Tag Archives: red bell pepper

Zucchini Pizza Casserole

3 Sep
Zucchini Pizza Casserole

Zucchini Pizza Casserole

While Harvey was flooding Houston and other parts of the south, Oregon has been hell-bent on burning itself down. The air quality is downright nasty and unhealthy right now — and has been — for several weeks. But through that all our local farmer’s market still plugged on, albeit many vendors and shoppers short. And with the lack of shoppers came an abundance of fresh produce my way in exchange for some of my Austin Street Tacos, and equally as much free to take home at the end of the day.

One of my dear blogging friends, Jodi over at The Creative Life in Between, had a perfect recipe posted on her site a couple of weeks ago that made the perfect candidate for some of the produce. While my time is short for blogging while running my cart, I did have a reprieve today to post this fabulous recipe as the concert I was going to sling tacos at tonight was canceled due to the smoke.

I pretty much made this recipe as written, using ground burger and halved the recipe. I’ll just linky you over to her recipe, as she has a handy-dandy printable of it too! I know MANY of you have an abundance of zucchini out there, so please plan on adding this to the list of many things to make with it. It’s quite easy AND delicious!

Click here for the recipe —> Zucchini Pizza Casserole

Advertisements

Red Beans and Rice with Andouille Sausage

17 Aug
Red Beans and Rice with Andouille Sausage

Red Beans and Rice with Andouille Sausage

After two months of no measurable rain and temps in mostly the 90s and triple digits, we had a welcome day of rain and cool temps in the 70s. The sudden change in weather gave me the opportunity to come up with a one-pot meal that was both satisfying with plenty of heat.

The weather seems to have moderated now back into temperatures normal for Central Oregon, with abundant blue skies. Just in time for the pending Apoc-Eclipse, which we are escaping from for a week to our private RV property on the coast. The forecast is for mostly sunny skies, and we’ll be uncrowded and safely ensconced away from the madness that is sure to come here. We are also in the path of totality over there, and even if we end up with a few clouds and maybe fog, it will still get dark, right?

I know I’ve gone missing in the WordPress world, but the power went out last Friday and fried our modem, and our “stellar” internet provider could not get a tech out here until Tuesday. And now I’ll be absent again for another week. So I’d best get this recipe out to you!

Red Beans and Rice with Andouille Sausage
Adapted from Tastes of the South

2 tablespoons grapeseed or olive oil
1/2 pound Andouille sausage, sliced
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 teaspoon minced garlic
1 (15-ounce) can light red beans, drained and rinsed
1 (15-ounce) cans diced tomatoes, undrained
1/2 tablespoon chopped fresh thyme
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
Dash of cayenne pepper
1/2 cup long grain rice
1 1/2 cups chicken broth, homemade or low sodium
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter, melted

Preheat oven to 350 degrees. In a large cast-iron skillet, heat the oil over medium-high heat. Add the sausage, chopped vegetables and garlic, and cook about 10-15 minutes until vegetables are tender and sausage is browned. Add the beans, tomato, thyme, paprika, cayenne pepper, and Cajun seasoning. Cook 5 more minutes and remove from heat. Stir in rice and broth.

In a small bowl, stir together bread crumbs and melted butter; set aside.

Add the skillet to the oven and bake for 20 minutes. Carefully slide skillet out and sprinkle with the bread crumb mixture. Continue to bake until golden brown, 10 to 15 minutes more. Serve with a side of cornbread.

 

Pacific Cod with Chorizo and Tomatoes

11 Jun
Pacific Cod with Chorizo and Tomatoes

Pacific Cod with Chorizo and Tomatoes

With my parents visiting from Texas to celebrate various milestones in my family (including an 18th birthday and high school graduation), we’d been eating out a lot or ordering some pretty heavy take-out food. I decided it was time to cook a bit lighter fare last night before we send them back to the Lone Star State tomorrow (but not after a big feast of Texas Brisket tonight!).

Here are my parents enjoying their meal

This is an elegant and definitely guest-worthy meal that comes together quickly. The small amount of spicy chorizo and the bright taste of lemon thyme pairs perfectly with the sweet red peppers and fresh tomatoes. Do serve this with copious amounts of crusty bread for sopping up the tasty sauce. I chose to serve the fish and tomato sauce over pan-seared polenta slices with a side of steamed asparagus.

