1 Tbls. vegetable oil
2 med. carrots – sliced
2 ribs celery – sliced
1 lrg. onion – minced
2 qt. vegetable broth OR beef broth
3 cups shredded cabbage
2 cups whole green beans – trimmed
2 bay leaves
3 med. potatoes – un-peeled, diced
14.5 oz. can diced tomatoes – un-drained
1/4 cup minced fresh parsley
1 Tbls. garlic salt
1 tsp. dried dill weed
1/2 tsp. black pepper
In a large pot, sauté carrots, celery, and onion in oil over medium-high heat for 4 minutes; pour stock into pot and bring to a boil.
Add cabbage, green beans, and bay leaf to pot; simmer over medium-low heat for 30 minutes.
Add remaining ingredients to pot and simmer until potatoes are tender.
1 cup all-purpose flour
1 teaspoon vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
4 garlic cloves, minced
1 cup sliced okra
1 cup chopped tomato
1 1/2 cups water
1 teaspoon Cajun-Creole Seasoning
4 (8-ounce) bottles clam juice
2 bay leaves
1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
1/4 cup thinly sliced green onions
3/4 pound crawfish, peeled
1/4 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
4 1/2 cups hot cooked long-grain rice
Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice.
2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage…chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 tsp black pepper
1 tsp sea salt
1 tsp Greek seasoning
In a large pan heat your olive oil… add your meat and onions…cook till no longer pink…add garlic…cook add’l min.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, greek seasoning salt, and water…bring to a boil…cover and simmer for 20 to 30 min…or until cabbage is tender