After Thanksgiving Turkey

1 Whole Turkey and meat (uncooked or cooked leftovers)
1 8oz Jar Sorghum or Corn Roux
2 lbs boneless turkey meat
1 lb boneless skinless chicken thighs (optional)
1 lb Gluten -Free Sausage
1 32 oz Unsalted Kitchen Basics Chicken Stock
1 1/4 gallon Water
1 Lg Onion
1 Cup Green Onions (Chopped)
GF Cajun Seasoning Mix

Use leftover Turkey bones and meat from Thanksgiving.   Place the entire cooked turkey bones in 1 ¼ gallons of water in a stock pot.  Bring to a slow boil for 45 minutes.  Strain juice from bones as stock, set aside. Cut turkey meat (add Cajun seasoning) and sausage into desired size. Uncap and heat roux in microwave for 30 seconds (if in solid form) to loosen. Pour roux in the stock pot; add one onion, briefly sauté over medium heat. Add Chicken Stock and Turkey Stock. Incorporate well and cook uncovered on slow boil for 1 hour. Then add Sausage, cook for 1 hour. As gumbo cooks skim all excess oil off the top. If needed, add uncooked seasoned skinless, boneless chicken or turkey, cook for another 30-45 minutes or until tender.  (Add cooked Turkey 20 minutes after uncooked meat is added).  Remove from heat and add 1 bunch of chopped green onions. Cover for 10 minutes. Season to taste. Add addition water for your liking as it is being cooked.
Hope you enjoy!

Chicken & Sausage Gumbo

1 8oz Jar Sorghum or Corn Roux
2 lbs boneless skinless chicken thighs
1 lb Gluten -Free Sausage
1 32 oz Unsalted Kitchen Basics Chicken Stock
1 1/4 gallon Water
1 Lg Onion
1 Cup Green Onions (Chopped)
Seasoning Mix

Cut chicken and sausage into desired size. Uncap and heat roux in microwave for 30 seconds if in solid form to loosen. Pour roux in a stock pot, add one onion, briefly sauté over medium heat. Add Chicken Stock and water. Incorporate well and cook uncovered on slow boil for 1 hour. Then add Sausage, cook for 1 hour. As gumbo cooks skim all excess oil off the top. Add seasoned skinless, boneless chicken, cook for an another 30-45 minutes or until tender. Remove from heat and add 1 bunch of chopped green onions. Cover for 10 minutes. Season to taste. Add addition water for your liking as it is being cooked. Hope you enjoy!

Meatball Stew

Meatballs                                                                 Gravy
1 lb Ground Meat                                                     1 cup yellow onion (chopped)
1 lb Ground Pork                                                      ½ cup mushrooms (chopped)
¼ cup Parsley (finely chopped)                            3 TBS Your Way Cuisines Corn Roux
½ Cup GF Bread Crumbs                                       1 cup beef stock
¼ cup Extra Virgin Olive Oil                                  Water
¼ cup yellow onion (finely chopped)
1 cup beef stock
Salt
GF Cajun Seasoning Mix (to taste)

Mix all ingredients except EVOO until it becomes sticky. Form into ½” balls. Pre-heat a large Dutch oven to Medium heat, add EVOO. Once hot, add meatballs to pot. Brown all sides. Set meatballs aside after browning on paper towel to drain excess oil. Saute onions and mushrooms in excess oil. Sauté, on medium heat for 10 minutes. Add roux, incorporate well with onions and mushrooms. Add water or beef stock to desired amount. Add meatballs and cook covered on simmer for approx 45 minutes. Stir occasionally and add liquid as necessary. Season to taste.

SHRIMP STEW with CRAB MEAT

2 TBS (Heaping) Sorghum Roux
2 lbs Peeled Shrimp
1 cup Unsalted Kitchen Basics Seafood Stock
4 cups Water
1 Lg Onion
2 Cloves Garlic
¼ Cup Chives (Chopped)
½ Cup Parsley (Chopped)
Salt
GF Cajun Seasoning Mix
Lump Crab Meat

Wash and drain peeled shrimp, then place in a large mixing bowl, add salt and cajun seasoning to marinate. Cover and place in the refrigerator until needed. Uncap and heat roux in microwave for 30 seconds if in solid form to loosen. Place roux in a medium stock pot, add onion and garlic, briefly sauté over medium heat. Add seafood stock and water. Incorporate well and cook uncovered on slow boil for 45 minutes until mixture cooks down and thickens to liking, stirring occasionally. Lower heat, Add Shrimp, cook for 10 minutes. Season to taste. Skim all excess oil off the top. Remove from heat and add chopped chives and parsley. Cover for 10 minutes. Add addition water for your liking before covering if too thick.
Approximately 4 servings.

