The Morrows: WHO DAT

Not only are we college football fans but we are Saints ~~fanatics~~ fans as well! Chris and I have always loved them, probably because New Orleans is one of our absolute favorite cities. But now that one of my best friend's husband plays for the Saints (Will Herring #54! Woohoo!) we watch every game. Tonight they played the Giants and I decided to have some Cajun cookin' in their honor.

Shrimp & Sausage Gumbo
1 TBSP olive oil
1 TBSP minced garlic
1 C diced onion
1 C diced red bell pepper
1 C sliced Andouille sausage (I used smoked deer sausage instead)
1 C uncooked rice (I used 1 C Uncle Ben's 90 second Brown & Wild rice)
1 tsp paprika
1 tsp fresh ground black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp garlic salt
1 bay leaf
2 C low sodium, low fat chicken stock (or homemade)
1/2 C water
1 TBSP tomato paste
1/2-1 tsp Tabasco
1 (14.5oz) can diced tomatoes, undrained
1/2 lb peeled, deveined shrimp

Heat olive oil on medium high heat.

Add onion, garlic, bell pepper, and sausage.

Cook 5 minutes.
Add rice and all seasonings through bay leaf.
Cook about 2 minutes.
Add broth, water, tomato paste, Tabasco, and diced tomatoes.
Bring to boil.
Cover, reduce heat and simmer about 20 minutes, or until it thickens to your liking.
Add shrimp.

Cook 5 minutes.
Let stand about another 5 minutes to allow all the flavors to combine.
(don't forget to remove the bay leaf)
Serve!

Cajun Baked Catfish
2 Catfish filets
1/2 TBSP olive oil
Old Bay

Heat oven to 350.
Drizzle olive oil on fish.
Cover the filets in Old Bay (I don't usually measure this, maybe about 2 tsp? Just make sure there is a good coating of it on the fish)