About the Dish

3/4 cup Long Grain Rice
3 tablespoons All Purpose Flour
1 Onion
2 stalks Celery
1 Bell Pepper
2 cloves Garlic
1 1/2 teaspoons Spice Blend
8 ounces Chicken Breast
2 ounces Andouille
3 sprigs Parsley
1 ounce Green Onion
Per Serving
Calories 700
Total Fat 28 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 890 mg
Total Carbohydrates 71 g
Dietary Fiber 4 g
Sugar 4 g
Protein 38 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Brown Ale

Brown ales are a staple with Cajun-inspired food because they go well with spicy foods. The chocolate and caramel malt bill in this ale combine to tame the fire from a peppery dish. We suggest a classic Louisiana beer by Abita Brewing, the Turbodog.

Chenin Blanc, Loire Valley, France

The bold flavors of gumbo interact well with the ripe tropical flavors of chenin blanc. It not only counter-balances the weight of gumbo, but also keeps the heat and spice in check.

METHOD

1
MISE EN PLACE • Peel and finely chop onion. • Finely chop celery. • Discard pepper stem and seeds. Finely chop flesh. • Peel and finely chop garlic. • Halve andouille lengthwise. Cut crosswise into 1/4-inch-thick slices. • Pick and chop parsley leaves. • Thinly slice green onion.
2
• Place a Dutch oven or deep skillet over medium heat. Add 3 tablespoons cooking oil. When oil is very hot, scatter in flour. Cook, stirring quickly, to make a thick, smooth roux. • Cook, stirring often, as roux turns to a rich, deep brown. (Reduce heat if necessary to ensure slow, even browning.) Tip: Roux should be darker than peanut butter, but not dark brown—the color of coffee with a little cream.
3
• Add onion, celery and green pepper. Cook, stirring, until vegetables are softened and evenly coated with roux, 2-3 minutes. • Add garlic and gumbo spice. Cook, stirring, until fragrant, 1-2 minutes.
4
• Whisk in 2 cups water. • When mixture boils, reduce heat to medium-low. Add chicken. Cook, stirring occasionally, until chicken is opaque throughout, 8-12 minutes.
5
While chicken cooks: • Place a small saucepan over high heat. Add rice, 1 1/2 cups water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
6
• Transfer chicken to a cutting board. • Add andouille to pot. Simmer, stirring occasionally, 15-20 minutes. • When chicken is cool enough to handle, pull or cut it into bite-size pieces. • Return chicken to pot. • When chicken is warmed through, stir in parsley and green onion. Taste and adjust seasoning as desired with kosher salt and pepper.
7
• Fluff rice with a fork. Divide between 2 bowls. • Serve gumbo over rice, and enjoy!

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