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Chef Nu

@narcisseburchell

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The South has something to say. I brought food. 👩🏾‍🍳 Chef + storyteller | @thisisrouxtang

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With love, your favorite #libra 🖤 by @narcisseburchell

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12 days ago

The Brown Jambalaya Recipe

Ingredients
• 2 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 16 oz andouille sausage, sliced
• 8 oz smoked tasso, diced
• 1 onion, 1 bell pepper, and 2–3 celery stalks, chopped into ¼- to ½-inch pieces
• 3 cups parboiled rice
• About 4½ cups water, adjusted to the rice package directions
• Roasted Chicken Better Than Bouillon, to taste
• Tony’s seasoning, garlic powder, and onion powder
• Ground sage, oregano, and smoked paprika
• 2 bay leaves
• Olive oil, as needed
• Sliced green onions, for serving

Method
1. Season the chicken with Tony’s, garlic powder, and onion powder. Set aside while you cut the sausage, tasso, and vegetables.
2. Heat a little olive oil in a heavy pot (preferably a Magnalite). Brown the chicken in batches, then brown the andouille and tasso. Remove the meat, leaving the drippings and browned bits (fond) in the pot.
3. Add the onion, bell pepper, and celery. Cook, stirring and scraping up that fond, until the vegetables soften and cook down.
4. Stir in the parboiled rice and toast it for 2–3 minutes. Return the meat and any juices to the pot.
5. Stir the Better Than Bouillon into the water, then pour it into the pot. Add the sage, oregano, smoked paprika, bay leaves, and a little more garlic powder, onion powder, and Tony’s. Taste the liquid before adding more seasoning (the andouille, tasso, bouillon, and Tony’s all bring salt).
6. Bring to a boil. Cover, reduce the heat to low, and simmer for about 20–25 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring while it cooks.
7. Turn off the heat and let the jambalaya rest, covered, for 10 minutes. Fluff the rice, remove the bay leaves, and finish with green onions. by @narcisseburchell

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20 days ago

And yes, I’m team parboiled rice for jambalaya. It holds up! You want that rice to soak up all the flavor without turning into a mushy mess.

Parboiled rice stays firm, the grains stay separate, and it can take all that simmering without falling apart.

Whew. Without falling apart. That’s a word right there. I might need to take a lesson from the damn rice. 😂

But anyway, do you prefer red jambalaya or brown jambalaya? 👀 by @narcisseburchell

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20 days ago

Getting the kids off to school and then immediately starting dinner has been a GAME CHANGER for me.

Not necessarily cooking the whole meal at 8 a.m., but chopping the vegetables, seasoning the meat, getting a sauce going, throwing something in the oven or crockpot, whatever I can do to make 5 p.m. easier.

Because somehow 5 p.m. comes with homework, somebody needing a snack, somebody asking what’s for dinner while I’m actively making dinner, a themed day tomorrow, and 47 other tiny emergencies. 😭

Morning me has more patience. Morning me has her coffee. Morning me is looking out for evening me.

So coming home to dinner already handled feels like somebody took care of me… even if the somebody was me. 😂 by @narcisseburchell

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21 days ago

The sweet chili sauce from my smoked turkey and collard dumplings deserves its own moment.

It’s sweet, garlicky, tangy, and has just enough heat to make you go back for another bite. I scaled my event recipe down to a small batch you can make at home.

Spoon it over dumplings, brush it on wings, drizzle it on fried fish, or put it on whatever needs a little razzle-dazzle.

🌶️ Sweet Chili Sauce Recipe
Sweet, garlicky, and a little spicy. This small batch makes about 2 cups.

Ingredients
    •    1 cup granulated sugar
    •    1 cup water
    •    ¼ cup apple cider vinegar
    •    2 tablespoons soy sauce
    •    2 tablespoons minced garlic
    •    1 tablespoon paprika
    •    1 tablespoon crushed red pepper flakes, or less to taste
    •    3 tablespoons cornstarch
    •    3 tablespoons cold water
    •
Method
    1. Add the sugar, 1 cup water, vinegar, soy sauce, garlic, paprika, and red pepper flakes to a saucepan. Bring to a boil, stirring until the sugar dissolves.
    2. Reduce the heat and simmer for 5–8 minutes.
    3. Whisk the cornstarch and 3 tablespoons cold water together until smooth. Slowly whisk the slurry into the simmering sauce.
    4. Cook for 2–3 minutes, stirring, until glossy and lightly thickened. Take it off the heat while it’s still a little loose, it thickens more as it cools.
    5. Let cool, then cover and refrigerate.

Yield: Approximately 2 cups.

🫶🏾 Save this. Share this. by @narcisseburchell

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21 days ago

If you don’t know, potlikker (or pot liquor) is the rich, deeply seasoned broth left behind after simmering greens. Mine came from collards cooked with smoked turkey, onions, garlic, peppers, vinegar and plenty of seasoning.

In Black Southern kitchens, potlikker has never been just leftover “greens water.” 😭 We sop it up with cornbread, drink it straight, and depending on who raised you, you might even get handed a little shot of it when you’re feeling under the weather.

So it made perfect sense to give yesterday’s potlikker a second life and turn it into chicken noodle soup. Southern medicine. All that’s missing is a cold ginger ale and some Saltine crackers. #partnership #neworleanshummingbirds @hummingbirdshq by @narcisseburchell

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22 days ago

One lesson I’ve learned on my chef journey is that you can’t do this alone.

Yes, the vision may be yours. The dream may have your name on it. And there will absolutely be seasons when you have to put your head down and wrap 300+ dumplings by yourself. 😭

But somewhere along the way, somebody is going to have to pour into you.

Someone will teach you a technique you didn’t know. Someone will answer the question you were afraid to ask. Someone will step in when you’ve taken on more than you can handle. Someone will encourage you when the dish doesn’t come together, the opportunity doesn’t work out, or you start questioning whether you belong in the room.

And sometimes, support looks much smaller than that… a clean cutting board when you need one, an extra set of hands during service, a cold cup of water in the heat of the kitchen, a referral, an introduction, a shared resource, or simply, “Chef, I got you.”

Behind almost every chef who grows, there is a community of people who taught them, challenged them, corrected them, encouraged them, opened doors for them, and occasionally saved their ass during service.

Sometimes the strongest thing you can build isn’t just your skill set.

It’s your community.

You can have the vision. But you need people to help you carry it.

Thank you @jordanextdoorr_ for holding it down with me during this event. I appreciate you, Chef! 🧡 by @narcisseburchell

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23 days ago

If you don’t know, now you know @thisisrouxtang taken in NOCHI by @narcisseburchell

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24 days ago

Prep with me for @nochi_grams Cooking for a Cause event and get a taste of what @thisisrouxtang has to offer! 🧡 taken in New Orleans, Louisiana by @narcisseburchell

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25 days ago

Gang gang by @narcisseburchell

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a month ago

It could be drugs… by @narcisseburchell

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2 months ago

Raspberry Chipotle Lollipops by @narcisseburchell

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2 months ago