2013 New Years Dinner Recipes

“Big Easy” Gumbo

Ingredients

• 1/2 cup peanut oil
• 1/2 cup all-purpose flour
• 1 cup chopped sweet onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 teaspoons Creole seasoning
• 2 teaspoons minced garlic
• 3 (14-oz.) cans low-sodium chicken broth
• 4 cups shredded cooked chicken
• 1/2 pound andouille sausage, cut into 1/4-inch-thick slices
• 1 1/2 cups frozen black-eyed peas, thawed
• 1 pound peeled, large raw shrimp (1 6/20 count)

Preparation

1. 1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
2. 2. Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
3. Note: We tested with Zatarain’s Creole Seasoning and Savoie’s Andouille Sausage.

Black-eyes Peas

Sweet Onion Relish

Ingredients

• 2 medium sized yellow onions
• 2 tbsp. red wine or balsamic vinegar
• 1 tbsp. brown sugar
• 3 oz. Olive oil

Preparation

1. Mix all ingredients and let marinate for at least 2 hours

Southern Style Greens

Ingredients

• 12 hickory-smoked bacon slices, finely chopped
• 2 medium-size sweet onions, finely chopped
• 3/4 pound smoked ham, chopped
• 6 garlic cloves, finely chopped
• 3 (32-oz.) containers chicken broth
• 3 (1-lb.) packages fresh collard greens, washed and trimmed
• 1/3 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 3/4 teaspoon pepper

Preparation

1. Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp.
2. Add onion, and sauté 8 minutes.
3. Add ham and garlic, and sauté 1 minute.
4. Stir in broth and remaining ingredients.
5. Cook 2 hours or to desired degree of tenderness.

Skillet Corn Bread

Ingredients

• 2 to 3 teaspoons bacon drippings or vegetable oil
• 2 cups buttermilk
• 1 large egg
• 1 3/4 cups white cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• Butter

Preparation

1. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.
2. Whisk together buttermilk and egg. Add cornmeal, stirring well.
3. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.
4. Bake at 450° for 15 minutes. Serve with butter.