Join me for a week of cooking for my Alaska family of 6! Recipes listed below!

GUMBO:
1 cup flour
3/4 cup bacon drippings
1 cup chopped celery
1 large onion chopped
1 large green bell pepper chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
5 quarts water
7 cubes of beef bullion
1 tbs white sugar
salt to taste
3 TBS hot sauce
1/2 tsp cajun seasoning
4 bay leaves
1/2 tsp dried thyme
1 (6 oz) can tomato sauce
1 (14 oz) can stewed tomato
2 (10 oz) packages of frozen okra
2 TBS white vinegar
2 tsp file gumbo powder
1 pound lump crab meat (or halibut)
3 pounds uncooked medium shrimp (peeled and deveined)
1 pound shredded chicken
2 TBS Worcestershire sauce

Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until the mixture stops cooking.
Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 1 teaspoon of file gumbo powder at the 45-minute mark.
Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes.

CRUNCHY ASIAN SALAD: https://amberskitchencooks.com/crunch...
THAI CHICKEN PIZZA: https://amberskitchencooks.com/thai-c...
FREEZER BREAKFAST BURRITOS: https://thehammhomestead.com/freezer-...
7 LAYER:
2- 3 thinly sliced potatoes
1 large thinly sliced onion
3/4 cup white rice, sprinkled around
A layer of frozen mixed veggies
A generous layer of minced meat
1 large tin of tomato soup
Bake in the oven for around 1.5 hours, or until the potatoes are cooked
Serve with fresh bread

STIR FRY/CHOW MEIN WITH STEAK:
Slice steak thin
Veggies of choice ( carrots, cauliflower, broccoli, cabbage, peppers)
Cook in a skillet with oil and soy sauce
Optional: Add a few tablespoons of Peanut Butter
Cook spaghetti (add some soy sauce to the water)
Mix noodles and veggies
Serve with a side of pineapple

SPAGHETTI SQUASH:
Poke holes in the squash with a fork
Place in Instant Pot with 1 cup of water
High pressure for 12 minutes
Allow to cool slightly
Cut in half, remove seeds, and remove squash with a spoon.

BRAN MUFFINS: https://www.allrecipes.com/recipe/252...

Silicone Muffin Cups: https://amzn.to/3H9Rzed

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Hello from Alaska! I'm Lauren and on This Alaska Life, you will get a glimpse into life in Alaska as a wife and mother of 4 boys. Come along for family adventures, cooking, daily life, and Alaska Grocery Shopping!

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Lauren Hamm
PO BOX 772864
Eagle River, AK 99577

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