SHRIMP and SAUSAGE GUMBO

*Mardi Gras Collection*

Active: 1 hr Total: 1 hr Serves: 8-10

1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
5 cloves garlic, sliced
4 stalks celery, chopped
2 green peppers, chopped
+ Kosher salt

2 bay leaves
2 tsp freshly ground black pepper
1-1/2 to 2 tsp cayenne pepper
1-1/2 tsp smoked paprika
1-1/2 cups sliced fresh or frozen okra

12 oz turkey or pork andouille sausage, sliced
6 cups chicken stock (homemade or reduced-sodium canned)
2 lb raw shrimp, peeled and deveined
3 scallions, sliced
1 TB unsalted butter
+ Cooked white rice, for serving
+ Louisiana-style hot sauce, for serving

1. Make roux: Warm oil in a large Dutch oven over medium heat. Add flour and stir well to combine. Reduce heat to medium-low and cook, stirring constantly, 30-40 minutes, until mixture is rich medium brown, the color of peanut butter or coffee ice cream. Pay attention to bottom of pan, scraping often, so flour toasts but doesn't burn.

2. Increase heat to medium and add onion, garlic, celery, and peppers. Season with salt. Cook, stirring, 5 minutes. Add bay leaves, black pepper, cayenne, and paprika; cook 2 minutes. Add okra and sausage; cook 2 minutes. Pour in chicken stock, increase heat to high, bring to a boil, and then reduce heat to maintain a simmer, 10 minutes.

3. Stir in shrimp and simmer until just cooked through. Stir in scallions and butter. Taste and add more salt and pepper if needed. Serve over rice, with hot sauce, if desired.

NOTE: Louisianna-style hot sauce is a tangy, spicy blend of chilies (usually tabasco or cayenne varieties), vinegar, and salt. Tabasco Sauce is the most famous--and one of the oldest--but others are worth trying as well, such as Crystal, Trappey's and Louisiana brands.

(Source: Parade msgazine & kappboom wallpaper photo)

MARDI GRAS!!!

(photo-kappboom wallpaper)

MORE RECIPES TO COME :)

(photo-google+ photo)

APPLE CHIPS

*Apple Collection*

1. Combine 5 tsp sugar and 2 tsp cinnamon. Use a mandolins or handheld slicer to very thinly slice 1 apple crosswise into rounds, removing seeds.

2. Put on 2 parchment-lined baking sheets in a single layer, then sprinkle with half the cinnamon-sugar.

3. Flip apples and sprinkle with remaining mixture. Bake in a 275 degree oven, flipping once,until just crisp, about 1-1/2 hours.

(Source: Parade magazine & kappboom wallpaper photo)

APPLE TEMPURA

*Apple Collection*

1.Thinly slice 2 apples. Whisk 1 cup flour, 1/2 tsp salt, and 1/4 tsp cayenne. Beat 1 egg with 1 cup sparkling cider; add to dry ingredients until, refrigerate.

2. Pour 3 inches canola oil into a saucepan over medium-high heat. (When a piece of bread sizzles on contact, oil is ready.)

3. Dip slices into butter and fry until golden. Drain on paper towels; top with sugar.

(Source: Parade magazine & kappboom wallpaper photo)

APPLE MELT

*Apple Collection*

1. Grate 4 oz Gruyere cheese. Cook 1 sliced onion with 2 TB olive oil in a skillet over medium-high heat until caramelized, about 20 minutes.

2. Sprinkle half of the cheese on 4 bread slices (buttered on the outside). Top with caramelized onion, thinly sliced apples, and remaining cheese.

3. Top with 4 more buttered bread slices. Cook in a skillet over medium heat, flipping once, until cheese melts.

(Source: Parade magazine & kappboom wallpaper photo)

APPLE CRISP

*Apple Collection*

1. Mix 5 peeled, chopped apples with 1 TB lemon juice in an 8-inch-square baking dish. With your hands, work 1 stick (1/2 cup) butter into 1 cup each rolled oats and packed brown sugar, 1/2 cup flour, and 1/2 tsp salt until mixture is clumpy and combined.

2. Sprinkle over apples. Bake in a 350 degree oven until apples are tender, about 1 hour, 10 minutes.

(Source: Psrade magazine & kappboom wallpaper photo)