Tuesday, December 9, 2014


1 C. oil
1 Tbsp. chopped garlic
1 chicken, cut up or de-boned
8 C. stock or flavored water
1½ lbs. Andouille
2 C. chopped green onions
1 C. flour
Cooked Rice
Joe’s Stuff seasoning
TRINITY: (Next three items)
4 C. chopped onions
2 C. chopped celery
2 C. chopped green pepper
Season and brown the chicken in oil, lard, or bacon drippings over a medium heat. Add sausage to pot and sauté with chicken. Remove both from pot.
Make a roux; with equal parts of oil (must be free of food particles to avoid burning) and flour to the desired color. 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 stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season the Gumbo to your taste with Joe’s Stuff Seasoning.
Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.
*FILE’ – 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 if they wish. ¼ to ½ tsp. per serving is recommended. 
Makes 15 – 20 Servings

Bread Pudding with Hard Sauce


  • 1 small loaf of stale french bread, cut into chunks. (I always throw leftover french bread into a bag in the freezer, and make bread pudding when there are enough scraps to be the equivalent of a small loaf.)
  • 4 c milk
  • 2 c sugar
  • 1 stick butter, melted
  • 3 eggs (lightly beaten) plus 3 egg whites
  • 2 t vanilla
  • 1 c raisins
  • 1 c chopped pecans
  • 2 t cinnamon
  • 1 t nutmeg


  • 1
    Preheat oven to 350F and butter a 9x13 baking dish. Pour sugar and spices over bread in a large bowl. Pour melted butter over the bread and mix. Mix in milk, whole eggs, and vanilla.
  • 2
    Beat egg whites to stiff peaks and fold in. Fold in nuts and raisins. Pour into prepared pan and bake for about an hour and fifteen minutes, until the pudding is puffed up and the top is golden brown. Serve warm.
  • 3
    If you want to prep this ahead of time, bake for 40 minutes, cool, refrigerate uncovered overnight, then cover tightly and freeze. To finish, thaw and then bake an hour at 350F.
Cream 1 stick butter and 1 1/2 cup powdered sugar in a saucepan over medium heat until the butter is absorbed. Remove from heat and mix in 2 egg yolks. Gradually stir in 1/2 cup bourbon, stirring constantly. The mixture will thicken as it cools. Serve warm over bread pudding.
  • 1
    Add a can of crushed pineapple and a cup of shredded coconut. Substitute a can of coconut milk or pina colada mix for 2 cups of the milk.
  • 2
    Reduce the cinnamon and nutmeg by half.