Creole Shrimp Gumbo

Probably south Louisiana’s most famous dish, there are almost as many recipes for gumbo as there are cooks in south Louisiana. It is often made with leftovers or whatever is on hand in the kitchen: chicken, susage, duck, shrimp, or a combination of seafoods. The powder or okra as a thickener or it may be used as broth. File is made from ground sassafras leaves. It was used by the Choctaw Indians who lived in Louisiana. File is never put into the gumbo until the last minute of cooking. Boiling the gumbo after the file has been added will cause the gumbo to get stringy. For a casual party, make a big stockpot of gumbo, a big green salad, some crusty garlic bread, a pecan pie and be prepared for  a wonderful evening filled with fun and compliments

Creole Shrimp Gumbo

1 1/2 of shrimp

1 package of chicken, skinless boneless breast

3 quarts of water

1 cup of celery, cut into chunks

1 cup green onions, diced reserve some for garnish

1 cup of bell peppers

1 bay leaf

salt and pepper to taste

4 Tablespoons of flour

4 Tablespoons of olive oil

2 cloves of garlic, minced

2 Tablespoons of butter

1/4 chopped parsley

1 lb of fresh sliced okra (may use frozen)

1/4 teaspoon  cayenne pepper , or to taste

1/4  teaspoon hot sauce, or to taste

1 teaspoon worcestershire sauce

1 pound crabmeat

1 Tablespoon file powder, (optional)

4 cups of freshly made fluffy white rice

Cajun Sausage Kale Soup

From the Kitchen of: Jessica Brainard

Cajun Sausage Kale Soup

1 package of chicken olive sausage

1 cup of diced onion

4 cloves of garlic

1 bunch of Kale

1 cup of chopped celery

1 cup of chopped carrots

1 box of  Red lentils

1 quart of organic chicken broth

4 cups of water

1 tablespoon of butter

salt and pepper

1 tabelspoon of olive oil

1/4 cup of white wine

Brown the Sausage on all sides. Reserve and cool then slice. Rinse lentils and sort out any foreign material. In a skillet, melt butter and saute onion, garlic, carrots and celery until tender. Add lentils, seasoning, butter and sausage rounds to the crock pot. Add the water, chicken broth, veggies and bring to a boil. Stir in the kale and stir occaisionally for an hour. Add a generous splash of white wine and salt and pepper to taste. Bring ingredients to a boil. Reduce heat, cover and simmer stirring occasionally. Serve with garlic toast and top with cheese or sour cream.