Gumbo

 

Gumbo

1 cup butter (2 cubes)

1 cup flour

2 cups chopped celery

3 bell peppers, chopped

1 large onion, chopped

6 cups chicken or vegetable broth

1 lb andouille sausage, sliced

2 lbs chicken thighs, cooked and shredded

1/2 - 1 lb shrimp, deveined and tails removed

Cajun Spice:

1 Tablespoon paprika

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

Salt and pepper to taste

Melt butter. Add flour and stir until the color of peanut butter, stirring constantly, on medium low. Do not let burn. Reduce heat and add the broth. Brown the sausage, add to the broth. Add chicken. Saute the vegetables for 15 minutes to soften and add to the broth. Add in the spices, adjust to taste. Let simmer 2-3 hours. Saute shrimp and add to soup 10 minutes before serving.

*Add okra, if desired.

*Add any kind of seafood or protein.

Recipe created by Scott.

Greek Pizza

 This is a recipe that I found in old vegetarian cookbook. Sadly, the name of it was lost long ago. But, it's a recipe that we love!

Greek Pizza

1/2 to 3/4 cup olive oil

1 cup minced onion

1/4 teaspoon salt

2 teaspoon dried basil

1 teaspoon dried oregano

1 lb. fresh spinach, minced

8 large cloves garlic, minced

Fresh black pepper to taste

3 Tablespoons lemon juice

1 lb. filo dough leaves

1/2 lb. mozzarella cheese, grated

2 medium ripe tomatoes, thinly sliced

1/2 cup kalamata olives, pitted, sliced

3/4 lb. feta cheese, crumbled

Preheat oven to 375 degrees. Heat 2 tablespoons of oil in a large, deep skillet. Add onion and salt, cook on medium heat until onion softens. Add herbs and spinach. Cook, stirring, until the spinach is limp and the liquid has mostly evaporated, about 5-8 minutes. Remove from the heat. Stir in the garlic, black pepper and lemon juice. Set aside.

Brush a large baking tray with olive oil and begin layering the filo leaves, brushing with oil between layers. Continue until you've layered the entire package. Sprinkle the top surface with the grated mozzarella.

Use a slotted spoon to transfer the spinach mixture to the top of the mozzarella layer, leaving behind whatever liquid failed to evaporate. Spread the spinach mixture evenly into place, leaving a 1/2 inch border of pastry around the entire perimeter.

Arrange the tomato slices and olives over the spinach and sprinkle crumbled feta cheese over the top. Bake for 30 minutes. Cut into squares as soon as it comes out of the oven, then cool at least 10 minutes before serving.

Serves 6.

*Can be assembled in advance and refrigerated.

*The filo dough crust is delicious but time consuming. I like to put the spinach mixture and toppings on a regular pizza crust, too. Either way it is a wonderful pizza!

*Add sliced black olives, sliced cherry tomatoes, artichoke hearts, chopped chicken to the pizza.

White Chicken Chili

 This is a recipe given to me by a friend when we lived in Texas. It is a delicious chili variation.

White  Chicken Chili

32 oz. chicken stock

3- 14.5 oz. cans white beans, undrained

5 cups cooked chicken, chopped

2 cups salsa

8 oz. grated pepper jack cheese

2 teaspoons ground cumin

2 garlic cloves, minced

Pepper to taste

1/2 cup finely crushed corn chips (optional for thicker chili)

Place all ingredients, except corn chips, in a crock pot and cook on high until cheese is well incorporated. Chili may also be cooked on stove top on medium heat. When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. Garnish with more crushed corn chips, cheese or sour cream.

Recipe shared by Robin.