• 1 tablespoon oil
• 1/2 pound Mexican-style chorizo
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 jalapeno, minced
• 1 red onion, diced
• 2 tablespoons garlic, minced
• 1 cup short-grain rice
• 1 cup low-sodium chicken stock
• 1/2 cup white wine
• 1/2 cup water
• 6 large, fresh poblano chiles
• 1 pound shrimp, shelled, cut into 1/2-inch pieces
• 3/4 cup Cheddar, shredded
• 3/4 cup Jack cheese, shredded

Directions

In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Preheat oven to 400 degrees F.

Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

• 1 whole chicken (about 6 pounds)
• 8 cups water
• 2 medium size yellow onions, quartered
• 2 ribs celery, each cut into 6 pieces
• 2 bay leaves
• 1 T. plus 1 1/2 t. salt
• 1 1/2 t. cayenne

• 1 1/2 c. vegetable oil
• 1 1/2 c. bleached all-purpose flour
• 2 c. chopped yellow onions
• 1 c. chopped bell peppers
• 1 c. chopped celery
• 1/2 lb. andouille or other smoked sausage, finely chopped
• 1 lb. andouille or other smoked sausage, sliced
• 4 lbs. barbecued meat scraps
• 1 28 oz. cans crushed tomatoes
• 8 oz. frozen cut okra

1.  Put the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of salt and 1 teaspoon of the cayenne in a large, heavy pot.  Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours.  Remove the hen, strain and reserve the broth.

2.  In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour.  Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.  Add the chopped onions, bell peppers and chopped sausage.  Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.  Add the reserved broth and tomatoes.  Stir until the roux mixture and broth are well combined.  Bring to a boil, then reduce the heart to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.

3.  Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones.  Coarsely chop the chicken meat.  Add the chicken, sliced sausage, bbq meat and the okra to the gumbo.  Cook for 15 minutes.  Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.

4.  Serve over rice.

Ingredients:

• 3 to 4 pound pork loin roast, trimmed
• 4 cloves garlic, sliced
• salt and pepper
• 1/2 teaspoon each sage and thyme, or 1 teaspoon poultry seasoning
• 1 cup chicken broth
• 1/4 cup dry white wine or chicken broth
• 1/4 cup flour

Preparation:

Brown pork roast on all sides in a large skillet to remove excess fat. Make cuts in roast with a small knife and insert garlic slices; place in slow cooker and season with salt, pepper, and sage and thyme or poultry seasoning. Add broth and wine, if used. Cover and cook on low for 10 to 12 hours. Remove roast and skim excess fat from juices; combine flour with about 3 tablespoons cold water and whisk until smooth. Turn the slow cooker to high and stir in the flour mixture. Cook and stir until thickened (this may be done on the stovetop). Serve sauce over pork, with rice or potatoes.
Serves about 8.

** I cooked this on low for 11 hours and it was WAY too long.  Maybe 8 or 9.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced bacon
• 11/2 cups chopped yellow onions
• 1/4 cup chopped green bell peppers
• 1 tablespoon minced garlic
• 4 bay leaves
• 8 ounces andouille, cut crosswise into 1/4-inch slices
• 1 small (5 to 6 ounce) smoked ham hock
• 2 cups dried red kidney beans, soaked overnight
• 1 tablespoon creole seasoning
• 2 quarts chicken stock or water
• 1 teaspoon salt
• 3 tablespoons chopped parsley
• 1 1/2 cups cooked long-grain white rice, warm
• 6 tablespoons chopped green onions

Directions

Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes. Add the beans and cook for 2 minutes. Add the creole seasoning and liquid, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the ham hock and bay leaves. Remove 1 cup of beans from the pot and reserve.

With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.