"RECIPE:
For the Cornbread:
Mix 100ml of buttermilk with a beaten egg and chopped pickled jalapeño in a bowl, then beat in 80g of cornmeal, 80g GF plain flour and 1.5 GF baking powder.
Heat butter in a small oven proof pan, fry the batter for 1 min and then oven at 200C for 20 mins.
For the gumbo:
Brown chicken thigh skin down, then remove and stir fry chopped onion, chunky spring onion, bell pepper, celery, 2 garlic cloves and a tbsp of Old Bay (ground fennel, coriander, paprika and celery salt) till soft. Add smoked sausage, 300ml of light stock and 70ml of water mixed with a tbsp of cornstarch.
Bring to simmer and re-add the thighs, then continue to simmer for 25 mins. Garnish with coriander, chillies and a splash of Tabasco.
#saltbyjames #feedfeed #gumbo "
For the Cornbread:
Mix 100ml of buttermilk with a beaten egg and chopped pickled jalapeño in a bowl, then beat in 80g of cornmeal, 80g GF plain flour and 1.5 GF baking powder.
Heat butter in a small oven proof pan, fry the batter for 1 min and then oven at 200C for 20 mins.
For the gumbo:
Brown chicken thigh skin down, then remove and stir fry chopped onion, chunky spring onion, bell pepper, celery, 2 garlic cloves and a tbsp of Old Bay (ground fennel, coriander, paprika and celery salt) till soft. Add smoked sausage, 300ml of light stock and 70ml of water mixed with a tbsp of cornstarch.
Bring to simmer and re-add the thighs, then continue to simmer for 25 mins. Garnish with coriander, chillies and a splash of Tabasco.
#saltbyjames #feedfeed #gumbo "