Shrimp Gumbo

From Chef at Home

Yield: 6

Ingredients
3/4 cup vegetable oil
3/4 cup flour
2 onions, peeled and chopped
2 green peppers, seeds removed and chopped
2 stalk stalks celery, chopped
1 1/2 litres chicken broth
4 italian sausages, cut into chunks
1 pound pound of shrimp, peeled and deveined
1x28 ounce can whole tomatoes
8 ounces frozen or fresh okra
2 tablespoons louisiana spice blend
salt and pepper

Directions
Pour oil into a large, heavy-bottomed soup pot and when it is smoking hot, gradually whisk in the flour, forming a 'roux'. Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful it is very hot! When the roux is deep golden brown add the onions, green peppers and celery. Cook for a few minutes until they have softened. Add the chicken broth and stir until thickened. Add the sausages, shrimp, tomatoes, okra and spice blend. Taste, then season with salt and pepper as desired. Add more Louisiana spice blend if you like. Simmer until the sausages and shrimp are cooked through.

Seafood Chowder

From Chef at Home

Yield: 6

Ingredients
1/2 pound bacon, chopped
2 onions, chopped
3 stalks celery, chopped
3 cups milk
3 cups 35% heavy whipping cream
1 cup white wine
1 baking potato, washed and grated
2 or 3 bay leaves
1 pound fresh salmon and halibut pieces, or any other fresh fish
1 pound shrimp, peeled and de-veined
1 bunch dill, chopped
Salt and pepper to taste

Directions
Brown the bacon until crisp in a soup pot or large saucepan. Drain off most of the fat, then add the onions and celery. Sauté until the aromatic vegetables soften. Add the milk, cream, wine, grated potato and bay leaves. Stir and cook over medium heat until the potato has dissolved and thickened the soup, about 20 minutes. Add the fish, season with salt and pepper and continue simmering just long enough to cook the fish through, about five minutes more. Just before serving, stir in the dill.

Chickpeas with Sausage and Sun Dried Tomatoes

Makes 2-3 servings

4 ounces spicy sausage (I used Louisiana hot links), diced
1 tablespoon olive oil
1/2 small onion, chopped
1 large clove of garlic, roughly chopped
1-15 ounce can chickpeas, drained and rinsed
3-4 sundried tomatoes, thinly sliced
1 1/2 teaspoons red wine vinegar, or to taste
Kosher salt and fresh black pepper to taste
Parsley for garnish (optional)

Heat the oil in a heavy bottomed pan over medium heat, then add the onion and garlic. Cook, stirring occasionally, until the onion is softened but not browned. Stir in the sausage and cook until cooked through, 5-7 minutes.

Pour the mixture into a bowl and add the chickpeas and tomatoes. Season with vinegar, salt and pepper. Sprinkle with parsley. Serve warm.