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Episode 7 - Gumbo


1 chopped red onion

2 cans of refrigerated canned corn

¾ cup diced red bell pepper

¾ cup diced celery

¾ cup diced red onion

¼ cup diced cilantro

½ tsp. sugar3/4 tsp. salt

¼ tbsp. cayenne pepper

¼ tsp. Tabasco sauce

1/3 cup olive oil

1.5 tsp. Apple cider vinegar

Crumbled Feta cheese

Mix all ingredients together in a bowl and refrigerate before serving.

(adapted from a Southern Living Magazine Article)


1 cup diced celery

1 cup diced onion

1 cup diced green bell pepper

Minced garlic

1 diced Habanero pepper with the seeds removed

4 cups Greenberg Smoked Shredded turkey or chicken

2 links sliced Cajun sausage

½  cup flour

½ cup peanut oil

4, 14 oz. cans of chicken broth

2 tsp. creole seasoning

Rinsed, de-veined shrimp


Prepare the roo: Warm peanut oil while adding a little flour at a time while constantly stirring with a whisk for 5-7 minutes on medium heat. You want it to be a light coffee color. Add the vegetables and creaole seasoning and stir for about 3 minutes as it begins to thicken. Stir in chicken broth. Add the shredded turkey and sausage.  Add shrimp last, it only needs about 5 minutes to cook. Freezes well.

Serves about 5-7 people.


1 diced sweet yellow onion

Uncle Ben’s Jasmine Ready Rice


Sautee onion. Cook rice for 90 seconds in the microwave. Mix together and serve.


3 cans Eagle Brand Milk

30 oz. frozen strawberries, thawed

2 - 2 liter bottles of Big Red soda

1 box Rock Salt


Mix all ingredients together in ice cream freezer.  Insert paddle into freezer and cover with metal lid. Place freezer in bucket, attach motor and fill bucket with rock salt and ice and run until frozen.

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