Chicken and Andouille Sausage Gumbo

This recipe is from class……use this one instead….Shrimp Gumbo (click).

Ingredients:

Seasoning Mix

• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. cayenne
• 1/2 tsp. white pepper
• 1/2 tsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder

Gumbo

• 2 cups chicken thigh meat, skin removed, 1-inch pieces
• 1 cup onion, 1/4 inch
• 1 cup green bell pepper, 1/4 inch
• 3/4 cup celery, 1/4 inch
• 1 1/4 cups AP flour
• Vegetable oil, as needed
• 7 cups chicken stock
• 1 1/2 cups Andouille smoked sausage
• 1 tsp. garlic, minced
• Salt and pepper, tt

Procedure:

1. Combine the ingredients fo the seasoning mixture. Divide in half.
2. Toss the chicken with half the seasoning mixture and set aside for 30 minutes.
3. Combine the onion, green pepper, and celery in a bowl and set aside.
4. Combine half the flour and the remaining seasoning mixture. Toss the chicken with the flour mixture until well coated.
5. Heat 1 1/2 inches oil in a heavy skillet until very hot
6. Fry the chicken until crust is brown on all sides and meat is cooked. Drain on paper towels.
7. Carefully pour the hot oil into a container, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom to loosen any remaining particles.
8. Return 1/4 cup hot oil to the pan over high heat. Gradually add the reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, a3 to 4 minutes, being careful not to scorch the roux.
9. Remove pan from heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Return to low heat and cook 5 minutes or until vegetables are soft, stirring constantly and scraping the pan bottom well.
10. In a separate pot, bring the stock to a boil, then reduce to a simmer.
11. Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.
12. Bring to a boil. Reduce the heat to a simmer, and add the sausage and garlic. Simmer, uncovered, 30 minutes, stirring often as it begins to thicken.
13. Add the fried chicken and adjust seasoning with salt and pepper.

Fried Fish Beignets with Remoulade

I don’t know who wrote this recipe but whoever did doesn’t know what a beignet is and doesn’t know what a remoulade is.

Ingredients:

• 4 whitefish fillets
• 1 cup milk, cold for soaking
• Vegetable oil
• 1 cup yellow corn flour
• 1 cup yellow cornmeal
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• Cayenne, pinch
• 1 cup romaine lettuce, coarsely chopped
• 1 cup remoulade sauce

Remoulade

• 4-5 green onions, coarsley chopped
• 1/2 cup celery, coarsely chopped
• 2 parsley sprigs, coarsely chopped
• 3 tbsp. creole mustard
• 1 tbsp. paprika
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne
• 1/3 cup white wine vinegar
• 1 1/2 tbsp. lemon juice
• 1 tsp. basil, chopped
• 3/4 cup olive oil
• 1 green onion, 1/4 inch
• 2 tbsp. celery, 1/4 inch
• 1 tbsp. parsley, finely diced

Procedure:

Remoulade

1. Combine green onoins, celery, and parsley in food processor to a puree
2. Combine the puree with the mustard, paprika, salt, pepper, and cayenne.
3. Add the vinegar, lemon juice, and basil
4. Gradually add the olive oil, blending constantly to make an emulsion.
5. Add the diced green onion, celery, and parsley and combine well.

Fried Fish

1. Rinse the fillets; remove any bones or skin, and dry the fillets.
2. Cut the fish into strips measuring 1/2 x 1/2 x 2 inches. Lay strips in a pan and add cold milk to just cover fish. Soak 30 minutes.
3. Combine the corn flour and cornmeal with the seasonings and mix well.
4. Drain fish. Dip in seasoned flour to coat evenly.
5. Fry fish until golden brown @ 375F
6. Serve with romaine lettuce and remoulade sauce.