Pacific Cod with Chorizo and Tomatoes
Adapted from Roasted Cod with Linguica,
by Steven Lee Meyers on Food52

1 tablespoon olive oil
5 ounces Mexican chorizo
3 cloves garlic, sliced
Pinch of red pepper flakes
1 cup dry white wine
1 red bell pepper, cored and seeded and blended with 1/2 teaspoon salt
4 Roma tomatoes, chopped
Leaves from 3 sprigs lemon thyme, plus more for garnish
1.5 to 2 pounds Pacific cod, or other firm white fish
Salt to taste

Heat the oil in a large oven-proof skillet over medium and brown the chorizo, about 10 minutes. Add the sliced garlic and saute until fragrant. Add a pinch of red pepper flakes, then deglaze the pan with the white wine.

Add the pureed red pepper, chopped tomatoes, and lemon thyme. (If you don’t have lemon thyme, you can use regular thyme and squeeze in a small amount of fresh lemon juice.) Simmer the sauce until the tomatoes break down, about 15 minutes. You want it a bit soupy to hold the fish.

While the sauce is simmering, preheat the oven to 425 degrees. Lightly sprinkle the cod with salt, then nestle the pieces into the tomato sauce. Carefully place the hot skillet into the oven and roast until fish is done, about 7 to 10 minutes. The fish should flake easily with a fork.

Remove from oven and serve fish over polenta cakes, spooning the sauce over and around it.  Garnish with lemon thyme sprigs.

 

p.s. I’m starting to get the hang of running my food cart and the day-to-day tasks needed. We won’t talk about the day I forgot to bring the cheese or the other day I forgot the salsas, OK? But really, I’m having a blast with it and have also been contacted to be a vendor at a dog rescue fundraising event in August. I’ve also started applying to have the cart at various summer festivals and other events. Some are already booked for this year, but I’m getting a good list for next year in the process!

 

 

Homemade Sweet and Spicy Chile Sauce and Shrimp Spring “Unrolls”

29 May
Sweet and Spicy Chile Sauce with Spring Unrolls

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

I tried. I really really tried. I wanted to make shrimp spring rolls to go with this amazing chile sauce I came up with, but spring rolls were not to be. During the fourth attempt at rolling the same rice paper, it fought back and exploded in the middle, dumping the contents onto the plate below. I threw my hands in the air, added more lettuce to the mix, and used the dipping sauce as a salad dressing. Take that spring unroll!

It was quite delicious, if I don’t say so myself! I wish I made more of the chile sauce, as it really does make an amazing salad dressing and of course would go great with spring or egg rolls too. I let hubby roll his own, and he didn’t have much success either. I think we both tried to put too much in each one. But we both ended up with a lovely meal, mess and all.

Rather than bore you with all the details of what went in my “salad,” I basically used the same recipe that I used another time a made spring rolls, but used medium whole shrimp instead of diced deli shrimp and switched up a few of the veggies/herbs. Recipe here —> Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce. OK let’s get to the chile sauce (and double this up if you want more to grace your fridge for future use):

Homemade Sweet and Spicy Chile Sauce
Adapted from picturetherecipe.com

4 tablespoons sugar
1/4 cup rice vinegar
1/8 cup water
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1/2 teaspoon Sambal Oelek
1 1/2 teaspoons cornstarch mixed with same amount of water
3/4 teaspoon fish sauce

Add the sugar to a small sauce pan, then whisk in the rice vinegar and water. Turn heat to medium high and bring to a boil, whisking until sugar is dissolved.

Whisking the Chile Sauce

Whisking the Chile Sauce

Add the minced garlic, crushed red pepper flakes, and Sambal Oelek. (You can substitute Sriracha if you don’t have any.)

Adding the Sambal Oelek

Adding the Sambal Oelek ~ Shhh! It’s the secret ingredient!

Turn heat down and let simmer for several minutes until it slightly thickens.

