Fast Gumbo my way

Okay, I cheated a little. You are supposed to fry each separately.

1 kielbasa (or Andouille if you must be authentic), cut into hardy slices
3-4 celery stalks, diced
carrots
oil
1/2 cup butter
1/2 cup flour
2 cans chicken broth
1 can of tomatoes, chopped or 3-4 fresh tomatoes, diced
cooked shrimp or chicken (optional) (if you use chicken, dice and fry it before hand with some of the cajun spices)
juice of 1 lemon
pinch of thyme
bay leaf
1 package of frozen or fresh okra
1 Tablespoon Cajun seasoning (mine has paprika, salt, jalapeno, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay leaf, mace, basil, marjoram, rosemary and thyme) I really like the Rosemary.
salt and pepper to taste
(you can add fresh parsley and basil if you like).

Saute celery,carrots and sausage with oil for about 8 minutes on medium heat, stirring. Meanwhile, in a small saucepan, heat the butter until melted over medium-low heat. Add 1/2 cup to the flour and stir constantly until the mixture starts to turn a darker shade of brown and then remove from heat and set aside. To the large pot, add okra and continue to saute. Add garlic and tomatoes and cook for 1 minute. Add the roux (butter and flour) to the big pot.Add the juice of 1 lemon, broth, bay leaf, pinch of time, salt and Cajun seaoning and 1/2 cup water and simmer over low heat until the roux has thickened the soup. Add the cooked shrimp or chicken to the pot along with some pepper. You can add fresh basil, parsley if you like. Serve over rice or as a soup.

Ghirardelli Flourless Chocolate Cake

For the cake:

2 bars (4 oz. each) Ghirardelli Semi-Sweet Chocolate
1/2 cup butter, softened
3/4 cup sugar (divided)
6 egg yolks
2 teaspoons vanilla
1 1/3 cup finely chopped pecans
1/4 cup dry bread crumbs
7 egg whites (room temperature)
pinch of salt

Melt chocolate in microwave on medium heat for 30 seconds at a time for about 3 minutes (until melted). Be careful not to over cook the chocolate or it will have a burnt flavor. Set aside. Cream the butter, gradually adding 1/2 cup of sugar. Mix until very fluffy. Add egg yolks, vanilla. Beat until creamy. Fold melted chocolate into creamed mixture. Use a food process or blender to chop pecans to a coarse powder. Combine nuts with the crumbs and fold into chocolate mixture. Beat egg whites into chocolate mixture; fold in remaining egg whites. Pour batter into a buttered 9 inch pan lined with parchment paper. Bake at 350 for 40-45 minutes or until the center is firm. Cool. Cake will sink lightly in the center. Run a knife along the edge and gently remove from the pan. Remove the parchment liner. Top with the Glaze and decorate with whipped cream and berries or whole pecans along the edge.

Glaze:

1 bar (4 oz.) Ghirardelli Semi-Sweet Chocolate
1/2 cup heavy whipping cream
1 teaspoon vanilla
1/3 cup finely chopped pecans

Heat the cream until hot over low heat. Add the chocolate, stirring until smooth and thick. Remove from heat. Stir in vanilla. Turn torte, top side down, onto serving plate. Arrange strips of parchment paper under the cake edge to catch excess glaze. Pour glaze over the top and sides of the cake. After a short time, run excess glaze up the sides of the cake. Cover sides of the cake with nuts. Decorate the top as you see fit. Be creative and enjoy!