Me and my roommate are having a dinner party tomorrow night. We are in france with some friends and so want to make french dishes. we want something that is hard to get wrong and we also need to cope with some fussy eaters. My roomie has a severe nut allergy, one friend is a vegetarian and and another girl doesn't eat fish or most meats however will eat chicken. We don't want anything too simple or boring and our ideal menu is a starter, maybe one or two main dishes (to give guests choice) a side dish or two and a dessert then maybe some cheeses. Thanks in advance xx Rosy and Naomi
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Advise on what to cook at a dinner party?
- Thread starter Rosy h
- Start date
why not try a cajun flair ?
Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained
freshly cooked long-grain rice
2 tomatoes, seeded and diced
Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.
AND
JAMBALAYA
* 1 tablespoon olive oil
* 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
* 1 large onion, chopped
* 1 cup chopped green bell pepper
* 1 cup chopped celery
* salt to taste
* 1/2 teaspoon Cajun seasoning, or to taste
* 1 cup uncooked white rice
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 tablespoon minced garlic
* 2 cups chicken broth
* 3 bay leaves
* 1/4 teaspoon dried thyme leaves
* 1 pound peeled and deveined medium shrimp (30-40 per pound)
Directions
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving
AND finally
SKILLET CORNBREAD
6 servings
2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoon baking powder
¾ teaspoon salt
1 teaspoon sugar
1 large egg, beaten
1½ cups milk
2 to 3 tablespoons bacon grease or shortening
Preheat the oven to 425 degrees.
Combine the cornmeal, flour, baking powder, salt and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.
Heat the bacon grease or shortening in a 9-inch skillet, preferably cast iron, over medium-high heat until it's almost smoking. Pour in the batter and cook for 2 to 3 minutes, or until the edges begin to turn golden.
Place the skillet in the oven and bake for 30 minutes, or until golden brown.
Let cool for a few minutes before slicing to serve.
Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained
freshly cooked long-grain rice
2 tomatoes, seeded and diced
Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.
AND
JAMBALAYA
* 1 tablespoon olive oil
* 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
* 1 large onion, chopped
* 1 cup chopped green bell pepper
* 1 cup chopped celery
* salt to taste
* 1/2 teaspoon Cajun seasoning, or to taste
* 1 cup uncooked white rice
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 tablespoon minced garlic
* 2 cups chicken broth
* 3 bay leaves
* 1/4 teaspoon dried thyme leaves
* 1 pound peeled and deveined medium shrimp (30-40 per pound)
Directions
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving
AND finally
SKILLET CORNBREAD
6 servings
2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoon baking powder
¾ teaspoon salt
1 teaspoon sugar
1 large egg, beaten
1½ cups milk
2 to 3 tablespoons bacon grease or shortening
Preheat the oven to 425 degrees.
Combine the cornmeal, flour, baking powder, salt and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.
Heat the bacon grease or shortening in a 9-inch skillet, preferably cast iron, over medium-high heat until it's almost smoking. Pour in the batter and cook for 2 to 3 minutes, or until the edges begin to turn golden.
Place the skillet in the oven and bake for 30 minutes, or until golden brown.
Let cool for a few minutes before slicing to serve.
why not try a cajun flair ?
Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained
freshly cooked long-grain rice
2 tomatoes, seeded and diced
Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.
AND
JAMBALAYA
* 1 tablespoon olive oil
* 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
* 1 large onion, chopped
* 1 cup chopped green bell pepper
* 1 cup chopped celery
* salt to taste
* 1/2 teaspoon Cajun seasoning, or to taste
* 1 cup uncooked white rice
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 tablespoon minced garlic
* 2 cups chicken broth
* 3 bay leaves
* 1/4 teaspoon dried thyme leaves
* 1 pound peeled and deveined medium shrimp (30-40 per pound)
Directions
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving
AND finally
SKILLET CORNBREAD
6 servings
2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoon baking powder
¾ teaspoon salt
1 teaspoon sugar
1 large egg, beaten
1½ cups milk
2 to 3 tablespoons bacon grease or shortening
Preheat the oven to 425 degrees.
Combine the cornmeal, flour, baking powder, salt and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.
Heat the bacon grease or shortening in a 9-inch skillet, preferably cast iron, over medium-high heat until it's almost smoking. Pour in the batter and cook for 2 to 3 minutes, or until the edges begin to turn golden.
Place the skillet in the oven and bake for 30 minutes, or until golden brown.
Let cool for a few minutes before slicing to serve.
Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained
freshly cooked long-grain rice
2 tomatoes, seeded and diced
Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.
AND
JAMBALAYA
* 1 tablespoon olive oil
* 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
* 1 large onion, chopped
* 1 cup chopped green bell pepper
* 1 cup chopped celery
* salt to taste
* 1/2 teaspoon Cajun seasoning, or to taste
* 1 cup uncooked white rice
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 tablespoon minced garlic
* 2 cups chicken broth
* 3 bay leaves
* 1/4 teaspoon dried thyme leaves
* 1 pound peeled and deveined medium shrimp (30-40 per pound)
Directions
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving
AND finally
SKILLET CORNBREAD
6 servings
2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoon baking powder
¾ teaspoon salt
1 teaspoon sugar
1 large egg, beaten
1½ cups milk
2 to 3 tablespoons bacon grease or shortening
Preheat the oven to 425 degrees.
Combine the cornmeal, flour, baking powder, salt and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.