Whisk in the cornstarch slurry, then simmer at a high bubble until the sauce clears and thickens. Turn off heat, stir in the fish sauce, then set aside to cool down.

Cooling the Chile Sauce

Cooling the Chile Sauce

Once cool, store in airtight bottle in the refrigerator until ready to use. Serve as a dipping sauce with spring rolls, or as a sweet/spicy dressing to any salad.

Sweet and Spicy Chile Sauce with Spring Unrolls

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Southwest Taco Salad with Creamy Guacamole Dressing

7 Sep
Southwest Taco Salad with Guacamole Dressing

Southwest Taco Salad with Creamy Guacamole Dressing

Ahhh, where oh where did the summer go? School starts this week in my neck of the woods and temperatures have gone from sizzling hot to almost frosty. But that shouldn’t stop anyone from enjoying this zesty and crunchy salad filled with summer bounty topped with a smooth avocado dressing.

We’ve just returned this weekend from nine glorious days camping and fishing at the beautiful Oregon coast. What a wonderful way to end the summer!

Southwest Taco Salad with Creamy Guacamole Dressing
Adapted from Southwest Salad with Creamy Avocado Salsa Dressing at Carlsbad Cravings

Creamy Guacamole Dressing

1 small avocado, peeled and roughly diced
1 small jalapeño, seeded, deveined, and roughly chopped
1/4 cup cilantro
1/4 cup plain Greek yogurt
1/4 salsa, homemade or store-bought (I used my Hatch chile salsa)
1/2 cup milk
2 tablespoons olive oil
Juice from 1 lime
Salt and pepper, to taste
1/4 teaspoon cumin

Southwest Taco Salad

Grilled chicken breast, sliced (or deli rotisserie)
Corn kernels from 1 ear of sweet white corn
Chopped/shredded lettuce of choice
1 red bell pepper, chopped
1/2 large red onion, chopped
1 cup cherry tomatoes, cut in half
1 15-ounce can black beans, rinsed and drained
1/3 cup roasted pepitas
1/2 cup grated pepper jack cheese
Creamy Guacamole Dressing
Tortilla chips, for serving

Creamy Guacamole Dressing

Creamy Guacamole Dressing

Add all of the Creamy Guacamole Dressing ingredients to a blender or food processor and blend until smooth and creamy. You will have to scrape down the sides a few times. Add additional milk, if needed, to thin to desired consistency. Chill in the refrigerator until ready to use.

Next, grill the chicken breast, if it isn’t already cooked.

Grilled Chicken

Grilled Chicken

Remove the kernels from the ear of corn, using a Bundt-pan to catch the kernels, if you have one. (That’s a pretty cool tip I picked up from Pinterest.)

Cutting the Corn off the Cob

Cutting the Corn off the Cob

Add all the salad ingredients except dressing and chips to a large bowl. Toss to combine.

Southwest Taco Salad Ingredients

Southwest Taco Salad Ingredients

Add tossed salad to individual bowls, then top with guacamole dressing and serve with tortilla chips.

Download and Print this Recipe

Download and Print this  Yummy Recipe!

 

 

Old-Fashioned Swiss Steak

14 Jan
Old-Fashioned Swiss Steak

Old-Fashioned Swiss Steak

I don’t use my pressure cooker nearly enough, but during my winter staycation I used it twice! Once for this flavorful, tender Swiss steak and another time for a spicy Mexican stew/soup. (Look for that recipe in an upcoming post.)

Have no fear if you don’t own a pressure cooker, as these recipes can also be made in a Dutch oven. The cooking times will be much longer over the stove or in the oven. That is the beauty of a pressure cooker — dinner can be served in about a half hour for something that can typically take up to two hours!

I call this “old-fashioned” because it reminds me of the Swiss steaks my mom used to make for us growing up, and I imagine her mother also made this meal. It was common practice for depression-era cooks to tenderize tough cuts of meat with a heavy meat mallet. Pre-tenderized top or bottom round steak are now widely available, but if you have a good old-fashioned heavy meat mallet, you could certainly tenderize the steaks yourself.

Somehow I failed to get a photo of the actual tenderized steaks without the sauce, but yes, there is a steak under all those vegetables! My family was duly impressed with this old-fashioned meal, and I hope you will be too!

