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Tuesday, October 14, 2014

Go-to Gumbo For a Great Campground Party

Janet Groene’s
Bayou-Be-Quick Gumbo
    Roux mixes are found on the supermarket shelf, so substitute them for an even quicker version of this traditional stew. This is enough for 10 to 20 servings and it can be stretched even more with larger portions of rice. It’s perfect for a campground Cajun or Mardi Gras party. Or, make one big batch and freeze it in smaller batches to suit your family.

1 cup vegetable oil
1 1/3 cups flour

2 quarts chicken broth
Meat from one deli-roasted chicken, cut in bite size
2 large onions, finely diced

Small green or red sweet pepper, finely diced (optional)
3 to 4 ribs celery, finely diced
2 tablespoons minced garlic
12- to 16-ounce link fully cooked smoked sausage, cut up
32-ounce package sliced okra, thawed and drained
2 pints shucked oysters

Salt, pepper
3 tablespoons gumbo filè powder

Ready to eat rice

    In a large pot, stir oil and flour until it’s the color of a copper penny. Be patient so
it doesn’t burn. Stir in onion, pepper, celery and garlic. Add chicken broth, chicken and sausage. 

      Bring to a boil, cover and simmer 5 to 10 minutes for flavors to blend and vegetables to soften. Stir in oysters and okra. Simmer 10 to 15 minutes more. Oysters should be firm
and okra crisp-tender. Add salt and pepper to taste. Stir in filè powder. Serve over rice. 

See more of Janet Groene's RV-ready recipes at

Tuesday, October 7, 2014

This Chicken is a Dilly

Janet Groene's
Swedish Chicken
    Use this spice mix on any whole chicken, then cook it in a covered grill, Dutch oven or in the slow cooker. It’s ideal for making  rotisserie or beer can chicken too.

1/4 cup each dried dill weed and dried tarragon
1 tablespoon each salt, pepper, dried lemon peel
1 teaspoon sugar
1 teaspoon garlic powder (not garlic salt)
1 stick butter

Mix spices and keep cool and dry. This is enough for two or three  chickens, each about 4
pounds. Dry the bird inside and out. Reserve a heaping tablespoon of the spice mixture. Rub spice mixture inside and outside the chicken, slipping some under any loose skin. Roast chicken according to the method you’re using. Melt the butter and stir in the reserved spice mix. Cut up chicken(s) and drizzle with butter mixture. Each chicken serves 4 to 6.

See more of Janet Groene's RV-ready recipes at
Her books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition, are available at the RV Book Store, (800) 274-9378.

Tuesday, September 30, 2014

And That's a Wrap!

Janet Groene’s
Roundhouse Wraps

    Make the rice filling ahead and keep it cold, then wrap in tortillas and serve lunch in the cockpit or on the beach.

2 ½ cups cooked rice
Small can sliced ripe olives, well drained
½ cup Italian dressing
2 medium roma tomatoes, diced and drained
16 thin slices deli roast beef
8 burrito-size flour tortillas
8 pieces leaf lettuce

Combine rice, olives, dressing and tomatoes and chill until serving time. To proceed, lay out tortillas and use a draining spoon to spread tortillas with the rice mixture, two slices roast beef and a leaf of lettuce. Fold burrito style. Makes 8 wraps.  

See more of Janet Groene's RV-ready recipes at

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