Seafood Gumbo And Veggie Cheesy Pasta Salad

Seafood Gumbo

Â1/4 cup of cooking oil
1/3 cup of all-purpose flour
1/3 cup of chopped green pepper or celery
Â1/2 cup of chopped onion
Â1/4 teaspoon of black pepper 4 cloves of garlic, minced
Â1/4 teaspoon of ground red pepper 8 ounces of andouille or smoked sausage, quartered lengthwise and cut into Â1/2-inch slices
3 cups of chicken broth, heated
1Â1/2 cups of sliced okra or one 10-ounce package of frozen cut okra, thawed
2 cups of hot cooked rice
1 package of fresh or frozen crabmeat (6 ounces)
1 package of frozen shelled shrimp (12 ounces)
2 bay leaves

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. Reduce heat to medium. Cook and stir for about 15 minutes more or till roux is light reddish brown.

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 Â3/4 cup of cubed American or cheddar cheese (3 ounces) 1Â1/2 cups of corkscrew or medium shell macaroni 1 teaspoon of sugar Â1/4 cup of olive oil or canola oil Â1/2 teaspoon of garlic salt 1 teaspoon of dried savory, crushed Â1/4 teaspoon of black pepper Â1/4 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 Â1/4 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

Â3/4 teaspoon of fresh or Â1/4 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
Â1/4 cup of water
1/8 teaspoon of pepper
1 small clove garlic, minced
1 tablespoon of vinegar
Â1/4 cup of plain yogurt
Â1/4 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.

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About The Author, Michael Russell
Michael Russell
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