TheVineyardMom

 I love spicy food especially Cajun food.  Here is an easy gumbo recipe that takes some time, but is worth it.  You can adjust the spice if you don't like or can't eat spicy food.  One piece of equipment I think works best to make this recipe is a small black cast iron skillet for the roux. I serve my gumbo with a scoop of rice in the center. I love a crisp Savignon Blanc with this dish.  A votre sante! Cheers! CUT ALL VEGGIES AND MEAT FIRST! This makes things much easier. Serves 6-8 1/2 cup vegetable oil.  Plus 1 Tbs. of vegetable oil for sauteing the sausage 1/2 cup flour 3 links of Andouille sausages cut into slices (about 8 oz.) 1 lb. of boneless skinless chicken thigh meat diced 1 lb. 21-25 count shrimp peeled and deveined. Note: Take the tails off too. If you use frozen shrimp, defrost first! 1 1/2 Tbs. tomato paste 1 yellow onion diced 1 cup finely diced celery 1 green bell pepper diced 5 garlic cloves minced 1/4-1/2 tsp. cayenne pepper 1/4 cup dry white wine 5 cups chic

Cornbread is easy to make and goes with so many different dishes.  I love having it as a side dish with soups, chowders, chili, and stews.  I make mine with sweet corn that you can get in the frozen food area of your grocery store.  Since I make my cornbread with corn, I count it as my vegetable side dish! Depending on the main dish I'm serving the cornbread with, you can choose either a red or white wine.  Cheers! 1 cup all purpose flour 1 cup yellow corn meal 1 Tbs. baking powder 1/2 tsp. salt 1 cup half and half 2 eggs, beaten 1/4 cup unsalted butter melted 1/2 cup sugar (optional if your prefer an unsweetened cornbread) 1 cup sweet corn either fresh or thawed Preheat oven to 400 degrees Spray a 9x9 baking dish with non-stick spray. Sift together flour, cornmeal, baking powder and salt. Combine the beaten eggs, the half and half, melted butter and sugar (optional) in a separate bowl. Add egg mixture to the flour and cornmeal mixture and stir to combine for about 10 seconds.   Fo