Louisiana Recipes

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 Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.

• 1 cup oil
• 1 cup flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 ribs celery, chopped
• 4 - 6 cloves garlic, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons Creole seasoning, or to taste
• 1 teaspoon dried thyme leaves
• Salt and freshly ground black pepper to taste
• 1 large chicken (young hen preferred), cut into pieces
• 2 pounds andouille or smoked sausage, cut into 1/2" pieces
• 1 bunch scallions (green onions), tops only, chopped
• 2/3 cup fresh chopped parsley
• Filé powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

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NEW ORLEANS BEIGNET DOUGHNUTS

1 pk Active dry yeast
1 1/2 c  Warm Water (105 deg. f.)
1/2 c  Sugar
1 ts Salt
2 ea Eggs
1 c  Evaporated milk
7 c  Sifted all-purpose flour
1/4 c  Soft shortening
1 x  Oil for frying
In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar,salt, eggs and milk.  Blend with rotary beater. Add 4 cups of theflour; beat smooth. Add shortening; beat in remaining flour. Coverand chill several hours.  Deep fry at 360 degrees 2 to 3 mintues or until lightly browned on each side.  (If beignets don't rise to the
top immediately when you drop them into the oil, the oil isn't hot enough.) Drain on paper towels.  Sprinkle heavily with confectioners'sugar. Serve hot.

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Ingredients

• 2 Whole bay leaves
• 1 tablespoon salt
• 1 teaspoon ground red pepper( cayenne)
• 1 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 4 tablespoons unsalted butter
• cup finely chopped celery
• 1/2 cup of celery finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup chopped greens onions
• 12 teaspoon of minced garlic
• 1 tablespon tabasco sauce
• 1 tablespoon worecestershire sauce
• 1/2 cup milk
• 2 pounds ground beef
• 1/2 pound of ground pork
• 2 eggs lighthy beaten
• 1 cup very fine dry bread crumbs

Cooking Instructions

1. combine the seasoning mix ingredients in a small bowl and set aside.
2. melt the butter in 1 quart saucepan over medium heat.
3. add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.
4. saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.
5. stir in the milk and 1/2 cup catsup.
6. continue cooking for about 2 mins, stirring occasionally.
7. remove from the heat and allow mixture to cool to room temperature.
8. place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
9. add the eggs, the cooked vegetable mixture removing the bay leaves, the bread crumbs.
10. mix by hand until thoroughly combined in the center of the pan ... shape the mixture into a loaf that is about 1 1/2 inches high x 6 inches wide and 12 inches long.
11. bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.
12. serve immediately,

Enjoy the taste of New Orleans!

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