Chicken & Andouille Etouffee & Pavlova Lova Roll

To be honest I think I'm still riding on my birthday high this morning! There's definitely love in the air (Valentine's Day has nothing on this...lol) and that warm-and-fuzzy-cozy-down-to-my-soul-good-feel feeling is in full force. With that being said, yesterday was absolutely the BEST birthday EVER! No exaggerations here folks. With all my surprises (and still more to come this weekend) it has been a whirlwind experience which I have to admit is exactly what dreams are made of. It's sort of like falling in love with my husband for the first time thrilling combined with winning the Mega Million games exciting entwined with being given the job of your life, a brand new car, house and those Louboutin heels I've been ogling over at Neiman Marcus for over a year ecstatic. All-in-all, it's an A-M-A-Z-I-N-G feeling y'all!

(The love of my life home early to spend my birthday with me <3)


So what does one do when you've got all this love and good cheer flowing in and around you, well cook of course :D I'm thinking some good ol' fashion comfort food is in order. Attached below is the recipe for my Chicken & Andouille Etouffee AND Pavlova Lova Roll - comfort food at it's best. Whether you're craving some warming feel good food or just want to try something new, these disappoint free recipes are well worth the efforts and time. Happy eating y'all...

Chicken & Andouille Etouffee:
2 tablespoons oil
1 pound Andouille Sausage links (If you cannot consume casein PLEASE check for a brand that is 100% safe. Sausage can be ommitted)
4 chicken leg/thigh pieces
Salt/Pepper
4 tablespoons butter
3/4 cups brown rice flour
1 medium onion (finely chopped)
2 celery ribs (finely chopped)
1 bell pepper (finely chopped)
4 cloves garlic (finely chopped)
1 1/2 white wine
4 cups chicken broth
2 bay leaves
2 tablespoons paprika
Cayenne & Cajun Seasoning (to taste)
1 cup parsley (chopped & divided)
2 scallions (chopped & divided)

- Heat large pan and oil over medium high heat and slightly brown sausage links. Remove and set aside.
- Salt and pepper each side of chicken quarters and brown on all sides. Remove and set aside. Chicken will NOT be cooked through. Brown just to get the color on the skin and render fat.
- Melt butter and add flour to create roux. Stir and continue to cook until a rich brown (peanut butter color) roux about 10-12 minutes.
- Add vegetables and season with salt/pepper allowing them to soften (about 5 minutes).
- Deglaze pot with wine scaping bottom to ensure all bits mix with liquid.
- Add stock, seasonsings and bay leaves to pot. Bring to a boil.
- Meanwhile, shred chicken meat. Add to pot once brought to a boil. Reduce heat and simmer uncovered for 1 hour.
- Cut sausage into pieces and add to pot with half the parsley and scallions.
- Serve over rice and garnish with left over parsley and scallions.

(The finished product served with rice and roasted veggies on the side.)

Pavolova Lova Roll:

1 tablespoon unsalted butter (for parchment)
1/2 teaspoon distilled white vinegar
1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
6 egg whites
1/4 cup sugar, plus 1 tablespoon, divided
1/4 cup sweetened shredded coconut
3/4 cup chopped walnuts
8 oz. strawberry cream cheese (softened)
1 (10-ounce) can crushed pineapple, well-drained
1/2 cup heavy cream

Preheat the oven to 325 degrees F.

- Butter a baking sheet and line it with buttered parchment paper. Set aside.

- Mix the vinegar, cornstarch and vanilla in a small bowl and set aside.
- In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.

- Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut & walnuts evenly over the meringue (slightly press into meringue). Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely.

- Meanwhile, whisk heavy cream, sugar, cream cheese abd drained pineapple until well combined and set aside.

- Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the whipped cream fruit mixture over meringue, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go.

- Chill to let sit. When ready to serve, use a serrated knife to slice the ends for clean edges. Cut into 2-inch slices and transfer to a serving dish for serving.

(My Pavlova Lova Roll in the bottom left corner. It's always gone within the hour :D )