Ingredients:
>1 cup flour
>2/3 cup vegetable oil
>1/2 cup chopped onion
>1/2 cup chopped green pepper
>1 1/2 stalks celery, diced
>2 cloves garlic, minced
>2 lbs. boneless, skinless chicken thighs, cubed
>6 cups water
>1 pkg. smoked sausage (hot or original)
>Salt & Pepper to taste
>1 bag frozen sliced okra (optional)
>Cajun Seasoning to taste
>Additional Seasonings: chili powder, chipotle seasoning, File Seasoning, Cumin, crushed red pepper flakes, couple shakes hot sauce, garlic powder, season salt & Paprika>Hot Cooked Rice - about 6-8 servings worth

Directions:
Prepare okra first *if using* - add about an inch of oil to a skillet or pan and fry okra to remove filmy taste. Only a couple of minutes. Remove from pan to cool and drain. Set aside

In a large saucepan, combine the flour and oil and cook over medium-low heat for about 20 minutes or until mixture is caramel-colored. Stir constantly to keep from burning.

Add onion, green pepper, celery, garlic and okra to the rue. Cook 5 minutes. Add chicken, sausage, water and seasonings to the pot. Bring to a boil. Reduce heat to medium-low, cover and simmer about one hour or until chicken is done and no longer pink. Ladle gumbo over rice and serve with a bakery roll.

Ingredients:
>2 tsp beef bouillon granules
>1 (12 oz) jar homestyle cream of chicken gravy
>2 cups cooked chicken, chopped
>1 (9oz) box frozen spinach, thawed & excess liquid squeezed out
>1 cup cooked white rice
>1 (11 oz) can corn kernels, drained
>2 frozen puff pastry sheets, thawed
>1/2 cup hot water

Directions:
Preheat oven to 400 degrees F. Place 2 nonstick muffin cup pans (12 muffins each) onto baking sheets. Mix 1/2 cup hot water with granules until dissolved. Add gravy and stir until smooth. Mix in chicken, spinach, rice, and corn.

Unroll one pastry sheet onto lightly floured surface and cut into 12 pieces. Using a floured rolling pin, roll each piece into about 4"x4" squares. Gently place one pastry into each muffin cup to form basket shape and place a large spoonful of chicken filling into each. Repeat with second pastry sheet. Bake for 15-20 minutes, or until golden brown. Allow to cool for 5 minutes before removing from pan. Serve warm or at room temperature.

Ingredients:
*6-8 Green Bell Peppers
*1 (8oz) can tomato sauce
*1 onion, chopped
*1 lb. hamburger meat
*1 Tbsp. Worchestershire Sauce
*1 box Uncle Ben's Roasted Garlic Wild Rice
*Salt & Pepper to taste


Directions:
1)Preheat oven to 350 degrees F.
2)Start the Wild Rice according to pkg directions.

3) In a skillet on the stovetop, brown hamburger meat with chopped onions. Salt & pepper to taste. I like to add a shake or two of crushed red pepper flakes as well.

4) While meat is browning, and rice is cooking, prepare the peppers. Carefully slice off the tops of each pepper, and discard the inside membranes and seeds. Set in a baking pan. Drizzle each pepper insides with a little olive oil. Salt & Pepper each.

5) Once the meat is brown and the onions tender, add the tomato sauce, Worchestershire and rice. Combine well and let simmer for about 5 minutes.

6) Fill each pepper with the hamburger/rice mixture until it has all been used up.

7) Bake for 15-20 minutes in your preheated oven until peppers are tender.

Serves 6-7