Side Dish...?

Question

We're having a small get together at my house next week and we're having chicken and sausage gumbo, any suggestions on what my side dishes would be? Thanks

Answer 1

Don't know if you want it to be hot or cold... following can be served either way! VERY simple to make larger quantity, simply double or treble.

For serving to others I would bake them in disposable aluminum pans (turkey sized; bake doubled up [one inside the other] TWO pans on top of a cookie sheet to give the pans stability when moving them into or out of the oven) bake them as described below. Either take the pans (covered in foil) to the party and serve out of the tins OR transfer into one or two large crockpots to plug in at the party to warm them through.


Old West Baked Beans

This slow-baked molasses-and-mustard-flavored western favorite is a perfect party food because it can be made days ahead and just gets better with time.

1 pound dried navy, pinto or pink beans
Soak the beans overnight in water in a large bowl. Be sure to pick through the dried beans first for any shriveled ones or stones. OR
If you want to make beans immediately, use 1 large jar/can of Great Northern Beans, drained and rinsed, and move straight to the prep stage (omit overnight soaking).

2 large onions, diced
12 ounces smoked pork or ham steak, chopped
3 cups chicken stock, NOTE: reduce to 2 cups stock if not using dried beans
1/8 - 1/4 teaspoon cayenne pepper (to taste)
1/4 cup dark molasses
1/4 cup ketchup
1/4 cup dark brown sugar, plus more as needed
Salt and pepper


Preheat the oven to 375 degrees F (gas mark 5).

Saute the onions and pork over medium heat in a cast iron Dutch oven, (or any heavy bottomed pot with a good fitting lid that can go into an oven), until the onions are tender, about 10 minutes.

Add the drained beans, pork, chicken stock, cayenne, molasses, ketchup, brown sugar, and salt and pepper to taste and bring to a boil.

Cover the casserole, (use foil if necessary to make a tight-fitting seal), and transfer to the oven. Bake minimum of 3 1/2 to 4 hours, until the beans are tender.

Serve topped with a sprinkle of brown sugar


Asparagus tips with lemon/caper sauce or lemon/butter sauce (yum!)

Ingredients :

12 x asparagus spears
1/4 cup (1/2 stick) butter
1 tsp lemon juice
4 sm wild mushrooms, thinly sliced (OPTIONAL)

Procedure: Trim the tips from the asparagus, approximately the top 2 or 3 inches, saving the stalks for another use.
Melt the butter in a heavy skillet over medium heat and add the lemon juice. Add the mushrooms and saute until they begin to darken and release their liquid, about 5 minutes.

Add the asparagus tips to the skillet and continue cooking for about 3 minutes, or until the asparagus are just tender. Serve at once.

and...Rice Pilaf (here's an easy recipe: RICE PILAF
Printed from COOKS.COM

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1 stick butter
Minced garlic
1 c. rice
2 c. hot water
Chicken bouillon
1/3 c. Parmesan cheese

Melt butter in frying pan with garlic to taste. Add rice and fry until white. Put rice, water and bouillon into 1 1/2 quart baking dish. Bake at 350 degrees for 20 minutes or until water is all absorbed. Before serving, stir in cheese.

Answer 2

I would serve a big bowl of rice to put underneath the gumbo, the sauce makes it delicious!

Also some crusty bread to sop up the sauce.

Deep Fried Okra

1 pound okra
1/2 teaspoon salt
1 1/2 cups buttermilk
2 cups self-rising cornmeal
vegetable oil

Wash okra and drain well. Remove tip and stem end; cut okra into 1/2 inch slices. Sprinkle okra with salt; add buttermilk, stirring until well coated. Let stand at least 15 minutes; then drain okra well. Dredge in corn meal. Deep fry okra in hot oil at 375F until golden brown; drain on paper towels.
Serves 4 to 6.

Corn on the Cob w/Bacon

INGREDIENTS:
8 ears corn
butter, softened
crumbled cooked bacon
chopped chives
PREPARATION:
Pull back corn husks and remove silk. Place corn in cold water for 20 minutes; drain. Spread softened butter over corn; replace husks. Roast on grill for 20 to 25 minutes, or until tender. Serve with chopped chives and crumbled bacon, along with additional butter.

Answer 3

I love to roast sweet baby tomatoes w/ prosciutto, whole unpeeled garlic cloves and mostly any fresh herb like basil, rosemary, parsley, and lemon or lime juice. Put on any high quality herbs (like Penzey's) and toss everything w/ oilve oil (I love O's meyer lemon oil) and mix spices well. I prefer to roast at 425-450 depending on how good your oven is calibrated for about 20 minutes and then at 400º for another 10 - 20 depending on how big your tomatoes are, on a stone, like Pampered Chef sells. When your garlic is soft remove from the oven and stir gently and serve.

This is wonderful if you add yellow peppers, shallots, your choice. It's very flexible.

Good luck!

~Sharon

Answer 4

Well... you're going to serve that on rice I'm assuming... you could also throw down some red beans and rice... sweet potato bread... cole slaw... that should about do it :)

Hurricanes if you're drinking alcohol... sweet tea otherwise.

Something with pecans for dessert... maybe pecan pie with a little scoop of some praline ice cream?

Answer 5

Potato Salad, Coleslaw and Salad Veg

Answer 6

Collard, Turnip or Kale Greens?

Answer 7

Asparagus. Broil with a little butter. Delish!

Answer 8

Rice
Seasoned red beans
Cornbread
Stewed or sauteed collards

Answer 9

Something light, like a green salad with vinaigrette

Answer 10

Corn bread. Okra. Green beans etc.