Okay, there have been a few recipes that everyone keeps asking for and I thought I'd write it down in a place where I wouldn't have to write it down again. Anyone wants another recipe, I'm just posting it on here and sending them a link to my blog!! :)

Okay, the number one recipe request:

Shrimp Gumbo

• 1 pound smoked sausage, cut into 1/4 inch rounds
• 1/4 cup vegetable oil
• 1/4 cup bacon grease
  
• 1 (4 pound) chicken, cut into parts
  
• 2/3 cup all-purpose flour
• 2 cups chopped onion
• 1/2 cup chopped green onions
• 2/3 cup green bell pepper, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 pounds medium shrimp - peeled and deveined
• 8 cups water
• salt to taste
• ground black pepper to taste
• 1/8 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• file powder

DIRECTIONS

1. In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat.
   
2. In the same skillet, heat 1/4 c bacon grease 1/4 c veg. oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm. (By frying everything in the same pan, you're actually seasoning the pan which is key to good gumbo.)
   
3. With the hot oil in the pan, begin to make your roux by adding the flour. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
4. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
5. Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
6. Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.

Charquican

• 1 large slice of banana squash
• 10 potatoes
• 1 lb hamburger
• 1 large onion
• 2-3 large teeth of garlic
• 1-2 cans corn
• 1/2 lb green beans
• Salt
• Pepper
• Milk
• Butter
• Cumin
• Paprika
• Basil

DIRECTIONS

1. In a medium skillet, brown the hamburger. Add the onions and garlic and fry until translucent.
   
2. Spice the meat (called Pino) with cumin, salt, pepper, paprika and basil. Sorry, I don't know the amounts Cody uses, he just dumps as looks/smells good.
   
3. Peel the squash, cut into bite sized pieces and boil just like potatoes for mashed potatoes. Add some basil to the water for better flavor.
4. Drain the squash, mash with butter and milk making a runny goo that looks like orange mashed potatoes only a little more wet.
5. Make mashed potatoes with the potatoes.
   
6. Combine the squash, potatoes and pino.
7. Add corn and green beans (if desired)
8. Taste and adjust spices as needed. The longer it simmers the more the flavors come together. Usually tastes best the second day.
   

Okay I can't think of the other recipes that've been asked for lately so that's all for now. I'll add more when I think of them/when they're requested :) Enjoy.