1 cup flour
1 cup vegetable oil
1 1/2 cups onions – diced
3/4 cup bell pepper – diced
1/2 cup celery – diced
3 cloves garlic – minced
1 tbsp Kosher salt
1 1/2 tsp black pepper
1 tsp cayenne pepper
1/2 tsp thyme, fresh – chopped
2 bay leaves
1 tsp paprika
1 1/2 tsp file powder
3 qts chicken stock
smoked chicken stock – alternative
1 lb roasted chicken meat – white and dark,
-shredded
1 lb Andouille sausage – diced

In a heavy bottom pot, add flour and oil. Gently stir and whisk while heat is on medium high for 10 minutes. As the roux begins to darken, lower the heat in increments. The roux can get too hot very quickly and burn. When the roux reaches a light brown color, reduce the heat to low and continue cooking until it takes on a smooth brown color, about 40 minutes. The aroma will resemble toasted nuts.

Carefully and slowly stir in the trinity (onions, peppers, celery), saute for 5 minutes, add diced sausage and saute for 5 more min. Add garlic, salt, peppers, thyme, bay leaves, paprika and file powder. Slowly stir in the chicken stock and bring to a boil. Whisk frequently so that the roux doesn’t stick to the bottom. Skim any fat off of the top. Add the chicken and simmer for about 45 minutes. Serve over steamed rice, grits or with potato salad. Remember this recipe will always be better the second day.

3 cups diced onions
1 cup diced celery
1 cup diced green bell pepper
1 cup diced green onions
1 cup vegetable oil
1 cup all-purpose flour
1 tablespoon chopped garlic
2 tablespoons Creole seasoning
1 1/2 lbs. andouille sausage, sliced in half moons
2 lbs. chicken, cut in small pieces
8 cups chicken stock
Cooked rice for serving

Place onions, celery, bell pepper, and green onions in a stock pot and set aside.

In a stainless steel or cast iron pan, heat oil over medium-high heat. Add flour, and use a whisk to slowly stir, making sure to cover the entire bottom of the pan until flour is a chocolate color. Pour roux on top of vegetables in stock pot and stir. Place pot over medium heat, cook for 3 minutes, then add garlic, Creole seasoning, andouille, and chicken, and stir for 2 minutes. Add stock and bring to a boil.

Reduce heat and simmer on medium low for 45 minutes to 1 hour. Serve over rice.

1 1/2 cups tightly packed light brown sugar
1 1/2 cups sugar
1/2 cup evaporated milk
4 Tbsp. unsalted butter
2 cups pecans

In a medium heavy-bottom saucepan, combine sugars, evaporated milk, and butter. Bring to a boil over medium heat stirring with a wooden spoon until fully melted, about 10 minutes.

Add pecans carefully and stir to fully coat. Once temperature reaches about 228 degrees, remove from heat and place the pan on a protective surface. At this point, the mixture will continue to heat a bit reaching about 235-240 degrees before beginning to cool. Let stand for 5-10 minutes.

Drop approximately a tablespoon of the mixture at a time on parchment paper. Pralines will settle into the circular shape.

Let cool and try to exercise self-control (although when there are warm pralines, self-control doesn’t seem to be available).

9 tbsp butter – unsalted
1 1/2 cups light brown sugar
3/4 tsp cinnamon – ground
6 bananas, firm ripe – sliced
1/4 cup banana liqueur
1/2 cup rum – dark
1/2 cup heavy cream
pinch Kosher salt

In a large non-stick sauté pan, melt the butter and add brown sugar and cinnamon. Stirring often until the sugar dissolves. Add bananas and cook on both sides, turning until they start to soften and brown, about 3 minutes. Add banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth until there is a flame. You may need to light it on fire if it doesn’t produce a flame by itself. Baste bananas until the flame dies. Add salt and cream. Remove from heat.