Chicken Pot Pie - Gluten Free

 

Most early cookbooks do not contain recipes for "pot pie." This was a description of cooking method rather than a recipe. The term, which first appeared in American print in 1785, refers to the deep pie pans or pots used to bake pies in, and it has remained primarily an American dish. The most popular pot pies have been chicken, pork and beef. The first frozen pot pie was made with chicken in 1951 by the C. A. Swanson Company.

 

    

1 Tablespoon safflower oil
1 Tablespoon butter
1 pound boneless, skinless chicken breasts
¼ pound sliced mushrooms
2 teaspoon chopped thyme, divided
1 large carrot, chopped
1 rib celery, thinly sliced
1 small yellow onion, chopped
¼ cup Bob Red Mill Brown Rice flour
1½ cups Swanson Chicken Broth
1 cup whole milk
1 cup cooked brown and wild rice blend
¼ cup shredded Parmesan cheese
½ teaspoon sweet paprika
½ cup frozen peas
Salt and pepper to taste

 

 

 

 

Preheat oven to 400°F.

 

Lightly oil a 9-inch pie dish and set aside. In a large skillet, heat safflower oil and butter over medium-high heat. Add chicken and cook thoroughly. Stir occasionally (about 5-6 minutes). Once chicken is done, cut into ¼ pieces.

Add mushrooms, 1 teaspoon of thyme, carrots, celery, onions, salt and pepper. Cook until slightly tender (6-8 minutes). Add flour and cook for 2 minutes (stir occasionally). 

Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick (about 9 minutes).

While simmering, mix together rice, cheese, paprika, remaining thyme, salt and pepper in a medium bowl. 

Stir peas into chicken mixture then season with additional salt and pepper. Transfer to prepared dish. Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drippings.

Bake until pie starts to bubble, and crust is crispy golden brown (about 30 minutes).

Easy Chicken and Rice Recipe from Maryland's Eastern Shore

While enjoyed in many African American households, chicken and rice is a traditional dish of Spain and South America. African slaves brought it with them to American plantations from the Caribbean. This dish is widely popular throughout the Caribbean.

4 boneless chicken breasts
½ cup oil
1 cup uncooked white rice
½ white onion (diced)
1 clove minced garlic
1 eight ounce can Del Monte™ Tomato Sauce
2½ cups water
Salt and pepper to taste

In a large skillet, add oil and set heat to medium high.

Place chicken in skillet. Cook until brown on the outside. Remove chicken, place in a bowl, and set aside.

Add rice to the skillet, and toast until light brown (about 1-2 minutes). Add onion, salt and pepper, and cook for 1 minute or until the diced onions become soft.

Add garlic and continue to cook for an additional 30 seconds. Add Del Monte Tomato Sauce and water then stir well. Bring to a boil.

Add chicken and cover pan with a lid. Reduce heat to low and simmer for 30 minutes or until rice is done and chicken is cooked through.

Gluten Free Louisiana Crab n' Shrimp Gumbo

The official cuisine of the State of Louisiana, it originated in the southern regions of that state during the 1700s. Gumbo combines the influences of French, West African Spanish and the Choctaw Indian (some claim there is also a German influence).  The West African influence is largely due to the use of the vegetable okra as a thickener. Okra originated in Africa, and its name is derived from the Bantu words “guingombo”, “kingombo” or “tchingombo”.  The French word is simply “gombo”.

The Choctaw contribution came in the form of the spice called filé powder; and finally the most recognized thickening agent is roux, the French base made of wheat flour and fat (clarified butter is now commonly used).

While there are several variations of gumbo, the two most popular are Creole and Cajun. The Creole version usually calls for shellfish, tomatoes, and a thickener while Cajun gumbo is generally based on a spicier dark roux, and will normally call for fowl or poultry (however shellfish is often added). Most times, sausage or ham will be added.                  

