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10 months ago

Chef's Corner: How To Properly Prepare Duck

How many times have you dreaded going into the kitchen to make breakfast, lunch, or dinner? You might need a new perspective. Cooking can be enjoyable and relaxing if you try to see it in another way. Here are a few cooking tips that are sure to get your taste buds tingling and entice your inner chef to come out.

Herbs and spices should be stored in an area of your kitchen that is cool and dark. If they are exposed to light, moisture, or heat, they will lose much of their flavor. Usually, spices and herbs that are ground will retain their flavor for up to a year. Whole spices, on the othe

10 months ago

Be A Good Cook With Cooking Advice That Works Well!

Have you ever eaten at a dining establishment and thought about how they created their food dishes? Have you ever tried to replicate that meal at home? Use the tips in this article to create your favorite meals at home and make new ones for any occasion. Many people find cooking to be a fun, relaxing hobby.

Keep all dried spices in a dark space that stays room temperature. Elements such as light and heat can cause your herbs to lose flavor quickly, resulting in less taste being added to your favorite dishes. Generally speaking, spices that have been ground will keep their flavor for

12 months ago

Tired Of Throwing Money Away On Fast Food? Learn How To Cook At Home With These Simple Tips!

There is always something new in cooking that you can learn, even if it's just a nice family meal you want to prepare. A few secrets can turn a simple dish into a great dinner your friends will remember. Try some of these tips to make your meals interesting and exciting!

There are a few things you need to know if you are considering cooking with skewers. Using metal skewer types will increase your chances of success when compared to wooden options.

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To maintain the flavor and freshness of spices and herbs, make sure you keep them stored in someplace that is cool and dark. If they are exposed to li

1 year ago

Kwanzaa recipe: seafood gumbo with shrimp, crab, oysters and sausage - Knoxville healthy food

Like any major holiday feast, Kwanzaa food is inextricably linked to the meaning of the celebration. The best Kwanzaa recipes are those that help reinforce the cultural aspect of the holiday and are grounded in African and African-American history.

Consider starting your Karamu feast (observed on the last day of Kwanzaa, December 31st) with a bowl of gumbo, a dish that represents the melding of African cultures with those of other countries in the Southern United States. Created in Louisiana in the 1700s, gumbo combined the culinary traditions of West Africa with those of France and Spain.

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The name itself is decidedly African, evolving from the Bantu word ki ngombo, meaning "okra." Gumbos are now made with or without okra as preference dictates. (This one leaves out the okra for the sole reason that fried okra is a popular Kwanzaa food, so you can serve it alongside a bowl of gumbo without okra overkill.)

Oven-Fried Okra Recipe for Kwanzaa

The best part of this Kwanzaa gumbo recipe just might be the aroma that will fill your house at it cooks. Feel free to use this recipe as a template, omitting or adding ingredients as you see fit. Gumbo has evolved hundreds of times over the centuries: making it your own is contributing to the cultural evolution of the dish.

Seafood Gumbo Recipe


2 Tbsp olive oil

1/4 cup all-purpose flour

3 cloves garlic, minced

1 sweet onion (like Vidalia), chopped

1 cup celery, chopped

1 medium green or red bell pepper, chopped

4 whole green onions, chop

2 cans chopped fire-roasted tomatoes, undrained

1 bay leaf

1 tsp Tabasco sauce

6 cups chicken broth (use low-sodium if watching salt intake)

1.5 lbs raw shrimp, cleaned and shelled

1 lb fresh lump crabmeat

1/2 pint fresh raw oysters with liquid

8 oz turkey kielbasa, sliced and pre-browned in skillet

2 tsp file powder

Salt and pepper to taste

*Cooked rice for serving


In a large stockpot, heat oil over low heat and stir in flour until blended. Cook slowly and stir until mixture is a rich, brown roux shade. Add garlic, onion, pepper and green onions to the roux and stir until softened. Stir in tomatoes with their juice, and add bay leaf, Tabasco and chicken broth. Allow to heat about five minutes, then add shrimp, and oysters with their liquid. Simmer about five minutes. Add kielbasa, file powder and salt and pepper to taste. Simmer another five minutes. Serve hot with rice. Serves 8.

Note: Find fresh crab, shrimp and oysters in Knoxville at The Shrimp Dock.


More Kwanzaa Recipes:

Moroccan Couscous Salad

Easy Baked Sweet Potatoes

Butter Bean Soup

Jamaican Jerk Pork Tenderloin

Sweet Potato Biscuits