Welcome to the PSPA Cooking Corner!


We’re looking  to gather and share your favorite recipes from home, while we’re all apart!

We’d love to post your own recipe here too with a video, pictures, or just the steps and ingredients.

Please send us your submissions at: pspa@pspaandover.org


Our first entry comes courtesy of one of our PSPA parents from China! 

Fried Shrimp (click for video)

1 pound of shrimp
1 red pepper
1 teaspoon of white pepper powder
1 teaspoon of minced garlic
1/2 teaspoon of minced ginger
1/3 teaspoon of salt
1 teaspoon of oyster sauce
Step 1:
Rinse and drain the shrimps. Add white pepper powder, minced garlic, salt, and oyster sauce, then mix them together. Let it stand for 10 minutes
Step 2:
Put some oil in a pan. Put minced ginger and red pepper in it and fry them as the temperature goes up. At last add the shrimps to the pan and fry them.

Chicken & Andouille Gumbo

1/2 cup vegetable oil
1/2 cup flour
1 onion, diced
1/2 green bell pepper, diced
4 cloves garlic, minced
4 skinless chicken thighs, chopped
2 tsp creole seasoning
1/2 can diced tomatoes, drained
1 tsp dried thyme
6 cups chicken stock
1/2 lb andouille sausage
1/2 tsp Worcestershire
salt to taste
2 cups cooked rice
In a Dutch oven, heat oil over medium-high heat. When almost smoking add flour. Whisk to mix fully. Turn down heat to medium. With a flat-bottomed wood spoon continue mixing to prevent roux from burning as it browns. When roux is dark brown add onions and stir to mix. Cook five minutes to soften. Add bell pepper and cook another few minutes to soften. Add garlic and cook for 1 minute. Add chicken thighs and sprinkle in creole seasoning. Stir to mix. Add tomatoes, thyme and stock. Stir, increase heat to high and bring to a boil. Turn down heat to medium-low and simmer. Reduce by 1/3 and add andouille. Cook another 10 minutes. Add Worcestershire and salt to taste. Mix in rice in desired amount, more for thick rice stew, less for soup. Serve.


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