Prepping Swiss Steak Ingredients

Prepping Swiss Steak Ingredients

Old-Fashioned Swiss Steak
Adapted from Alton Brown/Food Network

1 to 2 pounds tenderized top round steak (or cube steak)
Ground black pepper
Mrs. Dash or salt
Flour to coat the steaks
2 tablespoons grapeseed or vegetable oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced red bell pepper
1 tablespoon tomato paste (freeze the rest for another use)
1 14.5-ounce can diced tomatoes (I used fire-roasted with garlic)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 tablespoon Worcestershire Sauce
1 1/2 cups beef broth, homemade or low-sodium

Cut the tenderized steak into serving size portions. (That would be three in this household.) Season the meat with ground black pepper and Mrs. Dash or salt, to taste. Dredge the steaks through flour and set aside.

Add the oil to the pressure cooker set on medium-high heat, and cook the steaks, one at a time, on both sides until browned. Remove each to a plate and set aside. Add a little more oil, if needed, in between steaks.

Sauteing the Veggies after Browning the Steaks

Sauteing the Veggies after Browning the Steaks

Add the chopped vegetables and cook for a few minutes, stirring occasionally. Add the rest of the ingredients and stir until combined. Return the steaks to the pot, submerging them in the liquid as best you can.

Tomato Sauce Mixture with Steaks

Tomato Sauce Mixture with Steaks ~ Yes the steaks are under there!

Secure the lid, add the pressure rocker, and turn the heat to high. When the pressure regulator begins to rock, reduce the heat to medium so that it rocks steadily for 15 minutes. At the 15-minute mark, remove from heat. Let the pressure reduce on its own before removing the lid. Serve steaks over cooked rice with a side salad or vegetable.

Note: If you don’t have a pressure cooker, you can make this in a Dutch oven. Follow the same steps, except cover the Dutch oven and cook on the middle rack in a 325-degree oven for 1 1/2 to 2 hours.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Incredible Carne Guisada!

28 Dec

This is a reblog from a couple of years ago, but it is definitely one worth sharing again. (Plus it gave me a chance to add the handy-dandy printable PDF of the recipe at the bottom.) I assembled the ingredients early this morning before heading out to watch Sunday morning football and have some grub at a local sports bar. The house is smelling wonderful and I can’t wait to dig into it later this evening. I hope all my readers had a wonderful Christmas and will have a safe and enjoyable New Year!

Incredible Carne Guisada

Incredible Carne Guisada

This dish is SERIOUSLY amazing!!! Using a subjective adjective in my blog title along with an exclamation point already breaks a couple of my self-imposed posting rules. And there I just broke two more with capital letters and a triple exclamation point in the first sentence. But I can’t help it. This Carne Guisada is Just. That. Good. We are talking lick your bowl good. We are talking Get Outta Here that good. I cannot stress enough how much I loved this!

So now that I got all that off my chest, it’s time to start talking about the dish itself. I wanted Mexican food the other day, but wanted something different — something I’d never made before. So I went to my near and dear cookbook The Homesick Texan Cookbook by Lisa Fain, who always draws me into her recipes with her stories and photos that make everything in there look so gosh-darned good. This particular recipe caught my eye, and is the basis for what I ended up with. It’s a stew-like dish, served with soft tortillas, or you can dip into it with tortilla chips like an appetizer. I mixed it up quite a bit from hers but she provided me the foundation from which to build on. That sounded very scholarly. The recipe and food is not, I guarantee! I really wish I had doubled this batch, because there was not near enough leftover for my liking. I wanted more, more, more the next day for my lunch.

