5. Carefully pour the hot oil into a glass
measuring cup, leaving as many of
the browned particles in the pan as
possible. Scrape the pan bottom with
a metal whisk to loosen any stuck
particles, then return ½ cup of hot
oil to the pan. Place pan over high
heat.
6. Using a long-handled metal whisk,
gradually stir in the reserved ½ cup
flour.
7. Cook, whisking constantly, until roux
is dark red-brown, about 3½ to 4
minutes, being careful not to let it
scorch or splash on your skin.
8. Remove from heat and immediately
add the reserved vegetable mixture,
stirring constantly until the roux stops
getting darker.
9. Return pan to low heat and cook until
vegetables are soft, about 5 minutes,
stirring constantly and scraping the
pan bottom well. Set aside.
10. Place the stock in a 5½-quart
saucepan or large Dutch oven.
Bring to the boil.
11. Add the roux mixture by spoonfuls
to the boiling stock, stirring until
dissolved between additions.
12. Add the chicken pieces and return
mixture to the boil, stirring and
scraping pan bottom often.
13. Reduce heat to a simmer and
stir in the andouille and garlic.
Simmer uncovered until chicken is
tender, about 1½-2 hours, stirring
occasionally and more often
toward the end of cooking time.
14. When the gumbo is almost cooked,
adjust the seasoning if desired with
Cajun Rub.
15. Tuck in!
Cajun Rub
Ingredients
• 1 ½ tsp salt
• ½ tsp smoked paprika
• ¼ tsp cayenne
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp thyme
• ¼ tsp oregano
• ¼ tsp sage
• ¼ tsp ground cumin
• ¼ tsp ground coriander
Instructions
Combine all ingredients and it can be
used to flavour soups, stews and meats.
Five Cheese Mac and Cheese
Yield: 4-6 servings
Total Time: 1 hour
Ingredients
• 8 ounces macaroni
• ¼ cup unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• ¼ teaspoon cayenne pepper
• ¼ teaspoon smoked paprika
• salt and black pepper, to taste
• 3 ounces Cheddar cheese, shredded
(about 1 cup shredded)
• 3 ounces Gruyere cheese, shredded
(about 1 cup shredded)
• 3 ounces Pecorino cheese, finely
shredded (about 3/4 cup shredded)
• 3 ounces Camembert cheese, rind
removed and cut into small chunks
• 3 ounces Smoked Mozzarella cheese
• ¼ cup Panko bread crumbs
• ¼ cup cornflakes
• ½ cup Parmesan cheese grated
Instructions
1. Place an oven rack in the top half of
the oven. Bring a large pot of salted
water to a rolling boil.
2. Add macaroni and cook for 5
minutes or until just barely al dente.
Strain and set aside.
3. Heat butter in a 10-inch cast iron
skillet or oven-proof saucepan set
over medium-high heat.
4. When butter is melted and foamy,
sprinkle over flour, whisking to
incorporate into a smooth paste.
5. Continue to whisk until frothy and
light golden brown, about 2 to 3
minutes.
6. Slowly drizzle in milk, whisking
vigorously. If at any point the mixture
clumps, continue to whisk until
smooth before adding more milk.
7. Continue whisking until all the milk
has been added. Cook, whisking
regularly, for 7 to 8 minutes or
until sauce has thickened to the
consistency of heavy cream and just
barely starts to simmer around the
edges.
8. Whisk in cayenne, paprika, and salt
and pepper to taste. Remove from
heat.
9. Set aside ¼ cup of cheese (a mix of
Cheddar, Gruyere, and Pecorino).
10. Slowly add remaining cheese
to skillet, one handful at a time,
whisking well until melted and
smooth. If the sauce still has
noticeable chunks in it, return pan
to low heat and continue whisking
for no more than 1 to 2 minutes or
until cheese is completely melted.
11. Fold cooked macaroni into cheese
sauce until evenly coated.
12. Sprinkle with reserved shredded
cheese, bread crumbs, cornflakes
and Parmesan cheese and broil
on high for 4 to 5 minutes or until
cheese is bubbly and breadcrumbs
are golden brown.
13. Remove from oven and let cool for 5
minutes before serving.
March 2016
73
