Chicken and Sausage Gumbo
2015-11-13 15:52:16
Serves 4
This is an easy dish, sure to warm you up on the cool fall/winter nights. It can be made ahead of time and frozen for up to 3 months. Gumbo originates from southern Louisiana. It dates back to the 18th century since then several variations in spices and proteins can be found. Creole gumbo and seafood gumbo just to name a few.
Ingredients
- 4 tbsp butter
- 4 celery stalks chopped
- 2 cups canned crushed tomatoes
- 3 tbsp all purpose flour
- 1 green bell pepper
- 1L chicken stock
- 1 onion chopped
- 1 ½ cups long grain rice
- 2 garlic cloves minced
- 2 tsp salt
- 1 tsp dried oregano
- 2 tsp dried thyme
- 2 bay leaves
- ¼ tsp black pepper
- ¼ tsp cayenne
- ½ lb sausage meat cut up
- 1 lb boneless skinless chicken thighs (cut into ¾” pieces)
- 1 tbsp vegetable oil
Instructions
- Collect and measure out the ingredients.
- In dutch oven or large pot, put vegetable oil and heat over medium heat. Once hot add chicken and sausage let caramelize. Depending on size of your pot, you may need to cook the meat in batches so it can caramelize. Don't overcrowd the pan.
- Once seared, remove meat and set aside. In the same pot, melt butter and add onions, garlic, celery, spices, and green peppers. Cook until onions are clear in colour.
- Stir in flour and cook till light brown in colour. Add tomatoes and stock, stir and let simmer for 20-25 minutes.
- While gumbo is simmering cook rice on the stovetop or in a rice cooker according to package.
- Serve over steamed rice.
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Campfire Paella
2015-07-02 20:17:39
Ingredients
- Chorizo sausage
- Roasted chicken, shredded (no skin)
- Onion, chopped
- Garlic, minced
- Bell pepper, chopped
- Cherry tomatoes
- Equal parts Arborio rice
- Equal parts white wine
Instructions
- Approximate quantities based on how many packets will be made. No measuring needed (another good thing when camping!)
- Lay a double layer of foil over an individual size bowl. Dull side of foil should be facing out. This helps form your packet in a bowl shape. The bowl is NOT going in the fire.
- Add the chorizo, chicken, onions, peppers, garlic, tomatoes, saffron, salt and pepper.
- Top off your foil packet with equal parts of rice and white wine. Stir contents of your packet. Bring the edges of the foil together and fold or scrunch to close the packet.
- Place your packet in the fire away from the direct heat.
- Cooking times will vary a lot depending on how hot your campfire is and how close the packets are to the flames. Rotate the packets every 10 or 15 minutes. Roughly, it will take an hour for the rice to cook.
- Remove from the fire, open the packet and enjoy.
Notes
- Tip: Use leftover roasted chicken or other meats. Try other veggies like mushrooms, peas or asparagus. Another great tip is to pre-chop all your ingredients before leaving home and store in sealed bags or containers to bring camping.
Adapted from Zestuous
Adapted from Zestuous
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Chicken Barley Soup
2014-11-03 10:39:09
Serves 4
Ingredients
- 1 cup sliced, washed and drained leeks
- 1/2 cup small diced carrot
- 1/2 cup small diced celery
- 1/2 cup chopped cabbage
- 1/2 cup small diced parsnip
- 1/2 cup dry barley
- 2 cloves garlic, crushed
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1 chicken breast, chopped
- 1.5 L chicken stock
- 2 tbsp canola oil
- Salt, pinch to taste
Instructions
- Sauté leeks, carrots, celery, cabbage, parsnip and garlic in the soup pot until the vegetables are soft and well caramelized.
- Add chopped chicken breast and cook until the outside of the pieces is sealed.
- Add chicken stock, barley, parsley and thyme. Bring to a boil then turn down to a simmer. Let simmer about 30 minutes.
- Season with salt to taste.
- If the soup seems too thick, add ½ to 1 cup water to adjust consistency.
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Satay Chicken Lettuce Wrap
2014-10-21 13:14:44
Serves 4
These delicious wraps can be made ahead and served cold or warm! A great item to take to potlucks!
Ingredients
- 4 chicken breasts thinly sliced
- 1/2 package rice noodles
- 1 tbs of sesame oil
- 1/2 cup shredded carrot
- 1/2 cup sliced cucumber
- 2 tbs of canola oil
- 4 tbs toasted peanut pieces for garnish
- 8 - 10 green leaf lettuce
Satay Sauce
- 1/2 cup smooth natural peanut butter
- 1/4 cup soy sauce
- juice of one lime
- 1 cup coconut milk
- 3 tbs brown sugar
- chilli flakes to taste or red thai curry paste (1/4 tsp for medium spice)
Instructions
- Cook rice noodles according to instructions on package. Once the noodles are cooked and drained drizzle the sesame oil over the noodles, stir and set aside.
- Heat frying pan with canola oil once it is hot, add chicken strips to the pan and brown on all side of the chicken. Reduce the heat to low and cover for 3 - 4 minutes to cook the chicken.
- To make the sauce, add the coconut milk to the cooked chicken, then the soy sauce, peanut butter, brown sugar, lime juice and Thai paste (if desired) mix until the sauce comes together to a smooth consistency. If the sauce becomes too thick, use water to adjust it.
- Prepare the vegetables and keep them in separate bowls or sections of a plate
- Wash and dry the lettuce. Assemble the wraps with the rice noodles on the bottom, then layer shredded carrot, sliced cucumber, chicken and top with peanut bits if desired. Drizzle additional sauce if desired. Fold in the ends of the lettuce and roll to make wraps.
Notes
- Tips: Additional ideas of vegetables to add in may include; mushrooms, sweet peppers, spicy Thai peppers or bean sprouts. To keep these wraps moist for the next day, lay a single layer of damp paper towel over the top of the wraps, then place in sealed container or use plastic wrap to cover them.
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