Sweet and Sour Sausage with Rice

Sweet and Sour Sausage with Rice Recipe - USA

Region / culture: USA | Servings: 8

Introduction

Zydeco Stomp Gumbo is a flavorful and hearty dish that originates from the southern region of Louisiana. This dish is a fusion of French, African, Spanish, and Native American culinary influences, resulting in a unique and delicious flavor profile. It is a perfect dish to warm you up on a cold day or to enjoy with friends and family at a gathering.

History

Gumbo has a long and rich history in Louisiana, with roots tracing back to the early 18th century. It is believed to have been influenced by the West African dish called "okra soup," as well as French bouillabaisse and Spanish and Native American cooking techniques. Gumbo has evolved over the years to include a variety of ingredients such as seafood, sausage, chicken, and okra, making it a versatile and beloved dish in Louisiana cuisine.

Ingredients

1 lb (454 g) smoked country-style link sausage
water
1 can (20 oz or 567 g) pineapple chunks
1 large green pepper, thinly sliced
1 tbsp butter
0.33 cup honey
3 tbsp soy sauce
1 tbsp vinegar
2 tbsp cornstarch
2 tsp ground ginger
0.5 tsp garlic powder
3 cups hot cooked rice

How to prepare

Cover and simmer the sausage in a small amount of water for about 10 minutes. Remove the sausage and place it on absorbent paper, then cut it into 2-inch pieces.
Drain the pineapple, reserving the liquid. Add enough water to the liquid to make 1.5 cups.
In a pan, cook the green pepper and pineapple in butter for about 2 minutes.
Add the sausage, honey, soy sauce, and vinegar.
Mix the cornstarch with ginger and garlic, then blend it in with the measured liquid.
Pour the mixture over the sausage. Cook and stir over medium heat until thickened.
Serve the dish over rice.

Variations

Substitute chicken with turkey or duck for a different flavor profile.
Add in additional vegetables such as bell peppers, celery, or carrots for extra texture and nutrients.
Use different types of seafood such as crawfish or oysters for a unique twist on the classic gumbo recipe.

Cooking Tips & Tricks

To achieve a rich and flavorful roux, be sure to stir constantly and cook it until it is a deep brown color.

- Use a wire whisk to blend the roux with the broth and beer to prevent lumps from forming.

- Adjust the spiciness of the dish by adding more or less Cajun seasoning and jalapeno peppers to suit your taste preferences.

- For a thicker consistency, mix cornstarch with cold water and add it to the gumbo towards the end of cooking.

Serving Suggestions

Serve Zydeco Stomp Gumbo over a bed of cooked rice, with a side of crusty French bread for dipping. Garnish with chopped green onions or parsley for added freshness.

Cooking Techniques

Browning the roux is a crucial step in developing the flavor of the gumbo. Be patient and stir constantly to prevent burning.

- Simmer the gumbo on low heat to allow the flavors to meld together and the ingredients to cook through properly.

- Adjust the seasoning to taste before serving, as the flavors will intensify as the gumbo cooks.

Ingredient Substitutions

Use vegetable broth or seafood broth as a substitute for chicken broth for a different flavor profile.

- Substitute andouille sausage with smoked sausage or chorizo for a spicier kick.

- Use fresh okra instead of frozen for a more vibrant color and texture in the gumbo.

Make Ahead Tips

Zydeco Stomp Gumbo can be made ahead of time and reheated before serving. Store the gumbo in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally until heated through.

Presentation Ideas

Serve Zydeco Stomp Gumbo in a large serving bowl, garnished with chopped green onions or parsley for a pop of color. Pair with a side of rice and crusty French bread for a complete meal.

Pairing Recommendations

Pair Zydeco Stomp Gumbo with a glass of cold beer or a crisp white wine such as Sauvignon Blanc or Chardonnay. The refreshing acidity of the wine will complement the rich and spicy flavors of the gumbo.

Storage and Reheating Instructions

Store leftover Zydeco Stomp Gumbo in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally until heated through. Add a splash of broth or water if the gumbo thickens upon reheating.

Nutrition Information

Calories per serving

420

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 18g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 38g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 30%

- Calcium: 10%

- Iron: 25%

Alergens

Contains shellfish (crab, shrimp)

- Contains gluten (flour)

Summary

Zydeco Stomp Gumbo is a well-balanced dish that provides a good source of protein, fiber, and essential vitamins and minerals. It is a satisfying meal that can be enjoyed as part of a healthy diet in moderation.

Summary

Zydeco Stomp Gumbo is a flavorful and hearty dish that combines a variety of ingredients to create a delicious and satisfying meal. With a rich history and versatile flavor profile, this gumbo is a beloved dish in Louisiana cuisine that can be enjoyed by all. Serve it with rice, crusty bread, and your favorite beverage for a complete dining experience.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny afternoon in the summer of 1965, and I had just returned from a bustling farmers market with bags full of fresh produce. As I was unpacking my goodies in the kitchen, I heard a knock at the door. It was Mrs. Johnson, my neighbor from down the street, holding a plate of delicious-looking sweet and sour sausage with rice.

She explained to me that she had just returned from a trip to China, where she had learned this recipe from a local chef. Mrs. Johnson knew how much I loved trying new recipes, so she thought I would appreciate this one. I eagerly accepted the plate and took a bite. The flavors exploded in my mouth - the tangy sweetness of the sauce, the savory sausage, and the fluffy rice all combined to create a mouthwatering dish that I had never tasted before.

I immediately asked Mrs. Johnson for the recipe, and she kindly agreed to share it with me. She sat at my kitchen table, recounting her adventures in China and the culinary delights she had experienced. As she spoke, I scribbled down the ingredients and instructions, my excitement growing with each word.

After Mrs. Johnson left, I wasted no time in gathering the ingredients and getting to work in the kitchen. The smell of sizzling sausage and simmering sauce filled the air, and I couldn't wait to taste the finished dish. Finally, after what seemed like an eternity, I sat down at the table and took my first bite. It was even better than I remembered - a perfect balance of sweet and sour, with tender sausage and fluffy rice.

From that day on, sweet and sour sausage with rice became a staple in my kitchen. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I cooked it, I thought of Mrs. Johnson and her generosity in sharing this recipe with me.

Over the years, I made a few tweaks to the recipe, adding my own personal touch to make it truly my own. I experimented with different types of sausage, adjusted the sweetness and tanginess of the sauce, and even tried using different grains for the rice. But no matter how many variations I made, the essence of the dish remained the same - a comforting and satisfying meal that brought joy to everyone who tasted it.

As time passed, I shared the recipe with friends and family, passing on Mrs. Johnson's gift of culinary inspiration. It became a beloved dish in our household, a symbol of love and connection that transcended generations.

Now, as I sit in my kitchen, surrounded by the familiar smells and sounds of cooking, I can't help but feel grateful for that fateful day in 1965. It was the day that I discovered sweet and sour sausage with rice, a recipe that not only satisfied my appetite but also nourished my soul. And for that, I will always be thankful to Mrs. Johnson and her taste of China that forever changed the way I cook and eat.