Tuesday, March 24, 2009

Gumbo-Style Chunky Hash with Fried Eggs and Popper Polenta

I’ve seen grits/polenta everywhere recently! Kelsey and Martha Stewart both made shrimp and grits last week and Rachael Ray aired a Popper Polenta recipe that just sounded too good to pass up. 

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Gumbo-Style Chunky Hash with Fried Eggs

I used shredded turkey in place of chicken and white beans in place of sausage.  For health benefits, I am also going to start adding ground flax seed and turmeric to our daily diets.

Serves 2

  • 2 eggs, cooked the way you like them
  • 1/2 tablespoon EVOO
  • Salt and ground black pepper
  • 1/2 pound boneless, skinless chicken thighs, diced
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 tablespoon fresh thyme, chopped
  • 1/4 pound andouille sausage, cut into half moons about 1/2-inch thick
  • 1/2 green bell pepper, cut into bite-size pieces
  • 1/2 red onion, diced
  • 2 garlic cloves, grated or finely chopped
  • 2 fresh okra, sliced
  • 1/2 tablespoon butter
  • 1/2 tablespoon flour
  • 1 tablespoon tomato paste
  • 1/2 tablespoon Worcestershire sauce
  • A few dashes hot sauce
  • 1/2 cup chicken stock or beer

In a heavy-bottomed pan over medium-high heat, add 1 turn of the pan of EVOO and brown the chicken, about 2 minutes per side. Add some salt, ground black pepper, paprika, cayenne, thyme and andouille. Cook until all the meat is brown and cooked through, about 7-8 minutes. Remove from the pan with a slotted spoon and reserve on a plate.

In the pan the meat was just cooked in, add the bell pepper, celery, onion and garlic. Cook until tender, about 5 minutes. Add in the okra (if using) and cook another 3 minutes.

Scoot the veggies over to one side of the pan to make a well, add the butter and melt. Stir the flour into the butter and cook 1 minute. Add tomato paste, Worcestershire and hot sauce, and stock, and bring up to a bubble. Add reserved sausage and chicken back to the pot, stir, cover and let stand off the heat.

Recipe courtesy of Rachael Ray

Popper Polenta

  • 1/2 tablespoon EVOO
  • 2 jalapeños, seeded and finely chopped
  • 2 ounces cream cheese
  • 1/2 cup milk
  • 1/2 tablespoon dehydrated onion flakes
  • 1/2 cup chicken stock
  • 1/2 cup quick-cooking polenta
  • 1/2 cup shredded jack cheese

In a medium-size pot over medium-high heat, add one turn of the pan of EVOO. Cook the peppers until tender, about 3-4 minutes.

Add cream cheese, milk, dehydrated onion and stock and bring up to a bubble. Whisk in polenta. When it starts to firm up, stir in cheese. Serve a scoop of polenta topped with hash and a fried egg.

Recipe courtesy of Rachael Ray

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Kelsey said...

I love it!! Everything you make look soo gooooood!! Do you read lots of recipes or just do it off the cuff?

Jessica said...

Kelsey, anytime I see a recipe I want to make I add it to my google calendar along with the link or cookbook and page number. Shamefully...I have my food calendar planned out through June...I know what a dork!

Not Another Omnivore said...

Awesome looking dish! Also, yay for the environment!


Anonymous said...

I had polenta cake last Friday! Must be the time of year!? lol. Eats look delish! :)

Sylvia said...

Sound so good and tasty.
Loved your blog and recipes

AppleC said...

What a novel recipe. It sounds great and I'm already customizing it for my Vegetarian preference. Love it!

Leah @ Simply Fabulous Now said...

Gosh, your food is amazing! I would never think of that!

Christina said...

Oh wow! I knew it wasn't a good idea to come over here and see what I was up against in the BSI. Now I'm scared!