RouxIngredients:1/2 Cup all purpose flour1/2 Cup cooking oilDirections:In a heavy skillet stir flour and cooking oil together until smooth. Cook over medium-high heat for approximately 5 minutes. Reduce heat to medium. Cook and stir about 10 additional minutes, or until a reddish brown color is present.
Chicken & Sausage GumboIngredients:1 Chicken1 pound Andouille or Smoked Sausage1 Cup chopped onion3 Stalks Celery (chopped)1 Bell Pepper (chopped)1 Clove Garlic (chopped)1 Cup Green Onion tops1 Cup RouxCajun Seasoning to taste4 Chicken Bouillon cubesDirections:Cut up Chicken, cook in 2 quarts of water seasoned with salt & pepper. Cool, debone chicken, and strain broth. In a large stock pot, heat roux and add all vegetables except onion tops. Stir and cook for 2 - 3 minutes. Add hot broth, bouillon cubes, and enough hot water to make 3 quarts. Bring to a boil and cook for approximately 20 minutes. Add sausage and cook on medium heat for 15-20 minutes. Add chicken and simmer. Before serving add onion tops and serve over hot rice.
Chicken & Sausage JambalayaIngredients:2-3 pounds Chicken, cut into 2 inch pieces, rinsed, and dried1/2 Cup Oil2 Cups Onion (finely chopped)1/2 Cup Bell Pepper (chopped)1 Cup Fresh Parsley (finely chopped)1 Cup Green Onions (finely chopped)2 pounds Andouille or Smoked Sausage (sliced 1/4” thick)3 Cups Long Grain Rice8 Cups Chicken Stock1 tbsp. Garlic (chopped)1 Cup Green Onion topsCajun Seasoning to tasteDirections:Brown chicken in oil in frying pot over medium heat. After browning, remove chicken and add onions, peppers, parsley, and green onions. Saute until onions are clear. Stir in Sausage, rice, stock, garlic, and chicken. Season with Cajun seasoning. Cook until almost all water has boiled off. Reduce heat to low, cover, and simmer until the rice is cooked. Do not remove lid for at least one hour. Serve hot.
New Orleans Butter PralinesIngredients:2 Cups Granulated Sugar1 Cup Packed Brown Sugar1/2 Cup Unsalted Butter1 Cup Milk2 tbsp. Light Corn Syrup3 Cups Pecan Halves2 tsp. Vanilla ExtractDirections:Put 2 large sheets of parchment paper on baking sheets. Using butter or non-stick spray, liberally grease parchment paper. Set aside. Place all ingredients except vanilla in 2 quart saucepan over medium heat. Bring mixture to a boil, stirring often. Cook to 234 degrees F. Remove from heat and stir in vanilla. Stir quickly until mixture loses glossy sheen. While working quickly, spoon the mixture onto the parchement paper. Allow pralines to cool completely before removing from paper.
Easy King CakeIngredients:1 Can of refrigerated Cinnamon Rolls with Icing3/4 Cup Sugar, Separated into 3 parts of 1/4 Cup eachVarious Food coloringsDirections:Separate Cinnamon rolls and roll into long slender cylinders about the size of hot dogs. Make small ovals with the cinnamon rolls, pinching the ends together. Bake according to package instructions. While baking, mix food coloring to make Purple, Green, and Gold. Use the food coloring to dye each of the 3 parts sugar one color. After baking, ice the king cakes using the package icing, and spread colored sugar in alternating stripes around the oval.