Elena For Saturday Night Dinner! CAJUN ANDOUILLE GUMBO/ SEARED TUNA AND CREAMY LIMA BEAN PASTA 🌞

CAJUN ANDOUILLE GUMBO

Rustic Cajun-style cooking is often a one-pot affair,
and this hearty gumbo is a perfect example.

SERVES 4

PREP TIME 15 mins
COOK TIME 1 hr

Ingredients

2 tbsp olive oil
1 large onion, finely chopped
1 green pepper, seeded and cut into 3⁄4in (2cm) cubes
2 garlic cloves, crushed
2 tbsp unsalted butter
1⁄4 cup all-purpose flour
2 x 14oz (400g) can chopped tomatoes
2 cups hot fish or chicken stock
2 dried red chiles, finely chopped
1 tsp smoked paprika or ancho chili powder
7oz (200g) okra, trimmed and cut into 3⁄4in (2cm) chunks
9oz (250g) andouille smoked sausage, peeled and cut into
3⁄4in (2cm) chunks
salt and freshly ground black pepper
1 tbsp thyme leaves
1lb 2oz (500g) raw large shrimp, shelled and deveined
2 tbsp finely chopped flat-leaf parsley
boiled rice, to serve

1. Heat the oil in a large, heavy-based saucepan.
Add the onion and green pepper, and cook gently
for 5 minutes until soft, but not brown. Add the garlic
and cook for a further 2 minutes.

2. Add the butter to the pan and allow it to melt,
then add the flour and stir on a very low heat
for 5 minutes, until browned. Add the tomatoes, stock,
chiles, paprika, okra, and sausage, and bring to a boil.
Taste and season with pepper, and salt if necessary
(the stock may be salty).

3. Reduce the heat to a low simmer and add the
thyme. Cook, uncovered, for 30 minutes, stirring
occasionally, until the okra is soft and the gumbo
well thickened.

4. Increase the heat and add the shrimp. Cook
the gumbo, uncovered, for a further 5 minutes,
until the shrimp are opaque and cooked through.
Stir through the parsley and serve with rice.

COOK’S TIP If you can’t get hold of andouille
sausage, you can substitute it with smoked chorizo
or kiełbasa.

From "The American Cookbook" by Elena Rosemond-Hoerr
https://www.goodreads.com/book/show/18697568-the-american-cookbook

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SEARED TUNA AND CREAMY LIMA BEAN PASTA

Fresh tuna and creamy lima beans give that classic
dish, tuna casserole, a sophisticated twist

SERVES 4

PREP TIME 10 mins
COOK TIME 30 mins

Ingredients

1 tbsp olive oil
4 tuna steaks, about
12oz (350g) in total
salt and freshly ground black pepper
1lb (450g) thin spaghetti, such as angel hair

For the sauce

1 cup heavy cream
1 tbsp all-purpose flour
2 tbsp butter
juice of 1 lemon
salt and freshly ground
black pepper
14oz (400g) can lima beans

1. First, make the sauce. In a saucepan, combine the cream, flour,
butter, lemon juice, and seasoning over medium heat. Bring to
a boil, then reduce the heat to a simmer and cook for 10–15 minutes.
Stir in the beans and simmer for a further 5 minutes.

2. Meanwhile, heat the oil in a heavy-based frying pan over high heat.
Sprinkle both sides of the tuna steaks with salt and pepper. Cook
each steak for 2–3 minutes on each side—the tuna should remain pink
in the middle.

3.Boil the spaghetti in a saucepan of salted water until tender, or
according to the package instructions. Drain well and toss the pasta
in the bean sauce and divide between 4 plates. Cut the tuna into thick
slices and serve hot on a bed of spaghetti.

From "The American Cookbook" by Elena Rosemond-Hoerr
https://www.goodreads.com/book/show/18697568-the-american-cookbook

Mmm truly satisfying!