Okra Gumbo with Sausage and Fish

My friend Mike offers us his classic gumbo recipe with okra, andouille and seafood. I wish I had gotten a chance to taste it, but the color of that roux is evidence enough that it must have been great.

This recipe was adapted from several in Chef Paul Prudhomme’s Louisiana Kitchen. This gumbo is a family favorite. It isn’t too spicy, has a delicious toasty, nutty complexity from the roux, and the okra keeps it from being too thin (the darker you make a roux, the less thickening power it has). It is, however, a definite time commitment. This is a recipe where you should have everything completely prepped and lain out before you start heating the oil for the roux.

Gumbo previously: Gumbo with Chicken, Andouille and Shrimp
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Butterflied Dijon Chicken with Roasted Vegetables

My friend Mike is back with another great recipe. Here he spatchcocks the chicken so it roasts faster and more evenly, keeping the white meat just as juicy as the dark. See Mike’s other posts here.

This is a relatively simple and wonderfully delicious way to roast chicken. The juices from the chicken baste the vegetables while they roast together, while the mustard and herbs de Provence pair very well. And it’s much quicker than many other roast chicken recipes! The recipe was inspired by Jacques Pepin’s “Fast Food My Way” TV series.

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All-From-Scratch Chicken Pot Pie

A “He Cooks” post from my friend Mike, who goes a little more traditional after sharing his Fried Beer-Battered Pickles and Five Spice Squash Soup recipes.

This is one of my absolute favorite winter meals. The hot chicken and root-vegetable filling is hearty and warming on a snowy day. There are two ways to make this pot pie:  from scratch, or with store bought stock, pie crust, and a rotisserie chicken. The latter is certainly faster and easier, but the former tastes better, and leaves you with a few quarts of homemade chicken stock for the freezer.

I made this one from scratch, and it has been a hit every time I’ve served it.  Everyone is always amazed that there aren’t any herbs or spices besides the salt and pepper. I think that’s the homemade stock, chicken fat, and rich root vegetables coming through.

If you want to make this from scratch I would recommend either starting early in the day or preparing the filling a day or two ahead and keeping it in the fridge until ready to bake.
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Five Spice Squash Soup

A “He Cooks” post from my friend Mike, who introduced himself last week with Fried Beer-Battered Pickles.

After seeing Brittany’s squash soup post, I decided to make one myself. I thought the distinctive flavor of five spice would go great with the sweetness of the squash. (Five spice is a Chinese blend of star anise, cloves, cinnamon, Szechwan pepper and ground fennel seeds.) The five spice was wonderful with the squash, but the soup was a little sweet. I’ll definitely skip the roasting to cut down on the sweetness next time I make it. (The recipe below takes that into account.)

Unfortunately, I’m not much of a photographer, and was in a bit of a hurry to get this one on the table, so the picture doesn’t really do it justice. I also made some spicy shrimp to go on top, but the spoonful of crème fraiche, fresh chives, and pickled ginger I had on the leftovers complemented the flavors of the soup much better.
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Fried Beer-Battered Pickles

(This is my friend Mike’s first post on He Cooks, She Cooks. Let him know how much you enjoyed it.)


Fried pickles are one of my favorite deep fried foods. They’re kind of a mess, but pretty easy to make. They’re crispy on the outside, a little soft on the inside, and have a nice, mild pickle flavor. And they go great with a good pale ale or bitter brew. They are great plain, or with a spicy dipping sauce.

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