Made-up Gumbo

I love southern food. I especially love spicy Cajun food. I have a jar of Tony Chachere's Creole Seasoning that, even after 10 years, still has quite the kick to it. We had some spicy sausage in the freezer just aching to be combined with some fresh veggies, a little rice, and some appropriate spices. Here's what we got.

Ingredients:
10 sausage links cut into 1/2 inch rounds (use your favorite flavor -- but they need to be brat-sized)
4 cloves of minced garlic
2 medium onions, chopped
3 Tbs olive oil
5 medium tomatoes, chopped
1 qt stewed tomatoes
3/4 C uncooked rice
1 Tbl Tony Chachere's Creole Seasoning (or similar Cajun spices)
2 medium zucchini, chopped

In a large, deep fry pan or stock pot, saute garlic and onions in the oil over medium high heat.

Add chopped tomatoes, stewed tomatoes, rice, and sausage.

Add Mix well and bring to a boil.

Reduce to low heat, add the cajun spices, cover, and simmer for 15 minutes.

Chop zucchini and add to pan.

Simmer for an additional 10 minutes.

Serve hot.

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Irish Stew (crockpot style)

I came across an Irish Stew recipe in a crockpot cookbook a couple of years ago. It's one of the few recipes that I have never followed completely on the first try. In fact, I've never made it the same way twice...but no one has complained so far.  We love it with elk roast for the meat.

Here are the basics.

Ingredients:
2 lbs. stew meat

3 carrots, chopped

4 potatoes, chopped

3 tomatoes, chopped

2 large onions, chopped

1 qt. stewed tomoatoes

2 Portobello mushrooms, sliced

2 pkg dry onion soup mix

1-1/2 C water

Salt and pepper to taste

1/4 C flour for thickening, if necessary

Cut up the vegetables. Put everything except the flour in the crockpot and stir. Cover the crockpot and set crockpot to high. Allow to cook for 8-9 hours (yes, hours).

About one hour before it is finished, add as much or little flour as you want for thickening.

Serve with biscuits or homemade bread.

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Irish Stew

My take on Mom's version of Hungarian Goulash

Hungarian Goulash is a hearty stew-like dish with pasta and meat. We grew up eating my mom's variation of it, and I've made a few changes.

2-3 Tbl olive oil
2-3 cloves of garlic, diced or crushed
1/2 medium onion, chopped (as fine or chunky as you like)
1 lb. lean ground beef (or elk)
2 14.5 oz cans of diced tomatoes
1 quart stewed tomatoes
3-4 dashes of Worcestershire sauce
Salt and pepper to taste
Pasta of your choice (we like them all)

In large skillet, saute garlic and onions in olive oil until onions are translucent. Add meat and cook on medium until completely browned. Add diced tomatoes.

Cook pasta in large stew pot. Drain and return to pot. Add meat and tomato mix. Add stewed tomatoes. Add Worcestershire sauce. Salt and pepper to taste. Heat thoroughly.

If you like, you can top it with shredded cheese. The picture here shows it with Parmesan, French-cut green beans, and homemade rosemary bread.

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