Obituary: Ross Copenhaver, 76 February 21, 2023 Obituary: Jerry Wayne Carter, 75 February 21, 2023 Obituary: James “Jim” Stanley VanReenan, 78 February 21, 2023 Obituary: Dewey Milton Bennett, 91 February 21, 2023 Chesapeake & Ohio Historical Society to hold meet-and-greet with retired railroaders at Hinton’s Historic McCreery Hotel February 21, 2023 Tags Alderson Art Business Carnegie Hall Charleston college Community Court Dear Abby Education EPA Family Featured football Grant Greenbrier Greenbrier County Greenbrier East Greenbrier East High School Greenbrier East Sports health High School Home Justice Land Last Lewisburg Local Man NY Park Plan Project Ronceverte School Son State The Greenbrier University US VA Virginia West Virginia White Sulphur Springs WV Recipes from Ronee: Ronee’s Seafood Gumbo by RONEE DECANIO in Entertainment February 20, 2023 Reading Time: 1 min read 0 8 SHARES 58 VIEWS Share on Facebook Share on Twitter Ah, New Orleans. Mardi Gras, Jazz Festival, the French Quarter, Café Du Monde, fabulous restaurants and THE FOOD — oh yes, the wonderful Creole and Cajun, mouth-watering food. One of my favorite recipes which I always made around Mardi Gras is seafood gumbo. When my friends and I got tired of being squeezed going through the French Quarter or standing four people deep on the edge of parades, catching beads and doubloons, we would head to someone’s house and make gumbo (not to be confused with “making groceries,” which is the local colloquialism for grocery shopping). So, folks, slip on those Green (Faith), Purple (Justice) and Gold (Power) beads and Laissez Les Bon Temps Rouler (Let the Good Times Roll)! RONEE’S SEAFOOD GUMBO Serves: 8-10 INGREDIENTS: 1/2 Cup Diced Bacon 1/2 Cup Chopped Scallions 1 Clove Garlic, Minced 4 to 5 Tablespoons Regular Flour 4 Cups Water 2 1/2 Teaspoons Salt 1/4 Teaspoon Pepper 1/2 Teaspoon Dried Thyme 2 – 1# Cans Whole Tomatoes, Drained 2 Bay Leaves 1 1/2 Cups Boiled Ham, Cut into 3/4 in. Squares – (this can be deli bought) 1 10 oz. Pkg. Frozen Okra, Partially Thawed, Cut into 1” Pieces 2 pounds Medium Shrimp, Peeled, Deveined, Split Lengthwise OR small shrimp, not split 1 6 oz. Pkg. Frozen Crabmeat, Partially Thawed Served Over Rice DIRECTIONS: About 1 1/2 hours before dinner: In a large pot sauté bacon until crisp; remove bacon bits and reserve. In bacon drippings sauté scallions and garlic until tender, sprinkle in flour, stir until blended, while stirring gradually add water. Then add salt, thyme, pepper, tomatoes, bay leaves and ham. Simmer, covered, stirring occasionally for about 30 minutes. Add okra in 1-inch pieces. Cook about 15 minutes more. Add shrimp and crabmeat and simmer uncovered for about 10 minutes more, or until shrimp is pink, and crabmeat is hot. Remove bay leaves and sprinkle with bacon bits. RONEE DECANIO Tags: BaconCafé du MondeCloveFeaturedFestivalFolkFoodFrench QuarterGarlicGumboJusticeLocalOkraPowerThymeUSUtesVA Related Entertainment Brand new season of ‘Barnwood Builders’ premieres Thursday February 21, 2023 Entertainment Ludacris to perform at the State Fair Of West Virginia February 21, 2023 Entertainment Dear Abby: Professionals show concern for woman’s safety and life February 20, 2023 Entertainment Dear Abby: Mother’s attitude, jealousy create an unpleasant dynamic February 17, 2023 Load More
Ah, New Orleans. Mardi Gras, Jazz Festival, the French Quarter, Café Du Monde, fabulous restaurants and THE FOOD — oh yes, the wonderful Creole and Cajun, mouth-watering food.
One of my favorite recipes which I always made around Mardi Gras is seafood gumbo. When my friends and I got tired of being squeezed going through the French Quarter or standing four people deep on the edge of parades, catching beads and doubloons, we would head to someone’s house and make gumbo (not to be confused with “making groceries,” which is the local colloquialism for grocery shopping). So, folks, slip on those Green (Faith), Purple (Justice) and Gold (Power) beads and Laissez Les Bon Temps Rouler (Let the Good Times Roll)!
1 1/2 Cups Boiled Ham, Cut into 3/4 in. Squares – (this can be deli bought)
1 10 oz. Pkg. Frozen Okra, Partially Thawed, Cut into 1” Pieces
2 pounds Medium Shrimp, Peeled, Deveined, Split Lengthwise
OR small shrimp, not split
1 6 oz. Pkg. Frozen Crabmeat, Partially Thawed
In a large pot sauté bacon until crisp; remove bacon bits and reserve.
In bacon drippings sauté scallions and garlic until tender, sprinkle in flour, stir until blended, while stirring gradually add water. Then add salt, thyme, pepper, tomatoes, bay leaves and ham. Simmer, covered, stirring occasionally for about 30 minutes. Add okra in 1-inch pieces. Cook about 15 minutes more. Add shrimp and crabmeat and simmer uncovered for about 10 minutes more, or until shrimp is pink, and crabmeat is hot. Remove bay leaves and sprinkle with bacon bits.
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