COLUMNS: Award-winning Cajun gumbo a sure-fire hit for family and guests

The MSN site on my computer has so many ways to mention President Trump’s daily happenings and other news from around the world.

The MSN site on my computer has so many ways to mention President Trump’s daily happenings and other news from around the world.

Here are a few.

Melania will keep Michelle’s vegetable garden. Who really cares?

Photos of Ivanka Trump sitting in the president’s chair raises eyebrows. Who really cares?

Trump’s team has a spelling problem. Really, who cares?

And then there is ‘sorry, but you’ve been putting band-aids on wrong your entire life,’ 43 ways to lose four inches of body fat and this important information: ‘the six procedures plastic surgeons do not want you to have.’

There are so many silly things they post on these pages it makes me laugh.

What makes me happy is finding new recipes and this award winning cajun gumbo is a keeper.

Award winning Cajun gumbo

• 1/4 cup of butter

• 4 minced garlic cloves

• 1/2 cup chopped onion

• 1/4 cup of chopped celery

• 6 ounces of chopped okra

• 3 tbsp butter

• 3 tbsp flour

• 4 cups of water

• 16 ounce can whole tomatoes, chopped and undrained

• 1/2 tsp sugar or splenda

• 4 tsp fresh parsley

• 5 sprigs of fresh thyme

• 3 bay leaves

• Salt and pepper to taste

• 1/4 tsp cayenne pepper

• 6 ounces of spicy sausage cut into 1/2-inch pieces

• 4 ounces of flaked crab meat

• 6 ounces of prawns peeled

• 1/4 tsp of hot pepper sauce or to taste

• 3 tbsp Worcestershire sauce

• 1/2 lemon

Melt butter in a large pan and cook over medium heat.

Cook garlic, onions, celery and okra until brown and set aside,   continually stirring.

In a heavy stock pot over medium heat, add in the butter and flour to make a brown colored roux.

Stir in celery, onion and okra, then cook until tender.

Stir in water, tomatoes and sugar.

Season with parsley, thyme, bay leaves, salt, pepper and cayenne pepper.

Bring to a boil, reduce heat  and simmer for two-and-one-half hours, occasionally stirring.

Add prawns, crab meat and sausage to stock pot.

Stir in hot pepper sauce and Worcestershire sauce.

Add lemon juice and simmer for an additional five to 10 minutes until sausage, prawns and crab meat are cooked.

Take out bay leaves and serve.   This recipe should serve four people.

Have a good winter weekend!

Bye for now and GOOOD COOKING.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

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