Carne Guisada
Adapted from Lisa Fain The Homesick Texan

1 1/2 pounds cut of beef roast or steak, any kind, cut into 1-inch cubes
Mrs. Dash Table Blend, or salt, to taste
Flour to dust over beef, about a tablespoon or so
Ground black pepper, to taste
2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 bell pepper, chopped (I used half a yellow and half a red)
1/2 large jalapeno, seeded and diced small
1/2 serrano pepper, seeded and diced small
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried Mexican oregano
3 Roma tomatoes, chopped
2 small potatoes, any kind, chopped
1 bay leaf
Handful of chopped cilantro
1/2 cup homemade or low sodium chicken broth
1/2 cup dark beer, or sub with more chicken broth
Flour tortillas, warmed before serving
More cilantro, for serving

Hot and Mild Peppers and Onions

Hot and Mild Peppers and Onions

I had a rather large, lonely New York Sirloin steak in the freezer, which I deboned to get a pound of meat, and a meager 1/2 pound of boneless beef ribs in the freezer, so used those too. The recipe called for beef chuck or bottom round, but it’s all beef and you cook the heck out of it so the cut is unimportant. Season the beef cubes with Mrs. Dash (or salt) and pepper, then lightly dust all around with flour. Heat the oil in a cast iron or heavy-bottomed skillet to medium-high heat, then add the beef, in batches. You don’t want to crowd it or it won’t brown properly. Cook until it’s browned on all sides. Transfer each batch to a crock pot and set on high heat. Reduce the skillet heat to medium and add the chopped onions, peppers, garlic and spices. Cook until the garlic becomes fragrant, just a few minutes or so, as you don’t want to burn it. Add a skosh more oil, if needed.

Carne Guisada Ready for Liquids

Carne Guisada Ready for Liquids

Now add the mixture to the beef in the crock pot, then the tomatoes, potatoes (adding some potato was pretty outlandish, but hey, it worked!), bay leaf, and chopped cilantro. Pour in the chicken broth and beer, if using. The darkest beer I had in the house at the time was an amber ale, but you can sub with chicken broth if you don’t have any. (Yes, I did drink the rest of the beer bottle. Waste not, want not!) Cover and cook on high for three or four hours, then reduce to low for a couple of more hours, or until ready to eat. If you started this prep earlier in the day, then you can cook on low for 8 to 10 hours. The longer the better. When it’s time to eat, warm up those tortillas in a hot skillet, add a mess of the Carne Guisada to a bowl, then start digging in, slathering and slopping up all the yummy juices with the tortillas. You won’t be disappointed. And of course go back for seconds and thirds. I did.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Carne Guisada

Carne Guisada

Crock Pot Asian Beef Stew

22 Jan
Crock Pot Asian Beef Stew

Crock Pot Asian Beef Stew

I had every intention of adding some mint and Thai basil to this close to the end, but got busy with work, and next thing you know I’m taking photos with a hungry family in waiting and even forgot to use it as garnish. But nonetheless, it was very tasty and just enough spice and seasonings to make this a great twist on your average slow cooker beef stew. Oh, and I also forgot the minced ginger in the sauce, dang it! I’m sure it would have been a nice addition.

You can throw this together in no time, and have it in the slow cooker in less than 1o minutes, then forget about it the rest of the day! (OK maybe you’ll have to think about it if you want to add some fresh herbs at the end, oh, and cook the rice…)

Asian Beef Stew Ingredients Ready to Cook

Asian Beef Stew Ingredients Ready to Cook

Crock Pot Asian Beef Stew

1 pound chuck roast (or other beef cut)
Ground black pepper, to taste
1 cup homemade or low-sodium beef broth
1 tablespoon Hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Sambal Oelek (Thai chili paste)
1 teaspoon minced ginger (FORGOT!)
1/2 large onion, chopped
2 green onions, chopped
1/2 to 1 red bell pepper, chopped
Baby carrots (enough for each serving)
Cooked rice, for serving
Fresh mint, Thai basil, or cilantro, for garnish (FORGOT!)

