Jesus' gospel of forgiveness is not unrelated to the Bible's demand for holiness. Obedience is not a 'second step' added to our faith, so that 'accepting Jesus as Savior' must be supplemented by 'accepting Jesus as Lord.' We are not saved by grace and then sanctified (made holy) by our own works. Being a Christian is not a matter of adding our will to God's, our efforts to His. Rather…'putting away sin,' which is faith in action, is the means to persevering, which we do by depending on Jesus from beginning to end. In other words, repenting from the disobedience of disbelief, and the life of persevering faith that this brings about, which entails obeying God, are all one expression of 'looking to Jesus.' One cannot exist without the other… There is only one thing, not two, that we must do to be saved: trust God with the needs of our lives. This one thing in God's provision (now supremely manifested in Christ) will show itself, from beginning to end, in our many acts of repentance and obedience.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Seafood	Dutch	Taste2	6	servings

INGREDIENTS

3/4	c	Vegetable oil
3/4	c	Flour
2	c	Chopped onions
1 1/2	c	Chopped green bell peppers
1	c	Chopped celery
4	c	Sliced okra -; (abt 1 1/2 lbs)
1	tb	Minced garlic
2		Bay leaves
1/2	ts	Freshly-ground white pepper
1/2	ts	Cayenne pepper
1/2	ts	Freshly-ground black pepper
1/2	ts	Dried thyme
1/4	ts	Dried oregano
5 1/2	c	Shrimp; crab, or fish stock
1	c	Peeled; chopped tomatoes
1	lb	Andouille sausage; cut 1/2" chunks
2	lb	Medium shrimp; peeled, deveined
3	tb	File powder
		(available in specialty food stores)

INSTRUCTIONS

In a deep, heavy skillet, heat oil over high heat until just smoking.
Gradually add flour, whisking constantly until incorporated. Continue to
cook, whisking, until roux darkens to a rich, deep, nutty color.
Immediately add onions, green peppers, and celery and cook, stirring, 3
minutes. Add 3 cups of the okra, garlic, herbs and spices. Meanwhile, in a
large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon
roux a little at a time into boiling stock, stirring well after each
addition until dissolved and liquid has thickened. Reduce heat to a simmer
and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add
remaining 1 cup okra and continue to simmer 10 minutes more. Add shrimp and
continue to simmer 3 minutes, or until just cooked through. Before serving,
stir in file powder to thicken. This recipe yields 6 to 8 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4600 broadcast 04-27-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-06-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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