For Added Cajun Flare: Add peeled/cooked lump crab meat with shrimp.

Pork Jambalaya

1 LB Pork Jambalaya Meat
1 LB GF Sausage (Smoked or Fresh)
1 Medium Yellow Onion
1 cup Green Onions (Chopped)
½ cup parsley (Chopped)
1 clove garlic
1 cup chicken or beef stock
1 TBSP (heaping) Your Way Cuisines Corn Roux
8 cups water
4 cups rice
2 TBS Extra Virgin Olive Oil

Brown pork and sausage in EVOO well to establish the base for the gravy. Remove meat and reserve for later. Remove excess oil from pot and add onions, sauté for 5 minutes (be sure to get up all the browned parts off the bottom of pot). Add garlic and sauté for 2 minutes, then add roux, stock and 1 cup of water to deglaze pot and incorporate roux fully. Add meat and cook until meat is tender. (Add water as necessary. Add rice and remaining 4 ½ cups of water, stir. Bring to a boil then reduce to a simmer and cook until rice is tender.
Serves approximately 8 people.

Pop’s Famous Pot Roast w/ GF Mushroom Gravy 

1 onion
1 bell pepper
1 32 oz Kitchen Basics Beef Stock or GF Beef Broth
2 cups water
3 13 oz cans whole button mushrooms
1 medium size under-blade beef roast ( 2 lb / 2 inches thick)
1/3 cup of Your Way Cuisines Corn Roux ¼ cup onion tops ( chopped fine)
¼ cup bell pepper
¼ cup parsley
¼ cup olive oil
1 BLACK IRON POT with lid (very important)
garlic powder or ( 3 whole colves)
salt (sea salt) black pepper
red pepper

step 1: season roast ( salt/black pepper)
step 2: rub roast with olive oil
step 3: brown roast in Black Iron Pot on both sides until very dark — (this gives the meat the flavor)
step 4: After browning roast, take it out of the pot and place it in a dish or pan
step 5: In BIP brown your onions/ bellpeppers/garlic in corn roux
step 6: Add the beef stock/broth and 2 cups of water – cook your roux for 1 hour
step 7: put the roast back in the pot and and add the mushrooms
step 8: while waiting for the roast to come back up to heat ( gravy to a boil ) warm the oven to 350 degrees
step 9: put the lid on the pot and place it in the oven and cook for 1 ½ -2 hrs check for tenderness after 1 ½ hr ( some roast may take more time)
step 10: after roast is tender, add the parsley / onion tops ( put lid back on the pot and back in the oven) turn the oven off

GF Vegetable Soup or Vegetable Beef Soup

3  TBS Your Way Cuisines Corn Roux
1  15 oz Can Tomato Sauce
1  8 oz Can Tomato Sauce
1  32 oz Vegetable Stock
12 cups Water
1  Pkg Frozen Mixed Vegetable for Soup or any fresh Vegetables
1/2 head of Cabbage
Fresh Carrots
1/2 pack of Quinoa Noodles (Optional)
1 Lemon
GF Black Pepper, Season All Seasoning, Salt

In Large preheated soup pot add roux, tomato sauce, Vegetable stock and Water. Bring to a boil, cook for 20 minutes. Add any Fresh Vegetables and/or frozen Vegetables (Cabbage, Carrots, Peas, Snow Peas, Corn etc.) cook for 15 minutes. Add Noodles cook till done. Add the juice of 1 lemon, black pepper, seasonal all seasoning and salt to taste. Makes approx. 6 servings.

Add cooked/seasoned soup meat if desired at the end or before adding the roux in the beginning saute meat in the pot for Vegetable beef soup.