Warming Chicken and Sausage Stew

Warming Chicken and Sausage Stew

When it’s cold outside, there’s nothing better than a warm and rich stew brimming with loads of garlic and spices (while not being spicy!).  This meal is hearty, full of flavour, and while not the paragon of clean eating, it is rich with nutrients.

Ingredients:

  • 1 tbsp olive oil
  • 1 tbsp grassfed butter or ghee
  • 500 grams organic chicken thighs chopped into pieces.
  • 350 grams of nitrate-free smoked sausage (preferable Andouille if you can get it, but chorizo works too) cut into rounds.
  • 1 cup chopped organic onions.
  • ½ cup chopped organic celery, diced.
  • 1 green organic capsicum, diced.
  • 2 cloves organic garlic, minced.
  • 1 1/4 cup chicken bone broth.
  • 2 tins of organic pureed tomatoes.
  • 2 teaspoons Creole seasoning (if you can’t buy it, you can see the end of this recipe for the ingredients to make your own, or you can substitute Greek seasoning and add in some paprika).
  • 1/4 teaspoon chilli powder (optional).
  • 1 tbsp coconut or brown sugar.
  • Salt to taste.
  • ½ cup sliced organic spring onions to serve.

Method: 

  1. In a heavy based fry pan or wide dutch oven, add olive oil and heat to medium high. Throw in the sausage and cook till browned.  Remove sausage (but leave the delicious oil) and put sausage aside. 
  2. Add the butter to the pan, then add the onions and cook till translucent.  
  3. Add the chicken and brown.
  4. Turn down to meduim heat and add in the garlic, celery, and capsicum and stir for 3-4 minutes.
  5. Add the seasoning to the pan and stir for a minute or two.
  6. If you’ve been using a frypan, transfer the chicken and veg, along with the sausage, tinned tomatoes, bone broth and sugar into a casserole dish or dutch oven and stir to combine.  
  7. Bring to a simmer and put on the lid.
  8. Cook for an hour on the stove on low, stirring occasionally. Or pop in a preheated 180C oven (which I prefer) stirring occasionally.  Take the lid off for the last 15 minutes.
  9. After an hour, taste and add salt if needed
  10. Take off the heat/out of the oven and garnish with sliced spring onions.
  11. Serve with steamed rice, steamed green beans, and enjoy!

Emeril's Essence Creole Seasoning

Creole Seasoning from the King of Creole cooking, Emeril Legasse:

  • 2 1/2 tablespoons paprika.
  • 2 tablespoons salt.
  • 2 tablespoons garlic powder.
  • 1 tablespoon black pepper.
  • 1 tablespoon onion powder.
  • 1 tablespoon dried chille
  • 1 tablespoon dried leaf oregano.
  • 1 tablespoon dried thyme.

Combine all ingredients and store in an airtight container.

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Cajun Barramundi

Cajun Barramundi

I love visiting Louisiana in the USA.  There is such a distinct culture and cuisine there, so much vibrancy, spice, and vitality. This recipe is a way to bring some of that delicious bayou flavour to your table (you can switch the snapper for your favourite fish or shellfish – just adjust cooking time accordingly).  We like to serve it with pineapple salsa, salad, and steamed potatoes or jasmine rice.

Ingredients:

  • 6 barramundi fillets
  • 1/4 teaspoon ground dried chilli (omit if you don’t like it spicy)
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2 tablespoons butter or vegan butter alternative
  • 1 tablespoon olive oil
  • 2 cloves of garlic, minced
  • Lemon to serve

Method: 

  1. On a large plate, mix together all the spices (or if you’re lazy like me, you can just use 4-5 teaspoons of a pre-packaged Cajun seasoning).
  2. In a small saucepan, melt your butter (or butter alternative), then brush both sides of each fish fillet with the butter (save the rest for later on).
  3. Dip each fillet in the spice mix (coating each side).
  4. Heat your oil in a fry pan til hot or you can heat up the BBQ (which I like best).  Spoon over a bit more of the butter and pop the fish fillet onto the pan or BBQ hotplate butter side down.  
  5. Cook the fish till it is REALLY brown, then spoon over some more butter and flip it again.
  6. Cook for about another 3 minutes then add the chopped garlic to the pan and let it cook in the buttery goodness next to the fish.
  7. One minute more and you should have a nicely browned fillet that flakes if you test it with a fork.
  8. Serve with pan juices, a wedge of lemon and enjoy!

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Warming Chicken and Sausage Stew

When it’s cold outside, there’s nothing better than a warm and rich stew brimming with loads of garlic and spices (while not being spicy!).  This meal is hearty, full of flavour, and while not the paragon of clean eating, it is rich with nutrients. Ingredients: 1 tbsp...

