snakeskin tray, coral tassel earrings, clarisonic mia, tom ford body oil (perfume turns on my skin but i really want it for the bottle), rose garden shea butter, chanel new fall nail colors, celerie kemble : black and white, katie ridder: rooms, tahitian glow scrub, j crew edie purse in flame & leopard
some of you requested the paint colors from saturday's post..
douglas fern, pistachio, lido green, copper patina
some of you also requested my gumbo recipe...
1/2 cup vegetable oil
8 bone in- skin on chicken thighs
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 large white onion, coarsely chopped
3 stalks celery, coarsely chopped
1 cup chopped green bell pepper
3 cloves garlic, minced
2 quarts low-salt chicken broth
2 bay leaves
2 tsp. dried thyme
1 bunch scallions, thinly sliced (dark- and light-green parts only)
hot sauce to taste
1/4 cup hot cooked white rice per serving
Prepare the sausage and chicken:
Heat a heavy-duty 12-inch skillet over medium-high heat until hot, 1 to 2 minutes. Add the andouille and cook, stirring occasionally with a wooden spoon, until well browned, 4 to 6 minutes. Transfer to a large bowl. Add 1/2 cup water to the skillet and immediately scrape the bottom with a wooden spoon to release any cooked-on bits. Reserve this liquid.
Heat the oil in a 7- to 8-quart Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper and sauté the chicken in two batches until golden brown on both sides, 3 to 4 minutes per side. Transfer to the bowl with the sausage.
Prepare the okra:
In a 10-inch straight-sided sauté pan, heat 1/4 cup of the vegetable oil over medium-high heat until hot. Fry the okra in two batches until it becomes lightly browned on the edges, 3 to 5 minutes per batch (fry undisturbed for the first minute or two until browning begins and then stir once or twice to flip most pieces and brown evenly). With a slotted spoon, transfer each batch of okra to a plate or platter lined with a paper towel.
Make the roux:
Add the flour to the oil remaining in the Dutch oven and stir constantly with a wooden spoon or heatproof spatula over medium-high heat until the roux reaches the color of caramel, 4 to 8 minutes. Add the onion and stir until the roux deepens to a chocolate-brown, 1 to 3 minutes. Add the celery, bell pepper, and garlic and cook, stirring frequently, until slightly softened, 3 to 4 minutes. Stir in the chicken broth, 1 quart of water, the liquid reserved from the sausage pan, and the sausage, chicken, okra, bay leaves, and thyme.
Bring to a boil and then reduce the heat to low and simmer uncovered until the chicken is falling off the bone, about 2-3 hours. Transfer the chicken to a plate. If you like, skim the fat from the surface of the gumbo with a large shallow spoon.
When the chicken is cool enough to handle, discard the skin and bones, pull the chicken meat into bite-size pieces, and return the meat to the gumbo. Season to taste with salt and pepper if necessary (you may find that the sausage and broth provided enough seasoning).
Serve the gumbo:
Five minutes before serving, add the scallions and hot sauce to taste. Serve in large soup bowls over 1/4 cup cooked rice per serving.