PERREAULT Magazine October 2014 - Page 86


Perreault Magazine - 86 -

"Okra & Chicken Sausage Gumbo"

Healthy . Natural . Organic .


•1 tablespoon vegetable oil

•2 pounds chicken sausage cut into 1/4-inch-thick slices

•1 large bell pepper, chopped

•2 10-ounce bags of frozen cut okra

•2 large onions, chopped

•3 celery ribs, chopped

•8 cups chicken broth

•1 cup thinly sliced scallion greens (about 1 bunch)

•4 stripes of bacon, thinly sliced

•1 can of tomatoes

•Accompaniment: Brown Rice

•Optional: hot sauce such as Tabasco


.In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and cook bacon, once cooked transfer to paper towel. . Add onions, bell pepper and celery and cook, stirring occasionally, until celery is softened. Add sausage to skillet and cook until browned add okra and tomatoes stirring occasionally, until golden. Add chicken broth and bring it all to a boil. Stirring occasionally until gumbo is thickened, about 30 minutes. Add bacon, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover. Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.

1.In a small saucepan combine first 7 ingredients over medium heat. Whisk to incorporate honey. Let mixture come to a simmer. Simmer for about 15 minutes until slightly thickened, stirring occasionally.

2.Meanwhile, prepare the scallops by removing the side muscle, if necessary. Rinse and pat dry. Coat very lightly with olive oil, then season with salt and pepper.

3.Once glaze is reduced, heat butter and 1 tablespoon olive oil in a large pan over high heat. Sear scallops for about 1½ minutes per side, until a brown crust forms.

4.Garnish with tangerine slices and red crush peppers to taste.