Shrimp and Andouille Gumbo

Reblogged: from The Daily Meal                                                                                                                             Shrimp and Andouille Gumbo 

For authenticity, Eric recommends using Cajun andouille, a pork-based sausage that is fatty and heavily smoked but not heavily spiced. La Place, has declared itself the andouille capital, hosting an annual festival every October, but when Eric returns to his family’s home in Los Angeles to host their annual gumbo gathering, he frequents Pete’s Louisiana Style Hot Links in Crenshaw. Says Eric, “We have to buy extra to make sure that there is enough left after everybody snacks on them.” If none are available, any smoked pork sausage will work.


  • 1 whole chicken
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces andouille sausage
  • 1 smoked ham hock
  • 1 gallon chicken stock
  • tablespoon leftover cooking fat, such as chicken fat or bacon grease
  • 4 ribs celery, coarsely chopped
  • 2 large yellow onions, coarsely chopped
  • 1 small green bell pepper, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 1 small poblano pepper, seeded and coarsely chopped
  • 8 cloves garlic, minced
  • 2 teaspoons smoked hot paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried ground sage
  • 1/4 teaspoon cayenne pepper
  • 4 bay leaves
  • 1 cup canola oil
  • 1 1/4 cups all-purpose flour
  • 1 pound small Maine red shrimp (in season) or other small fresh shrimp, peeled
  • 1 tablespoon filé powder
  • 2 tablespoons minced parsley
  • 1 tablespoon minced oregano
  • 2 tablespoons minced sage
  • Cooked white rice
  • 4 thinly sliced scallions (optional)


    Preheat the oven to 450 degrees.

    Season the chicken liberally both outside and inside the cavity with salt and pepper. Tuck the wings underneath the bird (twist at the joint) and tie the drumsticks together with string or twist ties. Place it breast-side up in a roasting pan. Roast to an internal temperature of 165 degrees, 45-55 minutes, or until the skin turns deep golden brown and juices from the center of the bird run clear into the pan when you tip them out.

    Remove from the oven and rest for 25 minutes, until the chicken is cool enough to handle.

    Meanwhile, lower the oven to 350 degrees. Roast the andouille in a small roasting pan until fully cooked, about 20 minutes. Remove from the pan and set aside to cool, then slice into bite-sized pieces and set aside. (Grace saves the sausage fat left behind in the roasting pan to use for sautéing the trinity later on in the recipe.) Return to the rested chicken and remove and discard the skin. Pull the meat from the carcass, chop into bite-sized pieces, and set aside. Return the bones back to the pan and roast in the oven until bones are deeply browned, about 25 minutes. This step is optional but adds depth of flavor to the finished stock.

    Transfer the roasted bones to a large pot. Add about ¼ cup water to the drippings in the hot roasting pan and scrape up the browned bits clinging to the bottom. Pour the resulting liquid into the pot. Add the ham hock and chicken stock. Bring to a boil, then lower the heat to medium-low and gently simmer for 1 hour, skimming away fat and impurities that rise to the surface.

    Strain the resulting stock through a fine-mesh sieve, reserving the liquid and the ham hock separately. Rinse the pot of any residue and return the stock to it. Discard the chicken bones.

    Once the ham hock is cool enough to handle, pick off the meat, chop into bite-size pieces, and set aside.

    In a large skillet over high heat, melt the fat. Add ½ the trinity (onions, celery, and peppers) reserving the rest for later. Reduce the heat to medium-high and sauté for 5 minutes, until the vegetables soften slightly. Add the garlic and continue to cook until the vegetables are tender, about 5 more minutes. Add the vegetables to the stock along with the paprika, dried herbs, cayenne, and bay leaves. Bring to a boil, then reduce the heat. Simmer briskly for about 1 hour, until the liquid is reduced by ¼, then season with salt and pepper.