Crawfish Etouffee

Ingredients:

• 6 tbsp. butter
• 1/4 cup ap flour
• 1 cup onion, 1/2 inch
• 1/2 cup green bell pepper, 1/2 inch
• 1/2 cup celery, 1/2 inch
• 1 tbsp. garlic, minced
• 1 1/2 cups crawfish tails
• 6 tbsp. crawfish fat, or butter
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 tsp. lemon juice
• 1/3 cup green onion tops, thinly sliced
• 1 tbsp. parsley, minced
• 1 cup fish stock or cold water

Procedure:

1. Melt the butter over low heat in a heavy pot.
2. Gradually add the flour and cook over low heat until a medium brown roux is formed.
3. Add the onion, green pepper, celery and garlic. Cook, stirring, until the vegetables are tender, about 15 minutes.
4. Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juices, green onion, and parsley; mix well.
5. Add the fish stock or cold water. Bring to a boil, and simmer 5 to 8 minutes, stirring frequently. Set aside.
6. To serve, heat the etouffee slowly over low heat, thin with hot water if needed. Serve over rice.

Dirty Rice

Smothered Okra

Ingredients:

• 2 tbsp. vegetable oil
• 1 cup onion, thinly sliced
• 4 cups okra, whole, stems removed
• 3/4 cup tomato, peeled, seeded, chopped
• Salt and pepper, tt
• 1/8 tsp. cayenne
• 1/8 tsp. chili powder
• 1/8 tsp. thyme (dried

Procedure:

1. Heat the oil in a saute pan. Add the onion and saute over low heat until lightly brown.
2. Add the okra, tomato, and seasonings; cover and smother until the okra is tender. Smaller okra will take less time to cook than larger pods.

Bread Pudding with Whiskey Sauce

Ingredients:

• 1 cup plus 6 tbsp. milk
• 2 cups french bread, day-old, cut into 1 1/2 to 2 inch cubes
• 1 egg, beaten
• 1/3 cup granulated sugar
• 1 1/2 tsp. vanilla extract
• 1 tbsp. raisins, soaked in cointreau
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 tbsp. dark brown sugar
• 1 1/2 tbsp. unsalted butter

Procedure:

1. Soak the bread in 6 tbsp. of the milk for 1 hour.
2. Preheat oven to 300F. Butter a 1-quart pan.
3. Beat the remaining milk, egg, sugar, and vanilla to combine well. Add the milk-soaked bread, then add the raisins and mix well.
4. Pour mixture into the prepared pan and sprinkle with cinnamon, nutmeg and brown sugar. Top with butter cubes.
5. Bake for 1 hour, or until set. Allow to cool 30 minutes before cutting.
6. Serve with Whiskey Sauce

Whiskey Sauce

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup confectioner’s sugar
• 1 egg, beaten
• 1/4 cup bourbon

Procedure:

1. Melt the butter on low heat
2. When hot, but not browned, add the sugar. Beat with whisk until thick and hot.
3. Remove pan from heat and whisk in the beaten egg. Beat until emulsified, about 2 minutes.
4. Whisk in the bourbon and serve warm.

Oyster Po’Boy

Ingredients:

• 24 oysters, shucked
• salt and pepper, tt
• AP flour, as needed
• Egg wash, as needed
• Bread crumbs, as needed
• 4 French bread, cut into 6 inch sections
• 2 cups Iceberg lettuce, shredded
• 2 tomatoes, sliced
• 2 lemons cut in half, wrapped
• Vegetable oil for deep frying
• Remoulade Sauce

Procedure:

1. Heat oil to 375F
2. Drain and dry the oysters. Season and dip them in the flour; shake off excess flour. Pass the through egg wash, drain off excess egg wash, and coat in bread crumbs. Turn the oysters and pat until bread crumbs completely over them.
3. Fry the oysters golden brown and crisp. Drain on paper towels.
4. Split the French breads lengthwise and warm or toast the halves.
5. Spread the inside with Remoulade Sauce.
6. Spread 1/2 cup shredded lettuce over the Remoulade Sauce, then place 3 slices of tomato on each po’boy. Top tomatoes with 6 oysters and top half of bread.
7. Serve with half of a lemon.

