I don’t think you can visit Louisiana without trying Gumbo. It’s on most menu’s and is wonderful hotch potch of ingredients combined in a rich and thick liquid served with white rice. During my stay in New Orleans we visited the New Orleans Cooking Experience where the self proclaimed High Priestess of the Bayou and incredible character Boo taught us her recipe for Gumbo. It’s made by making a roux from oil and flour and then adding onion, celery and green pepper. Like most home cooking there are many variants on this classic recipe but it is well worth a try for a true taste of the South!

Serves 8
1 1.2kg whole chicken, in portions
75ml of vegetable oil
100g of plain flour
1 large green pepper, chopped
1 large onion, chopped
3 sticks of celery, chopped
200g of roughly sliced andouille sausage (or mexiacan chorizo or qualbasa as substitute)
4 ripe tomatoes, chopped
2 litres of chicken stock
2 sprigs of thyme
4 bay leaves
2 garlic cloves, finely chopped
1 teaspoon of cayenne pepper
16 shrimps
Sea salt and ground black pepper
Cooked white rice to serve
Toasted Sour dough bread to serve

Preheat the oven to 200˚C.

Place the chicken portions on a large shallow baking sheet and drizzle with a little oil and season with sea salt and ground black pepper.

Roast in the oven for 45 minutes until cooked through.

While the chicken is cooking, whisk together the flour and oil in a large pot  over a medium heat.

Continue to cook, whisking continuously until the mixture turns a rich brown.

Add the pepper, onion and celery and cook until tender. Stir in the sausage and tomatoes and then pour in the stock.

Add the thyme, bay leaves, black pepper, cayenne and garlic.

Bring to the boil and season with sea salt.

Add the chicken, shrimps and continue to simmer for 10 minutes.

Serve in bowl with a tablespoon of white cooked rice in each.

The post Deep South Gumbo! first appeared on Donal Skehan | EAT LIVE GO.

Right just to try and attempt to make this American classic somewhat healthier I am using oat flour! It is so simple to make. Pile a portion of rolled oats into a food processor and whizz it until it becomes fine. The flour gives a mellow sweet taste to the food it is used in and is a great way to add extra fibre to recipes. If you don’t have any oats on hand, substitute with plain flour. This mix also works great for use on waffle irons.

Makes approximately 8–10 pancakes
100ml/4fl oz milk
120g/4oz oat flour
2 large eggs, separated
1 teaspoon of baking powder
1⁄4 teaspoon of salt
1⁄2 teaspoon of cinnamon
100g of blueberries

Add all the dry ingredients to a large mixing bowl.

Measure the milk in a jug and add the egg yolks. Whisk lightly to combine.

Add to the dry ingredients and mix until blended.

In a clean bowl whisk the egg whites until they hold firm peaks. Fold gently into the batter until combined.

To cook simply add a heaped dessertspoonful of the mixture to a warm pan brushed with a little melted butter.

Plop in a few blueberries on the uncooked side and press them in gently, allow to cook until little bubbles start to appear and the edges become a little dry and then turn over to cook for about a minute until golden brown.

Serve with maple syrup, a dusting of icing sugar, bacon or whatever takes your fancy!

The post New York Blueberry Oat Pancakes first appeared on Donal Skehan | EAT LIVE GO.