    To make the roux, pour the canola oil into a large skillet, preferably cast iron, and whisk in the flour to create a wet paste. Cook over medium heat, whisking often and employing patience, until the roux darkens past the “peanut butter” stage, taking on a deep, dark chocolate color and a rich, nutty aroma, about 30 minutes. Turn off the heat and carefully add the remaining chopped trinity vegetables to the roux, continuing to stir constantly until the vegetables stop spitting, 3 to 5 minutes. Transfer the roux to a large mixing bowl and cool for 15 minutes. Slowly whisk 2 cups of hot stock into the roux to thin the consistency.

    Now it’s time to pull the gumbo together! Pour the thinned roux back into the pot of hot stock (now properly reduced), whisking vigorously to incorporate it. Add the reserved chicken, ham hock, and sausage along with the shrimp, filé, and fresh herbs. Bring to a boil, then reduce the heat. Simmer until the gumbo has thickened and the shrimp are cooked, about 25 minutes. The final consistency should be somewhere between a soup and a stew, or as one cook describes, “muddy.” If it is too thin, reduce the liquid until it reaches the desired consistency. Too thick? Add water or stock. When finished, season with salt and pepper.

    To serve: Spoon gumbo into large, flat bowls, then spoon a liberal mound of rice in the center. Scallions are the authors’ addition for color and texture; good Creoles or Cajuns would eat their bowls neat. Leftover gumbo tastes better the next day — even better the day after that — and can be saved for up to a week in the refrigerator.For more great Recipes visit

Best Crockpot Pork Chops

Best Crockpot Pork Chops                                           We’re gonna bust your chops… literally. This crock pot recipe will leave your pork chops moist and tender to the bone.                                                    Ingredients                                                                                                                                           4 pork chops, each about 1/2 inch thick 2 medium onions, chopped 2 celery ribs, chopped 1 large green bell pepper, sliced 1 (14 1/2 oz.) can of stewed tomatoes ½ cup ketchup 2 tbsp. cider vinegar 2 tbsp. brown sugar 2 tbsp. Worcestershire sauce 1 tbsp. lemon juice 1 beef bouillon cube 2 tbsp. cornstarch 2 tbsp. water                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      Add all ingredients except water and cornstarch to the crock-pot. Cook on “low” for 5 1/2 hours. Mix cornstarch and water together and stir into crock-pot. Cook 30 minutes more.                                                                                                 Bell pepper, Cook, Cooking, Eating, Food, Health, Healthy Ways to Lose Weight, Home, Human nutrition, Meat, Nutrition, Olive oil, Pork, Pork chop, Slow cooker, Tablespoon, Top Weight loss, Weight, Weight Loss Tips, Worcestershire sauce

Poached Wild Salmon with Peas and Morels

 Poached Salmon with Peas and Morels

Poached Wild Salmon with Peas and Morels

Poached Wild Salmon

Ingredients for Poached Wild Salmon with Peas and Morels

2, 6-8-ounce center-cut wild salmon fillets (each about 1 1/2″ thick)                                                                                       1 cup dry white wine                                                                                                                                                                             2 tablespoons kosher salt plus more for seasoning                                                                                                                       4 tablespoons (1/2 stick) unsalted butter                                                                                                                                         4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms                                                                               1/2 cup shelled fresh (or frozen, thawed) peas                                                                                                                              1/2 cup heavy cream                                                                                                                                                                  Freshly ground black pepper                                                                                                                                                             2 tablespoons minced fresh chivesor 2 pea tendrils

Preparation: for Poached Salmon                                                                                                                                                                                                             Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2″. Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring  occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.
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Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish

 Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish                                                                                                                                                                           Ingredients

  • 2 ripe peaches, halved (pits removed)
  • 1 small onion, halved lengthwise
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 rack of lamb, frenched
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey


