Have you seen those silly NutriSystem commercials touting "MAN Food?" Says big beefy man (I think Dan Marino): “Hey guys, let’s be honest. A man wants to eat real food – hot dogs, burgers, pizza and lasagna. You know, man food, big taste, hearty portions.”
I'm not sure if this is a prime example of the Marketing group gone crazy, but these commercials truly make me laugh. I somehow cannot locate a clip on YouTube so for those of you in the dark, you just need to watch more bad TV.
Well, in our household we've created our own Man Food Mondays, though it has nothing to do with losing weight, and everything to do with hubby in the kitchen. WoooHoo! You see, since we've been married, hubby has gotten uh, a little lazy in the kitchen while I've taken over the reins of housewife. Oh, but only if I were actually a housewife!
So, to maintain our egalitarian household, every Monday hubby will be cooking up a treat for us and you all get to revel in some good ol' Man Food!
This gumbo is chock full of goodies: sausage, shrimp, chicken, tomatoes, and okra. Okra...does it go in anything besides gumbo? In any case, this did stand up to be quite a hearty meal as we served it over rice and with a side of cornbread. The sauce is thick and tasty, though it didn't have quite the kick I'm used to with gumbo. I'd suggest adding a pinch or two of cayenne if you're looking for that spice. Otherwise, this is a tasty dish perfect for that man of yours who needs to feel like a man when he eats ;)
Man Food Gumbo
Adapted from Paula Deen
1-2 large boneless skinless chicken breast(s)
Salt and pepper
1/4 cup vegetable oil
1 link sweet Italian Sausage, cut into 1/4in pieces
1 link hot Italian Sausage, cut into 1/4in pieces (total of about 1lb sausage)
1/2 cup all-purpose flour
5 tablespoons butter, divided
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper (more to taste)
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups beef or chicken broth (we ran out and used 2.5 cups broth, 1.5 cups water)
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
green onions, sliced, white and green parts
1/2 pound shrimp, peeled and deveined
1. Season the chicken with salt and pepper. Heat the oil in a Dutch oven or large pot over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
2. Return the Dutch oven to low heat and melt the remaining 3 tablespoons butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, cayenne pepper, salt and pepper, to taste and the 1/4 bunch parsley.
3. Cook, while stirring frequently, for 10 minutes. Add broth, whisking constantly. Return the chicken and sausage to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer on low for 1 hour.
4. Remove the chicken and allow to cool slightly. Shred with hands or two forks. Return chicken to pot.
5. Just before serving add the green onions, shrimp and chopped parsley. Allow to simmer until shrimp are cooked, about 2 minutes.