Our friend Kardea Brown gets Sherri HEATED with recipes fit for Queen Bey! 🥘👑🐝
The new series, The Elf on the Shelf: Sweet Showdown premieres November 19 at 8/7c on Food Network.
Chicken & Sausage Gumbo
Ingredients
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 lb. smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 lb. boneless chicken meat, cut into 1-inch chunks
salt and pepper, to taste
pinch of Cajun seasoning
1 tbsp. file powder
2 tbsp. minced garlic
2 bay leaves
2 to 3 tablespoons better than bouillon roasted chicken
6 cups water
2 tbsp. chopped parsley leaves
1/2 cup chopped scallions
For Gumbo:
Combine the oil and flour in a Dutch oven over medium heat. To make a deep dark-brown roux, stir constantly for 20-25 minutes.
Add the onions, celery, and bell peppers, hit with a little salt and stir for 4 to 5 minutes until transparent.
Add the sausage, salt, pepper, Cajun seasoning, gumbo file, garlic and bay leaves. Stir for another 2 to 3 minutes.
Add better than bouillon and water to pot.
Using a large whisk, whisk until the roux mixture and water are well combined.
Bring to a boil, then reduce heat to medium-low. Cook, uncovered and stirring occasionally, for 1 hour. (Add more water as needed.)
Turn the heat down to medium and chicken seasoned with a little salt and pepper. Cover pot and simmer for 2 hours.
Remove from the heat. Stir in the parsley and green onions and remove the bay leaves.
Top with additional parsley and green onions.
GLUTEN FREE SOUTHERN CORNBREAD
Ingredients
1 cup yellow cornmeal
1 cup gluten-free flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup (2 sticks) unsalted butter
1/2 cup buttermilk
1/2 cup milk
1/2 cup honey
2 large eggs
For the Cornbread:
Preheat the oven to 375 degrees F.
Combine the cornmeal, flour, baking soda, and salt in a bowl. Mix well and set aside.
Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Add the cornmeal mixture and beat until very few lumps remain.
Pour the batter into the hot skillet and bake for 35 to 40 bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing. Serve with a drizzle of honey.
MISS BROWN’S TEXAS MULE
Ingredients:
1.5 oz. tequila
grand marnier
½ oz. freshly squeezed lime juice
½ oz. ginger root infused simple syrup
4 oz. ginger beer
splash of hot sauce
crushed ice
lime wedge, sugared jalapeños & mint for garnish
For the Mule Drink:
Fill a cocktail shaker halfway with ice. Add tequila, Grand marnier, lime juice and simple syrup. Shake really well, then pour into a cocktail glass filled with crushed ice.
Top with ginger beer then garnish to your liking.
