Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo with Garlic Rice (see below)
adapted from:here
1 lb. smoked sausage, sliced
24 oz. large shrimp (35-45 per lb. count)
1 Tbsp. EVOO
1 Tbsp. butter
4 stalks celery, diced
1 large onion, diced
1 large green bell pepper, diced
3 bay leaves
1/2 tsp. Creole seasoning
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. tomato paste
2- 10 oz. cans diced tomatoes, with juice
2 cups chicken broth
1 Tbsp. flat leaf parsley, chopped
1 Tbsp. cilantro, chopped
       On a cast iron grill pan, over high heat, grill the sausage slices.  Remove and set aside. In a large skillet add the EVOO and melt the butter.  Add the diced celery, onion and bell pepper. Saute until slightly browned, about 3-4 minutes.  Then add the Creole seasoning, cayenne pepper, salt, and pepper and stir to combine.  Next add the garlic and cook for 1-2 minutes and then the tomato paste.  Stir and cook for about 2 minutes to remove the raw tomato flavor from the paste.  Add the diced tomatoes with juice and chicken broth and stir together.  Then add the sausage into pan and let it simmer for 20 minutes, uncovered.  Next, stir the raw shrimp into the pan and cook for 2-3 minutes. Do not over cook the shrimp. Finally, sprinkle the chopped parsley and cilantro over the gumbo.  Serve over garlic rice.  I made some homemade french bread baguettes, sliced them, brushed them with olive oil, sprinkled with just a little parmesan cheese, and toasted them on the grill pan with the sausage drippings to serve with the gumbo.

Garlic Rice
2 cups uncooked rice
4 cups water
1 Tbsp. EVOO
2 Tbsp. minced garlic
1 tsp. salt
1 tsp. pepper
     I cook mine in a rice cooker.  Or in a large pan with a lid, combine all the ingredients. Bring to a boil, cover, turn down the heat and let it sit and steam for 20 minutes.

Toasted Coconut Pie

Toasted Coconut Pie (These are mini pies. The recipe will also make one 9 inch pie.)

One pie crust -This is my Easy Pie Crust recipe, located: here
For the filling:
(This is a basic custard filling.)
1 1/2 cups sweetened flaked coconut, divided
2 cups heavy cream
1 cup milk
1 tsp. vanilla
3/4 cup sugar
1/3 cup flour
1 tsp. salt
2 tsp. cornstarch
    Preheat your oven to 350 degrees.  On a baking sheet, spread the coconut. Bake until golden brown, approximately 5-10 minutes, stirring occasionally.  (Watch it! I have burned my share of coconut. It darkens around the edges of the pan very quickly.) Remove from the oven and let cool.
    In a small saucepan combine the heavy cream, milk, sugar, flour, salt, and cornstarch. Bring to a boil over low heat, stirring constantly.  Boil for 1 minute, or until it begins to thicken.  Remove from heat and add 1 cup of the toasted coconut and the vanilla.  Pour into pie shell(s) and chill until firm, at least 4 hours. Top with whipped cream and remaining toasted coconut.
   
 

Grilled Chicken and Vegetable Bowl with Parmesan Rice and Avocado

Grilled Chicken and Vegetable Bowl with Parmesan Rice and Avocado

Grilled and seasoned chicken breasts
Grilled vegetables:
Red, yellow and orange bell peppers
Zucchini
Grape tomatoes
Avocado

This is the part you need a recipe for:
Parmesan Rice  (adapted from):here
6 Tbsp. butter
2 Tbsp. minced garlic
1 1/2 cups uncooked white rice
1 1/2 cups water
2 cups milk, divided
3/4 tsp. salt
2/3 cup grated parmesan cheese
3/4 tsp. dried parsley

   In a medium sauce pan melt the butter and saute the garlic.  Add rice and stir to coat. Add water,
1 1/2 cups milk, and salt.  Bring to a boil, cover, and reduce heat to low.  Cook for 20 minutes. Uncover and add the remaining 1/2 cup milk and parmesan cheese. Cover and let sit for 5 minutes.