Wednesday, February 16, 2011
Mahogany's Steakhouse
This is southern hospitality at its finest!
Sausage Gumbo
Active Time: 30 minutes
Total Time:
Ingredients
- 12 ounces hot Italian turkey sausage links, removed from casings
- 2 teaspoons canola oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 2 tablespoons all-purpose flour
- 4 cups chopped tomatoes
- 4 cups reduced-sodium chicken broth
- 2 1/2 cups frozen chopped okra
- 3/4 cup instant brown rice
- 1 bunch scallions, trimmed and sliced (optional)
Preparation
- Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
- Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
- Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
- Ingredient Note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.
Nutrition
Per serving: 168 calories; 6 g fat (2 g sat, 1 g mono); 25 mg cholesterol; 18 g carbohydrates; 11 g protein; 3 g fiber; 631 mg sodium; 448 mg potassium.Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 vegetable, 2 lean meat 40 minutes
Grilled Shrimp Remoulade
4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
Remoulade Sauce
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup low-fat plain yogurt
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon Dijon mustard
- 1/4 teaspoon hot sauce, such as
Shrimp
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 36 raw shrimp, peeled and deveined (about 1 pound)
Preparation
- To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
- Preheat grill to high.
- To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.
Tips & Notes
- Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch skewers (see Tip, below)
- When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)
- To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Nutrition
Per serving: 114 calories; 5 g fat (1 g sat, 1 g mono); 101 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 12 g protein; 1 g fiber; 379 mg sodium; 135 mg potassium.Nutrition Bonus: Selenium (28% daily value), Vitamin A (15% dv).
Exchanges: 2 very lean meat, 1 fat
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