Butternut Squash Soup

Roast a butternut squash in the oven until soft all the way through, about 45 mins

Fry garlic, and a sliced onion in curry powder until soft

Scrape out squash flesh, minus seeds, into a bowl, add onion and garlic, tin of tomatoes and veg stock.

Blend, and enjoy!

Chef Rick’s Louisiana Seafood Gumbo

this is really tasty, and great with a good glass of white! We uses this when we did a creole night, along with the bourbon street chicken
Ingredients:
1/4 cup oil
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup chopped green pepper
1 cup chopped celery
2 cups fresh or canned tomatoes, chopped
4 cups fish stock
2 cups seafood–shrimp, crawfish, crab, and/or catfish
2 cups okra, sliced into rounds
1 cup cooked rice

Directions:

In a large pan, heat the oil over medium heat.. Add the flour and cook over medium heat, stirring constantly, until it turns the color of peanut butter. Add the onion, pepper, and celery to the oil and saute until translucent. Add the tomatoes, and stock, and cook until all the vegetables are tender. Stir in the seafood, the okra, and the rice. Cook for 10 minutes, until the fish is just cooked.

To serve, place into bowls and serve with a mound of rice in the middle of the bowl.