Monday, April 20, 2009


3 pounds Chicken breasts -- split in Half and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 pound Smoked sausage or kielbasa
1/2 cup Vegetable oil
1/2 cup All-purpose flour
1 cup Chopped onion (1 lg)
1 cup Chopped pepper (1 lg)
1 cup Chopped celery (2 ribs)
7 cups Water divided
1 teaspoon Black pepper
1 teaspoon Chopped garlic (1 clove)
1/2 teaspoon Cayenne pepper

Season chicken breasts lightly with salt, black pepper and garlic powder.If possible, do this the day before you cook the gumbo. Next slice sausage into 1/4-to-1/2 inch pieces.
Make roux, using a cast iron or very heavy skillet that is very clean.Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon.
Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn. If you see black specks in the roux, it has burned and you must start over again.
As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown. Remove from heat. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker.Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly.
In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly. Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through. Remove chicken, and set aside to cool. Debone chicken, and cut into bite-size pieces.
Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking.
Serve over rice with a tossed salad and French bread.
Note: Excellent.


1/3 cup All-purpose flour
1/3 cup Cooking oil
3 cups Water
12 ounces Fully cooked smoked sausage -- links, sliced and
2 cups Chopped cooked chicken
2 cups Sliced okra OR one 10-oz -- package frozen whole
1/2 Inch thick
1 cup Chopped onion
1/2 cup Chopped green pepper
1/2 cup Chopped celery
4 Cloves garlic -- minced
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Ground red pepper -- Hot cooked rice

For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium.Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.
In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours.Skim off fat. Serve over rice. Makes 6 servings.

Cajunized Oriental Pork Chops

6 each Thick pork chops
Salt & red cayenne pepper
1 1/2 cups Dry white wine
1 cup Bell pepper -- chopped
1 cup Onions -- chopped
1 each Clove garlic -- chopped
3 tablespoons Soy sauce
1 can Pinapple chunks (15 oz.)

Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice.

Cajun Shepherd's Pie

1 1/2 pounds Ground beef
1/2 pound Ground pork
2 each Eggs -- lightly beaten
1/2 cup Very fine bread crumbs
1/4 pound + 3 Tbsp unsalted butter
3/4 cup Finely chopped onions
3/4 cup Finely chopped celery
1/2 cup Green bell peppers -- chopped
1 tablespoon + 1 tsp minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 teaspoons Cayenne pepper
1 1/2 teaspoons Salt
1 1/2 teaspoons Black pepper
1 1/4 teaspoons White pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Dried thyme leaves
3/4 cup Evaporated milk
2 pounds Potatoes -- peeled & quartered
1 teaspoon Salt
1 teaspoon White pepper
1 1/2 cups Julienned carrots (see note)
1 cup Julienned onions (see note)
1/2 teaspoon Salt
1/4 teaspoon White pepper
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
1 1/2 cups Julienned zucchini (see note)
1 cup Julienned squash (see Note)
Very Hot Cajun Sauce/Beef

NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these into strips 1/8 inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips.In a 13x9-inch ungreased baking pan, combine the beef and pork.Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat seasoning mix. Saute over high heat about 5 minutes, stirring frequently and scraping the pan bottom well. Remove from heat and cool. Add the sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well by hand.Form into a 12x8-inch loaf and center in the pan.Bake at 450F until brown on top, about 30 minutes.Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat and drippings aside.Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. Place the potatoes, while still hot, in a large mixing bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white pepper. Stir with a wooden spoon until broken up, then beat with a metal whisk (or electric mixer with a paddle) until creamy and velvety smooth.(NOTE: Mix in some of the reserved potato water if potatoes are not creamy enough.) In a large skillet (preferably non-stick) combine the reserved drippings with the carrots, onions and vegetable seasoning mix; saute over high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow squash and continue sauteing until vegetables are noticeably brighter in color, about 3 to 4 minutes, stirring occasionally. Remove from heat.Mound undrained vegetables on top of the meat loaf, away from the edges. Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. Bake at 525F until brown on top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot Cajun Sauce (see recipe) under each serving.

Cajun Sausage Roast

1 3 pound Pork Loin Roast
1 Pound Smoked Cajun Sausage
1 Small Onion -- Chopped fine
1 Small Green Bell pepper -- Chopped fine
Granulated garlic
Dried Chives
Parsley Flakes
Restaurant Black Pepper
2 Tbsp Soy sauce
1/2 Cup Cold Water
2 -3 Tbsp. Cornstarch
1/2 Teaspoon Kitchen Bouquet

Mix Granulated Garlic, Chives, Parsley Flakes and Restaurant Black Pepper to Make MYSEASONINGS mix. Add salt to mix. Cut the whole loin into smaller roasts, about 6" long, cut a hole through the center of each roast, along the center axis of the roasts and insert the sausage. If the cross-section of the roast is big enough, cut two parallel holes. Open the holes to the size of the smoked sauce and pour about 1 T. of MYSEASONINGS into the long holes and push something through the roasts to distribute the seasoning. Slide the smoked sausage through the longitudinal holdes in the roasts until about 1" of sausage protrudes from each end. Dust inside and outside with seasonings and salt. Allow to sit and marinate at room temperature for 30 mins. Place the rosts on a rack, inside a covered roaster, pour the cut up onion and bell pepper into bottom of roasted and place, uncovered in a 425 F. oven for approximately 30 mins. or until seared lightly on the outside. Cover roaster and continue to cook with a meat thermometer until done inside, about 160-165 F. on meat thermomete. Remove roasts, trim end faces of excess sausage and chop fine. Add cornstarch dissolved in cold water, soy sauce and thicken sauce over Med. heat. Adjust color of sauce with Kitchen Bouquet and adjust seasonings.