There is something about the temperature dropping and the leaves changing colors that makes us want to create hearty meals full of flavor and comfort. Fall is a great time to try out hearty recipes like soups, stews, and desserts to feed the entire family. Whether entertaining or making a meal for one, here are some great recipes that are sure to become a staple in your household or have your dish as the crowd favorite at family gatherings.
In this episode of Butter + Brown Seth and Leslie created a Louisiana staple of seafood gumbo. Gumbo means okra, so this is one of the main components of this dish. If you are not an okra fan this gumbo may change your mind about that. In Louisiana, the “holy trinity” – celery, bell peppers, and onions are a sure way to pack your gumbo with flavor. Authentic gumbo will always consist of a roux which is a dark-colored gumbo base used to thicken and flavor your gumbo. In Louisiana, different gumbo variations are made at different times, but in this variation, the gumbo will consist of seafood, chicken, and andouille sausage. As Seth and Leslie stated, seasoning is an important part of making sure your gumbo is flavorful. Stream this episode of Butter + Brown on UP Faith & Family. Watch Now
We cannot mention fall without a flavorful sweet potato dessert, which is exactly what Jessica McGovern delivers in this episode of Flour Power with her Vanilla Bourbon Sweet Potato Pie Cake. This dessert is full of all the fall flavors we love including spice, vanilla, and the rich taste of Bourbon. This is sure to be the star of any dessert table. Follow along with this recipe and other great recipes by streaming this episode on UP Faith & Family. Watch Now
Try them out for yourself and let us know how much you enjoyed both recipes.
Seafood Gumbo Recipe
1 lb. boneless, skinless chicken thighs
⅓ cup plus 1 tablespoon vegetable oil
1 cup all-purpose flour (add more if necessary)
¼ tsp teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes
12 oz andouille sausage, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 qt seafood stock
10 oz okra, cut into 1/2-inch pieces
1 lb. (16-20 count) shrimp, peeled and deveined
2 (8-ounce) cans lump crab meat
kosher salt to taste
Freshly ground black pepper, to taste
Hot sauce, to taste (recommended: Tabasco)
Thinly sliced scallions, to serve
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Arrange the chicken thighs on the baking sheet and drizzle with 1 tablespoon canola oil. Season with salt and pepper and roast until cooked through, about 30 minutes. Cut into 1-inch pieces and set aside to cool slightly.
- In a large Dutch oven over medium-high heat, combine the remaining 2/3 cup vegetable oil and all-purpose flour. Whisking continuously, cook until a dark brown roux develops, about 15 minutes. Add the tomato paste and cayenne and whisk to incorporate. Add the diced tomatoes, sausage, peppers, and onion. Season with salt and pepper and bring to a simmer. Cook, until the vegetables have, has softened slightly, about 15 minutes. Add the seafood stock and okra and continue cooking until the flavors have melded and the vegetables are soft for about 30 minutes.
- Add the chicken and cook for 5 minutes to warm through. Add the shrimp and simmer until pink, about 5 minutes. Remove from the heat, add the crab, and gently stir to incorporate and warm through, about 2 minutes. Season with salt, pepper, and hot sauce.
- Garnish with scallions and serve hot.
- Sift together flour, baking soda, baking powder, and salt.
- In a separate bowl, mix together vegetable oil, sugar, and brown sugar. Crack eggs into a bowl with sugar and stir to incorporate. Add sour cream and buttermilk and mix in.
- Add bourbon and vanilla seeds and mix in. Gradually add the flour mixture to the sugar mixture, stirring just until mixed.
- Preheat oven to 350 F (175 C).
- Grease and line two10-inch (25 cm) springform pans. Pour ¼ of the batter into the bottom of one of the springform pans. Remove the sweet potato pie from its pie plate and break off the top, the outer edge of the crust—the part that sticks out from the pie plate.
- Carefully place the pie in a springform pan on top of the batter. Pour ½ of the remaining batter around and over the top of the pie, spreading so it’s even, leaving only a thin layer of batter on top of the pie.
- Bake in the oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Pour the remaining batter into the other springform pan; it will a thinner cake. Bake for 10 minutes, or until a toothpick inserted into the center comes out clean. Let both cakes cool.
- Whisk together egg whites with sugar, cream of tartar, and salt. Set the bowl over a bain-marie and whisk while cooking until the egg mixture reaches 145 F (60 C).
- Remove egg mixture bowl from the bain-marie and beat with a standing mixer or hand mixer until soft peaks form. Add vanilla and bourbon. Continue mixing until stiff peaks form.
- Invert the smaller cake and place it on top of the other cake.
- Spread marshmallow frosting over the entire cake. Toast lightly using a kitchen torch.
