Recipe: Jambalaya

See the video: http://youtu.be/fVW9ftP4oR0

1/2 stick butter
1 yellow onion, diced
1 green bell pepper, diced
4 to 5 stalks celery, sliced
5 to 6 cloves garlic, minced
1 lb okra
28 oz diced tomatoes
1 lb chicken breast, cut into small pieces
1 lb shrimp (large, 25-30 count), peeled and deveined
1/2 lb smoked andouille sausage
2.5 tbsp cajun or creole seasoning, divided
1 tbsp oregano
1 tsp cayanne pepper
4 bay leaves.
6 cups chicken stock (half held in reserve)
1 1/2 cups white long grain rice.

Combine chicken and shrimp with 2 tbsp creole seasoning, set aside.

In a very large pan, melt the butter. Add onion, celery, and green pepper. After a moment add garlic. When onion starts to look translucent, add okra. When celery and okra are soft and onion is translucent add tomatoes and seasonings. Allow to cook a moment and add rice. Stir to combine and add 3 cups chicken stock and bay leaves. Turn up the heat and allow to come to a gentle boil, stiring contantly. Reduce heat to medium and continue to stir until rice is almost done (10 to 15 minutes usually), adding additional stock if necessary. Add meat and cook until chicken and shrimp are done. Serve immediately.

Recipe: Ceviche

See the video at: http://youtu.be/Treumm327GU

1 lb bay scallops
1 lb tilapia or similar firm flesh white fish, cubed
2 cups lime juice (fresh squeezed)
2 tomatoes, diced
1 green bell pepper
1 red onion
1 jalapeno
1 bunch green onions, sliced
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp oregano
4 tbsp cilantro

Combine seafood and lime juice in a plastic bag. Squeeze outs air and refridgerate over night, at least 10 hours, preferably 16. The tilapia is white all the way through you're ready to move on.

Transfer to a large bowl, discarding half of the lime juice. Add remaining ingredients and mix to combine. Allow to rest in the refridgerator for an hour or more. Serve chilled.

Recipe: Gazpacho

See the video at: http://youtu.be/Treumm327GU

1.5 lbs Plum Tomatos, opeeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium cucumber, peeled, seeded, and diced
1 jalapeno, diced
1 red onion, diced
1/2 tbsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 cup white wine vinegar
1/2 cup olive oil
2+ cups tomato juice

In a large bowl, combine all ingredients except tomato juice and mix togather. Transfer 1 to 1.5 cups (depending on how thick you want the soup to be) to a blender and puree. Add pureed vegetables back to the bowl and add tomato juice. Mix well and chill for at least 2 hours, preferably 4 to 6. Serve cold