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Cajun Barramundi

I love visiting Louisiana in the USA.  There is such a distinct culture and cuisine there, so much vibrancy, spice, and vitality. This recipe is a way to bring some of that delicious bayou flavour to your table (you can switch the snapper for your favourite fish or...

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My daughter has some allergies that make enjoying treats a bit tricky.  She loves chocolate, but can’t have dairy, gluten, or eggs. So Nutella is off the list for her - along with many other (healthier) versions of the hazelnut spread.  So, we tried out a few...

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Love our vibe?

Learn about becoming a part of our tribe of Mumpreneurs… 

Low Carb & GF Crispy Cajun Prawns

Low Carb & GF Crispy Cajun Prawns

My kids love visiting New Orleans in the USA and eating the amazing array of seafood there.  My daughter’s favourite is crawfish – little freshwater shellfish that are very similar to yabbies.  But you can’t always be in the Big Easy, so this is my way of bringing some of that New Orleans flavour home. We swap prawns for crawfish, use almond flour as we have some intolerances in the family (and it’s lower carb!), and bring out the airfryer to cut down on oil.

Ingredients:

  • 500 grams raw prawns deveined and peeled (you can leave tails on if you like, my kids love crunching on them)
  • ⅔ cup almond flour
  • ½ cup grated parmesan cheese
  • 3 eggs
  • Spray olive oil
  • 1 tbsp of cajun seasoning
  • 1 tsp salt
  • 1 tsp fresh cracked pepper
  • 2 lemons
  • 4 cloves garlic, diced
  • 1/4 cup chopped coriander to serve

Method: 

  1. Slice one lemon and squeeze two tablespoons of juice into a large bowl, add prawns and garlic.
  2. Cover with plastic wrap and refrigerate for 1-3 hours to marinate.
  3. On a plate add the almond flour, salt, pepper and cajun spice and mix.
  4. In a small bowl whisk your eggs.
  5. On another plate, sprinkle the parmesan cheese.
  6. Now take your prawns and dip into the flour, coating well, then shaking off the excess.
  7. Dip each prawn into the beaten eggs and then place in the parmesan cheese, coating all sides.
  8. Preheat air fryer 180C and once hot, add prawns to basket.
  9. Spray basket (containing prawns) with non-stick cooking spray and cook for 10 minutes (you might like to set it for 5 minutes and then give it a check – you may only need another few minutes depending on the size of your prawns).
  10. Prawns are done when they are opaque white and pink and the cheese is crunchy!
  11. Serve with slices of lemon and your favourite sides.

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Cajun Barramundi

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read more
Low Carb & GF Crispy Cajun Prawns

My kids love visiting New Orleans in the USA and eating the amazing array of seafood there.  My daughter’s favourite is crawfish - little freshwater shellfish that are very similar to yabbies.  But you can’t always be in the Big Easy, so this is my way of bringing...

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read more
Dairy-free Choc Hazelnut Spread

My daughter has some allergies that make enjoying treats a bit tricky.  She loves chocolate, but can’t have dairy, gluten, or eggs. So Nutella is off the list for her - along with many other (healthier) versions of the hazelnut spread.  So, we tried out a few...

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Allergy Friendly Peach and Passionfruit Parfait

Allergy Friendly Peach and Passionfruit Parfait

If you’re after a delicious and decadent treat, without too many nasties, a parfait is a great choice. This tropical recipe is great for breakfast, or even as a dessert. It’s full of wonderful fruit and whole grains, but is egg, dairy, and gluten free.

Serves one person

Ingredients:

  • 1 cup of gluten-free organic vanilla granola or muesli, plus one tablespoon extra for garnish.
  • ½ cup of passionfruit pulp plus one tsp for garnish
  • ½ cup chopped fresh organic peaches
  • 1 cup of vanilla coconut yogurt
  • Mint leaves for garnish

Method: 

  1. The least fun part – cut open some passionfruit and spoon pulp into a bowl.  Then cut your peaches into small (no bigger than 1cm square) pieces. I also peel my peaches, otherwise the kids won’t eat them!
  2. Then begin to layer your parfait into a tall glass (or, if you’re taking this somewhere, a clear portable cup with a lid).
  3. Put one third of the granola on the bottom of your glass, then follow with one third of the one third of the yogurt, then one third of the fruit.  Then the second third of all the ingredients, then the final third.
  4. Take your ‘plus one tablespoon’ of granola and sprinkle it over the top of the parfait and add the tsp of passionfruit pulp.
  5. Serve with a long handled spoon and mint leaves.
  6. Yum!

