Chef Judson Recipes: Gumbo, Thyme Chicken
So now you’ve read about Chef Judson…try and cook like him. The soul food guru shared two delicious-sounding recipes with us. See you in the kitchen!
Holiday Gumbo w/ Chicken Andouille Sausage, Smoked Pulled Chicken & Shrimp
(Inspired by my New Orleans roots, holidays are not complete without huge pots of gumbo. A dish that can be daunting is made super simple highlighting spice and bold flavor. Your traditional butter is swapped with grape seed oil to make a rich nutty dark roux in tandem with chicken andouille sausage, pulled smoked chicken and shrimp, offers a breath of healthier inspiration.)
Prep Time: 25 minutes
Cook Time: 60 minutes
½ cup grape seed oil
1 cup all-purpose flour
1 lb andouille chicken sausage
2 lbs white and dark meat chicken, cooked and pulled
1 lb large shrimp, cleaned, peeled and deveined
3 tablespoons creole spice blend
1 cup chopped sweet onion
1 cup chopped celery
1 cup chopped red bell pepper
8 cups chicken stock or seafood stock (or a combination of both)
1 cup clam juice
1 tablespoon fresh thyme
2 tablespoons minced garlic
3 bay leaves
3 tablespoons hot sauce or Chef Judson Todd Allen Signature Chef Blend Hot Sauce
1 tablespoon file powder
2 tablespoons chopped fresh parsley
salt and pepper to taste
½ cup chopped green onions
In a large cast iron dutch oven or large pot, over medium high heat, bring approximately a tablespoon of oil to temperature. Add your cut sausage, chicken, vegetables, garlic, and 1 tablespoon of your creole spice. Render sausage and cook vegetables until translucent. Remove from pot, add to bowl and set aside.
Add your remaining oil to the same pot and lower heat to medium. Add your flour to the oil and cook. Make sure to continuously stir your roux for about 20 minutes or until you have reached a rich, dark chocolate color. The roux should be smooth and silky without any lumps.
Transfer your sausage and vegetables to the roux, along with the chicken, and remaining spices, hot sauce, file powder and herbs. Stir to meld flavors. Stirring constantly, adding your stock and clam juice to the roux. Bring gumbo to a boil and cook for about 30 minutes or until it has reached desired thickness.
Add your shrimp and parsley at the end and cook for about 10 minutes or until shrimp turn pink.
Serve with white rice and green onions.
Honey Lemon Thyme Baked Chicken
(This simple recipes packs an explosion of scrumptious flavors proving that healthy can certainly please the taste buds. From the sweetness of the honey and freshness of the thyme to the acidity of the lemon, this chicken delivers on every flavor profile. Baked to perfection for a beautiful dark golden appearance and crispy texture, this is the perfect everyday meal.)
Prep Time: 15 minutes
Cooking Time: 50 minutes
8 chicken pieces (thighs, breasts, drumsticks and wings)
1 tablespoon garlic
1 tablespoon lemon zest
3 tablespoons grape seed oil
3 tablespoons honey
1 tablespoon finely chopped fresh thyme
1 teaspoon finely chopped fresh parsley
2 tablespoon Judson Todd Allen CHEF BLEND Hot Sauce (www.JudsonToddAllen.com)
2 tablespoon NO SALT – lemon pepper seasoning
1 tablespoon NO SALT – Cajun seaoning
1 teaspoon sea salt
Preheat oven to 400 degrees F.
Add chicken to an extra large mixing bowl. Combine 1 tablespoon grape seed oil, garlic, lemon zest, honey, ½ teaspoon fresh thyme, CHEF BLEND Hot Sauce, lemon pepper and Cajun seasoning, sea salt.
Combine all ingredients with chicken. Cover and refrigerate for 10 minutes. The longer you let the chicken marinate the better.
Remove chicken from refrigeration and lay on an oiled baking sheet. Lightly top chicken with more lemon pepper and Cajun spice, the juice of 1 lemon, remaining thyme and parsley. Top each piece with a drizzle of oil.
Add lemon halves on both side of the baking sheet. Place in oven and let roast for 50 minutes or until chicken is thoroughly cooked (moist and juicy, not dry) and you have a crisp dark golden color on both sides.
** Keep in mind that depending on your oven you may want to turn your chicken over after 35 minutes to brown both sides.