Chicken and Sausage Gumbo Over Rice
Ingredients
1 medium onion, coarsely chopped
3 links fresh Italian sausage with peppers and onion (or andouille)
1 1/2 cups long grain white rice
2 tablespoons olive oil
1 (16-oz) bag frozen vegetable gumbo blend (okra, corn, onions, celery, bell peppers)
1/2 teaspoon Creole seasoning
1/2 cup all purpose flour
1 (32-oz) box low-sodium chicken broth
1 (10-oz) bag cooked chicken pieces
1 teaspoon reduced-sodium Worcestershire sauce
2 (10-oz) cans milder diced tomatoes/green chiles (undrained)
2 teaspoons browning sauce
12 oz peeled/deveined medium shrimp (thawed; optional)
Prep
Chop onion into large pieces.
Cut sausage into bite-size pieces.
Steps
Prepare rice following package instructions.
Preheat large saucepan on medium-high 2–3 minutes. Add oil; then add sausage; cook and stir 2 minutes or until browned. Add onions, gumbo blend, and Creole seasoning; cook 1 minute.
Sprinkle flour over vegetables and stir to blend. Add broth, a little at a time, while stirring; bring to a boil.
Reduce to simmer; stir in chicken, Worcestershire, tomatoes with chiles, browning sauce, and shrimp (if using). Simmer 8–10 minutes or until thickened and shrimp are opaque. Serve over rice.
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Big Easy Shrimp Etouffée and Rice
Ingredients
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon seafood seasoning blend
2 pouches boil-in-bag rice
1 (10-ounce) bag frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
2 teaspoons roasted garlic
3 tablespoons diced pimientos (undrained)
1 cup chicken broth
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) can Spanish tomato sauce
1 (12-ounce) bag cooked cocktail shrimp (tail off)
salt and pepper, to taste
Steps
1. Fill medium saucepan 1/2 full of water. Cover and bring to a boil on high heat for rice.
2. Preheat large saucepan on medium for 2-3 minutes.
3. Place butter in pan and swirl to coat. Stir in flour and seafood seasoning. Cook 7-8 minutes, or until slightly brown, stirring often.
4. Submerge rice in boiling water and cook 10-12 minutes.
5. Stir seasoning blend, garlic and pimientos into flour mixture. Increase heat to medium-high and cook 2-3 minutes, stirring occasionally.
6. Slowly whisk in broth, tomatoes and tomato sauce. Cover and bring to boil. Boil 3-4 minutes, stirring occasionally.
7. Stir in shrimp, salt and pepper. Cover and cook 2-3 minutes, stirring occasionally.
8. Using fork, remove rice from water and allow to drain. Empty into serving dish and fluff lightly. Serve shrimp étouffée over rice.
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Blackened Grilled Grouper Sandwich
Ingredients
1 medium tomato (rinsed)
1 1/2 lbs grouper (or mahi) fillets (thawed, if needed)
cooking spray
2 tablespoons blackening seasoning
4 Bakery Kaiser rolls
4 tablespoons tartar sauce
8 lettuce leaves (rinsed)
Steps
1. Preheat 2-sided tabletop grill. Cut tomato into 1/4-inch-thick slices. Cut fish into 4 portions. Coat both sides of fish with cooking spray then sprinkle with blackening seasoning.
2. Place fish on grill (wash hands); close lid and cook 5 minutes or until fish is opaque and separates easily with a fork. (If using regular grill, double cooking time, turning once.) Cook time may vary depending on thickness of fish.
3. Cut rolls in half, if needed. Spread tarter sauce on bottom half of each roll. Top with lettuce and then tomato slice.
4. Add fish; top with remaining lettuce and top half of roll. (Assembling with lettuce next to the roll helps to prevent soggy bread.) Serve.
