Soul Food- Po’Boy, Gumbo & More – Recipes
Soul Food Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
We Cooked: Shrimp & Okra Gumbo, Fried Chicken Po’Boys, and Southern-Style Potato Salad
Shrimp & Okra Gumbo
Ingredients- Serves 4
- – 75g chorizo, cut into 0.5cm slices
- – 75ml sunflower oil
- – 3 tbsp plain flour
- – 1 medium onion, peeled and cut into 1cm dice
- – 2 sticks celery, cut into 1cm dice
- – 1 red pepper, cut into 1cm dice
- – 1 red chilli, chopped
- – 2 garlic cloves, sliced
- – Salt and black pepper
- – 150ml white wine
- – 400g okra, cut into 1cm slices
- – 1 tin chopped tomatoes
- – 500ml chicken stock
- – 2 bay leaves
- – 5 sprigs fresh thyme
- – 1 dried ancho (or other mild) chilli
- – 600g prawns, peeled and deveined
- – 1 tbsp lime juice
- – 3 tbsp chopped parsley
Method:
- Place a large, heavy-based saucepan over a medium-high heat. Add the chorizo and cook for two minutes to release its oil. Remove the chorizo with a slotted spoon, add a tablespoon of sunflower oil to the pan and slowly whisk in the flour. Cook, stirring constantly, for two minutes until thick, smooth and fairly dark. Add the onion, celery, red pepper, red chilli, garlic, a quarter-teaspoon of salt and some pepper. Stir, raise the heat to high and cook for a minute.
- Lower the heat to medium-high and add the wine, stirring constantly, so no lumps form. Cook for three minutes, so it thickens, tip the lot into a bowl and wipe clean pan.
- Add the remaining oil to the pan and on high heat fry the okra for five minutes, stirring frequently. Add the tomatoes and a quarter-teaspoon of salt, cook for three minutes, return the chorizo and veg to the pan, and add the stock, bay, thyme and dried chilli. Cover, lower heat to a simmer and cook for 15 minutes, stirring from time to time. Add the prawns, cook for five minutes, stir in the lime juice and parsley, and serve at once.
Southern-Style Potato Salad
Ingredients- Serves 6:
- – 3 large potatoes (750g), cubed
- – 2 large eggs
- – 50g mayonnaise
- – 25g soured cream
- – 1 medium gherkin in sweet vinegar, drained and finely diced
- – 1½ tbsp American-style yellow mustard
- – ½ tsp caster sugar
- – 1 tsp celery seeds or ½ tsp celery salt
- – 1 small celery stick, finely diced
- – ½ small onion, diced
- – 2 tbsp snipped chives
- – smoked paprika, to sprinkle
Method:
- Simmer the potatoes in a pan of boiling water for 12-15 minutes, or until they are almost fully soft – you want them a little al dente so they don’t break apart in the mixture. Drain and allow to cool completely – spreading them out in a shallow dish will help them to cool quickly. Hard-boil the eggs in boiling water for 8 minutes, then cool in running water and peel.
- In a small bowl, mix together the mayonnaise, soured cream, gherkin, mustard, sugar and celery seeds or salt. Set aside for 5 minutes to allow the flavours to come together.
- In another bowl, toss together the celery, onion, chives and cooled potatoes. Add the mayonnaise mixture and toss again to combine, then season to taste.
- Slice the eggs and gently mix them into the salad.
- Chill the salad for at least 1 hour, then sprinkle with the smoked paprika before serving.
Fried Chicken Po’Boys
Ingredients – makes 4:
- – 6 boneless chicken thighs
- – 500ml buttermilk
- – 3 tablespoons hot sauce
- – 2 tablespoons Cajun seasoning, divided
- – 300g plain flour
- – Salt and freshly ground black pepper
- – 1 large French baguette, to serve
For the Remoulade:
- – 150ml Mayonnaise
- – 4tbsp Dijon Mustard
- – 1 lemon (you’ll need the juice)
- – 1/2 tsp Paprika
- – 1/2 tsp Salt
- – Pinch Black Pepper
- – 1tsp Chopped Parsley
Method:
- To make the chicken: Put the chicken strips, buttermilk, 6 tablespoons of hot sauce, and 1 tablespoon of Cajun seasoning into a resealable freezer bag. Mix until fully incorporated and the chicken is coated. Seal and refrigerate for at least 6 hours or overnight.
- Remove the chicken from the marinade and strain over the sink to drain any excess liquid.
- In a medium bowl, whisk together the flour, remaining 4 tablespoons of Cajun seasoning, salt, and pepper. Dredge the chicken strips in the seasoned flour, gently shaking off any excess.
- Fry the chicken until golden brown, crispy, and coked through.
Remoulade:
- Cut your lemon in half and squeeze the juice into a bowl (or use a juicer)
- Add the mayonnaise and Dijon mustard to the bowl.
- Mix in the salt, and as much ground black pepper as you like!
- Finely chop up your parsley, and stir it into the bowl.
- Serve the chicken and remoulade on warmed french baguette.
We hope you enjoyed the class!
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