SHRIMP GUMBO

SERVES:   8 as an appetizer or 4 as a meal

INGREDIENTS:
1/2 lb              Andouille Sausage (orSmoked Kielbasa sausage –  sliced)                                                                          
1 large             Onion – chopped
1 medium       Bell pepper – chopped
3 T.                  Oil

3 TBSP         Old Bay Seasoning
1 tsp.             Cayenne pepper flakes
1 - 14 oz         Diced tomatoes
4 C Stock     Shrimp or chicken (I use shrimp stock)
3/4 C             Rice (20 minute kind)

2 C               Sliced, frozen okra (NOT breaded) *
2 lb               Shrimp – peeled and deveined (21-25 count)
                      Sea salt

( *for fresh okra, sauté in a tablespoon of oil 10-15 minutes before adding to mixture to get the sticky out)

DIRECTIONS:

• Saute first three ingredients in oil until tender
• Add next five ingredients – bring to a boil and reduce to low – simmer 15 minutes
• Add okra and simmer 4 more minutes
• Add shrimp and simmer 3-4 minutes
• Salt to taste

Note:  If gumbo sits in the pot or if its refrigerated, the rice will absorb a LOT of the liquid.  Add more stock to achieve the consistency desired.  And remember, the shrimp will be done in less than 4 minutes - longer cooking will make them rubbery

 Serve with cornbread.

FRENCH ONION SOUP

Serves 6 as an appetizer
Description:

A full-bodied onion soup with croutons and swiss/gruyere cheese - wonderful as a first course... or filling as a meal AND..... it can all be made a day ahead and then heated and assembled just before serving

(this recipe is easily halved)
Ingredients:
3 T oil
4 T butter (the real thing)
2 pounds YELLOW ONIONS (not the sweet ones, darlin) THINLY SLICED
2 T flour
1 tsp fresh ground black pepper - more if desired
2 quarts beef bouillon or beef stock (see below)
2 C dry white wine or vermouth (I use dry vermouth)
......... plus extra ounce per serving
salt to taste
dry croutons...... 5-8 per serving
16 oz grated swiss or gruyere cheese (I prefer gruyere)

Directions:
For beef stock.... boil a soup bone in 2 quarts plus 1/2 C of water for about an hour..... remove the bone and chill; remove about half of the fat from the surface
.......or make with bouillon
For bouillon (I use this because I'm lazy) bring 2 quarts of water to a boil and dissolve 10 beef bouillon cubes in it........ set aside


For croutons, cut a loaf of bakery bread (I use PAN BIGIO from the grocery bakery department) into 3/4" slices.... cut the slices into 6 squares.... bake at 300* for 30 minutes... turn off oven and leave bread in it... this can be done ahead and stored in a paper bag, as they do not have to be hot for serving


Grate the cheese and store covered in the refrigerator until ready to serve
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In a 4-6 quart HEAVY pressure cooker or dutch oven:
...Add butter and oil and place over high heat


...Add the sliced onions and cook on medium heat for about 30 minutes, stirring often to keep from sticking and to break rings apart - onions should be very soft and starting to brown


Add 2 T flour and cook over high heat, browning the flour.... scrape the bottom of the pot often (onions will become pasty in the roux)


Add pepper and bouillon/beef broth.... scrape the bottom of the pot to remove any caked on flour, onions, etc.


Bring to a boil and reduce heat to low simmer and cook for 30 minutes


Add 2C dry whitewine/dry vermouth and simmer another 15 minutes


Add salt to taste
Can be stored for 1-2 days in the refrigerator prior to serving
=================================
When ready to serve:


Preheat BROILER while you assemble


Bring soup to a rolling boil for 3-4 minutes.. place serving bowls on a large rigid cooking sheet......... add 1-2 oz of wine/vermouth to each BOWL (1 oz in small bowls) 


Fill bowl with soup to within one inch of the top....... add 4-6 croutons...... top with generous portion of shredded cheese


BROIL FOR 2-3 MINUTES, UNTIL CHEESE JUST STARTS TO BUBBLE AND BROWN


Serve with a dry white wine and enjoy (you can thank me later!)