SAUSAGE AND SHRIMP GUMBO

INGREDIENTS

• 4 tablespoon flour 
• 4 tablespoon vegetable oil                                 
• 1 cup of celery, chopped
• 1 cup onions, chopped
• 1/2 cup green pepper
• 1/2 package cut frozen okra
• 1 can stewed tomatoes
•    salt, pepper and cumin to taste
• 1 teaspoon minced garlic
• 1 cup sliced sausage
• 1 can vegetable or chicken broth
•  1/4 teaspoon of cayenne pepper
• 1 teaspoon thyme
• 2 bay leaves
• 1 teaspoon paprika
• 1/3 cup chopped parsley
• 1/2 pound shrimp peeled with tails removed
• Cooked rice

PREPARATION

1. Combine the flour with the oil until the roux is a brown color, about 20 minutes
2. Add the chopped onion, green pepper, celery, sausage, about 10 minutes
3. Add the paprika, salt, pepper, the, garlic,cumin cayenne pepper and bay leaves
4. Add chicken or vegetable broth, stir until the roux mixture is well combined
5. Add the stewed tomatoes
6. Add the okra
7. Simmer covered for about 45 minutes
8. Add the shrimps to the soup and continue simmer for10 more minutes, until shrimps are pink
9. Discard bay leaf
10. Serve in bowls with cooked rice, add parsley.

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ENERO ES EL DIA NACIONAL DE LA SOPA

Se considera el mes de Enero como el "día nacional de la sopa" debido al mayor consumo , por ser tal vez el mes mas helado en los países del norte.


Se dice que comer sopa caliente ayuda a la congestión nasal y además se le considera como un antiinflamatorio.

WINTER STEW

INGREDIENTS

1 pound lean stewing beef cut in 1 inch cubes

2 tablespoon flour

1 tablespoon vegetable oil

1 cup chopped onion

2 cups beef broth

5-6 medium potatoes diced

2 medium carrots thinly sliced

2 ribs celery, thinly slices

1 bay leaf

1 can diced tomatoes

1/4 teaspoon black pepper

1/4 teasppon salt

1/4 cup chopped parsley or dried parsley flakes

DIRECTIONS

• Season the beef with the black pepper and salt

• Coat the beef with the flour

• Heat the oil in a saucepot over medium high heat

• Add the beef and cook until browned, stirring often

• Pour off any  fat

• Add the broth, bay leaf and all the vegetables

• Simmer at mediun high for 30-40 minutes

• Discard the bay leaf and serve in cups or bowls.

• Add on top the chopped parley or dries flakes.

                               ***