Let’s Celebrate our Journey with some good ole’ Slumbo Gumbo…by Sunny Anderson
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
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.
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 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
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.
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
Chives (to garnish)
Hot Sauce (to garnish)
2 cups Stone Ground Yellow Grits
1/2 cup Freshly Grated Aged White Cheddar Cheese
1/4 cup Freshly Grated Parmesan Cheese
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.