Are you looking to add a little zing to an otherwise boring meal. Try putting Blackened seasoning on your favorite fish. This blend of spices also works great on chicken. Just mix and store until you are ready to use. Continue reading “Blackened Seasoning”
As the weather is starting to turn cooler and we are longing for something warm and comforting, gumbo is the perfect dish. Gumbo is a hearty stew-like dish loaded with flavor, and a little bit of spice, served over a bowl of steaming hot rice. I have shared my recipe in January (here). So head on over and make a pot for dinner tonight or print the recipe to save for another night.
Gumbo has always been a sore subject at my house. I grew up eating gumbo with okra. My husband detests okra. Not only does he not like the texture of boiled okra, he also hates the taste and will not even eat fried okra. So, for most of our marriage I made it without. But it was never quite right. My husband knowing how much I missed okra finally agreed to let me add it. Since then, he has come to accept okra and has encouraged me to make it with okra ever since.
Happy Gumbo Day!
Where do you go for your favorite recipes?
Once we would go to our trusty recipe box, now we spend hours hunting for them on the internet and pinterest, hoping that when we want them we can find them again. Many of us, including myself still have a recipe box that we use. I spent some time this past weekend trying to update mine with those recipes that my family likes. I am fortunate that my husband and kids like to cook and often do, but they only use the recipe box and without recipes it makes it harder for them/me.
Well this got me thinking… would you like the recipes I shared already typed up onto recipe cards so all you have to do is print them? I spent some time typing them all up for you. All you have to do is print them onto card stock and cut them out. Each page has two recipes the top one is 4×6 and the bottom one is 3×5 so they will fit most boxes that are out there. I hope this helps you. So take a few minutes and go back and look over the recipes that I have posted and print your favorite recipes and add them to your recipe box.
Baby it’s cold outside… One of the few things I enjoy about dreary cold winter days is eating home-made soup. And Gumbo is one of my all-time favorites. Here is my take on a classic dish.
1 cup olive oil
2 cups all-purpose flour
4 cups chicken broth
8 oz. clam juice
2 28 oz. can of diced tomatoes
1/2 pound Andouille sausages
12 oz. cooked shrimp (100-150 count)
8 oz. imitation crab
16 oz. package of frozen gumbo vegetable mix*
2 teaspoons file powder
Begin by making a roux: In a large skillet combine oil and flour. Heat over medium-low heat until the flour turns a medium brown color. Stir frequently as it will burn very easily. This takes 30-45 minutes.
Meanwhile in a separate skillet cook sausages. Remove from pan and allow to rest. Then slice into bite size pieces.
Once roux is complete, slowly add liquids a small about at a time, stirring between additions.
Into a large crockpot, add roux and all remaining ingredients except for the file powder. Allow to cook for approximately 4 hours on high or 8 hours on low. Just before serving add file powder. Serve over rice.
*gumbo vegetable mix contains okra, corn, celery, onions and red peppers