I Have A Problem

Cooking in my opinion is the simplest way to show someone you care. I hope you will join me each day to check out what I will be cooking that day or what is on my mind or just simply talk about your new recipe. It is amazing what you will find out when you get a group of women together to just talk about cooking. You will find out tricks of the trade, new flavors and seasonings and methods you never knew existed. I hope that this blog gives you that extra push to make a new dish, the confidence in your own cooking abilities and most importantly I hope by reading and becoming apart of this blog that every day you will feel like you are sitting on the front porch swing with a sweet tea in hand, listening to your girlfriends divulge their favorite recipes and the cooking stories that go along with it. Enjoy and by all means feel free to comment and share your own recipes, ideas and methods! Please join me on my journey and may we all be blessed by the work of our hands.


To kick off this blog I plan to make gumbo for dinner tonight. What is more southern that that? Plus, it is one of my specialties.I love the smell of this soup lingering throughout the house, it's so inviting and I know my husband will welcome the smell after a long day of work. First things first you must make a roux. I am laughing! It makes me laugh as I type this because this is the truest southern cooking phrase that accompanies almost any southern dish. A roux is essentially a thickened, seasoned liquid used to complement the flavor of certain foods. There are 3 traditional roux used to create the thickening effect. White roux, blond roux and brown roux. I researched roux a bit and found that both the Europeans and the Cajuns adapted these roux to their regional interpretations and ingredients. According to the John Folse, Encyclopedia of Cajun and Creole cuisine, traditionally the Creoles created roux with butter as the base but the Cajuns made their roux with lard and later with oil. I find this interesting because, in my opinion, there is no difference in the taste just the color, I guess to each his own. One more little fact before we get to the actual recipe, while researching I found that according to old southern stories, children used to snack on a vegetable-infused roux on a slice of French Bread. Funny, I don't think my son will go for that. He is rather enjoying his animal crackers and yogurt bites.

Okay, back to the gumbo. I personally like a medium roux but my husband loves the dark roux. Tonight however, I am feeling a tad selfish so I am going to make my roux. Note: this recipe can be made with any roux so feel free to pick and choose your method. They all make a delicious pot of gumbo.

For the Meat:

2 lbs. chicken tenders (I use chicken tenders because they are easier to cook and cut up)
2 Tbsp Italian dressing
1 tsp of both salt and pepper
1 tsp cajun seasoning
1 link of smoked sausage ( honestly I know I am from the south but any sausage will do it doesn't have to be andouille)

Season the chicken with salt and pepper, cajun seasoning and italian dressing. Bake in oven for 20 minutes on 375. Set aside and let cool before cutting up. Meanwhile, cut the sausage into small pieces and set aside.

For the Soup:

1 stick of unsalted butter
1/2 cup flour
1 onion
2 ribs of celery
2 bell peppers
1/2 tsp both salt and pepper
1/2 tsp cayenne
dash of hot sauce
2 tsp cajun seasoning
1/2 tsp worcestershire sauce
2 tsp minced garlic
1 tsp parsley
4 cups chicken stock
2 cups of cooked rice

Melt the butter over medium heat in a large Dutch oven. Add the onions, celery, bell peppers and garlic. Cook for about 5 minutes til tender and translucent. Gradually add the flour (with a wooden spoon) stirring constantly. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes.

Add Worcestershire sauce, salt and pepper, cajun seasoning, cayenne and hot sauce. Add 4 cups chicken stock, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add your okra, cover and simmer for another 30 minutes. Just before serving add the chopped parsley. Pour over rice and you have yourself a Belleicious pot of Gumbo.