Living in North Texas, where the weather's mood swings could give you whiplash, it's important to have a few full-proof comfort food recipes for those dreary days. This week, we're stocking up on them in our chapter, Stormy Weather.
Details may be found in the video above. Here's what you'll need to get started:
Ingredients
For gumbo filling:
1/2 cup of roux (3/4 cup of oil to 1 cup of all purpose flour)
48 oz chicken broth
1 cup beef broth
1 whole yellow onion, green bell pepper chopped coarsely
4 celery stalks, chopped at 1/4 inch
2 bay leaves
2 sprigs of thyme
1/2 tsp celery salt
2 chicken bouillon cube
Salt and cracked pepper to taste
5 small-medium starchy potatoes -Yukon works wonderfully
2 cups diced chicken (roasted, fried or grilled)
1.5 cup diced andouille sausage
1 cup diced fresh green beans
12oz Raw large shrimp -peeled and deveined
For crust:
1.5 cups all purpose flour
1/2 tsp salt
1/2 cup cold butter
1 egg yolk
1/3 cup ice water
*Egg wash to brush - 2 large eggs, splash of milk, 1 tsp soy sauce
Details
It seems like there's a lot happening here, but this one's reeeeally easy, ya'll. The magic, just as with most things in life, is in being prepared before you get started. You don't have to be a master chef to understand the power of "mise en place". *Google it!*
Filling
At first, it may seem that we're using a great bit of roux for such a small amount of liquid, but remember, we're making gumbo FILLING, not gumbo. It's intended to be thicker than a soup/stew.
Also, feel free to play with the veggies -add carrots, maybe even a sturdy squash or zucchini.
Crust
Again, don't be ashamed to buy your crust! I wouldn't know, and what Uncle Ju don't know won't hurt him. Your finished dish would be just as delish either way.
Because the filling is cooked, your potpie only needs to bake until the crust is golden and flaky -about 15min at 300F. You don't want the oven too hot, or it'll bubble over. Also, be certain not to bake for too long, or your shrimp will over cook and become "rubbery". This is why it's imperative that you add the shrimp LAST, after you've removed the pot from the heat.
Egg wash brushed onto your crust is also just as important. We want it to brown and flake, not shrivel up and crunch.
That's it, truly! The remaining instructions may be found in the video above. Take a few peeks at it, jam to the music and COOK!
I hope that our time together was valuable.
Peace & Blessings
-Ju
