By: Lysandra Joy
Foodie, , , , , , , ,

Got Traditions?….My Dia De Los Muertos

As we already know, Halloween just passed on October 31st and maybe you did or did not know that Dia De Los Muertos which is the Mexican holiday that focuses on gatherings of family and friends to pray for and remember friends and family members who have died was on November 1st…Well my grandma’s birthday is on November 3rd, how convenient! lol. However, she is no longer with us so I wanted to honor her memory on her birthday. I was on the phone with my BFF and mentioned I was cooking a dish tonight in honor of my grandma’s birthday (even though it’s just me)…and he said I should blog about it and mention the recipe. OMG! So simple, yet awesome and thoughtful idea that resonated with me so much that I am not sure why I did not think of it myself! I decided to do my postings once a week on Fridays so I guess I got a little stuck on that but a little extra sharing never hurt. Hey, a life in style never stops right, you just have to be aware of these moments and pass them on.

So my grandma is from Louisiana and of Creole descent so I decided to make an easy yet filling dish that is delish and can feed several. It is shrimp and chicken creole with cornbread which is a great dish for fall, not to mention it is my fave and always makes me think of her when I make it. I am no cook but I enjoy it from time to time, so I am sharing the recipe and a few pics.

In the making...
In the making…
Finished product! Yummmm…

Ingredients

recipe makes about 4-6 servings 

  • 1/4 cup canola oil
  • 1 green bell pepper, chopped (optional, adds some zing)
  • 1 small onion, chopped
  • 2 (14.5 ounce) cans diced tomatoes
  • 4 chicken thighs (or 3-4 cooked andouille sausage, cut up) 
  • 1 (10 ounce) package frozen cut okra, thawed
  • 2 tablespoons Cajun seasoning, or to taste
  • 2 teaspoons salt
  • 1 pounds peeled medium shrimp 

Directions

  1. Heat the canola oil in the pot over medium heat. I brown the chicken first about 10 minutes. Stir in the tomatoes and tomato paste. Add the chopped up onion; cook and stir until the onion has softened. Simmer for about 10 minutes, then add the okra, sausage (if you use it), Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside about 10 minutes.

Bon Appetit!!

I would love to know what traditions you have to honor the people in your life and/or those that have passed away, either on your own or with friends and family…

Live life in style.

XO, Lysandra