Easy Entertaining for Beginners

This classic seafood gumbo is hearty, spicy and delicious fare; just right for feeding a crowd.  Serve over hot steamed rice.

½ pound crab meat
1 pound medium shrimp, cleaned, peeled, raw
½ cup flour
¼ cup vegetable oil
¼ cup butter (1/2 stick)
2 large white onions, chopped
1 green pepper, de-seeded, chopped
6 cloves garlic, chopped
2 cups okra, fresh (produce section), sliced
2 tablespoons Cajun seasoning
1 ½ tablespoons salt, plus more to taste
1 bay leaf
3 cups long grain rice, cooked

In Dutch oven, heat oil and butter and add flour to make a roux. Stir constantly until golden brown and smooth consistency, about 10-15 minutes. Add onions, green pepper and garlic and sauté 12-14 minutes until tender. Stir in 6 cups of hot water, Cajun seasoning, okra, salt and bay leaf. Bring to a boil, cover and simmer for one hour. Add shrimp and crabmeat and simmer 12-15 minutes until shrimp are firm. Season with salt and pepper to taste. Serve over hot, steamed rice.
Shortcut Tip: Purchase 1 pound of cleaned frozen raw shrimp and defrost in colander by running under cold water for 5-7 minutes. Drain well.

Prepare this easy entertaining dinner of beef stew in the morning before you go to work in your slow-cooker. Let it slowly simmer all day and when you return home you will be rewarded with the aroma of delectable comfort food. This healthy and delicious stew is fit for company. Add a loaf of fresh bread and a light dessert for a delicious, casual meal.

Serves 8

2 lbs. beef stew meat, trimmed of fat, cut into 1” cubes
½ cup flour
½ teaspoon salt
4 tablespoons canola oil, divided
10 small red potatoes, halved
3 large carrots, peeled & chopped into 1” pieces
8-10 small white onions, peeled or 1 large onion, peeled and chopped into 1” pieces
3 stalks celery, chopped into ½” pieces
2 cups beef broth, purchased
2 teaspoons fresh oregano, chopped or ½ teaspoon dried
2 teaspoons fresh thyme, chopped or ½ teaspoon dried
1 tablespoon Worcestershire sauce
1 teaspoon salt
Freshly ground pepper
3 tablespoons cornstarch
3 tablespoons water
2 tablespoons flat-leaf parsley, chopped, for garnish

To pre-brown meat, heat large skillet to medium-high. Add 2 tablespoons oil. Combine flour and ½ teaspoon salt. Dredge half of beef stew meat in flour mixture and brown in hot oil, turning as needed, about 3-4 minutes total. Pour stew meal into slow cooker and add about ¼ cup beef broth into pan and scrape to remove brown bits and add to slow cooker. This is called de-glazing the pan. Repeat with remaining oil and stew meat. De-glaze and add to slow cooker.

Place potatoes, carrots, onions and celery in slow-cooker. Add remaining broth, oregano, thyme, Worcestershire sauce, salt & pepper and pour into slow-cooker. Cook on LOW for 9-10 hours.

Twenty minutes before serving, mix cornstarch and water together in a small bowl and stir into stew. Cover and cook on HIGH for 15 minutes until stew is thickened. Sprinkle fresh parsley over stew before serving.