Shrimp and Sausage Gumbo

 I remember going on trips to New Orleans with my parents when I was a child. I will never forget going to a very authentic Cajun restaurant near Bourbon Street. Since the place did not have a child's menu, my parents ordered me a bowl of gumbo. I looked in horror and in disbelief at the large crab claws, oysters and shrimp shells floating around in my bowl. My dinner looked like it was going to make a run for it back to the sea. Now days I would give anything for a wonderful seafood filled bowl of gumbo. It is hard to beat Cajun cuisine. From the sauces, fresh seafood, étouffées, jambalayas and beignets, I love it all. 

If you have a passion for Cajun food, then please check out Jessica Chiasson-Wood's blog Cajunlicious. It is about all things Cajun. She is also selling her fabulous cookbook on her blog. 

I have caught myself drooling over pictures of food on her blog once or twice.

  

Shrimp and Sausage Gumbo:

2 tablespoons olive oil

1/4 onion, diced

2 cloves garlic, minced

2-3 stalks celery, finely diced

1/4 green bell pepper, finely diced

1 pound fresh Gulf shrimp, peeled

1 -2 andouille sausage, cooked and sliced

1 cup white rice cooked according to directions 

1 Tablespoon Gumbo File

1 teaspoon dried thyme

1 teaspoon Tabasco

1 cup of canned diced tomatoes 

3-4 green chives or onions sliced for garnish

1 container chicken broth

1 container fresh okra, sliced 

salt & pepper to taste

Roux:

1/4  cup flour

4 tablespoons olive oil or canola oil

Heat oil in a cast iron skillet on medium low heat. Slowly add in flour. Stir constantly until roux is a caramel color. If the roux starts to stick to the pan add more oil. For a thicker gumbo, add more flour.

Directions:

Heat olive oil in a dutch oven or large soup pot. Add garlic, onions, celery and bell pepper. Saute until tender. Add gumbo file, thyme, Tabasco and salt and pepper. Pour in chicken broth and tomatoes. Bring to a boil. In a small bowl, ladle out 1 cup of the hot broth. Slowly incorporate the cooked roux. Pour back into the pot. Turn down to a simmer. Add  shrimp and sausage. Cook 30 to 45 minutes. Serve with cooked white rice. Garnish with gumbo file and green onions.

Enjoy!

Pad Thai

One of my husband's favorite dishes is Pad Thai. As much as I love eating it, I was hesitant to try to make it. It seemed like an intimidating dish, mostly because I was not familiar with the ingredients. I had never bought fish sauce before or cooked rice noodles. Now that I've made it several times I realize it is not that complicated. There are numerous ways you can make the dish. I used vegetables and shrimp in mine. Enjoy!

Pad Thai:

1/4 red onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 tablespoon olive oil
1 teaspoon minced ginger
1 teaspoon minced garlic
3/4 pound shrimp, cooked, peeled and deveined
1/4 cup cilantro
1 carrot, peeled and sliced
1 package rice noodles, cooked according to directions
2 tablespoons roasted & salted peanuts, chopped


Sauce:
6 tablespoons soy sauce
1 tablespoon fish sauce
juice of 1/2 lime
1 tablespoon brown sugar
1 teaspoon sriracha sauce
Mix together in a small bowl.


Heat oil in a skillet on medium heat. Add garlic and ginger and cook for 2 minutes. Add carrots, red and green bell pepper and red onion. Cook until vegetables are tender. Add sauce and cooked shrimp. Cook for two more minutes. Serve over cooked rice noodles. Garnish with roasted peanuts, cilantro and lime juice.