Seafood Gumbo

• 4tbsps oil
• 2/3cup flour
• 2 lg onions chopped
• 2 cloves garlic minced
• 1 1/2 cups chopped ham
• 4 cups chopped okra
• 4 qts water
• 2-28oz cans tomatoes
• Cooked rice
• 3 tbsps worcestershire sauce
• Dash tabasco sauce
• Salt and pepper to taste
• 2 lbs peeled shrimp
• 1 lbs crab meat
• 4-5 bay leaves(optional)

Make Roux:

• Heat oil in heavy pan.
  Add flour and brown slowly until very dark roux has been made.
• Add onions and garlic and brown;
• Add ham;
• Add okra.
• continue to brown mixture very slowly for an hour or more.

Bring to boil in large pot the water,worcestershire, tomatoes, tabasco, salt, pepper.

• Add browned mixture and cook slowly for 4 hours.
• Add shrimp and crab meat. Cook slowly 2 hours.
• Add bay leaves 1 hour before serving.

Serve over 2 tablespoons of rice in large bowl.

May be prepared several days ahead(freezes well). Makes 1&3/4 gallons

Red Beans And Rice With Cajun Sausage

• 1 lb.dried red beans
• 1 meaty ham bone
• 4 Andouille (ahn-dwee-YET) sausage links
• 1 3/4 qts water to cover ham
• 3 cups chopped sweet onion
• 1 bunch green onions chopped
• 1 cup parsley chopped
• 1-8oz tomatoe sauce
• 1 teaspoon black pepper
• 1/2 teaspoon sugar
• dash Tabasco
• 1/4 teaspoon oregano
• 1/4 teaspoons thyme leaves
• 1 tablespoon Worcestershire
• 1 tablespoon salt seasoned salt (cajun) to taste
• 2 large cloves garlic crushed
• dash red pepper
• cooked rice

Soak beans overnight in water to cover. Drain.
Cook beans and ham bone in water slowly for 3 hours.
Add all ingredients except seasoned salt.
Cook slowly 1 1/2 hrs.
Cool. Reheat, simmer for 1 hr.
Add seasoned salt to taste.
For thicker mix remove some beans from pot and mash and return to pot.
Can be prepared in advance and is better the second day.
Serve over cooked rice. Makes 3-4 quarts.

Corn Chowder

• 4 med. potatoes, cooked
• 4 med. onions
• 4 TB butter
• 2 cans creamed corn
• 1 can corn
• 1 qt of milk (I substituted some milk with chicken broth)
• 1 can of evaporated milk or use cream if you like
• Cajun seasoning to taste
• 35-40 count bag of large shrimp (could use less)

Caramelize the onions in butter, add the shrimp and seasoning. 
Cook until shrimp is done.
Add all the other ingredients.
Heat, but do not boil.
Chill over night.
Reheat and serve.  Do not let it boil.