Turkey Salad
turkey, chopped
walnuts, chopped
celery, chopped
red grapes, chopped
apple, peeled and chopped
Miracle Whip
cinnamon
sugar
raisins
Mix all together. Don't substitute real mayonnaise for Miracle Whip, as MW is sweeter and lends itself better to this recipe. This is my favorite turkey salad recipe.
Saturday, August 15, 2015
Saturday, August 1, 2015
Gumbo
2 packages of smoked sausage
1 pkg of frozen shrimp, cleaned, deveined, and de-tailed
1 pkg of Boudreaux's brand frozen crawfish tail meat
1 bag of frozen okra, chopped (not breaded)
2 cans of chopped tomatoes
2 small cans of tomato sauce
1 red bell pepper, chopped
1 medium onion, chopped
2 T of minced garlic
oil or butter (for sautéing)
cayenne pepper
Old Bay seasoning
Creole seasoning
black pepper
white rice
6 T flour
2 teaspoons vinegar
(may want to halve this recipe; it makes a very large crockpot full)
In a large pot, sauté onion, red peppers, and garlic in oil until soft. Add one bag of chopped frozen okra to the vegetable mixture on medium heat. Add one teaspoon of vinegar to mixture. Stir frequently. If mixture is still slimy from the okra after picking up with a spoon and slowly dropping back in pot, add another teaspoon of vinegar. Continue to cook on medium heat, stirring frequently. Add creole seasoning, Old Bay seasoning, black pepper and cayenne pepper to vegetables. Meanwhile, cut smoked sausages in 1/4 to 1/2 inch width pieces and cook in skillet on medium heat, stirring occasionally, until mostly light brown. Drain on paper towels, set aside. Add 2 cans of chopped tomatoes and 2 small cans of tomato sauce to the vegetable mixture. Add more seasonings. Continue to stir and may need to lower temperature to low. In another small pan, make a roux (gravy) with 6 Tablespoons of flour and 6 Tablespoons of oil (not olive oil because it will start to smoke; butter can be substituted for the oil). Stir constantly on medium heat until flour and oil mixture turns a reddish brown color. Add flour mixture to the vegetables. Stir. Add all this to slow cooker with an additional 1-2 cups of water. Cook for 3 hours on high, adding more water if too thick. Add deveined, cleaned, de-tailed frozen shrimp and frozen crawfish tail meat with about 1 hour left to cook. Taste for the need for additional seasonings. Before serving, cook rice separately. Ladle gumbo into bowl of rice. Season with salt and pepper if desired.
1 pkg of frozen shrimp, cleaned, deveined, and de-tailed
1 pkg of Boudreaux's brand frozen crawfish tail meat
1 bag of frozen okra, chopped (not breaded)
2 cans of chopped tomatoes
2 small cans of tomato sauce
1 red bell pepper, chopped
1 medium onion, chopped
2 T of minced garlic
oil or butter (for sautéing)
cayenne pepper
Old Bay seasoning
Creole seasoning
black pepper
white rice
6 T flour
2 teaspoons vinegar
(may want to halve this recipe; it makes a very large crockpot full)
In a large pot, sauté onion, red peppers, and garlic in oil until soft. Add one bag of chopped frozen okra to the vegetable mixture on medium heat. Add one teaspoon of vinegar to mixture. Stir frequently. If mixture is still slimy from the okra after picking up with a spoon and slowly dropping back in pot, add another teaspoon of vinegar. Continue to cook on medium heat, stirring frequently. Add creole seasoning, Old Bay seasoning, black pepper and cayenne pepper to vegetables. Meanwhile, cut smoked sausages in 1/4 to 1/2 inch width pieces and cook in skillet on medium heat, stirring occasionally, until mostly light brown. Drain on paper towels, set aside. Add 2 cans of chopped tomatoes and 2 small cans of tomato sauce to the vegetable mixture. Add more seasonings. Continue to stir and may need to lower temperature to low. In another small pan, make a roux (gravy) with 6 Tablespoons of flour and 6 Tablespoons of oil (not olive oil because it will start to smoke; butter can be substituted for the oil). Stir constantly on medium heat until flour and oil mixture turns a reddish brown color. Add flour mixture to the vegetables. Stir. Add all this to slow cooker with an additional 1-2 cups of water. Cook for 3 hours on high, adding more water if too thick. Add deveined, cleaned, de-tailed frozen shrimp and frozen crawfish tail meat with about 1 hour left to cook. Taste for the need for additional seasonings. Before serving, cook rice separately. Ladle gumbo into bowl of rice. Season with salt and pepper if desired.
Subscribe to:
Posts (Atom)