We ran across a similar gumbo on our honeymoon in New Orleans (pre-Katrina). This recipe is an adaptation of the recipe from the restaurant the Gumbo Shop. ~ Shopping List ~ 2 lbs. fresh or frozen shrimp 1/4 lbs. Andouille sausage (or any hot sausage) 3 quarts broth (chicken, beef or vegetable according to your taste) 2 tablespoons cooking oil 1 quart fresh or frozen okra, sliced into 1/2 inch rounds 2/3 cups oil 1/2 cup flour 2 cups chopped onions 1 cup chopped green bell pepper 1/2 cup chopped celery 2 teaspoons minced garlic 1 can (16 oz) can chopped tomatoes 2 bay leaves 2 teaspoons salt (or to taste) 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/4…
This hearty, traditional Québec dish is always a family favorite.
This surprisingly hearty little soup has no trouble standing up as a main dish or, if served in smaller servings, can be an excellent opening course. You’re sure to love how quick and easy it is to prepare.
~ Shopping List ~ 2 tablespoons olive oil 1.5 cups chopped onion 2 tablespoons minced garlic 2 cups diced sweet red pepper 2 easpoons minced jalapeno pepper 2.5 teaspoons chili powder 1 teaspoon ground cumin 1/8 teaspoon dried basil 1 can (28 oz) whole tomatoes 1 cup stock (vegetable or defatted chicken) 1/2 cup mild or medium salsa (homemade is preferable, but pre-made will work in a crunch) 1 can (19 oz) red kidney beans, drained and rinsed 1.5 cups corn (fresh or rinsed canned) Optional chicken (cooked and shredded) cheese ~ What to do ~ Heat the oil in a large, heavy sauscepan over medium-high heat. Add the onions and garlic. Sauté 3-4 minutes or until soft, stirring occasionally. Stir in…
~ Shopping List ~ 4 medium ripe tomatoes 4 cloves garlic 2 cucumbers, peeled, seeded & chopped 2 tender celery stalks 1 medium red onion 1 red bell pepper, chopped 4 cups tomato juice 1/4 cup balsamic or red wine vinegar 1 tablespoon olive oil Worcestershire sauce to taste Optional: tabasco sauce ~ What to do ~ Mix all ingredients in bowl. Slowly add to food processor. Blend until smooth. Add salt, pepper and Worcestershire sauce to taste. Let sit in refrigerator for a couple of hours. Serve cold.
Simple yet satisfying. This soup is perfect for those cold rainy days.
Landing somewhere between a chili and spaghetti, this non traditional chili is always a favorite for kids and adults alike.
~ Shopping List ~ 1.5 cups broccoli, chopped 1/4 cups diced celery 1/4 cup chopped onion 1 cup chicken broth 2 cups milk 2 tablespoons cornstarch salt to taste pepper to taste dash ground thyme 1/4 cup cheddar cheese (optional) 3 tablespoons butter ~ What to do ~ Place vegetables in chicken broth, bring to boil, reduce heat and cook covered until tender (~8 minutes). Mix milk with cornstarch, salt pepper and thyme. Add to cooked vegetables. Cook stirring constantly until soup begins to boil. Remove from heat and add cheese. Stir until melted. *Best made the day before, but great immediately as well.