Slumbo Gumbo

Let’s Celebrate our Journey with some good ole’ Slumbo Gumbo…by Sunny Anderson
slumbo gumboIngredients
5 tablespoons butter
2 tablespoons olive oil
1 large Vidalia onion, diced
3 stalks celery, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tablespoon file gumbo powder, plus extra for garnish
1 bay leaf
1 1/2 teaspoons cayenne
1 1/2 teaspoons paprika
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon dried thyme
1 teaspoon dried Mexican oregano
1/2 teaspoon black pepper, plus more for seasoning
1 (4.5-ounce) can tomato paste
5 cups seafood stock (or 2 (8-ounce) bottles clam juice)
1 pound haddock, cut into 1 1/2-inch pieces
1 pound shrimp, shells removed, deveined
12 oysters
1 1/2 cups lump crabmeat, picked over
2 tablespoons hot sauce
4 cups cooked rice (brown)
Heat butter and oil in a 6 to 7-quart stock pot over medium-high heat. Add onions, celery, pepper, and garlic and saute for 5 minutes, until softened and slightly caramelized. Add gumbo powder, bay leaf, cayenne, paprika, salt, thyme, oregano and pepper and continue cooking, another minute. Add tomato paste and cook until it browns, another 4 minutes. Add seafood stock, bring to a boil then reduce heat and simmer 30 minutes. Right before serving, add haddock and continue to simmer for 5 minutes, then add remaining seafood. Cook another 5 minutes. Add hot sauce, and season with salt and pepper, to taste. Serve over rice and sprinkle with file powder.

Fat Tuesday

red beans and riceRed Beans and Rice

  • 1 pound Red Beans
  • 1 pound smoked sausage; diced (preferably andouille)
  • 1 Smoked Ham Hock
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 3 ribs Celery; small diced
  • 1 Green Bell Pepper; small diced
  • 1 Clove Garlic; minced
  • 1 Yellow Onion; small diced
  • pinch Cayenne
  • 1/2 teaspoon Smoked Paprika
  • 1 Bay Leaf
  • 1 tablespoon picked Fresh Thyme Leaves
  • 10 cups Chicken Stock or Water
  • 2 cups White Rice; for serving
  • finely sliced Scallions; for garnish
  • your favorite Hot Sauce; for garnish


1 pound Red Beans….Place the Beans in a large stock pot and cover with Water by a few inches. Let them soak for 8 hours or overnight. Drain the beans and set aside

Olive Oil
1 pound smoked sausage; diced
3 ribs Celery; small diced
1 Green Bell Pepper; small diced
1 Clove Garlic; minced
1 Yellow Onion; small diced
Kosher Salt
pinch Cayenne
1/2 teaspoon Smoked Paprika
1 Bay Leaf
1 tablespoon picked Fresh Thyme Leaves
1 Smoked Ham Hock
10 cups Chicken Stock or Water…Place the same stock pot over medium-high heat and add a film of Olive Oil followed by the diced Sausage. Cook, stirring occasionally until the Sausage is browned then remove and set aside. To the same pot, add the Celery, Bell Pepper, Garlic and Onion with a large pinch of Salt. Cook, stirring occasionally until the vegetables start to become tender and aromatic then add the Cayenne, Smoked Paprika, Bay Leaf, Thyme and Ham Hock. Cook for a minute or two, then add the Chicken Stock or Water and Beans. Bring the mixture to a gentle boil then reduce to a simmer. Cook, stirring occasionally for 1.5 hours.

Cooked Sausage… After 1-1.5 hours, add the Sausage back in, stir and cook for another 1-2 hours, until the beans are tender and thickened. If the Beans start to get too thick, add more Water or Stock, 1/2 cup at a time to loosen them up. Add the Rice 20 minutes before serving.

Freshly Ground Black Pepper
Kosher Salt
2 cups White Rice; for serving…Once the Rice has cooked, and the Beans are tender, mash 1/4 of the Beans with the back of a wooden spoon, mixing afterwards. Remove the Ham Hock and Bay Leaf and give the Beans and Rice a taste, checking for seasoning. Add more Salt and Pepper if needed.

finely sliced Scallions; for garnish
your favorite Hot Sauce; for garnish…Serve with a few dashes your favorite Hot Sauce and a sprinkle of Scallions

Recipe courtesy of Michael Symon from the Chew

Cabbage and Chicken Soup Recipe

cabbage and chicken soupIngredients

  • 4 cup(s) water
  • 3 cup(s) broth, chicken, fat-free, salt-free
  • 2 cup(s) tomato(es), chopped
  • 1/2 stalk(s) celery, chopped
  • 4 onion(s), green, chopped with tops
  • 1 potato(es), peeled and diced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon caraway seeds
  • 3 cup(s) cabbage, shredded
  • 1 cup(s) chicken, cooked, chopped
  • 1 tablespoon lemon juice
  • 2 teaspoon sugar


1. In a large soup pot, combine the water, broth, tomatoes, celery, onion, potato, bay leaf, salt, thyme, and caraway seeds.

2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serve.

Recipe courtesy of

Spice Up Your Night

Recipe by Bobby Dean on the Cooking Channel

buffalo Wings



  • 1 ounce Roquefort cheese, crumbled
  • 1/3 cup nonfat Greek yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons chopped scallions
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon white wine vinegar
  • Juice of 1 lemon, fresh squeezed
  • Juice of 1 lime, fresh squeezed


  • Nonstick cooking spray, for greasing

  • 12 chicken wings (about 3 1/2 pounds), disjointed

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1/2 cup hot sauce

  • 1/4 cup honey

  • Celery and carrot sticks, for serving


Preheat the oven to 450 degrees F.

For the roquefort dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours.

For the buffalo wings: Spray a baking sheet with nonstick cooking spray. Toss the wings with the salt and pepper to coat evenly in a medium bowl and then transfer to the baking sheet. Bake until the skin is golden and crispy or the internal temperature reaches 165 degrees F, 25 minutes.

Preheat the broiler.

Combine the hot sauce and honey in a small bowl and then brush the wings with 1/4 cup of the hot sauce mixture. Broil for 3 minutes. Brush the wings with another 1/4 cup of the hot sauce mixture and flip the wings. Broil again until browned and crispy, 3 to 4 minutes longer. Remove and immediately brush with the remaining sauce. Serve with celery and carrot sticks.

Wendy’s Chili

chili~ Wendy’s Chili ~

2 pounds fresh ground turkey
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper


In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Day 1….

day 1 detoxToday is Day 1 of my 21day -Detox Cleanse.  My food choices was boring but I am planning to step up my game with my food choices. Stay tuned to see what I food choices I will pick next.