Trending articles…

Warming Chicken and Sausage Stew

When it’s cold outside, there’s nothing better than a warm and rich stew brimming with loads of garlic and spices (while not being spicy!).  This meal is hearty, full of flavour, and while not the paragon of clean eating, it is rich with nutrients. Ingredients: 1 tbsp...

read more
Cajun Barramundi

I love visiting Louisiana in the USA.  There is such a distinct culture and cuisine there, so much vibrancy, spice, and vitality. This recipe is a way to bring some of that delicious bayou flavour to your table (you can switch the snapper for your favourite fish or...

read more
Low Carb & GF Crispy Cajun Prawns

My kids love visiting New Orleans in the USA and eating the amazing array of seafood there.  My daughter’s favourite is crawfish - little freshwater shellfish that are very similar to yabbies.  But you can’t always be in the Big Easy, so this is my way of bringing...

read more
Allergy Friendly Blackforest Parfait

Who doesn’t like a delicious brunch now and then? A warm stack of pancakes dripping with maple syrup, eggs benedict resplendent with hollandaise sauce, light as air crepes hiding a bounty of fruit inside.... The mouth waters, that is, unless your my daughter who...

read more
Dairy-free Choc Hazelnut Spread

My daughter has some allergies that make enjoying treats a bit tricky.  She loves chocolate, but can’t have dairy, gluten, or eggs. So Nutella is off the list for her - along with many other (healthier) versions of the hazelnut spread.  So, we tried out a few...

read more

Love our vibe?

Learn about becoming a part of our tribe of Mumpreneurs… 

Allergy Friendly Blackforest Parfait

Allergy Friendly Blackforest Parfait

Who doesn’t like a delicious brunch now and then? A warm stack of pancakes dripping with maple syrup, eggs benedict resplendent with hollandaise sauce, light as air crepes hiding a bounty of fruit inside…. The mouth waters, that is, unless your my daughter who (thanks to allergies) is unable to eat almost ANYTHING that’s served for breakfast in a restaurant.  So, I had to come up with something that was portable AND still felt like a treat. This recipe is great for a decadent (not everyday) breakfast, or as a dessert. It’s egg, dairy, and gluten free.

Serves one person

Ingredients:

  • 1 cup of gluten-free vanilla granola or muesli, plus one tablespoon extra for garnish.
  • ¼ cup dairy-free chocolate chips
  • 1 cup of pitted and halved cherries, plus one or two extra cherries for garnish.
  • 1 cup of vanilla coconut yogurt

Method: 

  1. The least fun part – cut the cherries in half and remove the pits and set aside.
  2. Then begin to layer your parfait into a tall glass (or, if you’re taking this somewhere, a clear portable cup with a lid).
  3. Put one third of the granola on the bottom of your glass, then follow with one third of the chocolate, one third of the yogurt, then one third of the cherries.  Then the second third of all the ingredients, then the final third.
  4. Take your ‘plus one tablespoon’ of granola and sprinkle it over the top of the parfait and add the cherry to the top (whole or halved).
  5. Serve with a long handled spoon and perhaps a sprinkle of toasted coconut or mint leaves).
  6. Yum!

Trending articles…

Warming Chicken and Sausage Stew

When it’s cold outside, there’s nothing better than a warm and rich stew brimming with loads of garlic and spices (while not being spicy!).  This meal is hearty, full of flavour, and while not the paragon of clean eating, it is rich with nutrients. Ingredients: 1 tbsp...

read more
Cajun Barramundi

I love visiting Louisiana in the USA.  There is such a distinct culture and cuisine there, so much vibrancy, spice, and vitality. This recipe is a way to bring some of that delicious bayou flavour to your table (you can switch the snapper for your favourite fish or...

read more
Low Carb & GF Crispy Cajun Prawns

My kids love visiting New Orleans in the USA and eating the amazing array of seafood there.  My daughter’s favourite is crawfish - little freshwater shellfish that are very similar to yabbies.  But you can’t always be in the Big Easy, so this is my way of bringing...

read more
Allergy Friendly Blackforest Parfait

Who doesn’t like a delicious brunch now and then? A warm stack of pancakes dripping with maple syrup, eggs benedict resplendent with hollandaise sauce, light as air crepes hiding a bounty of fruit inside.... The mouth waters, that is, unless your my daughter who...

read more
Dairy-free Choc Hazelnut Spread

My daughter has some allergies that make enjoying treats a bit tricky.  She loves chocolate, but can’t have dairy, gluten, or eggs. So Nutella is off the list for her - along with many other (healthier) versions of the hazelnut spread.  So, we tried out a few...

read more

Love our vibe?

Learn about becoming a part of our tribe of Mumpreneurs…