Soups, Stews, Chowder, & Gumbo

1 pound crab meat 

1 pound shrimp, peeled

5 large potatoes, peeled and cubed 

1can cream of celery soup

1 can evaporated milk 

½ gallon whole milk 

½ stick butter 

1 teaspoon salt

1 teaspoon seafood seasoning

1 teaspoon hot sauce

1 teaspoon worchestershire (or to taste)

1 teaspoon pepper

2 tablespoons cooking wine

Bring potatoes, onions, salt and pepper to boil in enough water to cover. When done, add all other ingredients except shrimp, crab, and wine. When mixed well and just before it comes to a boil, add the other three ingredients and stir for about 1 minute. Simmer. The longer it simmers the better it gets. You can add more potatoes, if desired.

Aunt Charlotte, Mary McElveen's Sister, writes, "You use enough shrimp boil to make it taste seasoned." I use the seafood seasonings if I don't have enough shrimp boil.-Karen McElveen

Photo: Alton "Mac" & Mary McElveen

1 (5-pound) stewing hen
1 pound smoked sausage or andouille
1 cup oil
1½ cups flour
2 cups diced onions
1 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
salt and cracked black pepper to taste
Louisiana hot sauce to taste
½ cup chopped parsley
cooked white rice

Using a sharp boning knife, cut hen into 8–10 serving pieces. Remove as much fat as possible. Cut smoked sausage or andouille into ½-inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour and oil, stirring constantly until golden brown roux is achieved. Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to top of pot. Stir in green onions. Season to taste using salt, pepper and hot sauce. Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over hot white rice. NOTE: You can absolutely cheat by buying a rotiserie chicken and shredding it.

Photo: Matt cooking on a camping trip at Fountainbleau State Park, Mandeville, LA. 

3 large potatoes

¼ cup onion, chopped 

2 cups milk

salt and pepper, to taste

2 tablespoons butter or margarine

Peel and cut up potatoes, cover with water, and boil until tender. Drain. Mash the potatoes with a fork, leaving it as lumpy as you prefer. Add butter and milk. Return to stove heat through.

Mom Karen remembers this one from her childhood, so you know it's tried and true!!

- Karen McElveen

Photo: Steve's Mom Karen and Grandmother Ruth Wentworth.

¼ c olive oil

1 small diced red onion

½ red bell pepper, diced 

½ green bell pepper, diced

2 stalks celery

4 cloves garlic, diced

½ tsp black pepper

1 tbsp ground cumin

1 tbsp chili powder

¼ carrot, diced

1 sweet potato shredded

4 c tomato juice

1⁄2 cup sliced fresh mushrooms

1 small can corn kernel

2 cups canned diced tomatoes

15 oz can pinto beans

15 oz can kidney beans

salt & cayanne pepper to taste

In soup pot, saute onions, peppers, celery, and garlic in oil until translucent. Add cumin, chili powder, carrots, and sweet potato cooking for 2 minutes longer. Add tomato juice and canned ingredents, bring to strong simmer, adding water if mixture seems too dry. Simmer about 15 minutes. Can be cooked on low longer if you prefer to break down the vegetables.

This was a favorite served in a bread bowl at Columbia Harbor House in Magic Kingdom as a kid. Was very happy to find, and slightly adapt the recipe years later. -JMKC

Photo: Matt and his Dad Cally in Magic Kingdom 1982