A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
This boiled dumpling is made with suet, currants and raisins and spiced with mixed spice and a hint of molasses. 'Clootie' comes from the Scottish for 'little cloth'.
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
So fast and easy to prepare, these shrimp are bound to be the hit of the barbeque. And, weather not permitting, they work great under the broiler, too.