Sausage Catfish Gumbo

Sometimes you have the ingredients in your house for a great dish and don't even know it. I was scrounging around for a dinner idea, and was inspired to make some gumbo with what I had laying around. This recipe combines fresh catfish with andouille sausage and an array of vegetables to make a great tasting dish. This recipe uses our Pastamore Fresh Jalapeño Oil for a great touch of heat and depth of flavor.

Ingredients:
1 lb - catfish
2 - andouille sausages
1 lb - tomatoes
2 cups - vegetable broth
1 cup - water
3 stalks - celery
1/2 - yellow onion
1 - green bell pepper
1 Tbsp - butter
1 Tbsp - Pastamore Fresh Jalapeño Oil
1.5 Tbsp - flour
1/4 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Rinse vegetables and peel onion. Chop onion into 1/4" x 1/4" pieces. Chop celery into 1/2" wide pieces, and cut green pepper into similar size pieces after removing stem and seeds. Chop tomatoes into 1/2" cubes. Slice sausages into 1/4" thick pieces.

2. Heat a large pot on the stove over medium heat. Once hot, add the butter and flour. Mix together using a whisk. Cook until medium brown, stirring often. Add vegetable broth, water, garlic powered, and all vegetables. Increase heat, bring to a boil, and reduce to a simmer.

3. Add the andouille sausages and full catfish filets. Cook for 15 minutes.

4. Use a large spoon to break the fish apart. Add the Pastamore Fresh Jalapeño Oil and season to taste with salt and black pepper. Continue to cook to thicken gumbo or remove from heat.

5. Serve over rice.

Spicey Red Curry Over Rice

Spicy Red Curry Over Rice

Ingredients:

2.5 Tbsp - red curry paste

1 Tbsp - Pastamore Fresh Jalapeño Oil

1 Tbsp - grapeseed oil

1 lb - chicken breast

2.25 cup - lite coconut milk

1/2 - medium onion

3 - carrots

3 stalks - celery

4 leaves - fresh basil

1 Tbsp - fish sauce (optional)

2 - bay leaves

1 - thai chili, minced

To taste - salt

1.5 cups - rice

Directions:

1. Remove skin from onion and chop into 1/2" pieces. Rinse celery and cut into 1/2" pieces on a bias. Peel carrots and cut similar in size to celery. Chop chicken breast into bite-sized pieces.

2. Prepare rice according to directions.

3. Heat a large pot on the stove over medium heat. Once hot, add the grapeseed oil and red curry paste. Cook for 1-2 minutes, mixing well. Add onion, celery, and carrots and cook for 3-5 minutes, stirring often. 

4. Add lite coconut milk, Thai chili, bay leaves, and chicken breast. Cook for 10-15 minutes.

5. Add fish sauce and Pastamore Fresh Jalapeño Oil. Cook for 5 minutes and adjust seasoning as needed. Remove and dispose of bay leaves.

6. Plate rice, top with spicy red curry, and garnish with finely chopped fresh basil.