Gumbo-laya

“Gumbo-laya” Stew with Spicy Sausage, Chicken and Shrimp with Okra

(Serves about 6-8)

Ingredients:

2 tablespoons olive oil
1 pound spicy andouille (or smoked) sausage, sliced
8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
• Salt
• Pepper
3 celery stalks, finely diced
1 large onion, finely diced
1 large bell pepper, finely diced
2 bay leaves
½ teaspoon Creole seasoning
¼ teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 tablespoon, heaping, tomato paste
½ pound okra, sliced into ¼ – ½” thick slices
1 (28 oz) can organic diced tomatoes with juice
2 cups chicken stock, hot
½ pound peeled and cleaned, medium size shrimp (raw)
1 tablespoon flat-leaf parsley, chopped
• Rice

Preparation:

-Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment; next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment; next, add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine; next, add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor; next, add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes; after 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp; finish by stirring in the chopped parsley and cilantro, and serve over the Fragrant Garlic Rice, with some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.

EXTRA FLUFFY BLUEBERRY ALMOND PANCAKES

EXTRA FLUFFY BLUEBERRY ALMOND PANCAKES

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 2

 

These pancakes are extra thick & fluffy with the addition of Greek yogurt, and are full of fresh blueberries, slivered almonds, and lemon zest.

Ingredients

• 1 cup all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 2 tbsp ground almonds
• 2 tbsp granulated sugar
• 1 tsp lemon zest
• ¾ cup Greek yogurt
• 6 tbsp almond milk, or any milk {see note}
• 1 egg
• ½ tsp almond extract
• ¼ cup slivered almonds
• 1 cup fresh blueberries

Instructions

1. In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
2. In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
3. Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
4. Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)

Notes

Batter will be quite thick...you will need to flatten pancakes slightly with the back of a spoon.
If batter is too thick, add more milk one tbsp at a time.

BBQ Baby Back Ribs

Found the perfect formula for fall-off-the-bone Ribs

3-2-1

3 hours at 180 with a dry rub.

2 hours at 225 wrapped in foil

1 hour at 225 unwrapped basted with sauce. 

Fried Ravioli

20 frozen Raviolis

2 cups Panko

2 cups Italian Bread Crumbs

1/2 cup Parmesan Cheese 

Flour

Egg wash

Mix the Panko, crumbs and cheese with some salt and pepper. Dip the ravioli in the flour, then egg wash and press into the crumb mixture

Fry in hot oil at 350 for 3 min each side until golden brown 

For more food and recipes please visit www.mymackandcheese.com 

Smoked Duck

Smoked Duck off the Green Mountain Grill! 

For more food and recipes please visit www.mymackandcheese.com 

Spaghetti Pizza

Linguini and Italian Sausage with a stuffed Mozzarella Crust Pizza

For more food and recipes please visit www.mymackandcheese.com 

Guinness Sliders

Guinness Sliders

4 Pounds Short Ribs
1 Pinch Salt & Pepper To Taste
1/4 Cup Flour - dusting
1/2 Cup Olive Oil
2 Small Onion, peeled and chopped
2 Medium Carrots, roughly chopped
3 each Celery stalks, chopped
2 Cups Guinness Stout
1/4 Cup Apple Cider Vinegar
2 Tablespoons Garlic Clove, crushed
2 Tablespoons Tomato Paste
6 Cups Chicken Stock
Herb Mixture
3/4 Cup Italian Parsley, finely chopped
1/4 Cup Rosemary, Thyme, Oregano - Chopped

1 Season the ribs generously, dust in flour. Heat olive oil in a Dutch Oven, over medium high heat. When hot, add the ribs and cook until brown on all sides. Remove ribs, add in the carrot, celery and onions, and saute until they sweat, about 5 minutes. add more olive oil if needed. Deglaze the pan and veggies with Stout and cider vinegar. Bring to a simmer, scraping the brown bits from the bottom. Add garlic and tomato paste. Add the chicken stock, bring to a simmer. Add the ribs back in and submerge the meat. Cover and place in a 300 degree oven.

2 Remove from oven and allow to cool, remove the meat off the bones and strain the veggies from the broth. Reserve the broth.

3 Pull the meat apart, for shredded meat. Add a little of the reserved broth to keep moist. Fold in the herbs before serving.

For the sliders

1 Add about 2 Tablespoons onto a split Cheddar, chive biscuit.

For more recipes visit www.mymackandcheese.com