Gumbo

1 chicken or 3 lbs shrimp

1 bell pepper – chopped

2 large onions – chopped

8 stalks celery – chopped

2 cans chicken broth

Cook chicken, debone it and save the broth. If you sue shrimp, clean and peel. Pull chicken apart making into cubes or pieces.

Roux

1 ½ C oil

1 ¾ C. Flour

Brown until almost black (very dark brown). Add vegetables and simmer for 3-4 minutes. Add chicken broth with some water. Add chicken or shrimp. Simmer for 1-2 hours.

Denese Durr

Shrimp Etouffee

2 Lbs Shrimp-peeled and devained

1 C. onions, chopped fine

½ C. bell pepper, chopped

1 Tbl cornstarch

Salt, pepper and cayenne pepper to taste

¼ lb oleo or 3 Tbs. oil

½ C. celery, chopped fine

4 cloves

1 ½ C. Water

3 tsp. Tomato Paste

Split shrimp and season with salt, cayenne, pepper generously. Melt butter and add to celery, onions, bell pepper and garlic. Cook slow in uncovered until onions are wilted. Add shrimp for 20 minutes stirring occasionally. Dissolve corn starch in water and add to mixture. Cook another 15 minutes, stirring occasionally. Add Salt and pepper to taste. Serve over rice.

Governor Leon Crawford

Baked Tuna Steaks

Defrosted Tuna Steaks
Italian dressing

Line a baking dish with with aluminum foil. Put some Italian dressing on the bottom, place tuna steaks above the dressing, and cover steaks with dressing. Close foil on all sides and top making a "foil pack" and place in 450 degree pre-heated oven for 20 minutes. Remove foil, and serve.

Tuna Noodle Casserole

RECIPE INGREDIENTS:
	6 tbsp. butter or margarine
	3/4 cup onion, chopped
	6 tbsp. flour
	1 tsp. salt
	3 cups milk
	2 cups cheddar cheese, shredded
	1 cup peas, fresh or frozen
	6-1/2 oz. can water-packed tuna, drained
	1/2 lb. egg noodles, cooked according to package directions and drained

1. Melt the butter or margarine in a large skillet, add the chopped onion, and cook over medium heat until the onions are soft and translucent. Add the flour and salt and quickly stir with a fork to make a paste. Gradually stir in the milk and allow the mixture to come to a boil. Simmer, stirring continually, until the sauce is as thick as heavy cream.

2. Stir in the cheddar cheese, peas, canned tuna and finally, the noodles. Remove from the heat and serve immediately or transfer to a baking dish and store in the refrigerator for up to two days. To reheat, bring the casserole to room temperature, then bake at 350 degrees for 15 minutes or until heated through. If desired, sprinkle it with bread crumbs and shredded cheddar cheese first, then broil it for a few minutes to make a crisp, brown top. Makes 4 servings.

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