Aunt Frances’ Louisiana Gumbo

Aunt Frances’ Louisiana Gumbo
Ingredients
• 1 whole chicken, boiled and deboned (save stock from boiled chicken)

• 2 pounds smoked sausage, thinly sliced

• 1 1/2 cups flour

• 1 cup vegetable oil

• 1 bell pepper chopped

• 1 onion, chopped

• 3 stalks of celery, chopped

• 2 handfuls parsley

• 2 handfuls Tony Chachere’s Cajun seasoning mix

• cayenne pepper to taste

Directions

Over low heat, add oil to a large stock pot and heat for a minute or so. Add flour and stir until clumps are gone. Increase heat to medium-low.

Stir mixture constantly over medium-low heat for one hour, or until the roux is the color of a penny.

In a separate pan, saute celery, onion and parsley until onion is translucent, about 5 minutes. Transfer vegetables to roux mixture. Increase heat to medium and pour in chicken stock. Then add chicken, sausage and seasoning.

Cover and simmer for 1 1/2 hours, or until gumbo has reached desired consistency. Serve with white rice.

Jambalya New Orleans Saints

Jambalaya
Ingredients
• 1 1/2 pounds smoked sausage, sliced

• 1 pound smoked pork chops, cubed

• 2 tbs.. oil

• 4 onions, chopped

• 4 cloves garlic, chopped

• 2 green peppers, chopped

• 1 1/2 pounds roma tomatoes

• 1 1/2 pounds bay leaves

• 1/2 tsp. dried thyme

• 1/2 tsp. dried oregano

• 1/2 tsp. each black, white and red pepper

• 3 1/2 cups chicken stop

• 1 pound boned chicken

• salt

• 2 pounds peeled shrimp

Directions

Brown sausage and pork. Add onions, garlic, green peppers, and saute five minutes. Add rest of ingredients except shrimp and salt and cook 25 minutes covered. Add salt and shrimp. Do not overcook shrimp. You can turn heat off and add shrimp and cover and they will cook.

Serve with three cups white rice.