Cajun Gumbo served over Quinoa, with Artichoke, Parmesan Fritters

For the Cajun Gumbo

2 tbsp olive oil

2 boneless, skinless chicken breasts, sliced into medium sized chunks

1 package Greenridge Farms sun dried tomato basil chicken sausage

2 packages of Tomato Brisling sardines from King Oscar

4 tbsp batter

½ cup flour

1 white onion, diced

1 green pepper, diced

1 red pepper, diced

1 10 ounce package of sliced okra, defrosted

1 can of artichoke, drained and sliced

6 cloves of garlic, minced

2, 4 ounce cans of crushed tomatos

1 quart chicken broth

2 bay leaf

1 tsp dried thyme

1 tsp dried oregano

½ tsp black pepper

½ tsp cayenne pepper

½ tsp creole seasoning

4 cups quinoa, from Now Foods

1 bunch green onion, chopped

Fritters

2 eggs, beaten

½ cup diced onion

½ cup canned artichoke, drained and diced

2 cups quinoa, cooked and cooled from Now Foods

8 ounces grated parmesan cheese

½ cup Gonnella French bread crumbs

½ tsp black pepper

½ tsp garlic salt

1/3 cup olive oil

Gumbo

In a large pot, heat oil over a medium heat. Add chicken and cook until almost done (approx. 8 minutes). Add chicken sausage and brown for another 5 minutes. Before removing from heat, add canned sardines and combine. Remove mixture from pan and set aside. Use the same pan (uncleaned) and heat butter over medium heat, whisking in flour. Cook flour while continually whisking, until light brown, roughly 4 minutes to create a roux. Reduce heat to low, stir in onions, green pepper, and red pepper. Cook vegetables until tender, roughly 6 mintues. Add rest of ingredients to the roux, including the meat previously set aside and combine well. Simmer on low for 20 minutes.

Fritters

In a medium sized bowl, combine all ingredients well. Let stand for 5 minutes. In a medium sized frying pan, heat olive oil over a moderate heat. Form mixture with hands into patties, about ½ inch thick by 3 inches wide. When oil is hot, place patties into pan. Fry patties until golden brown then flip and repeat. Roughly 4 minutes each side.

Plating

Place ½ cup of the previously cooked quinoa in a bowl and ladle gumbo over the top, garnish with chopped green onion. Place 2 fritters on a side dish and serve.

Prep time: 15 minutes

Cooking time: 40 minutes

Servings: 8

• Recipes are published as they were presented to Cook of the Week Challenge judges.