Plus, would you give up sex for your favorite team to win the Super Bowl? New poll says 48% of NFL fans would!
Chicken and Sausage Okra Recipe
Chef Wayne Johnson joined us in the kitchen with a delicious New Orleans classic: Chicken Sausage Gumbo!
2 tablespoons Alessi olive oil
1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
3/4 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 liter yellow onion, chopped
1 gram green pepper, seeded and chopped
2 lb celery stalks, thinly sliced
2 teaspoons of Alessi garlic puree or 4 garlic cloves, peeled and crushed
2 teaspoons Cajun seasoning
1 teaspoon chilli powder
1 teaspoon of fresh thyme
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon cayenne pepper
1 tablespoon Louisiana hot sauce
1 jar (7.9 oz) Alessi roasted red peppers, drained and chopped
1 can (28 oz size) Alessi whole peeled tomatoes, broken down with a fork after opening the can
1 1/2 tablespoon Alessi tomato paste
1/4 cu Alessi balsamic capers, drained
32 ounces of chicken broth
12 cups fresh parsley, coarsely chopped
1 tsp all-purpose flour
1 cup vegetable oil
4 cups cooked Vigo yellow rice (cooked according to package directions with Alessi olive oil)
4 green onions, chopped
Extra chopped parsley
Heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and sear until the chicken is browned on the surface, about 5 to 8 minutes. Remove the chicken from the skillet and set aside. Add the sausage to the skillet and sear for about 3 to 5 minutes. Remove from skillet and set aside.
To make your roux, start with a clean skillet. Add 1 cup vegetable oil and 1 cup all-purpose flour to the skillet over medium-high heat. Stir constantly until the ingredients combine. Keep stirring until the mixture turns dark brown, similar to dark caramel. Be careful not to let the roux burn. This process can take up to an hour, but it usually takes around 35-40 minutes. It is essential that you keep stirring throughout.
Once the roux has reached the correct color, add the onions, green pepper and celery. Stir to combine and sauté for about 5 minutes. Add garlic, Cajun seasoning, chili powder, thyme, salt, pepper, cayenne pepper and Louisiana hot sauce. Stir to combine. Add roasted red peppers, tomatoes, tomato paste, capers, chicken broth, sausage and chicken. Bring the mixture to a low boil. Reduce the heat and simmer for 15 minutes.
Increase heat to medium-high and add shrimp and 1/4 cup parsley. Stir until shrimp turn pink and opaque, about 2-3 minutes. Remove from the heat and spoon the okra into individual serving bowls, garnish with a scoop of rice, green onions and additional parsley. Serve hot and provide extra hot sauce for your guests.
You can find Alessi products by visiting the Alessi website.
Also be sure to check the Tony’s Fresh Market website to find a location near you. Facebook: Tony’s Fresh Market
Wine Expert breaks down what makes a great bottle
Did you know that there are less than 150 professional wine experts known as master sommeliers in the country? And that only three of them are African American?
Well, Ryan sits down at [email protected] in Chicago to work out and have a quick drink from one of those masters — Derrick C. Westbrook. From taste to color to scent, Westbrook breaks down what makes a great bottle you want in your restaurant or cabinet.
“I don’t dress like most sommeliers. I don’t talk like most sommeliers. Most people probably think I don’t look like most sommeliers, but here I am.” said Derrick. In a field where few of his peers are like him, Derrick is changing the tasting game one bottle at a time.
Spend or save?
Death on the Nile – SPEND
After many delays, Kenneth Branagh’s star-studded mystery is coming to the big screen.
Jeen-Yuhs – SPEND
Jeen-Yuhs is a three-part Netflix series chronicling the life and times of Chicagoan, Kanye West.
Marry Me – BACKUP
In Marry Me, Jennifer Lopez plays a pop singer who marries a fan she just met.
Black Light – SAVE
Finally, Liam Neeson’s new thriller is about a government agent who uncovers a murderous plot within his own ranks.
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