Crock Pot Asian Beef Stew

Crock Pot Asian Beef Stew with Side of Edamame

Season the beef with ground black pepper and place in bottom of a 3-quart crock pot. In a 2-cup measuring cup (or bowl), mix the beef broth, Hoisin suace, soy sauce, Thai chili paste, ginger (if you remember) and set aside. Chop up the onions and peppers and add them to the slow cooker along with the baby carrots. Pour the sauce over everything and cook on low 8 to 10 hours or on high 4 to 6 hours. Serve with cooked rice (we cooked ours in beef broth for more flavor), and a vegetable of choice. We served with steamed edamame pods.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce

19 Jan
Shrimp and Vegetable Spring Rolls with Spicy Peanut Sauce

Shrimp and Vegetable Spring Rolls with Spicy Peanut Sauce

While the rest of the country is freezing and snowed in, the balmy days here in the Pacific Northwest gave me a hankering for some light and savory spring rolls. We’ve been bordering on 60 degrees all week and I’ve been wondering where winter went this year?  I’m typically making soups and stews during January,  not fresh and crunchy spring rolls!

I set up a “build-your-own-spring-roll” station on the kitchen counter, showed the family how to soak their rice wrapper, choose their filling, and how to roll it up. I got a little over-zealous with my spring roll filling as it was bursting at the seams! My husband made three of them, and his were neat and tidy packages like you see at the restaurants, but he ate his before I could photograph them. And me? Well I’m not exactly a perfectionist. Do as I say, not as I do, right? Besides, you do want to eat these right away or the rice wrapper becomes a bit gummy over time.

Julienned Vegetables

Julienned Vegetables

Don’t let the long list of ingredients intimidate you. I julienned all the vegetables earlier in the day, cooked the noodles, then stored them in the refrigerator until we were ready to get rolling. About 15 minutes before dinner, I made the spicy peanut sauce, laid out all the fixin’s, and the dinner bell rang! Everyone agreed these were a surprising tasty meal on a not-so-cold mid-winter’s night.

You can substitute and/or omit any of the vegetables for ones of your liking. On a whim, I bought a jicama to add to the mix, which added a slightly sweet crunch to the roll. Same with the herbs, you may use any or none of them, or even sub in parsley. Although I do think each one adds its own depth of flavor in the end.

Spring Roll Filling

Spring Roll Filling

Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce

For the spring rolls:
1 carrot, peeled and julienned
1/2 red bell pepper, julienned
4-inch chunk of cucumber, julienned
1/2 jicama root, julienned
3 green onions, green part cut into 4-inch pieces
Romaine lettuce leaves
2 ounces dried rice noodles
Salad shrimp
Round rice wrappers
Fresh cilantro, mint, and Thai basil

For the spicy peanut sauce:
4-inch piece of lemongrass root
3/4 cup water
1/4 teaspoon finely minced ginger
1/2 cup Hoisin sauce
1/4 cup creamy peanut butter
1 1/2 tablespoons sugar
2 teaspoons Sambal Oelek (Thai chili paste)

Shrimp and Vegetable Spring Roll

Shrimp and Vegetable Spring Roll

Wash and prep all your vegetables, cook the rice noodles according to directions, and store in containers in the refrigerator until ready to make your rolls.

About 15 minutes before serving, make the peanut sauce. Boil the lemongrass in the water in a small saucepan for 5 minutes. Remove the lemongrass then add the rest of the ingredients and whisk until smooth. Turn down heat and simmer until thick and creamy. Remove from heat and set aside.

Lay out a wet dish towel on the counter, and set up a line of all your vegetables, herbs, and shrimp. Put one rice wrapper in a shallow pan and cover with water, and swirl it around until it becomes soft and pliable. Working quickly, lay the wrapper on the wet dish towel, top with a lettuce leaf, some rice noodles and fillings/herbs of choice. Fold the bottom of the rice wrapper up over the filling, tuck in both sides, then roll up the rest of the way. Serve with the warm spicy peanut sauce.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Turkey, Ham, Sausage, and Shrimp Gumbo

1 Dec
Turkey, Sausage, Ham. and Shrimp Gumbo

Turkey, Sausage, Ham. and Shrimp Gumbo (with Okra!)

I’m always on the lookout for a new recipe that will help use up the leftover turkey from Thanksgiving, and The Homesick Texan “brought it home” for me with this one! I told my husband I was going to make this, and he said, “I don’t like gumbo.” Well. I think he said that as a knee-jerk reaction to okra. He doesn’t like okra, ergo he doesn’t like gumbo. “I don’t plan on putting any okra in this one. It will have turkey, ham, and smoked sausage in it! Doesn’t that sound great?” Pretty much no reaction to that. He doesn’t like okra, ergo, he doesn’t like gumbo. I made it anyways. Plus, since I’m such a great gal, I bought some shrimp to add to it because he loves shrimp.

