Birthday Dinner

A year ago one of my brothers was working as a missionary in Texas. He loved everything about his work there; the people, the food, etc.  Today is his birthday and this recipe reminds me of him.  I remember him talking of the Cajun food, so this recipe is for him.

Slow Cooker Chicken Gumbo
adapted from: http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-chicken-gumbo-recipe.html

1 pound boneless, skinless chicken breasts (cut into chunks)
1 (12oz) pkg frozen okra (chopped)
1 pkg Cajun hot links
1 pkg frozen mixed veggies (onions, peppers, celery)
1 t thyme
1/2 t salt
2 bay leaves
1/2 t onion powder
1/2 t garlic powder
1/2 t mustard powder
1/4 t cayenne pepper
1/4 t black pepper
2 cups chicken broth (low sodium)
2 cups tomtato juice (low sodium V-8)

Place all ingredients in the crockpot in the order given. Cook on LOW for 6-8 hours. Serve hot over rice.

Shrimp On Barbie...Oh My!

As soon as this recipe was published I had to bookmark to make immediately.  It was so darn delicious.  I have to make them again but more of it.  MMM.... Even the non-shrimp lovers of our family enjoyed it.

Shrimp & Sausage Kebabs

adapted from: http://iowagirleats.com/2015/07/01/spicy-shrimp-and-sausage-skewers/

2 lbs raw jumbo shrimp, peeled-deveined-detailed

2 lb Andouille Sausage, coined

3 T olive oil

3 T Cajun seasoning

Pat shrimp dry.  Toss with olive oil and Cajun spice mixture until well coated.  Skewer onto metal kebab sticks (or bamboo ones that have soaked for at least 30minutes) with a sausage coin in the curly part of the shrimp.  You should be able to fit 4-5 shrimp/sausage per skewer.  Put on a screaming hot grill.  Cook 1-2 minutes per side until shrimp is pink and cooked through. 

Dipping sauce

1 T Cajun spice

1/2 cup mayonnaise

1 T lemon juice

Combine in bowl.  Cover and refridgerate until serving time...longer the better. 

Preparing For Lent

Today is the celebration of Mardi Gras (or better known as Fat Tuesday) as tomorrow is Ash Wednesday, the start of the Lenten Liturgical Season.  I thought I would make a traditional Cajun/Creole recipe...as much often Mardi Gras is associated with Louisiana and that style of cooking.

Slow-Cooker Jambalaya
adapted from: http://www.recipelink.com/msgbrd/board_11/2012/DEC/12387.html

2 T olive oil
1lb boneless skinless chicken thighs, cut into chunks
1lb smoked sausage, coined (I used Louisiana hot links)
salt/pepper
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 quart chicken broth
1 (14.5oz) can crushed tomatoes (I used diced)
2 t Cajun seasoning
1/2lb shrimp, peeled and deveined

Heat oil in a large saucepan.  Toss in chicken and sausage to brown and cook.  Add salt/pepper, if desired.  Remove meat to a greased slow-cooker.  Save pan drippings; saute onions and peppers, until tender soft.  Stir in Cajun seasoning until fragrant.  Add garlic. Stir.  Add to crockpot on top of sausage and chicken.  Add tomatoes and broth.  Cook on LOW for 8hours.  Add shrimp just before serving (about 5minutes before just to cook not to make rubber).  Serve over steamed rice and with a side of additional hot sauce.

Great Inspiration, Mom!

Thank you, Mom, for the great idea of what to make for dinner.  I really had no clue when I got up this morning.  But thanks to our conversation at 430 it all worked out.  This meal really hit the spot when it was so cold out yesterday.  It could not have been timed better.  I wish I would have had time to add thaw the shrimp (so I could have added it too).  The boys loved this too.

Chicken & Shrimp Jambalaya
adapted from: http://www.handletheheat.com/2012/12/chicken-and-shrimp-jambalaya.html

1 medium onion, finely diced
1 bell pepper, finely diced
5 cloves of garlic, minced (ooops forgot to add)
2 t olive oil
5 skinless boneless chicken thighs, cut into bite-size chunks
8 oz kielbasa, sliced into coins
1 1/2 cups uncooked rice
1 t Cajun seasoning (more if you like spicier)
1 (14.5oz) can diced tomatoes (drained)
3 cups chicken broth
1 pound shrimp (peeled and deveined)

In a large dutch oven, saute onion, garlic and peppers in olive oil.  Remove veggies from pan.  Next add chicken pieces; cook until done. (remove chicken and cook shrimp) Add kielbasa, chicken and veggies.  Stir in rice, cajun seasoning, tomatoes (and cooked shrimp if you remember - my husband always reminds me to de-tail it).  Bring to a boil (stirring occasionally). Reduce heat and simmer covered for about 20-25minutes.  Stir together and serve.

One of the Finer Points of Life...

Shrimp is so good. I buy occasionally at Costco ... it just so happens that a great friend celebrated her birthday with us yesterday. As the birthday custom goes, the celebrated one gets to pick a favorite meal with dessert. What a treat! She asked for Shrimp Creole. Sounds easy enough...so I made it last night for her (I thought I would make up my own recipe after perusing a few online). Boy was it good! Next time I think I will add more shrimps.

Shrimp Creole

1 pound raw shrimp (peeled and deveined - not to mention de-tailed)

1 t Cajun seasoning

1/4 t chipolte powder

3 T butter

1/3 large onion, diced

1 bell pepper (your choice in color), diced

1 T minced garlic (more or less to suit taste)

1 (4 oz) can diced mild chilies

1/2 t Sriracha (or your favorite hot sauce)

1 (14.5 oz) can diced tomatoes

1 (10 oz) can Ro-tel Tomatoes

Mix shrimp with Cajun seasooning and chipotle powder. Gently sauted until getting pink (still a little raw). Meanwhile saute onion and bell pepper in a 4-qt sauce pan. Add garlic; stir into pepper and onion mixture. Add chilies. Quickly stir in Sriracha. Add both cans of tomatoes. Do NOT drain. I repeat do NOT drain. Bring to a boil. Simmer for 10 minutes until very hot. Add shrimp. Cover and cook for another 5.

Serve over a bed of cooked white rice.

Yields: 4 servings