Pan Braised Brussels Sprouts
1 carton Brussels sprouts
2 tablespoons olive oil
2 teaspoons kosher salt
Freshly ground black pepper
1 tablespoon butter
Rinse sprouts and trim ends. Place in pan, cover with water, and boil until tender-crisp; drain. Place olive oil in skillet and heat to warm. Add sprouts, salt and pepper, and cook until tender and leaves are beginning to brown. Add butter and stir to cover all sprouts. Serve immediately.
The winner of our gumbo recipe contest is Janet Lopez, engineering instructor at Muskogee High School. Janet attended Louisiana State University and is an ardent LSU football fan. She will receive a copy of “The Cutting Season” by Attica Locke.
1/2 cup flour
1/2 cup oil
1 large onion, chopped
2 to 3 cloves of garlic, chopped
1 cup celery, chopped
2-3 quarts of water or broth (or more if needed)
Salt, pepper and/or Cajun seasoning to taste
2 to 3 pounds meat (can use chicken, Andouille sausage, duck, rabbit, squirrel, wild game, or any combination of seafood)
File’ powder - to taste
Heat oil in an iron skillet (or a Dutch oven). Add flour and cook over medium heat (not high) until dark brown, STIRING CONSTANTLY. (This should take about 15-20 minutes, or sometimes longer.) Stir in chopped vegetables and cook, stirring, until tender. Mix in broth or water slowly and stir until smooth. Add seasonings. Add raw meat (except seafood) and simmer for 2 1/2 hours, stirring occasionally. Add seafood and simmer 10 – 20 more minutes. Sprinkle with File’ and serve over a bed of cooked rice.