Friday, March 13, 2015


This is a traditional chicken & sausage (my favorite) gumbo over rice.

And below is how I grew up eating it...over potato salad!  Yes, it may sound weird, but chances are you'll love it!  My mom's recipe for potato salad is the best: lots of egg and mayo, no mustard! (See recipe below) Sorry for all of the exclamation marks but good gumbo and potato salad is something to get excited over!!!

Chicken & Sausage Gumbo

1 16 oz jar roux 
1 chicken or 6-8 legs, boneless/skinless thighs, etc. (whatever you have will do)
2-3 Tbs salt
2 tsp pepper
1 onion, chopped
1 green bell pepper, chopped
1 pkg green onions, chopped, greens and whites separated
1 lb Eckridge sausage sliced in ¼” crescents

Roux - I suggest the bought stuff unless you are a seasoned roux maker.
Chicken - If you are in a hurry or don't want the hassle you can use boneless/skinless chicken pieces, but you don't get as much flavor as you would with the bones.  You can even use a rotisserie chicken:  De-bone it and just boil the bones down for the broth.  Make sure to strain the broth well to remove any bones.  If using the rotisserie chicken add your bell pepper and onions after you remove the bones and cook them down for about 10-15 minutes in the broth.   
Sausage - Most people like a spicy cajun sausage or andouille sausage but I love good ole plump, fatty Eckridge sausage.   

Season 1 gallon of water with salt and pepper.  Add thighs, bell pepper and onions (both white onion and whites off green onions) to your seasoned water.  Bring to boil over Medium-high heat and simmer for 45 minutes – 1 hour.  Remove chicken from the broth and cool enough to de-bone.  Discard bones and reserve the de-boned chicken until the end.  In a separate bowl whisk roux while gradually adding hot broth from boiled chicken.  When roux mixture is thinned out then pour it back into the pot of broth.  Gently Boil for about  10 minutes. Season as needed.  Add sausage, de-boned chicken and the tops of the green onion and boil for 1 more minute.  Serve with rice and/or potato salad and Saltine crackers on the side.  

Potato Salad 
3 lbs red skin potatoes, (skin-on) diced ¾” or regular brown potatoes, peeled, diced
2 Tbs salt
7 boiled eggs, peeled, chopped
1 ½ cups mayo
3 Tbs sweet relish
2 Tbs dill relish
1 tsp salt & pepper

Boil potatoes in salted water for about 15 minutes or until tender.  Drain.  Add eggs, mayo, relishes, salt and pepper to the potatoes and mix vigorously with wooden spoon while potatoes are still hot.  It should have consistency of very creamy, yet lumpy, mashed potatoes.  

Sunday, February 22, 2015

Maque Chow

This is an all-time favorite of mine!  It's a super easy crawfish and corn chowder. 

Maque Chow

1/2 stick butter
1 onion, chopped
1 bell pepper, chopped
1 can corn, drained
1 can Rotel tomatoes with juice
1 can evaporated milk
1 package crawfish tails, thawed
Tony's (optional)

Melt butter and sauté onions and bell peppers for about 5 minutes on medium heat. Add the cans of evaporated milk, corn, and Rotel tomatoes and bring to a gentle boil. As soon as it starts boiling add crawfish tails. Stir frequently
and remove from heat and soon as crawfish tails are curled. (Don't over cook the crawfish. They get rubbery quickly.) Optional: Add salt or Tony's seasoning to taste. Served with garlic bread. 

If children are eating I save the Rotel until last so I can pull some for the little ones before the spicy tomatoes enter the picture. 

Kids' version without Rotel. 

Sunday, November 2, 2014

Roasted Red Potatoes

Yummy, sweet roasted red potatoes. 
Preheat oven to 425* Toss with salt, pepper, olive oil and fresh rosemary (if you have it). Stick the Rosemary down under the potatoes and roast for about 45 minutes until golden brown. (Shake the pan once or twice while the are roasting to move them around.)

Thursday, October 9, 2014

Blueberry Pancakes

1 cup oats
1/2 cups cottage cheese
1 tsp vanilla
2 eggs
1/2 cups milk
---blend in blender---
3/4 cup Greek yogurt
2 Tbs honey
2 Tbs sugar
2 Tbs syrup
1 cups blueberries

These are very dense and moist pancake so they need to be cooked on a very low heat for about 3 to 4 minutes on each side. 

Saturday, October 4, 2014

Cornbread Dressing

Cornbread Dressing

4 cups cornbread, crumbled
1/2 stick butter
1/2 cup green onion tops, chopped
6 hard boiled eggs, chopped
4 cups chicken broth
Salt and pepper to taste
(This was my first time to make it with actual chicken...but I prefer it without)

Preheat oven to 375* Mix all of the ingredients well. Season with salt and pepper to taste. Pour into a baking dish and pat out flat. It should be wet on top but not soupy.  Bake for 45 minutes to an hour until the liquid has baked off and the top is golden brown. 

Wednesday, October 1, 2014

Lentil Soup

This is my rendition of Alton Brown's lentil soup. 

Lentil Soup

2-3 Tbs olive oil
1 onion, diced
2 ribs celery, diced
4 carrots, peeled and diced
3-4 cups diced tomatoes
2 cups chicken broth
2-3 cups water
1 lb bag lentils, rinsed
1 1/2 tsp garam masala
Salt and pepper to taste

Sauté onions, celery and carrots in olive oil for about 5 minutes in a large pot. Add garam masala and sauté another minute. Add tomatoes, chicken broth, water, lentils, salt and pepper and bring to a boil. Reduce heat to a light simmer, cover and cook for 30-40 minutes until tender. I put my emulsion blender in for a second to make it slightly creamy, but not baby food. I like a good bit of texture so I only blend for about 5 seconds. If you don't have an emulsion blender and want it creamy you can take a cup of soup out and blend in a blender or food processor and return it to the pot of soup. Enjoy!