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.

Crawfish Etouffee for New Orleans Saints fans

Crawfish Etouffee
Ingredients
•1 lb crawfish tails with fat (if you can find it, with fat, substitute 1 tbs.. butter for fat)

• 1/4 lb butter

• 1 cups celery (chopped)

• 1/4 cup bell pepper (chopped)

• 1 cup green onions (chopped-tops and bottoms separated)

• 3 tbs. flour

• 1 tbs. dry parsley or 2 tbs. fresh parsley (dry parsley probably easier)

• 1 tbs. paprika

• 1 can Chicken broth

• salt and pepper to taste (as much or little as you like)

• white rice

Directions

Melt butter in large stock pot. Add celery, bell pepper, green onion bottoms and sautee until clear.

Add crawfish fat and flour and simmer, stirring constantly for a few minutes. Add chicken broth, parsley, and paprika and cook over low covered for 15-20 minutes.

Add crawfish and salt and pepper to taste. Then simmer for 12-15 minutes. Then add green onion tops and more parsley (2 tbs.). Serve over hot white rice.