Gumbo (Traditional and Instant Pot)
- 4 green onions, sliced (green parts only)
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon black pepper
- 14.5 oz. can of fire roasted diced tomatoes
- 2 8 oz. containers chopped trinity mix (bell peppers, onions, celery)
- 1 lb. smoked sausage, cut into 1/4-inch slices
- 1 tsp. Cajun seasoning
- 1 lb. medium shrimp, peeled and de-veined
- 1/2 cup vegetable oil plus 1 tablespoon
- 1/2 cup flour
- 1 32 oz. container chicken broth
- 1 teaspoon white pepper
- 1/2 teaspoon ground red pepper (more or less to taste)
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar
- 2 teaspoons lemon juice
- 2 cups frozen okra
- Cooked rice
In a large Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add sausage and cook (while stirring) until brown, around 5 minutes. Remove to plate with slotted spoon.
Add trinity mix and sauté until softened, around 5 minutes. Remove to plate of sausage with slotted spoon. Add all of this to your Instant Pot.
Pour 1/2 remaining vegetable oil into Dutch oven along with flour. Cook over low-medium heat, whisking frequently until thickened and caramel brown (be careful not to burn). Add this roux to the Instant Pot along with broth, tomatoes, seasonings, brown sugar, Worcestershire sauce, lemon juice, and okra. Pressure cook for 6 minutes.
While cooking, season shrimp with Cajun seasoning.
After pressure cooking, turn off Instant Pot and do a quick release. Once finished, open Instant Pot and stir in shrimp. Close and let shrimp cook in the residual heat for 10 minutes.
Serve gumbo over cooked rice and garnish with green onions.
Note: This can also be cooked in a slow cooker. Prepare everything the same and place in slow cooker (shrimp included). Cook on low for 3 hours. You can also add everything to the Dutch oven you first used and simmer on the stove for 2 hours.
Old Fashioned Pudding Cake
- 1 cup packed brown sugar
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 6 tablespoons baking cocoa, divided
- 1 cup all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 cup 2 percent milk
- 1 teaspoon vanilla extract
- 1-3/4 cups hot water
Preheat oven to 350 degrees. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil, and vanilla until blended. Add to flour mixture; stir just until moistened.
Transfer to an ungreased 9-in. round baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all, do not stir.
Bake 35-40 minutes. Serve warm with ice cream.