seasoning. Dont worry about the thickening, that what the okra is for. Serve over rice, or add the rice in and serve as soup.

MMmmmm good

269 days left.