    • Gather these tools: cutting board; chef’s knife; measuring spoons; mixing bowl; spoon; grill; tongs; pastry brush.
    • Preheat a grill.
    • Meanwhile, season the rack of lamb with salt and pepper, brush with oil, and set aside. Season the peaches with salt and pepper, brush with oil, and set aside.
    • Once the grill is hot, place the rack of lamb down on the grill, meat side first. Cook the lamb for about 2-3 minutes per side over the hottest part of the grill.  Move the rack to a cooler part of the grill, brush with honey and Dijon mustard.
    • Place the peach and onion halves on the grill, flesh-side down, next to the lamb. Cover the grill and cook the peaches and lamb for about 15 minutes for medium lamb.
    • Uncover the grill and remove the rack to a plate. Let the rack rest for 10 minutes before carving.
    • While the lamb rests, prepare the relish. Chop the peaches and onions and transfer to medium bowl. Season with salt and pepper, and add in the mustard and honey.  Set aside.
    • Slice the rack of lamb into 4 double chops and serve with the relish
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Made With Paleo Ingredients

  Relogged:from                                                                                                                                          Garlic Roasted Chicken

INGREDIENTS:                                                                                            Garlic Roasted Chicken
  1. Preheat oven to 375 degrees.
  2. Wash chicken inside and out, then pat dry with paper towels.
  3. In a small bowl, mix together sage, oil, salt and pepper.
  4. Rub the sage mixture under the skin of the breast, and all over the skin of the chicken.
  5. Insert half the garlic slices under the skin of the breast, drumsticks, and thighs.
  6. Place the remaining garlic slices inside the cavity of the chicken.
  7. Place chicken, breast side down, on a lightly greased roasting pan.
  8. Roast for 30 minutes, then turn chicken breast side up, and continue roasting for another hour, or until an instant-read thermometer reads 180 degrees.
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Skillet Shrimp with Tomatoes and Feta

 Reblogged:from                                        Ingredients


  1. In small nonstick skillet coated with cooking spray cook garlic over medium-high heat about 30 seconds or until fragrant. Stir in tomatoes, oregano, salt and pepper. Cook and stir about 2 minutes or until tomatoes are soft.
  2. Add shrimp and onions. Cook and stir for 2 to 3 minutes or until shrimp turn opaque. Sprinkle with cheese.                                                                                                                  Chicken, Cook, Cooking, Cooking spray, Feta, Food, Garlic, Health, Human nutrition, Shrimp, Tablespoon, Teaspoon, Tomato, Top Weightloss

Add a Little Flax to that

Flaxseeds are a great source of fiber,plus it has many other benefits as well.Just sprinkle ground flax over your breakfast, add it to a smoothie, or mix it into your salad.There are many ways to use ground Flax. And it is a huge boost to any weight loss plan.It’s hard to find foods that are this high in fiber,That have both soluble and insoluble fiber.                                                                                                                                                                                                                              Soluble fiber slows down the passage of food across the valve that sends signals from the small intestines to the large intestines.Your body then receives appetite-suppressing signals that tell you you’re full.When this process is slowed down, your blood sugar remains stable and you stay feeling full or sated for longer

Insoluble fiberdoesn’t really break down, but it pushes things through the digestive system. One ounce of flaxseed provides 32 percent of your daily dose of fiber, so you’ll eat fewer calories and feel more energetic throughout the day.But that’s not all,Flaxseeds are also low in carbs, high in vitamin B, and an excellent source of omega-3 fatty acids,as well as omega 6. Flaxseeds have also been known for lowering bad cholesterol levels,blood pressure,and helps control hot flashes in women, and enlarged prostate symptoms in men

You can buy flaxseed already ground,they will last about six weeks in the fridge.Or you can buy them whole and grind them yoursel.Just remember if they are not ground, the seeds will pass through your system whole, there for you won’t get all the nutritional benefits from them.

You can take your 2 tablespoons all at once, or split up your dose throughout the day, making each meal more fulfilling and you will do less snacking in between meals.

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