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)
Directions
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.
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Grilled Veggie Burritos

veggie burrito1Ingredients

  • 1 Tablespoon Olive Oil
  • 2 cups brown rice
  • 4 cups Low Sodium Chicken Broth
  • 2 whole Limes, Juiced And Zested
  • 1/4 cup Chopped Cilantro
  • 2 whole Zucchini, Cut Into Slices Lengthwise
  • 1 whole Yellow Squash, Cut Into Slices Lengthwise
  • 2 ears Corn, Leaves And Silk Removed
  • Olive Oil For Brushing
  • Salt For Sprinkling
  • 1 can (15 Oz. Size) Seasoned Black Beans
  • 6 whole Burrito-sized whole wheat or spinach Tortillas
  • 1 whole Small Onion, Finely Chopped
  • 2 whole Roma Tomatoes, Diced
  • 1 cup Grated Monterey Jack Cheese
  • Optional Toppings: Salsa,  Guacamole, Extra Cilantro, Hot Sauce

Preparation Instructions

Heat the olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.

Brush zucchini and squash slices, along with the ears of corn, with olive oil. Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside. Set aside to cool, then dice them.

Heat the beans in a small saucepan until hot.

Warm the tortillas in the microwave for 30 seconds.

To assemble the burritos, lay out each tortilla on your work surface. Spoon on rice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped onion, tomato, cheese, and any other toppings you’d like. Spoon salsa all across the top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

Best Way to eat Grits

creole shrimp and gritsCreole Shrimp & Grits

ingredients
  • 1/4 pound Smoked Bacon (chopped)
  • 1 1/2 pound Extra Large Domestic Shrimp (peeled & deveined)
  • 2 tablespoons Creole Seasoning
  • 2 Garlic Cloves (thinly sliced)
  • 1/4 cup Chicken Stock
  • 1/2 cup Tomato Puree
  • Salt
  • Chives (to garnish)
  • Hot Sauce (to garnish)
  • Grits
  • 2 cups Stone Ground Yellow Grits
  • 1/2 cup Freshly Grated Aged White Cheddar Cheese
  • 1/4 cup Freshly Grated Parmesan Cheese
  • Salt

Directions

1/4 pound Smoked Bacon (chopped)….In a large sauté pan, cook Bacon over low to render fat. Cook until crispy then remove Bacon with a slotted spoon.
With Bacon Fat in the pan, increase heat to medium-high
2 tablespoons Creole Seasoning
1 1/2 pound Extra Large Domestic Shrimp (peeled & deveined)…Sprinkle the Creole Seasoning on both sides of the Shrimp. Add to the hot pan and cook for 1-2 minutes per side until opaque but not tough. Remove shrimp to a plate.
2 Garlic Cloves (thinly sliced)
1/4 cup Chicken Stock
1/2 cup Tomato Puree
Salt.…Add the Garlic and deglaze pan with Chicken Stock. Reduce heat to medium-low and stir in the Tomato Puree. Cook for 5 minutes or until thickened. Adjust seasoning to taste.
Return Shrimp to the pan with sauce and toss to coat.
Cooked Grits
Chives (to garnish)
Hot Sauce (to garnish)….Plate Shrimp and sauce over Grits. Garnish with chopped Chives, Bacon and Hot Sauce.
 2 cups Stone Ground Yellow Grits
1/2 cup Freshly Grated Aged White Cheddar Cheese
1/4 cup Freshly Grated Parmesan Cheese
Salt….For Grits: Cook grits according to package instructions. Stir in Cheeses and adjust seasoning to taste.
Recipe courtesy of:Clinton Kelly from the Chew

Fat Tuesday

red beans and riceRed Beans and Rice

ingredients
  • 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

Directions

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

Spice Up Your Night

Recipe by Bobby Dean on the Cooking Channel

buffalo Wings

Ingredients

CREAMY ROQUEFORT DIP:

  • 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

BUFFALO WINGS:

  • 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

Directions

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.