Spicy Baklouti Chili Gumbo

Ingredients
1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2″ slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons The Spicy Olive’s
Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve
In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.
In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!
Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.
Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.
Taste and adjust the seasoning with salt and pepper.
To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.
Serves 6-8

The Spicy Olive’s Blackberry Ginger Chicken Wings

Ingredients
4 pounds chicken “party” wings
2 tablespoons The Spicy Olive’s Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup The Spicy Olive’s  Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Directions
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

 

Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.

 

The Spicy Olive's Balsamic Steak and Walnut Salad

The Spicy Olive Balsamic-pepper Flank Steak with Grilled Pears

The Spicy Olive Chicken Marsala

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The Spicy Olive’s Roasted Chicken with Potatoes and Carrots

The Spicy Olive’s Mushroom and Smoked Gouda Pasta

The Spicy Olive’s Wild Mushroom and Sage Chicken and Noodles

The Spicy Olive's One Pan

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The Spicy Olive's Beef Tenderloin

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The Spicy Olive's Paella

The Spicy Olive Skillet Paella