Seafood Gumbo And Veggie Cheesy Pasta Salad

Seafood Gumbo

¼ cup cooking oil

1 / 3 cup all-purpose flour

1 / 3 cup chopped green bell pepper or celery

½ cup chopped onion

¼ teaspoon black pepper 4 cloves garlic, minced

¼ teaspoon ground red pepper 8 ounces andouille or smoked sausage, quartered lengthwise and sliced ½-inch slices

3 cups chicken broth, heated

1 ½ cups sliced okra or one 10-ounce package frozen cut okra, thawed

2Cups hot cooked rice

1 package fresh or frozen shrimp (6 ounces)

1 package frozen peeled shrimp (12 ounces)

2 bay leaves

To make the roux, smooth in a Dutch oven or heavy pan until flour and oil. Cook over medium heat for about 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for about 15 minutes more or until roux is light reddish-brown.

Stir in black pepper, onion, bell pepper, green pepper orCelery and garlic. Cook over medium heat for 3 to 5 minutes or until vegetables are just offers, but still crunchy, stirring constantly.

Gradually stir in hot chicken broth, bay leaves, okra and andouille or smoked sausage. Bring to a boil. Reduce heat. Cover and cook for about 15 to 25 minutes or until tender. Add the crabs and shrimp. When you thaw frozen shrimps and prawns, 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 a whole large chicken breasts, skin, without bones and cut into bite-sized pieces. Cook until the roux dark reddish brown. Add the meat pieces, together with the last sentence of the ingredients and cook everything at once for about 20 to 30 minutes.

Veggie Cheesy Pasta Salad

1 / 3 cup vinegar ¾ cup cubed American or Cheddar cheese (3 ounces) 1 ½ cups corkscrew or medium shell macaroni 1 teaspoon sugar¼ cup olive oil or canola oil ½ teaspoon garlic salt 1 tsp dried savory, crushed ¼ teaspoon pepper ¼ teaspoon dried dill 1 cup fresh mushrooms sliced 1 medium cucumber seeded and coarsely chopped 4 green onions or shallots, sliced 1 celery stalk, in thinly sliced ¼ cup sliced radishes

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

For the dressing in a screw-top jarcombine 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

¾ teaspoon of fresh or ¼ teaspoon of dried thyme, oregano, tarragon, or Basil, crushed

1 tablespoon powdered fruit pectin

1 / 8 teaspoon dry mustard

1 tablespoon sugar

¼ cup water

1 / 8 teaspoon pepper

1 small clove garlic, minced

1 tablespoon vinegar

¼ cup yogurt

¼ cup chopped green onions or shallots

In a bowl, combine cabbage desired, pectin, mustard, pepper and sugar. Stir in vinegar, yogurt, garlic, green onions or shallots and water. Coverand kept in the refrigerator for up to 3 days.

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