Gumbo

I love to eat some gumbo. Who doesn't?! I, however, love to add veggies that aren't suppose to be in gumbo like corn on the cob & mushrooms. I have been using this recipe that I found years ago on my favorite recipe website, allrecipes.com. This recipe can be found under "Cajun Chicken & Sausage Gumbo". It makes a flavorful roux if you make it right. My only thing with this recipe is making the roux with oil. I'm not a fan of oil so I used butter instead (channelled my inner Paula as I wrote that). I like to add shrimp to it cuz I love me some seafood. Make some hot, sticky rice and pour it right on top.

INGREDIENTS

1 cup butter

1 cup all-purpose flour

1 large onion, diced

1 large bell pepper, diced (most use green, I like to add yellow or orange to add some color)

3 stalks of celery, diced

4 cloves garlic, minced

3 tbsp creole seasoning

1 small package (about 15) okra, sliced

1-8 oz. fresh mushrooms, sliced

3 small corn on the cob, cut into quarters 

1 14 oz. can of diced tomatoes

1 lb andouille sausage, sliced, 1/4 thick slices

2 lbs 31-40 size uncooked shrimp, peeled & devined

1 lb chicken breasts, boneless, skinless, cut into cubes

1 bay leaf

6 cups chicken broth

Salt & Pepper

DIRECTIONS

1. Heat butter in a big stock pot on medium heat. Whisk in flour when butter is hot. Continue to whisk mixture until it is a medium brown color (a little darker than chocolate milk). Be careful not to burn your roux! If you see black specks then you will need to start over. 

2. Stir in onions, celery, bell peppers, garlic, and creole seasoning. Cook for 5 minutes. Add in chicken broth and bay leaf. Finish by adding in chicken, sausage, shrimp, mushrooms, okra, tomatoes, and corn on the cob. Season with salt and pepper, to taste.

3. Bring to a boil, then simmer on low for 45 minutes - 1 hour, stirring occasionally. Skim off any foam that comes to the top the last 20 minutes. 

4. ENJOY over hot rice!!!!!

Almond Joy Cookies

Not too long ago, a version of this cookie was circulating Facebook and I wanted to make them but never got around to it. 

A friend of mine is having a retirement party for her husband tomorrow and asked a few of us if we would like to make some cookies for the party. These Almond Joy cookies immediately popped into my head. So I looked up a few recipes and this one had the best reviews.

While these cookies are mighty tasty, I feel like 2 cups of coconut flakes just isn't enough to fulfill that Almond Joy taste.  The recipe below I have added an additional cup of coconut flakes which I think will do the trick. The recipe also called for chopped almonds. All I had were slivered almonds so I used them instead.  I like the chunkiness of them. Makes it more like the actual Almond Joy.

Makes 6 dozen cookies!

INGREDIENTS

1 cup butter, softened

1-1/2 cup white sugar

1-1/2 cup brown sugar

4 eggs

3 tsp vanilla extract

4-1/2 cups flour

2 tsp baking soda

1 tsp kosher salt

5 cups semi-sweet chocolate chips

3 cups sweetened coconut flakes

2 cups almonds, silvered and toasted

DIRECTIONS

1.  Pre-heat oven to 375°F Lightly grease cookie sheets.

1. 2.  Combine dry ingredients, set aside.
2. 3.  In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
3. 4.  Bake for 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. 
   
   

Tangy Shrimp on the Barbie

This recipe I got from a good friend and neighbor, Chez Harris.  I believe he got this recipe from allrecipes.com. Total guess from the picture of the recipe that he sent me. I love this shrimp, especially skewered and cooked on the grill. Some times we make some tostones (fried plantain bananas) and some garlic cilantro pesto to go with it.  It's the perfect appetizer! It also pairs perfectly with a nice, juicy steak or on top of some Fettuccine Alfredo.  I changed a few things like smoked paprika instead of regular paprika and some cayenne pepper for some spice (can be omitted if you don't like spicy).


INGREDIENTS

2 teaspoons ground smoked paprika
2 tablespoons minced garlic
2 teaspoons Italian seasoning
2 tablespoons lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
2 teaspoons dried basil leaves
1 teaspoon cayenne pepper or ground red pepper
2 tablespoons brown sugar, packed
2 lbs raw tiger shrimp, deveined and peeled, keep tale on


DIRECTIONS

1.  Put all ingredients, except shrimp, into a mixing bowl.  Mix well.
2.  Add shrimp and toss.
3.  Preheat grill and then turn on low.
4.  Brush a little bit of olive oil onto the grill to keep the shrimp from sticking.
5.  Skewer shrimp.  Usually about 5-6 per skewer works best.
6.  Grill shrimp on each side for about 3-5 minutes or until shrimp are pink.
7.  ENJOY!!!!!