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.

Over Easy Omelet

I always have a refrigerator full of eggs, and I'm always looking for a way to make something besides the usual scrambled or fried eggs. This recipe is a take on an omelet and over easy eggs. I used chicken sausage, but cooked bacon could be added to the pan after the onions have cooked. The kale can go on top or below the eggs, but once the eggs were plated I only had the one choice.

Ingredients:   Serves 2
5 - eggs
2 - chicken sausages, precooked
1/2 - yellow onion
2 cups - chopped kale
To taste - salt and black pepper
1-2 tsp - cooking oil
2 tsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
As needed - cooking spray

Directions:
1. Remove top and bottom of onion and thinly slice. Cut sausages into 1/4" thick pieces on a bias.

2. Heat a medium nonstick frying pan on the stove over medium/medium-high heat. Once hot, coat with cooking spray and add the onion and sausage. Cook until the onions have browned.

3. Add additional oil if needed to prevent sticking. Crack the 5 eggs into the pan. Use a cover or a separate pan turned upside down to cover the eggs. Cook until the egg whites have set. Season to taste with salt and black pepper.

4. Heat cooking oil in separate pan or in pan once eggs have been removed. Add kale and cook until tender (2-4 minutes). Season to taste with salt and black pepper.

5. Plate eggs and top with cooked kale. Finish the dish with a drizzle of Pastamore Rosemary with Roasted Garlic Dipping Oil.