|I have a quick and easy dessert planned.....|
|that can be served with or without sprinkles....|
|Only two ingredients.....Ginger Ale and your choice of sherbet. I fixed it with Raspberry sherbet tonight, but I sometimes use orange, and my favorite is lime.|
|For my gumbo.....|
I cook 2 cups of flour and 1 cup of oil until it turns a dark brown....almost a red.
|When the roux is done, add 4 cups of wine and 4 cups of water to make the "gravy" for your gumbo.|
|Chop your celery, bell pepper and onion then saute them in a bit of bacon grease.|
|I always add the garlic after my veggies are sauteed, I think it makes garlic bitter to saute it. Add Worcestershire and Louisiana hot sauce to taste. I put in about a quarter cup of each. I also add a few tsp of parsley.|
|I make my Gumbo several ways. |
I always use about 3 cups of cooked chicken, sometimes I put shrimp in my gumbo, but the sausage is the most important part of Gumbo. The Cajun style Andouille is spicey....the Richards is more like summer sausage.
After you have selected what meat to add to your gumbo, combine everything in a big pot and cook on low heat for about 30 minutes Let it cool and then put it in the refrigerator....it is much better after it has set overnight!
|Sometimes I serve it in a bowl.....|
|Sometimes on a plate.....always on a bed of long grain rice (instant is ok, but not as good.)|
Did you notice that I have a sink full of poinsettia's? I set them in the sink to water them and then leave them there under the window to get sunlight for a few hours a day After a couple of hours they are ready to go back into the Christmas vignettes .