New Orleans Style Seafood Gumbo

Ingredients:

-          Roux (see recipe below)

-          1 pound okra, sliced

-          2 tablespoons canola oil

-          3 tablespoons butter

-          1 onion, chopped

-          1/2 cup chopped celery

-          1 pound shrimp, peeled and deveined*

-          1 jar oysters (check for shells)

-          2 cloves garlic, chopped fine

-          1 tablespoon chopped green bell pepper

-          1 can (10 1/2 ounces ) tomatoes

-          2 sprigs parsley, chopped

-          1 bay leaf (remove before serving)

-          2 teaspoons seasoning salt

-          2 quarts water or fish stock

-          1 bunch green onion, chopped

-          1/2 pound crabmeat

-          Salt and pepper

-          Hot cooked long-grain white rice

-          Crackers

Start making the Roux. In a large frying pan, fry okra on low heat in 2 tablespoons canola oil approximately 30 to 40 minutes or until it ceases to "rope" (slimy strings connecting the okra); remove from heat and set aside.  NOTE: Take your time and don't burn it. It's worth the trouble.

In a Gumbo Pot or a large cast-iron Dutch Oven, melt the butter and fry the onions and celery over medium-high heat for about five minutes or until soft. Add the shrimp, oysters, garlic, and bell pepper; simmer two minutes. Add tomatoes, parsley, bay leaf, seasoning salt, water or fish stock, green onion, fried okra,  prepared Roux and crabmeat or crabs. Salt and pepper to taste. Let gumbo simmer for approximately 30 minutes.  Serve over rice.

Fabulous Collard Greens

Ingredients:

-          2 - 3 medium smoked ham hocks or 2 pounds smoked pork neck bones or smoked turkey parts

-          5 pounds of collards or several large bunches

-          2 teaspoons of salt

Boil smoked pork or turkey in a large pot for 1 ½ hours or until the meat begins to fall apart. Add more water as necessary.

Thoroughly rinse collard greens under cold running water. Stack several leaves of greens on top of each other and roll the leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Add the greens to the pot. All them to wilt as they cook, then add more. Add salt, cover and cook for 30 minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly. Taste to confirm they are the tenderness you prefer. Serve with your favorite meat dish . Eat the smoked meat parts right along with the collards.