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Travel Noire Eats And Recipes: Gumbo Kabobs

By Travel Noire

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Nothing unites people quite like food. To celebrate the black men and women who are using food to connect cultures and communities, we’re sharing some of our favorite recipes from chefs, at-home cooks, and food lovers who know that great flavors can bring us all together. Chef Quiana Jeffries (@chefism) shares one of her recipes that puts a unique spin on a classic Louisiana dish.

 

WHAT YOU’LL NEED FOR THE KABOBS

(makes 6)
2 cajun sausages cut into 12 pieces
10-12 shrimp
4-6 tbs. Chefism Heated Fusion or Cajun Seasoning
•6 chicken tenderloins cut into halves
red onion and trinity bell peppers cut into squares
6 metal kabob sticks

 

 

INSTRUCTIONS FOR THE KABOBS
1). Season the chicken tenderloins and shrimp to your liking. I recommend 1-2 tablespoons. Set shrimp aside.
2). Sear the cajun sausage and the chicken tenderloins in 1 tablespoon of coconut oil; set aside when finished. This will help jump-start the grilling process.
Note: Do not overcook during the searing process, this will dry out your meat during the grilling process
3). Time to assemble Love Sticks: Be creative with the placement of your meats and veggies. The presentation is key!
4). Once you have prepared all six swords – it’s time to turn up that heat! On a hot grill, gentle place the kabobs on the rack. Grill marks are great! Grill on each side for 1-2 mins or until shrimp is slightly red.

 

 

WHAT YOU’LL NEED FOR THE GUMBO ROUX
4 tbsp. of light olive oil
6 tbsp. all-purpose flour
6 tbsp. of trinity veggies (bells, onion, celery)
3 cups warm water
2 tsp. granulated chicken bouillon
2 tsp. cajun seasoning
½ tsp. bay seasoning
½ tsp. oregano
½ tsp. parsley flakes
¼ tsp. Kosher salt
¼ tsp. file powder

 

INSTRUCTIONS FOR THE GUMBO ROUX
1). Mix all dry spices EXCEPT FLOUR in a bowl. Set aside.
2). Make a roux with the flour and oil. Cook roux for at least 5 minutes on low medium flame constantly whisking until you form a semi-dark brown color.
3). Slowly start to incorporate the warm water, continue whisking until smooth.
4). Add dry spices and simmer on low for 10 minutes.

 

Bonus! Chef Quiana wrote a poem about the inspiration behind this dish. 
The night had finally arrived, the perfect evening for romance and glamour. Even the moon did not want to miss out on this captivating night. Tonight, OneEleven had prepared to take over the world. Draped in a dazzling 1962 vintage fabric called, Qiana; this night would be one for the record books. OneEleven was like no other person; a unique spirit, with a heart of gold. Anyone who would come in contact with her would be pierced with loved. For years, the naysayers would challenge her– until finally, enough was enough! This was her purpose and sharing her heart is what she intended to do. Life sometimes feeds us the the same olé Liquid Gumbo. Liquid Gumbo was a SOUL-lution the slaves manifested in the 18th century as a symbolic figure of Love and Power. With every ounce of love in her body OneEleven wanted to share the same notion of LOVE and POWER as her ancestors did. To this day no one has ever known the true secrets of her Gumbo until now. The swords dipped in her own liquid, the holiest of water; a true reminder of our divinity and the super power within; the world now receives a taste of Sword Gumbo. Follow the directions carefully and upon completion close your eyes. Allow the aromas to take you back to the last place you felt loves; the last place you felt powerful. Devour every bit your heart can take, leave nothing but the sword.
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