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.

400 Calorie Meals


  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sour cream
  • kosher salt and black pepper
  • 1/4 small cabbage (8 ounces) shredded
  • 1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon olive oil
  • 1 pound peeled and deveined medium shrimp
  • 8 small whole wheat tortillas, warmed


  1. In a large bowl, whisk the orange and lime juices, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat.
  4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
  5. Serve the shrimp with the tortillas and the slaw

Nutritional Information

  • Calories 392
  • Fat 9g
  • Protein 31g
  • Carbohydrate 47g
  • Fiber 4g

Recipe courtesy of:

400 Calorie Meals

shrimp-peppers_365Roasted Shrimp with Peppers and Lemon


  • 1 cup brown rice
  • 1 red bell pepper, thinly sliced
  • 1 lemon, thinly sliced
  • 6 sprigs fresh thyme
  • 4 scallions, halved lengthwise and sliced into 1-inch pieces
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1 pound frozen large peeled and deveined shrimp, thawed
  • 1/2 teaspoon paprika


  1. Heat oven to 450° F. Cook the rice according to the package directions.
  2. Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, red pepper, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper.
  3. Spread the mixture on a rimmed baking sheet (reserving the bowl).
  4. Add the shrimp to the bowl and toss with the paprika, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle in the mixture on the baking sheet.
  5. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.

Recipe courtesy of:

Friday Foodie Fair

I had to share my Friday Foodie Fair…every week I try different Foodie place and I share with all of you on my blog…Hope you like it and hope it helps you plan what to eat on weekends!!!!

Rockin Baja Lobster Newport….rockin baja lobster

Rockin’ Baja is a full service and fun Mexican-Seafood restaurant that offers uniquely prepared Baja style seafood presented in rustic steel buckets. We created a diverse menu filled with exceptionally great, finger lickin’ good fun food delivered fresh to your table daily. Kick back, drink an ice cold beer or margarita, enjoy a shot of tequila and experience all the good times that are Rockin’ Baja.
As my date and I pulled up to  the restaurant we noticed that there was a crowd of people waiting so we decided to place our names on the wait list and grab a seat at the bar. Now the bar is real small and it was crowded as well I got a seat but my date stood until another couple was taken to their table. As we waited for our table we order drinks and an appetizer, which were the steam mussels, which were the best ever along with my do delicious margarita.  While we waited for our mussels to come out we had chips and salsa, that were given to us for free, they brought three types of salsa to the table red, green and mango. I preferred the red and green, I could not stop eating the chips and salsa, and my date preferred the mango. As we finished our appetizer our waitress came and took us to our table and then we order our entree, the Big Baja Bucket for two it had lobster, steak and chicken and shrimp enough for two with rice and beans. For two people at a seafood restaurant our bill was $80.00. What a great price for all that we ate and my date dranked, considering I only had one margarita…LOL!!!!
Rocking Baja Lobster….2104 W Oceanfront Newport Beach, CA92663


Healthy Meals

Penne Shrimp & BroccoliPenne Shrimp & Broccoli


1 lb frozen shrimp, thawed, peeled and deveined

1 (16 oz) package frozen broccoli florets

12 oz penne pasta, whole wheat

3 garlic cloves, minced

1/4 cup onion, chopped

2 Tbsp butter

2 Tbsp olive oil

1/4 tsp salt

1/4 cup grated Parmesan cheese


  1. Cook pasta according to package directions. Drain.
  2. In large skillet, saute garlic and onion in butter, oil and salt until tender.
  3. Add broccoli and cook on medium heat until heated (approximately 6 minutes).
  4. Add shrimp and cook an additional 4-5 minutes, or until shrimp is pink and broccoli is tender.
  5. Stir in pasta and sprinkle with Parmesan cheese. Serve.

Nutritional Information

  • Calories:    620
  • Dietary Fiber: 10g
  • Protein: 37g
  • Cholesterol: 190g
  • Carbohydrates: 71g

Recipe courtesy of:

Healthy Recipe

slow cooker jambalayaIngredients
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice (brown rice)
  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
  • Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
  • Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

(Total time will vary with appliance and setting.)

Heat up this Cajun favorite by sprinkling with more red pepper sauce just before serving. If you want to use fresh parsley and thyme, add them with the shrimp so the flavor isn’t lost during the long cooking.

Spicy and smoky, andouille sausage is traditionally used for this dish. If you’re in a more mellow mode, leftover ham works just as well.

Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread.

Nutrition Information

Serving Size: 1 Serving
Calories 265
recipe courtesy of: Betty Crocker Slow cooker meals

Best Way to eat Grits

creole shrimp and gritsCreole Shrimp & Grits

  • 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


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