Gumbo

1 cup lard      

1 T. chopped garlic

1 roasted chicken      

8 cups stock

1½ lbs. Andouille    

2 cups chopped green onions

1 cup flour      

4 cups chopped onions

2 cups chopped onions      

2 cups chopped celery

2 cups chopped green pepper

Cooked rice

Joe’s Stuff Seasoning (Creole)

File

Directions:  Season and brown chicken pieces.  Add sausage to pot and sauté with 

chicken.  Remove both from pot.  

Make a roux with equal parts of oil (prefer lard which allows roux to become dark 

brown) and four to desired color.  Stir constantly.  Add onions, celery, and green 

pepper.  Add garlic to the mixture and stir continuously.  After vegetables reach desired 

tenderness, return chicken and sausage to pot and cook with vegetables, continuing to 

stir frequently.  Gradually add in stock and bring to a boil.  Reduce heat to simmer and 

cook for an hour or more.  Season to taste with Joe’s Stuff seasoning (Creole).

Approximately 10 minutes before serving add green onions.  Serve gumbo over rice or 

without rice as a soup, accompanied by French bread.  Add File as desired.

Comment:  File is a fine green powder of young dried ground sassafras leaves, used in

gumbo for flavor and thickening.  It may be placed on the table for individuals to add to

their gumbo as desired.  ¼ to ½ tsp. per serving is recommended. 

From New Orleans Cooking School.  File is hard to find, and may be ordered online at

www.nosoc.com.

Marinated Chicken with Greens

Chicken

½ cup olive oil  

2 cloves garlic, minced

2 shallots, sliced

1 tsp. rosemary

¼ cup + 3 T. Balsamic vinegar

4 sage leaves, cut into thin strips

4 strips lemon zest, chopped

4 boneless chicken breast halves

Kosher salt and pepper to taste

¾ cup chicken stock

1 T. butter

Wilted Greens

1 pkg. mixed lettuces

1 pkg. spinach

1 T. olive oil

1 T. minced garlic

Salt and Pepper

Directions:  This is a multi-step dish.  You will

1. Marinade the chicken

2. Cook the chicken

3. Make a sauce for serving

4. Make silted greens for side dish

Make marinade.  In a container large enough to hold the chicken, stir together 2 T. 

olive oil, garlic, shallots, ¼ cup balsamic vinegar, rosemary, sage and lemon zest.  

Season the mixture generously with pepper.  Add the chicken breasts and turn them 

in the marinade, making sure they are well coated on both sides.  Cover and 

refrigerate for 6 hours or overnight, turning the chicken once or twice.

Remove the chicken.  Season with salt.  Strain the marinade, extracting as much 

liquid as possible.  Reserve the solids and liquid separately.

Heat the remaining oil in a wide, deep sauté pan set over medium heat.  Cook the 

chicken breasts until nicely brown, about 6 minutes per side.  Remove the chicken 

and cover loosely with foil to keep warm.

Time to begin the sauce and the wilted greens.

Sauce:  Add the reserved solids to the pan and cook, stirring for about 4 minutes.  

Add the marinade liquid and the remaining 3 T. of vinegar, stirring to loosen any 

food on the bottom of the pan, and cook until liquid evaporates.  Add the chicken 

stock, raise the heat and bring to a boil.  Reduce liquid until it becomes richly 

flavored and thickened to a sauce consistency, 3 to 4 minutes.  Taste and season with 

salt and pepper.  Remove from heat and swirl in 1 T. butter.  Strain the sauce through 

a strainer and discard the solids.

Wilted greens:  In a large pot, boil 1-2” water seasoned with salt and pepper.  When 

boiling, add greens, stirring constantly until wilted, about 2 minutes.  Using a slotted 

spoon, transfer greens to a wire rack, spreading the greens out in an even layer to 

cool quickly.  When cool enough to handle, gently squeeze out the excess water.  Set 

aside.

Place the olive oil and garlic in a large sauté pan over a medium heat.  Cook, stirring 

for 2 minutes.  Add the greens.  Stir and sauté for 1 minute or until heated through.  

Season with salt and pepper.

Serve chicken with greens.

Comment:  Be prepared to multi-task.

Shrimp Pasta

1 lb. large shrimp    

1 cup white wine

1 tsp. Salt    

3 gloves chopped garlic

1 tsp. crushed red pepper    

¼ tsp. dried oregano

3 T. olive oil    

3 T. chopped parsley

1 medium onion ~ sliced    

3 T. chopped basil

1 14 oz can diced tomatoes    

Angel Hair pasta

Directions:  Put shrimp in bowl with salt and red pepper.  Sit for 20 minutes. Heat 

oil, med/high, add shrimp and saute until cooked.  Set shrimp aside.  Add onion and 

olive oil to skillet – saute.  Add tomatoes wine, garlic and oregano.  Simmer until 

sauce thickens.  Add shrimp back in, mix all together.  Add parsley and basil.  Put 

over angel hair pasta.

Comment:  It is a little spicy, so for less spice, omit the red pepper.

Salmon Croquettes

3 T. margarine

4 T. flour

1 cup milk

1/8 tsp. pepper

½ tsp. salt

¼ tsp. garlic powder

15 ½ oz. can salmon

Small chopped onion

1-2 eggs

Cracker crumbs

Directions:  Remove bones from canned salmon or break up salmon.  Melt butter 

and then blend in flour and seasonings.  Cook on medium heat until thick and 

smooth.  Add salmon and chopped onion.  Chill mixture for an hour or so.  Form into 

balls; dip in beaten eggs and roll in cracker crumbs.  Deep fry 4-5 minutes.

Comment:  If the salmon mixture is not firm enough, add cracker or bread crumbs.  

Can also roll balls into Kellogg’s corn flake crumbs instead of cracker crumbs.  This 

is also a great way to use leftover cooked salmon fillets.

Deep Fried Turkey

Peanut Oil

Turkey (Check fryer instructions, most accept no

larger than a 15 lb. bird.)

1 stick butter

½ tsp. garlic powder

Salt and pepper to taste

Directions:  To measure the amount of oil needed to fry the turkey, place turkey in 

fryer and add water to the top of the turkey.  Remove the turkey and the water line 

will indicate how much oil will be needed to fry the turkey.  Having too much oil can 

cause a fire.  The pot should not be more than ¾ full or the oil could overflow when 

the turkey is added.

Preheat the oil in the pot to 400 degrees.

Melt butter with spices.  Cool.  Pat the turkey dry.  Ensure that the turkey is fully 

thawed.  A frozen turkey hitting the hot oil can explode!

Rub butter mixture over turkey.  Pour any remaining butter mixture inside the bird.  

The goal is to coat the turkey in the butter so that when the turkey goes into the oil it 

is an oiled surface meeting an oiled surface.  

Carefully submerge turkey in preheated oil.   Deep fry for 3 minutes per pound and 

cook until turkey floats to the top.  Remove bird from oil.  Let rest 15-20 minutes 

before carving.

Comment:  BE EXTREMELY CAREFUL WHEN DEEP FRYING THE TURKEY!  

Do it outdoors on a level and non-flammable surface away from the house.  The oil 

will splatter and can stain concrete surfaces.