This all-purpose sauce can be made in advance and used on a variety of desserts. Makes 1/2 quartIngredients
12 ounces chocolate, chopped well, place in metal bowl
1 cup cream
6 tablespoon butter
4 tablespoons sugar
1. In a medium-sized saucepan, heat cream, butter, and sugar until the butter and sugar are dissolved.
2. Add the hot cream mixture to the chocolate. Using a wire whip, stir to combine well. The sauce should have a shiny finish.
Chicken and Sausage Gumbo with Shrimp
This gumbo is listed as a soup; however, it’s a meal in itself. This gumbo is thick like a chowder, you can use more stock to get get the desired consistency. Serves 8.
2 tablespoons butter
2 tablespoons olive oil
8 ounces Andouille sausage, sliced
8 ounces chicken meat (lean), chopped
1 ounce onion, medium diced
1 ounce celery, medium diced 1 ounce green pepper, medium diced
2 gloves garlic, chopped
1 quart chicken stock, heated
1/2 cup okra, sliced
1/2 cup tomato concasse
1 cup flour, toasted to hazelnut color
1 bay leaf 2 teaspoons oregano, dried
2 teaspoons onion powder
1/2 teaspoon thyme, dried
1 teaspoon basil, dried
1/4 teaspoon filé powder
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups converted long-grain rice, cooked
1 pound shrimp, peeled, deveined, and sautéed
1. In a medium pot, heat butter and olive oil and sauté the sausage and chicken until just done.
2. Add the onion, celery, green pepper, and garlic. Sauté until vegetables are tender.
3. Add the toasted flour. Continue to cook 3 minutes.
4. Whisk in the chicken stock, preventing any lumps.
5. Sauté the okra and add to the soup.
6. Add the tomato concasse, bay leaves, oregano, onion powder, thyme, and basil.
7. Simmer until the okra is tender. Add the remaining seasonings to taste.
8. Place cooked rice in the center of a pasta bowl and surround with the soup.
9. Add five cooked shrimp to each bowl and serve.