Gumbo

Ingredients

1. 5-6 Lbs Meat * (Suggested: 2-3 lbs chicken, cut up or boned and/or 1 ½ lbs Andouille and/or 2-3 lbs shrimp
2. 1c fat (butter, lard, bacon drippings)
3. 1 c flour
4. 1 TBS chopped garlic
5. 8 C stock
6. 2 c green onions
7. 4 c onions
8. 2 c celery
9. 2 c green pepper
10. 4 tablespoons tomato paste
11. 1 pound okra, sliced into discs
12. Cajun seasoning
13. 3 Bay leaves
14. cooked rice
15. filé

Procedure

1. In a large soup pot, season and brown chicken in oil over medium heat.  Add sausage and ½ the onion, green pepper, and celery to the pot and sautee with the chicken.  Remove all from pot.
2. Make a roux with equal parts fat (must be free of food particles to avoid burning) and flour to desired color (Blonde for crab; ‘Peanut Butter’ for chicken, crawfish, shrimp; Chocolate brown for darker meats. This whole process can take 30 minutes.). ** 
3. Add remaining onion, green pepper, and celery and garlic and stir continuously.  
4. Meanwhile heat up the stock in another pot or microwave.  
5. After vegetables reach desired tenderness, return chicken mixture, tomato paste, okra, and bay leaves to the pot and cook, continuing to stir frequently.  Gently stir in hot liquid and bring to a boil.  Reduce heat to simmer and cook for an hour or more.  Season to taste with cajun spice.
6. Approx. 10 min before serving, add shrimp and green onions to the pot.  Remove Bay Leaves.

Serve gumbo either as a soup, or over rice.  Make filé available to individuals, ¼ to ½ tsp per serving for thickening and flavor.

Makes 15-20 servings

*You have some leeway in making gumbo, as it is really just a melange of meats and veggies. Most gumbos use a lot of the "Holy trinity," i.e., celery, green pepper and onion, but not too many other vegetables. But there is no reason you can't make a vegetarian gumbo. As for meats, any will do. As you use more than one you'll be fine. Chicken, andouille sausage and shrimp are a common trio. Beef, for some reason, is rare in gumbo.

**Most Louisiana gumbo relies on a roux that's almost the color of dark chocolate. Beyond the roux, you usually have a choice of a second thickener — okra or filé powder

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Original recipe: Went to a cooking class in New Orleans and saved the recipes

Posted by Jasmine

Chykonys in Bruette (Boiled Chicken in Ale Gravy)

Ingredients

• Whole cut-up chicken, 3-4Lbs
• (Mire Poix optional)
• 2 T butter
• Rice
• 3/4 C ale or beer
• 3/4 C broth from boiled chicken
• 1/2 tsp each pepper and powdered ginger
• 1/4 tsp saffron (very optional)
• 1/2 C white bread crumbs
• Salt to taste

Directions

1. In a large pot or heavy frying pan, over medium heat, melt butter, and brown the chicken well on all sides.
2. Add (veg and) water (to cover) to the pot, bring to a boil, reduce heat, and simmer, covered, for thirty minutes or until chicken is cooked through and tender.  Let cool 
3. Cook rice and Shred chicken
4. With a basting nozzle or ladle, draw off 3/4 cup of the broth in the pot.
5. In a saucepan, over medium heat, combine broth, ale and spices. Stir in bread crumbs, bring to a boil, reduce heat, and simmer, stirring occasionally, for about five minutes.
6. Mix gravy with chicken, serve over rice

Serves four to six.

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Original recipe: A Boke of Gode Cookery

Posted by Jasmine

Curried Tilapia with Mango Salsa

Ingredients 

• 1 mango - peeled and diced
• 1/4 cup chopped red onion
• 1 serrano chile, minced
• 1/2 cup mint leaves, chopped
• 2 tablespoons lime juice
• salt to taste

• 2 tablespoons olive oil, divided
• 1 tablespoon curry powder
• 1 tablespoon garlic pepper seasoning
• 4 fresh tilapia fillets

Directions

1. For the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice and salt in a glass bowl. Set aside.
2. For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper in a small bowl. Rub this mixture onto both sides of the fish fillets.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the fish for about 3 minutes on each side or until it flakes easily with a fork.
4. Serve with the mango salsa.

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Original recipe: AllRecipes

Posted by Jasmine

Mac & Cheese with Cauliflower and BBQ Pork

Ingredients

• 8 cups water
• 2 cups frozen cauliflower florets
• 12oz uncooked rotini
• 3 cups skim milk 
• 6 tablespoons  all-purpose flour
• 2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper (optional)
• 1 box of pre-cooked pulled BBQ pork (or other flavor, I don't own you)
• 2 cups shredded sharp Cheddar cheese (8 oz)
• 1/2 cup Panko or Italian style crispy bread crumbs
• 1 tablespoon butter, melted

Directions

1. In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm. (You'll probably need to chop up the cauliflower at this point)
2. Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. 
3. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
4. Add cheese sauce and pork to cooked pasta mixture; mix well. Spoon into baking dish. 
5. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. 
6. Bake 20 to 25 minutes or until edges are bubbly.

Made this for my kid's 1st birthday, and she loved it.  I did too.

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Original recipe: Betty Crocker

Posted by Jasmine

Lemon Butter Chicken

Ingredients

• 4 chicken thighs (skin and bones optional)
• 2 tsp paprika
• salt and black pepper, to taste
• 1 tbsp butter
• 2-3 cloves garlic, minced
• ½ cup chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 cups baby spinach, chopped (I use frozen chopped spinach, and to heck with measuring, go where the spirit moves you)
• Juice of 1 lemon (roughly 2 tbsp)
• 1 tps dried thyme

Instructions

1. Preheat the oven to 400°F.
2. Season the chicken thighs or breasts with paprika, salt, and pepper and toss to coat.
3. Melt butter in a large oven-safe skillet over medium-high heat. Add the chicken (skin-side down, if you're using that kind), and sear it for 2 to 3 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.
4. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.
5. Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted (or thawed, if using frozen) and the sauce has thickened slightly, about 3 to 5 minutes.
6. Stir in the lemon juice and thyme. Return the chicken to the skillet and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 165°F.

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Posted by Piera

Original recipe: Tip Hero

Simple (Delicious) Slow Cooker Ribs

Ingredients:

• 1-2 slabs of ribs
• 1 can of Coke or Dr. Pepper
• [At least 1 18oz bottle] Sweet Baby Rays BBQ Sauce (or another brand I GUESS)
• Salt and pepper, to taste

Directions:

1. I like to use a liner in my slow cooker, but you don't have to. Ergo, either do/do not insert the liner and then place the ribs in the slow cooker.
2. Season with salt and pepper.
3. Pour in can of soda.
4. Cover and set to low for 8 hours.
5. Drain.
6. Slather in BBQ sauce.
7. Allow to cook for another 30 minutes on HIGH (in the slow cooker)

They can be difficult to remove from the slow cooker because they literally fall apart. Tough price to pay, haha.

I like to serve these with classic potato salad and/or coleslaw. And a ton of napkins or even wet wipes.

And do note: there's no ladylike way to eat these. Just let it happen.

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Original Recipe: Caroline Marie's Making

Posted by Emilee