The Rural Voice, 2000-01, Page 39RURAL LIVING
Warm up January with hearty main courses
Selected by Bonnie Gropp
From soups and stews to Cajun
dishes and meat pies, warm up your
January with hearty fare.
LOUISIANA GUMBO
2 tbsp (30 mL) vegetable oil
2 1/2 -3 lbs. (1-1.5 kg) chicken, cut
in pieces
1 1/2 cup (375 mL) onion, chopped
1 cup (250 mL) celery, chopped
1 cup (250 mL) green pepper,
chopped
3 cloves garlic, minced
3 cups (750 mL) chicken broth
1 (16 oz/455 mL) can whole,
peeled tomatoes, undrained
1 bay leaf
1 tsp (5 mL) hot pepper sauce
3/4 Ib shelled and deveined raw
medium-sized shrimp
1 (10 oz/625 g) pkg. frozen whole
okra, cut into 2 -inch (5 cm) pieces
3 cups (750 mL) cooked rice
In a large saucepot, heat oil over
medium-high heat. Brown chicken
pieces 5-7 minutes on each side.
Remove and reserve. Add garlic,
onion, celery and green pepper; cook
3-5 minutes until tender. Return
chicken to saucepot. Stir in chicken
broth, tomatoes, bay leaf and hot
pepper sauce. Simmer, uncovered, 45
minutes. Add shrimp and okra; cook
5-7 minutes longer. Serve with rice
and additional pepper sauce if
desired.
CHICKEN AND SAUSAGE
JAMBALAYA
1 tbsp (15 mL) vegetable oil
1 Ib (500 g) andouille or hot
smoked sausage, cut into 1/2 inch (1
cm) slices
1 cup (250 mL) sliced celery
1 large onion, chopped
2 green or red peppers, chopped
2 cloves garlic, minced
3 cups (750 mL) chicken broth
1 (16 oz/455 mL) can whole peeled
tomatoes, undrained, coarsely
chopped
2 bay leaves
1 tsp (5 mL) hot pepper sauce
1/2 tsp (2 mL) dried oregano leaves
1/2 tsp (2 mL) dried thyme leaves
On cool crisp days, this Tuscany Vegetable and Bread Soup brings fresh comfort
to the dinner table. Packed with in -season vegetables — Ontario cabbage.
carrots, potatoes and onions — it's a hearty meal that serves up plenty of colour.
texture and great taste.
1/4 tsp (1 mL) ground allspice
1 1/2 cups (375 mL) uncooked rice
1 lb (500 g) cooked chicken, cut
into 1 inch (2.5 cm) pieces
celery leaves, garnish
In Targe heavy saucepot or Dutch
oven, heat oil over medium-high
heat. Add sausage, celery, onion,
peppers and garlic. Cook 5 minutes
or until vegetables are tender, stir
frequently. Stir in broth, tomatoes,
bay leaves, hot pepper sauce,
oregano, thyme and allspice. Bring to
a boil. Reduce heat and simmer
uncovered 10 minutes; stir
occasionally. Stir in rice. Cover;
simmer 15 minutes. Add chicken;
cover and simmer 5 minutes longer or
until rice is tender. Let stand covered
10 minutes. Remove bay leaf.
Garnish with celery leaves.
EASY OVEN STEW
1 1/2 Ib (750 g) lean stew beef
all-purpose flour
1/4 cup (50 mL) vegetable oil
1 cup (250 mL) sliced onion
I can (10 oz/284 mL) condensed
cream of mushroom soup
3/4 cup (175 mL) water
2 cups (500 mL) carrot chunks
2 cups (500 mL) cauliflower florets
1 cup (250 mL) frozen cut green
beans
1 cup (250 mL) evaporated milk
salt and pepper
Cut meat into bite -size pieces; coat
with flour. In Dutch oven, heat 3 tbsp
(45 mL) of the oil over medium-high
heat; brown meat in batches. Remove
meat and set aside.
Reduce heat to medium. Add
remaining oil to pan; cook onion,
stirring occasionally, until tender.
Return meat to pan. Stir in soup and
water. Bake, uncovered in 350°F
(I80°C) oven for 1 hour, stirring
occasionally.
Add carrots; cover and bake for 20
minutes. Stir in cauliflower, beans
and evaporated milk; bake, covered,
for 30 minutes or until meat and
vegetables are tender. Add salt and
pepper to taste.
HEARTY TURKEY RAGOUT
2 tbsp (25 mL) vegetable oil
1 large onion, chopped
JANUARY 2000 35