Seafood Gumbo

prep: 20 minutes
cook: 40 minutes

you’ll need…
¾ cup butter
¾ cup flour
2 cups onions
1 cup chopped bell pepper
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
1 28-ounce can diced tomatoes
1 16-ounce package frozen okra, chopped
3 cups water (or more if your gumbo is too thick)
1 pound medium raw shrimp, peeled and deveined
1 pound lump crabmeat
2 dozen shucked oysters (shuck them yourself or buy them already shucked)
½ cup chopped parsley

let’s get to it…
Melt the butter on medium heat in a large stockpot or enameled cast-iron Dutch oven. Whisk in the flour and stir constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate (see the image below).
Stir in the onions, bell pepper, celery, salt, cayenne and bay leaves. Cook for 10 minutes, stirring often, until the vegetables are soft.
Stir the tomatoes, okra and water into the vegetables and roux. Add the shrimp and crabmeat and cook for 10 minutes.
Add the oysters and cook for 2 to 3 minutes. Remove from heat. Top with chopped parsley. Serve with white rice.

Holiday Rice Pudding

prep: 15 minutes
cook: 45 minutes
serving size: ½ cup
servings: makes approximately 2 quarts

you’ll need…
3½ cups water
1¾ cups long or medium-grain rice
¼ teaspoon salt
2 whole cinnamon sticks
½ cup sugar
3½ cups 2% milk
1 cup chopped mixed dried fruit (apricots, mango, papaya), divided
½ cup chopped pecans
½ cup dried cranberries

let’s get to it…
Boil the water in a large saucepan; stir in rice and salt. Cover and cook over low heat for 15 minutes or until most of the water is absorbed.
Remove the lid and add cinnamon sticks and sugar. Pour in milk and cook over medium heat, stirring frequently, for 15 to 20 minutes. Remove from heat and cool five minutes. Remove and discard cinnamon sticks.
Spread one third of the rice pudding (approximately 2 cups) on bottom of the Large Square (64-ounce) Ziploc® brand VersaGlass® Container, or in a two-quart container. Add half of the dried fruit around the edges of the container, on top of rice pudding. Layer another third of the rice pudding. Add chopped pecans around the edges of the container, on top of the pudding. Top with remaining rice pudding. Cover and refrigerate if making ahead and then garnish before serving. Otherwise, follow step 4.
Mix the remaining dried fruit and cranberries together. Sprinkle on top of the rice pudding. Serve immediately or cover with the Ziploc® brand VersaGlass® Container lid and refrigerate.

cooking know how: Toasted coconut, chocolate chips or your favorite chopped candy can also be layered into this delicious dessert.

Baked Teriyaki Tofu

prep: 10 minutes
bake: 30 minutes

you’ll need…
1 package (16 ounces) super or extra firm tofu
¼ cup teriyaki sauce (gluten free)

let’s get to it…
Preheat oven to 350°F. Spray a baking sheet with non-stick cooking spray, or lightly brush baking sheet with olive oil.
Place the tofu in a colander and drain the liquid. Place a paper towel on top of the tofu and press gently to remove any remaining water.
Remove the tofu from the colander and place on a cutting board. Slice into 1-inch thick pieces and then into strips or cubes.
Place tofu on baking sheet. Spray tofu with non-stick cooking spray, or lightly brush with olive oil.
Bake for 20 minutes; turn and bake 15 minutes longer or until lightly browned.
Remove from oven and cool for 10 minutes. Place tofu in a medium size bowl; pour teriyaki sauce over tofu and toss gently to coat. Drain on a paper towel for 5 minutes. Enjoy immediately or refrigerate up to 5 days in an airtight sealed container.

cooking know-how: for another really great tofu recipe, click here!