New Orleans Recipes

Shrimp and Okra Gumbo

• 2 cups onion chopped
• 3/4 cup chopped green pepper
• 1/3 cup sliced green onions
• 1 Tbsp garlic chopped
• 12 oz diced tomatoes
• 1/2 lb andouille sausage (I use Kielbasa)
• 2 lbs shrimp. shelled and deveined
• 2 lbs (or 3-10 oz frozen) okra, sliced with tops removed

 Roux is of 3/4 canola oil & 3/4 cup flour

 Seasonings

• 3 bay leaves
• 1 1/2tsp dried thyme
• 5 tsp salt
• 1 1/4 tsp black pepper
• 1/4 tsp cayenne
• 4 tsp lemon juice
• 10 whole all spice
• 1/2 tsp mace
• 8 whole cloves

First, make the roux by heating oil over medium flame and adding flour.  Cook over low to medium heat stirring constantly until the roux mixture is brown.  Yes, this is a pain and takes as long as a half hour but it gives SO much flavor.  Add both onions, peppers, and garlicuntil veggies brown then add tomatoes and sausage and mix well.  Add 8 cups water, the shrimp, the okra and the seasonings.  Bring just to the boil then simmer gently until flavor develops up to 1 hour.  Stir from time to time.  Add a bit more water if you feel needed.

Serve over rice in bowls.

Serves at least 8 people! 

Jambalaya with Chicken and Sausage

Yes this contains a lot of ingredients, but it is worth it!  The meat and vegetables mean less than getting the spices right.  Mix those up, and you are on your way!

• 2 Tbsp canola oil
• 3-4 lbs skinless chicken pieces (thighs and breasts, cut in half cross wise)
• 4 cups chopped onions
• 3/4 cup chopped green pepper
• 3/4 cup sliced green onion tops
• 1 Tbsp garlic
• 1/2 cup baked ham chopped (optional)
• 1 lb smoked sausages, sliced 1/2 inch thick (traditional to use andouille but I often use kielbasa)
• 3 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 1/2 tsp chili powder
• 2 whole bay leaves
• 1/4 tsp thyme
• 1/8 tsp cloves
• 1/4 tsp basil
• 1/8 tsp mace
• 1 1/2 cups long grain white rice (I use Uncle Ben’s converted)
• 3 cups water

Heat the oil in a large pot and brown the chicken pieces.  Remove to plate and add chopped vegetables and ham if used.  Cook until all are browned then add sausage and seasonings, and stir together for a few minutes.  Add remaining ingredients including chicken to pot, and after stir together.  Bring to boil then lower to bare simmer and cook for 30 minutes.  Remove pot lid and cook 10-15 minutes more or until rice is fluffy. During this last period, stir gently a few times.  

Serves 4-6