Seafood Gumbo

Some people believe that a gumbo isn’t really a true gumbo if it doesn’t contain at least two types of shellfish. You decide for yourself.

6 tablespoons vegetable oil, divided
1 (16-ounce) package frozen okra, thawed, thinly sliced (about 4 cups)
1 teaspoon white vinegar
1/3 cup flour
1 cup chopped onion
1 cup chopped green bell pepper
1 bunch scallions, chopped
1/2 cup chopped celery
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
5 cups vegetable broth
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon salt
1 pound shrimp, shelled and deveined
1/2 pound lump crab meat, picked over
¼ cup chopped fresh parsley
3 cups cooked rice

1. In medium skillet (not cast iron), heat 3 tablespoons oil. Add okra, stirring frequently, and cook 20 to 30 minutes. Add vinegar and cook another 10 minutes, until okra is no longer “ropy or slimy” and is lightly browned. Set aside.

2. In large pot, heat remaining 3 tablespoons oil over medium. Add flour and cook, stirring constantly, about 10 minutes, until roux turns brown and develops nutty aroma. Add onion, bell pepper, scallions, celery, and garlic; cook 10 minutes, or until vegetables are tender. Add tomatoes, reserved okra, vegetable broth, bay leaves, Worcestershire sauce, hot sauce, and salt. Simmer, uncovered, 45 minutes.

3. Add shrimp and crab meat; cook 10 minutes. Discard bay leaves and stir in parsley. Serve gumbo over cooked rice with additional hot sauce, if desired.

Source: Gumbo Recipes.

Published in: on August 18, 2010 at 9:36 am  Comments (4)  

Egg Salad Sandwich

It’s hard to find a pre-made egg salad from the deli that isn’t coated with ultra-sugary mayonnaise. This homemade version has a chunky texture, a fresh flavor, and lots of healthy vegetables hidden away inside. A must try for your next picnic or brown bag lunch.

6 large eggs
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon fresh lemon juice
1 stalk celery, finely chopped
1 scallion, finely chopped
1 tomato, seeded, finely chopped
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon black pepper
Dash paprika
8 slices sandwich bread of choice

1. Place eggs in a pot of water to cover; bring to a boil over high heat. Reduce to a low boil, cover, and cook 7 to 9 minutes. Remove from heat and transfer to a bowl of cold water for 3 minutes.

2. When eggs are cool enough to handle, remove shells and transfer eggs to a large mixing bowl. Add mayonnaise, mustard, and lemon juice; gently mash with a fork to desired texture.

3. Add celery, scallion, tomato, parsley, salt, pepper, and paprika; mix until incorporated. Assemble four sandwiches using egg salad mixture and serve immediately.

Source: Sandwich Recipe.

Published in: on August 1, 2010 at 5:34 pm  Comments (2)  
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