Reply
Lee Pons / Blog
Chicken and Sausage Gumbo Over Rice
Chicken and Sausage Gumbo Over Rice
Ingredients 1 medium onion, coarsely chopped 3 links fresh Italian sausage with peppers and onion (or andouille) 1 1/2 cups long grain white rice 2 tablespoons olive oil 1 (16-oz) bag frozen vegetable gumbo blend (okra, corn, onions, celery, bell peppers) 1/2 teaspoon Creole seasoning 1/2 cup all purpose flour 1 (32-oz) box low-sodium chicken broth 1 (10-oz) bag cooked chicken pieces 1 teaspoon reduced-sodium Worcestershire sauce 2 (10-oz) cans milder diced tomatoes/green chiles (undrained) 2 teaspoons browning sauce 12 oz peeled/deveined medium shrimp (thawed; optional)
Prep Chop onion into large pieces. Cut sausage into bite-size pieces.
Steps Prepare rice following package instructions. Preheat large saucepan on medium-high 2–3 minutes. Add oil; then add sausage; cook and stir 2 minutes or until browned. Add onions, gumbo blend, and Creole seasoning; cook 1 minute. Sprinkle flour over vegetables and stir to blend. Add broth, a little at a time, while stirring; bring to a boil. Reduce to simmer; stir in chicken, Worcestershire, tomatoes with chiles, browning sauce, and shrimp (if using). Simmer 8–10 minutes or until thickened and shrimp are opaque. Serve over rice.
Reply
Big Easy Shrimp Etouffée and Rice
Big Easy Shrimp Etouffée and Rice
Ingredients 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon seafood seasoning blend 2 pouches boil-in-bag rice 1 (10-ounce) bag frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley) 2 teaspoons roasted garlic 3 tablespoons diced pimientos (undrained) 1 cup chicken broth 1 (10-ounce) can diced tomatoes and green chilies 1 (8-ounce) can Spanish tomato sauce 1 (12-ounce) bag cooked cocktail shrimp (tail off) salt and pepper, to taste
Steps 1. Fill medium saucepan 1/2 full of water. Cover and bring to a boil on high heat for rice. 2. Preheat large saucepan on medium for 2-3 minutes. 3. Place butter in pan and swirl to coat. Stir in flour and seafood seasoning. Cook 7-8 minutes, or until slightly brown, stirring often. 4. Submerge rice in boiling water and cook 10-12 minutes. 5. Stir seasoning blend, garlic and pimientos into flour mixture. Increase heat to medium-high and cook 2-3 minutes, stirring occasionally. 6. Slowly whisk in broth, tomatoes and tomato sauce. Cover and bring to boil. Boil 3-4 minutes, stirring occasionally. 7. Stir in shrimp, salt and pepper. Cover and cook 2-3 minutes, stirring occasionally. 8. Using fork, remove rice from water and allow to drain. Empty into serving dish and fluff lightly. Serve shrimp étouffée over rice.
Reply
Blackened Grilled Grouper Sandwich
Blackened Grilled Grouper Sandwich
Ingredients 1 medium tomato (rinsed) 1 1/2 lbs grouper (or mahi) fillets (thawed, if needed) cooking spray 2 tablespoons blackening seasoning 4 Bakery Kaiser rolls 4 tablespoons tartar sauce 8 lettuce leaves (rinsed)
Steps 1. Preheat 2-sided tabletop grill. Cut tomato into 1/4-inch-thick slices. Cut fish into 4 portions. Coat both sides of fish with cooking spray then sprinkle with blackening seasoning. 2. Place fish on grill (wash hands); close lid and cook 5 minutes or until fish is opaque and separates easily with a fork. (If using regular grill, double cooking time, turning once.) Cook time may vary depending on thickness of fish. 3. Cut rolls in half, if needed. Spread tarter sauce on bottom half of each roll. Top with lettuce and then tomato slice. 4. Add fish; top with remaining lettuce and top half of roll. (Assembling with lettuce next to the roll helps to prevent soggy bread.) Serve.
Reply