Rose's haircut... and chicken gumbo

Rose before mats

Poor Rose. She is the only 'long-haired' adult cat in the house and while she used to keep herself un-matted, age (19) and attitude (she gets pissy), has caused us to take her to the Vet this week.  Actually I knew they would have to sedate her (she can be nasty when she wants to be and the knots don't help), but I was hoping that they would just cut off her mats and not completely shave her. However...

Can you tell she's embarrassed?

But her attitude is better. She wants to play now ... unfortunately playing with Rose is sometimes risky.  She can get carried away and draw blood.  It's funny, with all of our other cats, we know we can play any way with them and they will never bite you... but Rose... well, Rose is Rose.

OK, I've gone another day without the final photos of our Alaskan trip.  But they aren't going anywhere. 

So... I'm going to give you a great recipe for Chicken and Sausage Okra Gumbo.  I made it last night and it was really good.  My mom and mother-in-law used to make Seafood Gumbo and Chicken Gumbo a lot in New Orleans... and we all loved it.  But I don't make a lot of seafood dishes here in Texas. We were brought up believing that seafood needed to be used "fresh". So the chicken gumbo is our alternative. Have used different recipes in the past, but this one is my favorite so far.  (I did only make half the recipe as it makes a lot.)

Chicken and Sausage Okra Gumbo

Ingredients:
1 T salt
1 tsp pepper
1 tsp paprika
1/2 tsp cayenne pepper (optional)
3 lbs chicken (boneless)
1/2 cup olive or veg oil
1 lb sausage (sliced)
1 cup flour
2 med onions, chopped
2 celery stalks, finely chopped
2 bell peppers, finely chopped
2 T garlic, chopped
8 cups chicken broth
2 bay leaves
1 tsp ground thyme
2 cups sliced fresh Okra, divided use
1 1/2 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 tsp file' powder plus (optional)
Steamed rice to serve over 

Combine salt and next 3 ingreds in small bowl.  Sprinkle over chicken. 
Heat oil in large heavy pot over med heat. Sear chicken until golden (5 mins/each side), Transfer to plate. Sear Sausage until browned (4 mins/side). Transfer to plate with chicken.

Strain drippings from pot and reserve 1 cup drippings. (If you don't have enough, add oil to make one cup). Wipe out pot and return drippings to pot.

Heat drippings over med heat and then add flour. Whisk constantly until roux is the color of milk chocolate (mine is usually lighter) (takes 15-20 plus mins). Reduce heat and add onions, stirring constantly until soft (about 10 mins). Stir in celery, bell peppers, and garlic. Cook another 10 mins. 

Slowly whisk in chicken broth. Add bay leaves, thyme, and the chicken and sausage. Bring to a boil. Reduce heat to low and simmer for about 45 mins. stirring occasionally. 

Stir in 1 cup okra, Worcestershire, and Tabasco.  Simmer another 45 mins. Stir in remaining okra. Simmer about 10 more minutes. 

Add 1 tsp file' powder before serving or have people add their own.  Serve over steamed rice. (I like a combination of wild and brown rice).


When you look at the recipe, it seems long... but it's really easy if you take it step by step. And it's so-oo good!  (and Angie, it's not hot - but you can leave out the Tabasco sauce)