Mock Gumbo

 

It is not very often; I make a new dish that everyone in the house goes bonkers over. Last night, I was faced with the day before grocery shopping and nothing in the house to cook dilemma.

Some of the best recipes come from just throwing stuff into the pan and hoping the combination will be eatable. Last night was one of those nights.

I am calling this a mock gumbo since I did not add any roux and was missing one part of the “Cajun holy trinity.” What is the Cajun holy trinity? Well it is celery, green peppers and onions. I was missing the green peppers. The next time I make this I will add okra and green onions, but for just throwing it together, it was good combo.

2 pounds Hillshire Farms smoked beef sausage, sliced ½ inch thick

1 can rotel tomato and chilies,undrained

1 cup frozen corn

1 cup chopped celery

1 cup frozen corn

1 onion, chopped

10 ounce can of Mary Holmes Hoppin John (blackeye peas with tomatoes, onions and jalapenos),undrained

3 tablespoon dried parsley

2 tablespoons Tony Chachere’s Creole seasoning (you adjust to personal preference. If you do not like spicy food only add in one tablespoon.)

1 cup water

8 cups hot rice

Directions:

In large cast iron (18 inch) or soup pot, heat a tablespoon of oil

Add onion, sausage, celery, and corn, sauté until onions are soft.

Add in parsley, Rotel, Hoppin John, cover and simmer for 3 minutes.

Add water and Creole seasoning, cover and let simmer for 10 minutes, stirring occasionally

Serve over rice

Pineapple Flop Cake

 

Well here, we are at day three of ant warfare. We spray in the cracks and crevices and think we have gotten them all until dinner when little pests find a way through. They have moved from the counters to the floor. Sigh

I have decided to make a pineapple flop cake. This is great little cake with tropical twist in the icing. The frosting has coconut and pecans in it. This is a crowd pleaser; especially with those who love pineapple upside down cake.

Cake Ingredients:

2 cups flour

2 teaspoons baking soda

1 ½ cups sugar

20 ounce can crushed pineapple, undrained

 

Directions:

Preheat to 350°F

Mix flour, baking soda and sugar in a bowl

Stir in pineapple

Pour into prepared pan

bake for 25 to 30 minutes until golden

 

Icing Ingredients:

1 small can evaporated milk

1 stick margarine

1 cup white sugar

½  teaspoon vanilla

1 cup coconut, shredded

½ cup chopped pecans

 

Directions:

In a saucepan, bring margarine, milk, and sugar to a boil

Stir constantly for four minutes

Remove from heat, stir in pecans, coconut and vanilla

Pour evenly over hot cake