Tide & Tigers Today Tailgating: Big Easy Tailgating

Game Day Entertaining By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating BrandGame Day Entertaining 

October 4, 2014
Alabama & Auburn Tailgating

Big Easy Tailgating

Regional food favorites star as the MVP’s of this tauntilizing fan-favorite feast. A bowl of smoky gumbo topped with Creole Potato Salad is your ticket to good game day taste. Look to Cooking Classics: Chicken & Sausage Gumbo for additional details on how to prepare this southern classic.

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Southern-Entertaining-Tailgate-Recipes-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Game-Day-Tailgating-Football-Party-Southern-Hostess-Rebecca-GordonThe Menu

Chicken & Sausage Gumbo
Big Easy Potato Salad
Blondies * Beverages

Cooking Classics: Chicken & Sausage Gumbo By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Pastry Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Modern Southern Socials Game Day Entertaining rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickChicken & Sausage Gumbo
makes 6 to 8 servings

The Basic Fundamentals 

The gumbo can be prepared up to a day ahead of time & the flavors actually become better. Reheat over Medium-Low on the stovetop or place in a slow cooker.

1/3 cup oil
1/3 cup all purpose flour
2 celery ribs, sliced
1 medium sweet onion, diced 
1 small green bell pepper, diced
3 garlic cloves, minced
6 cups low sodium chicken broth
 1 lb fresh or frozen sliced okra, divided
2 tsp Creole seasoning
1 generous sprig of thyme
1 1/2 lbs boneless, skinless chicken breasts
1 lb smoked sausage, sliced
Garnish: Fresh parsley

Whisk together the oil & the flour in a Dutch oven over Medium-High heat. Stir constantly 5 minutes or until the roux reaches the color of a milk chocolate bar. Add the celery, the onion, the bell pepper & the garlic. Cook, stirring occasionally, 8 minutes or until the vegetables soften. Stir in the chicken broth, half of the okra, the Creole seasoning & the thyme. Simmer over Low heat, partially covered.

Meanwhile, brown the sausage in a sauté pan over Medium heat 5 minutes, turning often. Drain well on paper towels & chill. Cut the chicken into 3-inch pieces & sprinkle with a little Creole seasoning, if desired. Brown the chicken in the sausage drippings over Medium heat until golden on both sides, turning once. Add the chicken pieces to the gumbo. Deglaze the sauté pan used to brown the chicken & the sausage with 1 cup water & add to the gumbo. Cook, stirring occasionally, 1 hour & 15 minutes.

Remove the chicken pieces & shred with a fork. Return the meat to the Dutch oven. Stir in the sausage & the remaining okra. Add 1 to two cups water, if necessary, to thin the mixture. Cook 30 additional minutes, stirring occasionally. Remove the thyme stems. Garnish, if desired.

The Extra Point

Look to this classic recipe for entertaining & weeknight meals beyond game day. 

Tailgating Recipes By Rebecca Gordon. Creole Potato Salad. Buttermilk Lipstick Game Day Entertaining & Culinary Techniques Cooking Baking Grilling Smoking & Entertaining Tutorials TV Cooking Personality Pastry Chef Food Stylist Birmingham Alabama

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCreole Potato Salad
makes about 8 servings

The Basic Fundamentals

Cooking the potatoes whole provides a smoother texture to the salad.

2 1/2 lbs russet potatoes
1 1/4 cup mayonnaise
1 Tbsp Creole mustard
1/3 cup chopped sweet onion
1 celery rib, chopped
1 1/2 tsp Creole seasoning
Garnish: Freshly ground pepper

Bring the potatoes & water to cover to a boil over Medium-High heat. Reduce the heat to Medium & simmer 30 minutes or until potatoes are fork tender. Drain & let stand 15 minutes. Stir together the mayonnaise & remaining ingredients in a large bowl. Peel the warm potatoes from their jackets using a paring knife. Cut the potatoes into 1-inch pieces. Fold them into the dressing mixture. Do not over blend. Garnish, if desired.

The Extra Point

Accompany this crowd pleasing potato salad with Grilled Rosemary-Dijon Chicken Skewers or Classic Grilled Flank Steak for a delicious weeknight supper meal solution.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Create A Milk & Cookies Bar

Milk & cookies are a crowd-pleasing classic combination. Offer football fanatics a variety of favorite flavors. Ice down quart-size containers of milk in beverage tubs, coolers or wagons. Add a few napkins sporting team colors to complete the pass for a touchdown.

Game Day Entertaining Referee Cookies By rebecca gordon Buttermilk Lipstick Editor-In-Chief Southern Tailgating cooking & entertaining lifestyle brand Tide & tigers Today Tailgate host WBRC Fox 6 Birmingham Alabama Contributor Pastry Chef Author Writer Food Stylist Game Day Cookies 101
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Game Day Entertaining 101
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Who Makes It Possible


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The Tune
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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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