The Holy Trinity and Meats

The Holy Trinity and Meats

The day before I made this, hubby and I teamed together to make a huge pot of turkey broth from the carcass, recipe here: How to Make Homemade Turkey Broth. You can never have too much turkey or chicken stock on hand. You can substitute low-sodium store-bought, but why? The original recipe makes enough to serve 10 to 12, so I halved it as well as made other adaptions/tweaks (including adding about a cup of my homemade canned tomatoes). Feel free to experiment! And if you like okra, by all means add some of that too. Since I wasn’t going to add gumbo, I was also going to add some file powder to thicken it, but alas, the Pacific Northwest does not seem to know of its existence (I scoured four different stores!), so I had to substitute a little cornstarch for the thickener.

Turkey, Ham, Sausage, and Shrimp Gumbo
Adapted from Turkey Gumbo, The Homesick Texan

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 small red bell pepper, stemmed, seeded, and diced
1 large rib celery, diced
1 small yellow onion, diced
2 cloves garlic, minced
1 cup diced tomatoes
1/8 cup chopped parsley
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
Ground black pepper, to taste
Mrs. Dash Garlic and Herb Blend, to taste
1/8 teaspoon cayenne, or more if you like spicy
5 cups turkey broth or chicken broth
1 1/2 cups chopped cooked turkey
1 cup diced cooked ham
1 cup sliced smoked sausage (1/2 of a horseshoe link)
2 bay leaves
1 teaspoon sugar
1 tablespoon corn starch mixed with 1 tablespoon water
1/2 pound peeled and deveined shrimp (optional)
1/2 cup frozen okra, microwaved for 3 minutes (optional)
Cooked rice, for serving
2 green onions, green part only, chopped

Preheat oven to 350 degrees. In a cast iron dutch oven or cast iron skillet, add the oil and flour and whisk well to combine. (You are making a roux here, the easy way!) Place in the oven for an hour and a half, whisking every 20 minutes or so.

Caramel-Colored Roux

Caramel-Colored Roux

Meanwhile, you can prep your veggies, chop up the turkey meat, and brown the sliced sausage and diced ham in a skillet sprayed with a little oil. Set aside.

When the roux is done (it should be a nice caramel brown), carefully remove it from the oven. If you have a cast iron dutch oven, you can continue cooking the gumbo in it. If you don’t (like me), transfer the roux to a regular dutch oven and place on the stove burner over medium-high heat. Add the onions, celery, red peppers, and garlic, stirring constantly for about 5 to 10 minutes.
Sauteing the Veggies in Roux

Sauteing the Veggies in Roux

Now add the tomatoes, parsley, thyme, Worcestershire, Mrs. Dash (or salt), black pepper,  cayenne pepper, and mix well. Gradually add the turkey broth, stirring constantly. Add the turkey, ham, smoked sausage, bay leaves, and sugar, bring to a low simmer, and cook for about an hour or more, stirring occasionally.
Turkey Sausage Ham Gumbo

Turkey Sausage Ham Gumbo Simmering ~ No Shrimp Yet!

During this time you can cook your rice. In the last 10 minutes or so, add the shrimp (if using) until cooked through. Last, add the cornstarch mixture to the pot (or file powder if you have it), stirring to combine. Simmer for a few more minutes, turn the heat off, cover and let sit for about 10 minutes. Serve over the cooked rice and garnish with green onions. (Pssst, I added some cooked okra to my bowl!)
My daughter really liked this, and my husband went back for seconds and looked me square in the face and said, “This had a nice blend of flavors, the perfect spice amount, and the shrimp really added to it, Thank You.” (except you don’t want to know what he said when I forced him to try a spoonful of mine with the okra in it… lol!)
Turkey, Sausage, Ham. and Shrimp Gumbo

Turkey, Sausage, Ham. and Shrimp Gumbo

Download and Print this Recipe

Download and Print this Yummy Recipe!

%d bloggers like this: