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Chicken and Sausage Gumbo
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servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Heat the oil in a large pot over medium heat, add in the flour and whisk constantly until the mixture is smooth and brown. This forms the Roux. The roux will burn very easy if it’s not moving.
  2. Once roux is brown add onions, and cook for 5 minutes.
  3. Add the bell peppers and celery, and cook for 5 more minutes.
  4. Stir in the Kitchen Bouquet, garlic, sausage and Cajun seasoning and cook another 5 minutes.
  5. Add the chicken broth and bay leaves to the pot and bring it to a boil. Let the gumbo simmer for one hour.
  6. After an hour add parsley and cooked chicken to the gumbo and simmer 1 more hour
  7. Remove excess oil from the top of gumbo.
  8. Serve hot over white rice. People often add Filé, hot sauce, and salt and pepper to their individual bowls.
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Grillades are usually served over creamy grits.

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Grillades
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servings
Ingredients
Servings
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Ingredients
Instructions
  1. In a medium size bowl combine a half a cup of flour and creole seasoning.
  2. Coat each piece of meat evenly with the flour and set aside.
  3. Heat oil in a skillet. Place the meat in the pan and let each side cook until the meat is browned on the outside. Remove the meat from the pan.
  4. While the pan is still hot sauté the onions, bell pepper, and celery until they are tender and the onions are browned.
  5. Add the garlic and tomatoes and sauté for 5 minutes.
  6. In a pot create a roux by melting the butter and adding the flour. Stir the mixture continuously until the roux turns the color of peanut butter.
  7. Add the broth and whisk on medium heat until the liquid is thickened.
  8. Add the meat and vegetables to the pot and season with salt and pepper.
  9. Let the food come to a boil and then reduce the heat to low. Let the meat simmer for 1-2 hours.
  10. Add parsley for the last 10 minute of cooking.
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Red Beans and Rice
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servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Soak red beans in water overnight.
  2. The next day, drain and rinse the beans to remove starch.
  3. In a deep pot sauté olive oil and trinity together over medium until they are tender and slightly browned.
  4. While vegetables are cooking slice Andouille in to small rounds. Cut each piece in half and then in have again.
  5. Add Andouille and garlic to the pot and cook for 10 minutes.
  6. Add chicken stock, water, bay leaves, and Cajun seasoning to the pot and bring it to a boil.
  7. Boil for 5 minutes, then turn heat down and simmer for two hours, or until beans are soft.
  8. Turn off the heat and cover for 15 minutes. Some beans will remain whole and others will fall apart to create a thick sauce.
  9. Serve with white rice and season with salt, pepper, and hot sauce to taste.
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Pastalaya
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servings
Ingredients
Servings
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Ingredients
Instructions
  1. In a large pot bring box of chicken broth to a boil. Add in rotini pasta and cook until al dente. Cover and allow the pasta to soak up the remaining chicken broth.
  2. Add one tablespoon oil to a pot. When the oil is heated add onions.
  3. Cook until clear and add remaining oil, bell peppers, and celery.
  4. Cook until vegetables are tender. Add Rotel and garlic and simmer for 20 minutes.
  5. In a frying pan cook sausage until fat is rendered and sausage becomes slightly brown. Using a slotted spoon move the sausage out of the pan, leaving the sausage oil behind.
  6. Add chicken and Cajun seasoning to the frying pan and cook thoroughly.
  7. Add can of soup and instant roux powder to the pot of vegetables.
  8. Combine the components of all three pots together in the largest of the 3 pots.
  9. Now the pastalaya will need a small amount of liquid to be added to create the right consistency. Add the heavy whipping cream to create a creamy pastalaya OR add the can of chicken broth to create a traditional pastalaya without changing the flavor.
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