Monday, October 21, 2013
Gumbo Bread Pudding
Two N'awlins classics, baked into one: gumbo and bread pudding!
With some leftover chicken, a Cajun-spiced bagel, and the makings of "the trinity" - celery, onion, and peppers, which are the heart of Louisiana cooking - it only seemed fitting to take some of the essential elements of gumbo and combine them with the legendary dessert ... only making it savory. This is quick, easy, no-fuss, and delicious! It's a bit reminiscent of a frittata, and perfect for a light supper or a brunch.
You could also add some shrimp, which is often an ingredient in gumbo. But my dear friend Candace, a native of Louisiana who now lives in New Hampshire, told me that "Shrimp would be delish but they are unnecessary" given all of the other goodies already in the mix.
A colorful way to spice up leftovers - enjoy!
An update on my shoulder (mentioned in this post): I've been vindicated - my shoulder pain is more than just tendinitis! Not necessarily good news, but at least an answer to symptoms that weren't supported by the initial x-ray and MRI and an explanation of why physical therapy made it all worse. New x-rays show that the top bone in my shoulder, the acromion, has a slight dip to it that has apparently spent 50+ years abrading the tissue underneath it. So I have an impingement, to quote the orthopedic surgeon, which is severely restricting movement because of considerable scar tissue. I have edema in the bursa, and I do indeed have rotator cuff tendinitis - a trifecta! Had the thrill of a steroid shot (with ABUNDANT thanks to Craig for being the brave one who held my hand and actually looked at the needle), with hopes that it will reduce inflammation and pain as well as breaking up scar tissue. In a month, I get reassessed. No sling, as immobilizing it is counterproductive to maintaining already limited motion ... gee, and I was making plans to bedazzle one!
Gumbo Bread Pudding
2 tablespoons butter
1/3 cup chopped celery
1/3 cup chopped red pepper
1/3 cup chopped red onion
1 Cajun-spiced bagel (or 1 plain bagel and 1/4 teaspoon Cajun spice)
generous pinch of kosher salt
generous pinch of red pepper flakes
1 cup chopped chicken
1 cup chopped Andouille sausage
1/2 cup milk
Preheat the oven to 375F. Grease a standard souffle dish or 8"x8" baking dish.
Heat the butter in a medium saucepan over medium heat. Add the celery, pepper, and onion; cook for 2-3 minutes, until softened. Place into a large mixing bowl.
Cut the bagel into 3/4" pieces and add to the mixing bowl along with the salt, red pepper flakes, chicken, and sausage.
Combine the eggs and milk; pour over the bagel mixture, stir, and let soak for 10 minutes. Pour into the prepared dish and bake for 40 minutes until the top is golden and puffed and a knife inserted into the center comes out clean.
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