October Foodie Holidays: Week 2

Oct. 8: Fluffernutter Day, Pierogi Day
Oct. 9: Submarine/Hoagie/Hero/Grinder Day
Oct. 10: Angel Food Cake Day
Oct. 11: Sausage Pizza Day, World Dulce de Leche Day
Oct. 12: Gumbo Day
Oct. 13: Yorkshire Pudding Day
Oct. 14: Chocolate-Covered Insects Day, Dessert Day

This next recipe has two parts, that includes a spice mixture that could be used for other recipes. When you're putting together your index, be sure you index all the recipes. The next edition of the family cookbook may have enough of these spice mixes to have their own chapter; we'll see...

This comes from my other sis-in-law, who has had some culinary training, which she took for fun.

Cajun Chicken and Shrimp Gumbo

1/3 C. vegetable oil OR butter or margarine

1/3 C. flour

Cajun Spice mixture (follows)

1 onion, chopped

2 green bell peppers, chopped

2 stalks celery, chopped

4 cloves garlic, chopped

2 Tbsp. olive oil

1 tsp. thyme

1 tsp. paprika

1-2 bay leaves

salt, pepper, cayenne to taste

8 oz. fresh okra OR green beans

4 C. boiling chicken broth

4 oz. spicy sausage, cooked and drained

3 dried chili peppers

1 C. chopped tomatoes (canned is fine)

1 lb. shrimp (shelled or not)

1 C. cooked shredded chicken

1/2 C. chopped parsley, if desired

Directions: Make the roux in an 8 qt. pot by melting butter and adding flour until mixture is lumpy. Season with Cajun Spice mixture to taste (1-2 Tbsp.). Stir mixture constantly over medium heat until mixture is dark in color and set aside. Sauté onion, green pepper, celery and garlic in 2 Tbsp. oil. Cook until onion is soft. Add thyme, paprika, bay, salt, pepper, cayenne and okra (I use green beans). Cook okra another 3-5 minutes until soft and dark. In the 8 qt. pot combine the roux and vegetable mixture. Stir in broth, sausage, chicken, dried chili peppers and tomatoes. Simmer for 20 minutes. Before serving, add shrimp and cayenne as desired. Cook until shrimp are pink. Simmer, serve and garnish with parsley.

Comments: You can really add anything to this that you like. It freezes well, and is easy to double the recipe. Enjoy!

Cajun Spice Mixture

2 Tbsp. dried oregano

2 Tbsp. cayenne pepper

1 Tbsp. cumin

1 Tbsp. onion powder

2 Tbsp. garlic powder

1 Tbsp. paprika

2 Tbsp. dried thyme

1 tsp. pepper

Directions: Combine and store in an airtight container. Makes about 2/3 C.