Belated Mardi Gras Meal – Seafood Gumbo

I promised you all Slow Cooker Thursdays and then promptly got so busy I couldn’t find time to cook! So I give you slow cooker Tuesday! I didn’t have time to do my normal Sunday dinner this week so I filled in with this gumbo.  It’s very easy to make and turned out so good!

IMG_1643

2 tablespoons coconut oil

3 garlic cloves, minced

2 medium onions, chopped

2 celery stalks, sliced

2 bell peppers, seeded and chopped

14 oz can of organic diced tomatoes, undrained

2 cups chicken broth

2 tablespoons Cajun seasoning

2 tablespoons Worcestershire sauce

2 teaspoons sea salt

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

2 bay leaves

1 1/2 pounds raw shrimp

1 1/2 pounds fresh or frozen crab meat

10 oz sliced okra

IMG_1645

 

Turn your slow cooker on high while you get your ingredients ready.

In a large frying pan, heat up the coconut oil.  Saute the garlic, onions, celery, and bell peppers until tender.  Transfer the cooked vegetables into the slow cooker.  Pour the diced tomatoes and chicken broth in the slow cooker.  Add the Cajun seasoning, Worcestershire sauce, salt, thyme, and bay leaves.  Place the lid on the slow cooker and turn the temperature to low.  Cook on low for four hours.

Add the shrimp, crab meat, and okra to the cooker and cook for 1 more hour.  Serve.

IMG_1647Rob told me this was one of the best gumbos he had ever had, and he eats a lot of gumbo.  That made my night since he’s usually pretty honest about whether or not he likes something!  I hope yours turns out!  Happy cooking!

 

 

My favorite quick, healthy meal – Stir Fry!

This blog is about cooking when you don’t have much time  I usually cook the meals I post here on Sunday when I have more time, so what do I eat during the week?  I eat my version of stir fry at least once a week because it’s SO easy! So here I give you my all purpose recipe for those days when you only have a half hour and you don’t want to eat fast food or a frozen meal.  It’s quick, it’s easy, its yummy, and it’s perfect for one person (although you can tweak the recipe for more).  I will admit that I may have stolen the idea for this from a certain roommate I had a few years ago 🙂

IngredientsThere are four key ingredients to my all purpose stir fry:

Rice: I use brown of course and for one person I use 1/4 cup with 3/4 cup of water and cook according to the package directions

Meat: I find that chicken or shrimp work best.  I’ll use one boneless skinless chicken thigh (I like dark meat) or half a breast cut into cubes.  Or 7 or 8 peeled deveined raw shrimp.  Sausage works pretty well too.  I’ve tried beef before but wasn’t a fan.  I think you can probably use any meat you want.

Veggies: 3 different kinds.  I’m not joking when I say I’ve tried everything!  Potatoes, radishes, peppers, bok choi, mushrooms, zucchini, squash, onions of every color, broccoli, egg plant, carrots, celery, you name it and I’ve probably tried it in stir fry.

Sauce: There are a number of different stir fry sauces out there.  I’ve tried tons of them.  I tend to like the sweet and tangy sauces but there are lots of savory ones too.  Whole Foods has them all over the place, by the seafood counter, in the Asian isle, near the BBQ sauce, there are any number of sauces just waiting to be tried.  Trader Joe’s also has a variety of sauces that are pretty good.

IMG_1443The first step is to chop up your veggies. I am obsessed with Chinese eggplant right now so it’s made its way into many of my quickie meals recently.  You cant go wrong with onions and peppers of any hue are great too.

IMG_1444Saute in olive oil all your veggies starting with the ones that take longer (onions, potatoes, carrots, root veggies, etc) then gradually adding the stuff that needs less cooking.  With most meats you want to start with them then add veggies, with shrimp they take less time to cook so I add them last.  Once all is cooked through, add the sauce, coat the veggies an heat through. Serve over the rice!  Total cooking time: less than 30 minutes!

IngredientsThere you have it folks!  Happy cooking!