The recipe for this dish did not make it to any known published cookbooks until the latter part of the 19th century; and didn’t gain national acclaim until the 1970s when it was added to the U.S. Senate’s cafeteria menu to honor Allen Ellender, a Louisiana senator who served in the U.S. Senate from 1937 until his death in 1972.  

source: Folse, John. The Encylopedia of Cajun & Creole Cuisine. Gonzales (LA): Chef John Folse & Company, 2004.

 3 1/2 pounds Blue Crab claws, rinsed

5 quarts water

1 onion, halved

1 carrot, halved

1 teaspoon whole black peppercorns

1 bay leaf

2 fresh parsley sprigs

1 1/2 teaspoons salt

1 ½ Tbsp Old Bay

1/3 cup vegetable oil

1/2 cup Bob's Red Mill GF Sweet Rice Flour 

2 chopped large onions

1 chopped green bell pepper

2 chopped celery ribs

2 pounds lump Blue Crab meat

2 dozen shucked oysters, (set oyster juice to the side)

1 1/2 pounds peeled shrimp

1 cup sliced scallion greens

To make the roux

In a heavy skillet (cast-iron is always the best) mix flour and oil and cook over a moderately low heat for about 45 minutes, stirring constantly with a wooden spatula until the roux looks dark reddish-brown in color.  Add the chopped celery, onions, and bell pepper; stirring occasionally until soft.

To make stock

In a 10-quart heavy kettle, simmer the stock (uncovered) for 30 minutes then remove the crab claws with a large open spoon or tongs, transfer to a bowl and cool. Continue to simmer stock for an additional 15 minutes then pour through a sieve into a large bowl. Return stock to kettle and keep warm.

Place crab meat into a small bowl and set to the side.

When the stock is hot, add the roux using a large spoon. Stir well after each addition of roux, and bring to a boil, stirring. Simmer gumbo, stirring occasionally for 15 minutes.

Stir in crab meat and oysters with their reserved juice and simmer, stirring occasionally, until edges of oysters start to curl (about 2 minutes). Stir in scallions, cayenne, and salt to taste. 

Ladle gumbo over white rice in large bowls.

 

Gluten Free Maryland Steamed Crabs

48 live blue crabs 
16 oz Bard’s beer (flat)
4 cups apple cider vinegar
1 1/3 cups old bay seasoning
1/2 cup coarse salt
1/2 cup dry mustard
1/4 cup cracked black pepper
1/4 cup red Chile flakes (optional)
Dipping Sauce

The sauce can be made 1 hour before steaming crabs, and kept in a warm place)

8 oz. (1 cup) unsalted butter, cut into 16 pieces 

1 Tbs. Old Bay Seasoning

3 Tbsp beer 

1 clove crushed garlic 

1 large shallot 

In a small saucepan, bring water or beer to a simmer over medium heat. Reduce the heat to low. 

One piece at a time, whisk in the butter. Wait until each piece is completely melted before adding the next. 

Once the consistency begins to change from watery to creamy, with a pale yellow hue (after 4 or 5 pieces of butter have been whisked in), emulsification has begun. At this point, you can add 2 or 3 pieces of butter at a time, making sure they are almost fully combined before adding more.

Whisk in Old Bay, garlic, and shallot. 

Turn off the heat but leave the pan on the burner to let the flavors develop. 

Serve warm.

Crabs

In a small bowl, mix together the Old Bay, salt, mustard, pepper, and chile flakes. 

In a large pot, pour water, vinegar and beer (liquid measurements are an approximate amount depending on the actual size of the pot…. you may need to adjust the level of the liquid so it is a little below the rack level. Make sure you have sufficient liquid so that it does not boil away before the crabs are done. 

Place pot on the stove or outdoor gas burner and turn on high. Bring the liquid to a boil.

Using one set of tongs, place crabs on the elevated platform in the pot, and sprinkle the mixture generously over each layer of crabs.

Cover and wait for wisps of steam to begin escaping from under the lid, about 5-10 minutes or so. 

Continue to steam over high heat for an additional 20-30 minutes until crabs turn bright orange/red. 

If crabs have dark red or greenish patches, then the crabs are not yet fully cooked.

Remove crabs from the pot and place on a newspaper covered table. 

Advertisement