Shrimp, Chicken and Sausage Gumbo

This is an adaptation of Paul Prudhomme's recipe. Very quick and easy.

Chicken, Sausage and Shrimp Gumbo



1 cup onion finely chopped

1 cup celery, finely chopped

1 green pepper, finely chopped

2 t. salt

1 t. pepper

1/4 t. thyme leaves

1/2 t. oregano leaves

1/2 t. cayenne pepper

1/2 heaping cup flour

1/2 cup oil
2 cups sliced okra (frozen or fresh)

1/2 pound smoked sausage, sliced

6 cups chicken broth

Rotisserie Chicken
1 lb peeled, raw shrimp

Chop vegetables and set aside.  Mix seasonings with flour. Heat oil in a heavy skillet over high heat till smoking, then add the seasoned flour and cook, whisking constantly until the roux is dark red brown, about 3-4 minutes, being careful not to scorch or splatter. Remove the pan from heat and immediately add the vegetables, stirring constantly, until the roux stops getting darker.  Place the pan over low heat and cook stirring constantly, scraping the pan bottom, until the vegetables are soft, about 5 minutes.

Meanwhile bring the broth to a boil in a stock pot.  Add the vegetable mixture by spoonfuls, stirring after each addition until the roux is dissolved.  Return to a boil, stirring and scraping the bottom of the pan.  Reduce heat to low, stirring occasionally.

In the same skillet that you made your roux, saute okra for about 7 minutes, then spoon into simmering gumbo. Then in same skillet, brown your sausage (this keeps it from adding the fat to the gumbo) Spoon it into the simmerimg gumbo.  Let cook on low for 45 minutes, then add shredded chicken and shrimp.  As soon as shrimp turns pink, it is ready to eat.
Serve over rice.

My Mom's Banana Pudding

I have never seen a written recipe for this banana pudding, but this is like her cornbread.  I remember standing on a chair beside her watching her make this delicious dessert. I always have the ingredients and occasionally, if I'm out of milk, I will use heavy cream or half and half and that makes it even better. And be careful when separating the eggs not get any white in the yolks, as that will make the custard grainy, not smooth.

Mom's Banana Pudding

1/2 cup sugar

1 1/2 T cornstarch

1/2 t. salt

3 eggs, separated (and try not to get any of the whites in the yolks)

2 cups whole milk (scald 1 3/4 cups in microwave) I used 1 cup 2% and 1 cup heavy cream

1 t. vanilla extract

2 T butter

2 bananas

Vanilla Wafers

Mix sugar, flour and salt. Make a well in the middle and add the egg yolks. Slowly stir and add 1/4 cup of cold milk gradually.  Add the scalded milk: cook, stirring constantly, over medium heat until it comes to a boil.  Add vanilla and butter. Let cool. Cover the bottom  and up sides of baking dish with vanilla wafers, then top with sliced bananas. Pour custard over bananas and top with whipped cream or meringue.

Meringue

3 egg whites

2 T sugar

1 t. cream of tartar

Beat egg whites until foamy, then add sugar and cream of tartar. Beat until stiff peaks form. Top pudding and bake at 400 degrees until lightly browned about 10 minutes.

If you prefer whip cream of Cool Whip, crumble vanilla wafer crumbs on top. Refigerate.