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	<title>Cajun Cooking &#187; heat</title>
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		<title>Very Hot Cajun Sauce For Beef</title>
		<link>http://cajun-cooking.byreferralmarketing.com/very-hot-cajun-sauce-for-beef.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Mon, 19 Oct 2009 21:57:20 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[beef recipe]]></category>
		<category><![CDATA[beef stock]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[black peppers]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[cajun sauce]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[Chopped]]></category>
		<category><![CDATA[chopped celery]]></category>
		<category><![CDATA[chopped onions]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup vegetable oil]]></category>
		<category><![CDATA[F. With]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[jalapeno peppers]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[purpose flour]]></category>
		<category><![CDATA[quart saucepan]]></category>
		<category><![CDATA[roux]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[saucepan heat]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[white pepper]]></category>

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		<description><![CDATA[Very Hot Cajun Sauce for Beef Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Sauces Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 3/4 cup Chopped onions 1/2 cup Chopped green peppers 1/4 cup Chopped celery 1/4 cup Vegetable oil 1/4 cup + 1 Tbsp all-purpose flour 3/4 teaspoon [...]]]></description>
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		<item>
		<title>Smothered Round Steak</title>
		<link>http://cajun-cooking.byreferralmarketing.com/smothered-round-steak.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/smothered-round-steak.php#comments</comments>
		<pubDate>Sun, 18 Oct 2009 06:53:02 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[alex pato]]></category>
		<category><![CDATA[Alex Patout]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[celery rib]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup beef stock]]></category>
		<category><![CDATA[cup vegetable oil]]></category>
		<category><![CDATA[dish meats]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground white pepper]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[medium onions]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[purpose flour]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[Round]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[smothered round steak]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[steak recipe]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[time season]]></category>

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		<description><![CDATA[Smothered Round Steak Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cajun Main Dish Meats Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 pounds Round steak 2 teaspoons Salt 1/2 teaspoon Ground black pepper 1 teaspoon Ground red pepper 1 teaspoon Ground white pepper All-purpose flour (dredging) 1/2 cup [...]]]></description>
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		<item>
		<title>Smoked Chicken And Pepperoni Gumbo</title>
		<link>http://cajun-cooking.byreferralmarketing.com/smoked-chicken-and-pepperoni-gumbo.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Sun, 18 Oct 2009 00:22:19 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Amount]]></category>
		<category><![CDATA[bite size pieces]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[cast iron dutch oven]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken breasts]]></category>
		<category><![CDATA[Columbia]]></category>
		<category><![CDATA[dry pan]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[green pepper]]></category>
		<category><![CDATA[GUMBO]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[inch]]></category>
		<category><![CDATA[liquid smoke]]></category>
		<category><![CDATA[medium]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[parsley flakes]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[PEPPERONI]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[SMOKED]]></category>
		<category><![CDATA[smoked chicken]]></category>
		<category><![CDATA[spice mixture]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon thyme]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[white pepper]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=160</guid>
		<description><![CDATA[SMOKED CHICKEN AND PEPPERONI GUMBO Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Chicken Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; mixture: 1/4 teaspoon White pepper 1/4 teaspoon Red pepper 1/2 teaspoon Black pepper 1/2 teaspoon Thyme 1 teaspoon Dry parsley flakes 1/2 teaspoon Gumbo file powder &#8212; [...]]]></description>
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		<item>
		<title>Seafood Gumbo From Tony Burke</title>
		<link>http://cajun-cooking.byreferralmarketing.com/seafood-gumbo-from-tony-burke.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/seafood-gumbo-from-tony-burke.php#comments</comments>
		<pubDate>Sat, 17 Oct 2009 17:51:36 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[4 quarts]]></category>
		<category><![CDATA[Anderson]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Bay]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[chicken backs]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[crab claw]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup celery]]></category>
		<category><![CDATA[cup oil]]></category>
		<category><![CDATA[file]]></category>
		<category><![CDATA[ham hocks]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[herb mix]]></category>
		<category><![CDATA[hour]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[medium]]></category>
		<category><![CDATA[okra]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[seafood gumbo]]></category>
		<category><![CDATA[seafood stock]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[tablespoon salt]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon cayenne pepper]]></category>
		<category><![CDATA[teaspoon pepper]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[Tony Burke]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=159</guid>
		<description><![CDATA[Seafood Gumbo From Tony Burke Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Cajun Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 ts 1 teaspoon Pepper &#8212; white 4 quarts Seafood stock* 1 teaspoon Pepper &#8212; black 5 Bay l 5 Bay leaf &#8212; turkish 1/2 cup Oil 2 [...]]]></description>
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		<item>
		<title>Rice, Apple And Raisin Dressing</title>
		<link>http://cajun-cooking.byreferralmarketing.com/rice-apple-and-raisin-dressing.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/rice-apple-and-raisin-dressing.php#comments</comments>
		<pubDate>Sat, 17 Oct 2009 04:50:10 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chef prudhomme]]></category>
		<category><![CDATA[Chopped]]></category>
		<category><![CDATA[chopped onions]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup pecan halves]]></category>
		<category><![CDATA[cup vegetable oil]]></category>
		<category><![CDATA[Dressing]]></category>
		<category><![CDATA[dressing recipe]]></category>
		<category><![CDATA[dry mustard]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[hickory nuts]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[Lucy]]></category>
		<category><![CDATA[mix]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[pan bottom]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[quart saucepan]]></category>
		<category><![CDATA[Raisin]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[saucepan heat]]></category>
		<category><![CDATA[Stir]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoons salt]]></category>
		<category><![CDATA[white pepper]]></category>

