This Recipe is so good on a rainy or cold day or just when you feel like eating something light.

In a 5 quart or larger stock pot or dutch oven add:

6-8 cups water
1 large chopped onion
1 Cup Chopped Carrots
1 Can Cream Corn
1 Can Mixed Vegetables(drained)
2 Pounds Chopped Soup Meat, Short Beef Ribs, or
browned Ground Beef(drained)
4 Beef Boullion Cubes
1 Can of Tomoto Sauce

Cooked Rice or Saltine Crackers

Bring to a boil on High heat then lower heat to medium and simmer for 1-1 1/2 hours, or until meat is tender. Serve over rice or with crackers or alone.

*Note: You may also add the pasta of your choice to your soup. Enjoy!

Louisiana is known for their many Traditions. Good food, good times and great stories go hand in hand. The one dish that is most synonymous with Cajuns is Gumbo. If you have ever tried it you know that there is nothing like it anywhere and if you haven’t you don’t know what you are missing. Gumbo is a rich dark soup made with Roux.

You can add just about anything in it that your heart desires. The following recipe is simple and fun to make. It consists of Chicken and Sausage. You can also add some shrimp if you like.

1 head yellow onion
½ cup chopped green onion
4 tablespoons Roux
6 – 8 cups water
1 whole Chicken/Hen cut up
1 pound of Sausage
1 pound pealed and cleaned Shrimp (optional)

Throw everything in a soup pot and simmer over a medium fire for about an hour or until chicken is cooked. You may need to add more water if the soup becomes too thick. Likewise, if it is too thin, you may add a little more roux.

Serve over cooked white rice.

Here is a little secret about Gumbo…it is always better the next day! So if you are cooking for say a party, it can be prepared a day ahead of time.

To wrap up, we cajuns love our Music and Festivals and our Football here in Louisiana. But without our Gumbo it just wouldn’t be the same!