Spice it Up for the Fall

There is something about the temperature dropping and the leaves changing colors that makes us want to create hearty meals full of flavor and comfort. Fall is a great time to try out hearty recipes like soups, stews, and desserts to feed the entire family. Whether entertaining or making a meal for one, here are some great recipes that are sure to become a staple in your household or have your dish as the crowd favorite at family gatherings.

In this episode of Butter + Brown Seth and Leslie created a Louisiana staple of seafood gumbo. Gumbo means okra, so this is one of the main components of this dish. If you are not an okra fan this gumbo may change your mind about that. In Louisiana, the “holy trinity” – celery, bell peppers, and onions are a sure way to pack your gumbo with flavor. Authentic gumbo will always consist of a roux which is a dark-colored gumbo base used to thicken and flavor your gumbo. In Louisiana, different gumbo variations are made at different times, but in this variation, the gumbo will consist of seafood, chicken, and andouille sausage. As Seth and Leslie stated, seasoning is an important part of making sure your gumbo is flavorful. Stream this episode of Butter + Brown on UP Faith & Family. Watch Now

We cannot mention fall without a flavorful sweet potato dessert, which is exactly what Jessica McGovern delivers in this episode of Flour Power with her Vanilla Bourbon Sweet Potato Pie Cake. This dessert is full of all the fall flavors we love including spice, vanilla, and the rich taste of Bourbon. This is sure to be the star of any dessert table. Follow along with this recipe and other great recipes by streaming this episode on UP Faith & Family. Watch Now

Try them out for yourself and let us know how much you enjoyed both recipes.

Seafood Gumbo Recipe

1 lb. boneless, skinless chicken thighs

⅓ cup plus 1 tablespoon vegetable oil

1 cup all-purpose flour (add more if necessary)

¼ tsp teaspoon cayenne pepper

1 (28-ounce) can diced tomatoes

12 oz andouille sausage, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 qt seafood stock

10 oz okra, cut into 1/2-inch pieces

1 lb. (16-20 count) shrimp, peeled and deveined

2 (8-ounce) cans lump crab meat

kosher salt to taste

Freshly ground black pepper, to taste

Hot sauce, to taste (recommended: Tabasco)

Thinly sliced scallions, to serve

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Arrange the chicken thighs on the baking sheet and drizzle with 1 tablespoon canola oil. Season with salt and pepper and roast until cooked through, about 30 minutes. Cut into 1-inch pieces and set aside to cool slightly.
• In a large Dutch oven over medium-high heat, combine the remaining 2/3 cup vegetable oil and all-purpose flour. Whisking continuously, cook until a dark brown roux develops, about 15 minutes. Add the tomato paste and cayenne and whisk to incorporate. Add the diced tomatoes, sausage, peppers, and onion. Season with salt and pepper and bring to a simmer. Cook, until the vegetables have, has softened slightly, about 15 minutes. Add the seafood stock and okra and continue cooking until the flavors have melded and the vegetables are soft for about 30 minutes.
• Add the chicken and cook for 5 minutes to warm through. Add the shrimp and simmer until pink, about 5 minutes. Remove from the heat, add the crab, and gently stir to incorporate and warm through, about 2 minutes. Season with salt, pepper, and hot sauce.
• Garnish with scallions and serve hot.