Here at CT Homes we not only consider ourselves one big family, but we call our customers family as well. So, allow us to introduce ourselves to you over the next few months! Why not show some love and share with you one of our favorite recipes while you're here?
Name: Paul Titus
What is your job title?
I am the Sales Director here at CT Homes.
How long have you worked here?
I've worked here for about 8 years.
What is your favorite part about the job?
I really enjoy helping families and seeing how happy they are once their home is finished.
What are some of your hobbies outside of work?
I love cars and all things sports!
Do you have a favorite TV show?
Pretty much any comedy special.
What is your favorite holiday tradition?
It would definitely be eating king cake during Mardi Gras!
Paul's Shrimp and Cornbread Gumbo Recipe
1.5 lbs shrimp (peeled and devained)
3/4 lb andouille sausage
4 oz vegetable oil (by weight)
4 oz flour (by weight)
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
3 cloves garlic, minced
6 slices bacon, cooked
1 can Rotel tomatoes
1 tsp cayenne
1 tbsp salt
1 tsp pepper
2 bay leaves
1 quart stock (shrimp stock works best)
2 cups self rising cornmeal
1 3/4 cup milk or buttermilk
2 tbsp vegetable oil
-Preheat oven to 350 degrees.
-To make the roux, whisk vegetable oil and flour in a cast iron pot. Place in the oven for 90 minutes.
-Whisk 2 times while in the oven.
-Remove roux from oven and place on the stove at medium heat.
-Add onion, bellpepper, garlic, and celery and cook for 8 minutes.
-Chop the bacon and add along with the Rotel, salt, pepper, cayenne, and bay leaves.
-Add stock. I used vegetable, but shrimp stock would be better. (I only use vegetable because my wife saw me make shrimp stock once and now she refuses to eat it.)
-Stir thoroughly and cover/simmer for 30-45 minutes, stirring occasionally.
-After simmering, reduce the heat and add shrimp and andouille sausage. Adjust seasoning if needed. Let stand 10 minutes.
*I had some crabs on hand, so I threw those in there as well.
Gumbo is traditionally served with rice or potato salad. But for the base, I prefer cornbread. I make a stiff cornbread that doesn't break down in the gumbo.
For the Cornbread:
-Preheat oven to 400 degrees.
-Combine cornmeal, eggs, milk, and vegetable oil in a mixing bowl.
-In a cast iron skillet oil the pan and turn the stove on high heat.
-Add a drop of batter to the pan. If it sizzles, add all of the batter and put in the oven for 25-30 minutes or until golden brown.