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		<description><![CDATA[Rice, Apple and Raisin Dressing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cajun Main Dish Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; &#8212;&#8211;SEASONING MIX&#8212;&#8211; 2 teaspoons Salt 1 1/2 teaspoons White pepper 1 teaspoon Garlic powder 1 teaspoon Dry mustard 1 teaspoon Ground cayenne pepper 1/2 teaspoon Black [...]]]></description>
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		</item>
		<item>
		<title>Paneed Veal And Fettucini</title>
		<link>http://cajun-cooking.byreferralmarketing.com/paneed-veal-and-fettucini.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/paneed-veal-and-fettucini.php#comments</comments>
		<pubDate>Thu, 15 Oct 2009 13:45:52 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[4 quarts]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[colander]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[dish meats]]></category>
		<category><![CDATA[dry bread]]></category>
		<category><![CDATA[dry pasta]]></category>
		<category><![CDATA[fettucini]]></category>
		<category><![CDATA[fresh pasta]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[old wives]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[recipe place]]></category>
		<category><![CDATA[rolling boil]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[tablespoon salt]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon cayenne pepper]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoon onion powder]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[white pepper]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=151</guid>
		<description><![CDATA[Paneed Veal and fettucini Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Main Dish Meats Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 4 quarts Hot water 2 tablespoons Vegetable oil 1 tablespoon Salt 3/4 pound Fresh fettucini (1/2 lb dry) 1/2 pound Unsalted butter 2 1/2 cups Heavy [...]]]></description>
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		</item>
		<item>
		<title>Hushpuppies</title>
		<link>http://cajun-cooking.byreferralmarketing.com/hushpuppies.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/hushpuppies.php#comments</comments>
		<pubDate>Sun, 11 Oct 2009 05:34:24 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup corn flour]]></category>
		<category><![CDATA[cup cornmeal]]></category>
		<category><![CDATA[Dried]]></category>
		<category><![CDATA[dry ingredients]]></category>
		<category><![CDATA[F.  Drop]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[flour mixture]]></category>
		<category><![CDATA[green onions]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[Hushpuppies]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana kitchen]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[paper towels]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pork lard]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[purpose flour]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[white pepper]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=135</guid>
		<description><![CDATA[Hushpuppies Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Cajun Breads Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 cup Cornmeal 1/2 cup All-purpose flour 1/2 cup Corn flour 1 tablespoon Baking powder 3/4 teaspoon Ground cayenne pepper 1/2 teaspoon Salt 1/2 teaspoon Black pepper 1/2 teaspoon Dried thyme [...]]]></description>
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		<item>
		<title>Dirty Rice</title>
		<link>http://cajun-cooking.byreferralmarketing.com/dirty-rice.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/dirty-rice.php#comments</comments>
		<pubDate>Fri, 09 Oct 2009 07:59:23 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[1 teaspoon]]></category>
		<category><![CDATA[Bay]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bottom]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[celery stalks]]></category>
		<category><![CDATA[chef paul prudhomme]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken livers]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[dirty rice recipe]]></category>
		<category><![CDATA[dry mustard]]></category>
		<category><![CDATA[garlic cloves]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana kitchen]]></category>
		<category><![CDATA[Paul]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[pork stock]]></category>
		<category><![CDATA[pound]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[prudhomme louisiana]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[Tabasco]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon cumin]]></category>
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		<description><![CDATA[DIRTY RICE Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Grains Cajun Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 tablespoons Chicken fat 1/2 pound Chicken gizzards 1/4 pound Ground pork 1 each Bay leaves 1 each Yellow onions 1 1/2 each Celery stalks 1/2 each Bell peppers &#8212; [...]]]></description>
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		<title>Crab Meat Alma</title>
		<link>http://cajun-cooking.byreferralmarketing.com/crab-meat-alma.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/crab-meat-alma.php#comments</comments>
		<pubDate>Wed, 07 Oct 2009 10:24:22 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[alignright]]></category>
		<category><![CDATA[Alma]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[butter or margarine]]></category>
		<category><![CDATA[caption]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[crab meat]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup celery]]></category>
		<category><![CDATA[cup parsley]]></category>
		<category><![CDATA[cup sherry]]></category>
		<category><![CDATA[Cups]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[good cook]]></category>
		<category><![CDATA[green onion]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[Justin Wilsons]]></category>
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		<category><![CDATA[meat]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pepper and salt]]></category>
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		<category><![CDATA[Recipe]]></category>
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		<category><![CDATA[sense of humor]]></category>
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		<category><![CDATA[Sherry]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[swiss cheese]]></category>
		<category><![CDATA[vermouth]]></category>
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		<description><![CDATA[Crab Meat Alma Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cajun Appetizers Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 Each Stick butter or margarine 1 Each Sm bunch chopped green onion 1/2 Cup Parsley, finely chopped 1/2 Cup Celery, finely chopped 1 Cup (small) mushrooms, drained 3 [...]]]></description>
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		<title>Classic Chicken Gumbo</title>
		<link>http://cajun-cooking.byreferralmarketing.com/classic-chicken-gumbo.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Tue, 06 Oct 2009 21:22:56 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[boil]]></category>
		<category><![CDATA[broiler]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[celery salt]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken broth]]></category>
		<category><![CDATA[chicken gumbo recipe]]></category>
		<category><![CDATA[classic chicken]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[fryer chicken]]></category>
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		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[okra]]></category>
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		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[ribs celery]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[salt pepper]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon pepper]]></category>
		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[teaspoon thyme]]></category>
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		<description><![CDATA[Classic Chicken Gumbo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 tablespoons Vegetable shortening 1/2 cup Uncooked rice 2 tablespoons Flour &#8212; all-purpose 2 Ribs celery &#8212; chopped 2 Onions &#8212; finely chopped 1 teaspoon Salt 1 Green bell pepper [...]]]></description>
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