To make the roux, in a Dutch oven or a large heavy saucepan combine flour and oil till smooth. Cook over medium-high heat for about 5 minutes, stirring constantly.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Stir in black pepper, onion, red pepper, green pepper or celery and garlic. Cook over medium heat for 3 to 5 minutes or till vegetables are just tender but still crisp, stirring often.

Gradually stir in hot chicken broth, bay leaves, okra and andouille or smoked sausage. Bring to boiling. Reduce heat. Cover and simmer for about 15 to 25 minutes or till tender. Add the crabmeat and shrimp. If using frozen crabmeat and shrimp, thaw before use. Cook for about 5 minutes more. Discard the bay leaves. Serve over rice. If desired, garnish with a carrot top.

Chicken Gumbo: Prepare as above, except substitute one whole large chicken breast that is skinned, boned and cut into bite-size pieces. Cook the roux until dark reddish brown. Add the chicken pieces along with the last set of ingredients and cook all at once for about 20 to 30 minutes.

Veggie Cheesy Pasta Salad

1/3 cup of vinegar
3/4 cup of cubed American or cheddar cheese (3 ounces)
1 1/2 cups of corkscrew or medium shell macaroni
1 teaspoon of sugar
1/4 cup of olive oil or canola oil
1/2 teaspoon of garlic salt
1 teaspoon of dried savory, crushed
1/4 teaspoon of black pepper
1/4 teaspoon of dried dill weed
1 cup of sliced fresh mushrooms
1 medium cucumber, seeded and coarsely chopped
4 green onions or scallions, sliced
1 stalk of celery, thinly sliced
1/4 cup of sliced radishes

Cook macaroni according to the package directions. Then drain. Then rinse with cold water. Drain again.

For the dressing, in a screw-top jar combine sugar, black pepper, garlic salt, vinegar, savory, dill weed, 2 tablespoons of water and oil. Cover and then shake well.

In a bowl mix the celery, onions, cheese, mushrooms, macaroni, radishes and cucumber. Add the dressing. Toss to coat. Cover and chill for about 4 to 24 hours, stirring occasionally.

An Extra Dressing Recipe:

Creamy Onion Oil-Free Dressing

3/4 teaspoon of fresh or 1/4 teaspoon of dried thyme, oregano, tarragon, or basil, crushed
1 tablespoon of powdered fruit pectin
1/8 teaspoon of dry mustard
1 tablespoon of sugar
1/4 cup of water
1/8 teaspoon of pepper
1 small clove garlic, minced
1 tablespoon of vinegar
1/4 cup of plain yogurt
1/4 cup of sliced green onions or scallions

In a mixing bowl combine desired herb, pectin, mustard, pepper and sugar. Stir in vinegar, yogurt, garlic, green onions or scallions and water. Cover and store in the refrigerator up to 3 days.

Michael Russell Your Independent guide to Recipes

Article Source: EzineArticles.com

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