About Ocean State Pepper Co.:
With a shared passion for food, taste and creative flavors, power couple Katie and Dave created Ocean State Pepper Co. in 2017. Ocean State Pepper Co. offers handcrafted spices, rubs and drink mixes. Working out of a certified kitchen, everything is produced in small batches, bottled, capped and labeled by Katie and Dave. You can order this creole inspired seasoning from the comfort of your home on their website, www.rhodypepper.com and try your hand at this yummy dish! They also suggest using the Bayou Phantom for blackened fish, paella, a sprinkle on corn and much more. Ocean State Pepper Co. sent us this recipe so that we can get creative in the kitchen! Join us and post your tasty creation!
Their Recipe:
Show off your creole skills with this delicious chicken and sausage gumbo. Wonderful flavors of Louisiana simmered to create a hearty stew which can make a proper meal for any event. The key to this recipe is...patience. Build your flavors, take your time. True New Orleans style cooking is all about balance and levels of nuance that lead to what I consider some of the warmest, welcoming flavors around. This is a great way for Bayou Phantom to show it's stuff. It was made for this kind of meal. Don't let the process intimidate you, get comfortable, gather your ingredients, and cook. It doesn't need to be difficult to taste good.
Ingredients:
4 boneless, skinless chicken thighs, cut into cubes
1 lb kielbasa sausage, cut into 1/4 inch slices
Oil, as needed
3/4 cup all-purpose flour
2 cups okra, chopped
1 medium onion, chopped
1 bell pepper, chopped
2 celery ribs, sliced
2 quarts chicken stock
1 can diced tomatoes (14oz)
3 clove garlic, minced
2 bay leaves
1-1 1/2 tablespoons Bayou Phantom Cajun Seasoning
Chopped scallions, for garnish
Cooked white rice for service
Preparation:
Cook sausage with about a tablespoon of oil in a dutch oven over medium heat about 5 minutes or until browned, stirring constantly. Remove from pan and reserve. Add chicken to the pot and cook until browned, about 5 minutes. Remove from pan and save with the sausage. Sauté okra along with celery, onion, and pepper in drippings until tender, add 2 tbsp of butter to the pan and then add flour and stirring frequently cook over medium heat for 20-25 minutes or until roux is dark brown. Gradually add the chicken stock and tomatoes, then bring entire mixture to a simmer. Add chicken, garlic, sausage, bay leaf, and bayou phantom to the mix. Allow to simmer another 20 minutes, then taste and adjust seasonings as desired. Serve over hot cooked rice.