Heat the bacon grease or shortening in a 9-inch skillet, preferably cast iron, over medium-high heat until it's almost smoking. Pour in the batter and cook for 2 to 3 minutes, or until the edges begin to turn golden.
Place the skillet in the oven and bake for 30 minutes, or until golden brown.
Let cool for a few minutes before slicing to serve.
why not try a cajun flair ?
Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained
freshly cooked long-grain rice
2 tomatoes, seeded and diced
Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.
AND
JAMBALAYA
* 1 tablespoon olive oil
* 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
* 1 large onion, chopped
* 1 cup chopped green bell pepper
* 1 cup chopped celery
* salt to taste
* 1/2 teaspoon Cajun seasoning, or to taste
* 1 cup uncooked white rice
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 tablespoon minced garlic
* 2 cups chicken broth
* 3 bay leaves
* 1/4 teaspoon dried thyme leaves
* 1 pound peeled and deveined medium shrimp (30-40 per pound)
Directions
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving
AND finally
SKILLET CORNBREAD
6 servings
2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoon baking powder
¾ teaspoon salt
1 teaspoon sugar
1 large egg, beaten
1½ cups milk
2 to 3 tablespoons bacon grease or shortening
Preheat the oven to 425 degrees.
Combine the cornmeal, flour, baking powder, salt and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.
Heat the bacon grease or shortening in a 9-inch skillet, preferably cast iron, over medium-high heat until it's almost smoking. Pour in the batter and cook for 2 to 3 minutes, or until the edges begin to turn golden.
Place the skillet in the oven and bake for 30 minutes, or until golden brown.
Let cool for a few minutes before slicing to serve.
Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained
freshly cooked long-grain rice
2 tomatoes, seeded and diced
Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.
AND
JAMBALAYA
* 1 tablespoon olive oil
* 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
* 1 large onion, chopped
* 1 cup chopped green bell pepper
* 1 cup chopped celery
* salt to taste
* 1/2 teaspoon Cajun seasoning, or to taste
* 1 cup uncooked white rice
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 tablespoon minced garlic
* 2 cups chicken broth
* 3 bay leaves
* 1/4 teaspoon dried thyme leaves
* 1 pound peeled and deveined medium shrimp (30-40 per pound)
Directions
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving
AND finally
SKILLET CORNBREAD
6 servings
2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoon baking powder
¾ teaspoon salt
1 teaspoon sugar
1 large egg, beaten
1½ cups milk
2 to 3 tablespoons bacon grease or shortening
Preheat the oven to 425 degrees.
Combine the cornmeal, flour, baking powder, salt and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.
Heat the bacon grease or shortening in a 9-inch skillet, preferably cast iron, over medium-high heat until it's almost smoking. Pour in the batter and cook for 2 to 3 minutes, or until the edges begin to turn golden.
Place the skillet in the oven and bake for 30 minutes, or until golden brown.
Let cool for a few minutes before slicing to serve.
why not try a cajun flair ?
Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained
freshly cooked long-grain rice
2 tomatoes, seeded and diced
Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.
AND
JAMBALAYA
* 1 tablespoon olive oil
* 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
* 1 large onion, chopped
* 1 cup chopped green bell pepper
* 1 cup chopped celery
* salt to taste
* 1/2 teaspoon Cajun seasoning, or to taste
* 1 cup uncooked white rice
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 tablespoon minced garlic
* 2 cups chicken broth
* 3 bay leaves
* 1/4 teaspoon dried thyme leaves
* 1 pound peeled and deveined medium shrimp (30-40 per pound)
Directions
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving
AND finally
SKILLET CORNBREAD
6 servings
2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoon baking powder
¾ teaspoon salt
1 teaspoon sugar
1 large egg, beaten
1½ cups milk
2 to 3 tablespoons bacon grease or shortening
Preheat the oven to 425 degrees.
Combine the cornmeal, flour, baking powder, salt and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.
Heat the bacon grease or shortening in a 9-inch skillet, preferably cast iron, over medium-high heat until it's almost smoking. Pour in the batter and cook for 2 to 3 minutes, or until the edges begin to turn golden.
Place the skillet in the oven and bake for 30 minutes, or until golden brown.
Let cool for a few minutes before slicing to serve.
Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings
Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained
freshly cooked long-grain rice
2 tomatoes, seeded and diced
Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.
AND
JAMBALAYA
* 1 tablespoon olive oil
* 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
* 1 large onion, chopped
* 1 cup chopped green bell pepper
* 1 cup chopped celery
* salt to taste
* 1/2 teaspoon Cajun seasoning, or to taste
* 1 cup uncooked white rice
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 tablespoon minced garlic
* 2 cups chicken broth
* 3 bay leaves
* 1/4 teaspoon dried thyme leaves
* 1 pound peeled and deveined medium shrimp (30-40 per pound)
Directions
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving
AND finally
SKILLET CORNBREAD
6 servings
2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoon baking powder
¾ teaspoon salt
1 teaspoon sugar
1 large egg, beaten
1½ cups milk
2 to 3 tablespoons bacon grease or shortening
Preheat the oven to 425 degrees.
Combine the cornmeal, flour, baking powder, salt and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.
Heat the bacon grease or shortening in a 9-inch skillet, preferably cast iron, over medium-high heat until it's almost smoking. Pour in the batter and cook for 2 to 3 minutes, or until the edges begin to turn golden.
Place the skillet in the oven and bake for 30 minutes, or until golden brown.
Let cool for a few minutes before slicing to serve.