External Links:

SCAASI: http://www.scaasi.org/

National Council for Black American Affairs: http://www.ncbaa.org/

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Recipes

Gumbo recipe

For the roué:
•Braise cut up chicken parts in dutch oven. Use drippings to start roué.
[4-6 lbs chick legs, thighs, wings or qtrs>>2 whole chickens—remove breast bones]

•Transfer sizzling drippings to stockpot, stir in flour (1.5+ cups), gumbo file (5+ tbsp), cumin (same as file), sage (1-2 tbsp), paprika (same as sage), onion power (to taste), garlic power (to taste); white, red & black pepper (to taste), making a very thick doughy substance. Note: Cajun seasoning and/or chili powder may also be used.

•Reduce heat. Stir in one to 1.5 quarts water.
A smooth thick gravy-like consistency develops.

For the base: note: all sausage can be pork, beef is OK but chicken or turkey is better
•Add/mix in: BONELESS whitefish [I-2 lbs cod or other whitefish], ground sausage [Louis Rich or other ground turkey, 1-2 lbs], crabmeat [2-4 2.5oz cans], tomato paste [6 oz can], giblets [from chickens or turkey], crab backs [from 5-8 clusters], three whole carrots-sliced in half longwise.
•Cook med/low heat until fish, sausage and crabmeat comletely dissolve.

First stage: Add 1-2 large cans whole peeled tomatoes. Puncture or slice tomatoes into smaller pieces. Add diced veggies: fresh onions (3-4), fresh garlic (diced whole cloves), bell pepper (2-3), celery (6-8 stalks). Simmer

Add 1-2 pints water for consistency as needed. For consideration: thinner gumbo will thicken up for leftovers, leaving a sauce for later eatings. A thicker original gumbo will be more sticky on subsequent servings.
[note: If whole shrimp—see second stage—are cleaned, the tails & shells may be boiled in this water for stronger shrimp flavor. Filter residue from water prior to adding to base.]

Add braised half-cooked chicken on bone (quarters or wings), sliced (to desired thickness) tube &/or link sausage (2-3 lbs chicken/turkey preferably Louis Rich Hot (or Smoked) sausage or Aidells Sun-dried Tomato)
Cook low heat until chicken is done.
Before second stage
Add okra [to taste 1-1.5 lbs fresh, more for frozen] & baby shrimp [8-16 oz]
Simmer 15-30 minutes. Chicken should be coming off the bone.

Second stage: Add shellfish. More water may need to be added at this time.

Crab legs (5+ clusters joints separated—see above crab backs), large shrimp (1-3 lbs, cleaned, no shell/tail!),
Shellfish will cook in covered pot within ten minutes. Simmer until served
[other shellfish may be added: scallops and oysters are more usual additions, even
mussels and clams for a more exotic gumbo]

Serve over rice [and save some for me!]
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Chicken Italiana

4 lbs chicken [thighs, legs, wings recommended]
4-6 oz Italian seasoning
1 tsp tarragon
2 large cans peeled tomatoes
2-3 tbsp garlic powder (granulated garlic)
1 medium red onion, sliced
1 medium yellow onion, sliced
3 bell peppers (green yellow or red), sliced
1.5-2 lbs mushrooms (fresh or canned)

• Place chicken in large stockpot. Cover.
• Cook over medium/medium high heat for 25-30 minutes. Stir every ten minutes. Drain.
• Sprinkle spices over chicken pieces. Stir.
• Add sliced veggies (peppers. If using fresh mushrooms add now.
• Combine tomatoes with meat, adding juice from can and puncturing/slicing tomatoes.
• Cook uncovered for approximately 20 minutes. Stir every ten minutes. Reduce heat.
Cover and let sit.

Serve with or over pasta, rice, or polenta (firmly cooked grits).
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Eggplant Casserole

1 medium sized eggplant (“garden egg”), diced into approximately ¾ cubes
1 14.5 oz can tomato sauce, heated with 2 tbsp Italian seasonings & 1.5 tsp garlic powder
[spaghetti sauce may be substituted]
1 lb grated cheese [cheddar, provolone, Colby, Colby or mixed]
1 medium carrot, grated
1-2 6 oz cans mushrooms
[fresh or sautéed mushrooms may be substituted]
15-20 sliced ripe olives
¼ to ½ lb vegetable rotini or other pasta [must not exceed one inch length]
Mrs. Dash seasoning

Preheat oven to 350°.

• Mix one half of eggplant, pasta, carrot, mushrooms and cheese in bottom of covered casserole dish.
• Spread one half of tomato sauce over mixture. Liberally sprinkle Mrs. Dash.
• Mix remaining ingredients on top of first mixture.
• Spread remaining tomato sauce over casserole. Liberally sprinkle Mrs. Dash.
• Spread sliced olives over top of casserole.

Cover dish and bake for 30 minutes. Remove cover and bake for another 15 minutes.

All-purpose casserole: serve as entrée or as side dish.
Great with any wine, beer or other beverage.