Shrimp Bisque

Ingredients:

For the roux

• 5 tbsp. bacon drippings or butter
• 1 cup AP flour

For the bisque

• 2 tbsp. butter
• 1 cup onion, 1/4 inch
• 1/4 cup green onions, white parts only
• 3 tbsp. green onions, green tops
• 2 1/2 tbsp. celery, 1/4 inch
• 2 tbsp. parsley, finely minced
• 1 tbsp. garlic, minced
• 1 tbsp. salt
• 1/4 tsp. cayenne
• 2 bay leaves, broken in half
• 1 tsp. thyme (dried)
• 1/2 tsp. dry mustard
• 1/2 tsp. basil leaves (dried)
• 4 whole cloves
• 1 cup shrimp, peeled, chopped
• 2 cups seafood stock or clam juice
• 1 cup shrimp, peeled, whole

Procedure:

1. Heat the bacon fat over low heat and gradually add the flour. Cook to a medium brown roux.
2. In a separate pan, melt the butter and slowly brown the onion and white parts of the green onions, about 15 minutes. The onions must be cooked before the roux is finished.
3. Add the cooked onions as soon as the roux obtains the desired color (color of rich peanut butter0, then add the green onion tops, celery, parsley, garlic, and seasonings and herbs; mix thoroughly, cook 3 minutes.
4. Add the chopped shirmp. Gradually add the stock, stirring constantly to keep smooth. Bring the bisque to a boil, lower the heat, and simmer 30 minutes or more.
5. Add the whole shrimp and simmer 1 minute more.
6. Serve over boiled rice.

Jambalaya

Ingredients:

• 2 tbsp. vegetable oil
• 1 chicken fryer, cut into eighths, rinsed, dried
• 4 cups onions, 1/2 inch
• 2/3 cup green bell pepper, 1/2 inch
• 3/4 cup green onion tops, thinly sliced
• 1 tbsp. garlic, minced
• 2 tbsp. parsley, minced
• 3/4 cup baked ham, 1/2 inch
• 1 1/2 cups lean pork, 1/2 inch cubs
• 3 cups smoked sausage, 1/2 inch slices
• 2 tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne
• 1/2 tsp. chili powder
• 2 bay leaves, crushed
• 1/4 tsp. thyme (dried)
• 1/8 tsp. ground cloves
• 1/4 tsp. basil (dried)
• 1/8 tsp. mace
• 1 1/2 cups long-grain rice
• 3 cups chicken stock

Procedure:

1. Heat oil over medium heat.
2. Brown the chicken, then remove.
3. Add the vegetables, parsley, ham, and pork. Cook over medium heat, stirring constantly, for about 10 minutes or until everything is brown.
4. Add the sausages and seasonings; continue to cook over low heat for 5 minutes, stirring occasionally and scraping pan bottom well.
5. Add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottoms.
6. Return the chicken to the pot; add the stock. Mix well; bring to a boil.
7. Cover the pot and turn down to a simmer, or place in 350F oven. Cook 35 minutes, stirring occasionally.
8. Uncover the pot and cook 10 minutes. Raise the heat to medium to allow the rice to dry out, stirring very frequently.
9. Remove bay leaves and serve immediately.

Grits

Ingredients:

• 1 cup hominy grits
• 3 cups milk
• 1 tsp. salt
• 2 eggs, lightly beaten
• 1 cup water
• 6 garlic cloves, chopped
• 6 tbsp. butter
• 1 cup cheddar cheese, grated
• salt and pepper, tt

Procedure:

1. Preheat oven to 350F
2. Stir the grits into the milk and add the salt. Cook over medium heat, stirring often, so the mixutre does not scorch, for 5 to 7 minutes or until thickened.
3. Remove from the heat and add the eggs. Then add th ewater, stirring vigorously.
4. Separately, saute the garlic in the butter, then add to grits. Return the mixture to the heat and cook until thickened again.
5. Add the cheese and mix well. Season with salt and pepper.
6. Place in a baking pan and bake for 30 minutes.
7. Let rest 10 minutes before cooking.