Included here are some of my favorite foods and recipes collected in Louisiana and southern Mississippi, adapted to fit my Texas style and taste (if you call it that) Hope you enjoy them. Be adventurous, Spice!!!

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Make a Roux	Smothered Chick	Gumbo	Shrimp Stuff
Beans & Rice	Fried Turkey	Hash Stuff	Cabbage Rolls
Jambalaya	Shrimp Cocktail	Hushpuppies	Hot Sauce

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Smothered Chicken

One 2-3 lb chicken 2 T soysauce Salt (to taste) Cayenne pepper 2 T cooking oil 2 cups chopped onion 1/2 cup chopped bellpepper 1/2 cup chopped (fresh) parsley 1 cup dry white wine (or chicken-stock 2 t finely chopped garlic Rinse chicken, pat dry, season with soy, cayenne, & salt. (set it aside) In a large skillet, heat oil,saute onions, bellpepper, & parsley Add wine, then garlic, stir well now add chicken. Mix well over medium heat Cook slowly, about 2 hours, stirring occasionally, add chicken-stock as needed for consistancy. Serve over cooked white rice

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Make a Roux...... Here's How It's actually pretty easy, just requires some patience. (have any?) Start with a large heavy cast-iron skillet 1-2 cups flour (I like about 2 1 cup cooking oil. Get the oil hot, then start adding the flour, stirring constantly over medium heat until the roux is dark. (How dark??) Your discretion, I like mine almost as dark as the barbed wire on this page. For small recipes use 2-1 flour to oil If your roux gets scorched, Throw it away and start over.

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Chicken and Sausage Gumbo
(Don't Start This if You're in a Hurry!!!)

Make a large Roux (see Roux in index)

6 cups chopped onion 2 cups chopped green onion 1 cup chopped bellpepper 1 cup chopped (fresh) parsley 2 T chopped garlic 2 T louisana hot sauce 1/4 t cayenne pepper Salt to Taste 2 cups dry white wine (optional) 2 Whole Chickens (cooked & deboned) (save all the stock from boiling chicken) 3 lbs Smoked Sausage (sliced) Loosen your Roux with about a 1/2 cup of Chicken Stock. Stir until smooth. Start adding onions, bellpepper, parsley to cook in roux. WARNING the aroma is so good at this point you may start to drool !!! Into a large pot...Add 10 cups chicken stock, roux mixture, garlic, wine, salt, and hot sauce. Stir until smooth. Add Chicken and Sausage Simmer Slowly for at least 3-4 hours. Add as much stock as necessary SERVE OVER COOKED RICE This Recipe will feed about 15 so you may want to half it or remember it freezes well. You'll also notice, I didn't mention filet or okra. They are very hard to find in some locales, but are fine to add if you have them,both work only as thickeners, so use your judgement.

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Shrimp Stuff

These are the basic ingredients, you
determine how much of each by experimenting
and personal taste. Be Bold with Spices.

Dip Cream cheese 1 cup mayonaise 1 cup chopped onion cayenne pepper salt worcestshire sauce Ground cooked shrimp

Patties Ground raw shrimp Garlic powder cayenne salt fine chopped onion Cook in 1/4 t. olive oil.

A la Creole 6 cup chopped tomatoes chopped onion chopped bellpepper green onion chopped parsley tomato sauce 3 lb cooked shrimp cayenne/salt worcestershire Serve cold or warm.

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Cajun Red Beans & Sausage 1 lb. dried red beans 7 cups water 1 chopped bellpepper 1 onion chopped 3 celery stalks chopped 1 t. garlic powder salt to taste 1 lb smoked sausage 3 T. creole seasoning Place ingredients in CrockPot. Cook covered on high for 7 hours or until beans are tender. Serve with hot cooked rice Makes 14 (1 cup) servings.

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Cajun Fried Turkey

First make sure you have at least a 22 qt pot with a lid, high temp thermometer and a fire source. All kinds of things are on the market for this, but if you have a propane campstove it will do just fine. This process must occur outdoors because of the potential boilovers. Put your 12-15 lb. turkey in pot measuring water enough to cover bird by about 1 inch. Remember how much water you put in. This will be the amount of oil you will put in pot to eliminate some of the dangers of boilover. Soak turkey over night covered in salt water When ready fill pot with measured amount of cooking oil Pre-heat to 375 deg. Tie a clean piece of heavy wire through cavity of turkey, liberally rub with creole seasoning "Carefully" lower into hot oil, this will boil like crazy so please be extremely careful and move slowly. Let fry for about 3 minutes per lb. (45-50 minutes) Once turkey floats, it is done. Remove and drain. Serve when cool enough to slice. Excellent with everything!!!

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Ham Hash (2 servings) 1 cup potatoes, peeled/diced 1 cup diced cooked ham 2 T. cooking oil 2 T. all-purpose flour 1 small clove garlic mashed 1-1/2 cups water salt/cayenne to taste	Burger Hash (2 servings) 1 cup ground beef 1 cup potatoes, peeled and diced 2 cups water 2 T. cooking oil 2 T. all-purpose flour 1 small onion chopped 1 garlic clove mashed salt/cayenne to taste
Make a small roux by heating oil in skillet, add flour, stir over medium heat until golden brown. Remove from heat to prevent burning. Add onion, stirring, cook until soft. Put skillet back over heat, add ham, potatoes, and water When it comes to a hard boil reduce heat and cover Cook 15-18 minutes. Add salt/cayenne Make ground meat hash the same as ham but cook 20 min.

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Creole Cabbage Rolls (2 servings)

12-14 cabbage leaves, may cut large ones in half along thick ridge 1/2 lb. ground meat 3 T. bacon or sausage drippings 1 small onion chopped fine 2 T. well beaten egg 1 clove garlic, finely minced 1 t. salt and 1 t. cayenne pepper 3/4 cup cooked rice Cook onion and garlic in bacon grease until tender In a large bowl, thoroughly mix meat, rice, egg, salt, pepper and cooked onion. Place about 1 T. of the mixture in the soft end of cabbage, ending with the large end of the leaf. Continue until all are rolled. In a saucepan with tight fitting lid, place a pan rack, crumble foil or pieces of cabbage on bottom and add water Place cabbage rolls "HARD" end down 1 cup canned whole tomatoes and juice 1 cup water 1 t. salt and 1/2 t. cayenne pepper 1 t. sugar and juice from 1/2 lemon Combine tomatoes, salt, sugar, and pepper. Pour over cabbage squeeze lemon over all. Skin may be used. Cover with a tight fitting lid. Cook 15 minutes, then reduce heat to low. Cook 45 minutes more. For a different taste treat, cook the cabbage rolls without the tomatoes. Add 1-1/2 cups water and lemon juice, a few mint leaves and salt. Make your favorite tomato sauce and spread over them when served. Make an extra recipe----- They freeze deliciously.

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Chicken Jambalaya
(Serves 4-6)

1 lb chicken, cut in small pieces (good way to use up bony parts) 2 T. cooking oil 1 medium onion, cut in small pieces 1 stick celery, chopped fine 1 cup raw rice 2 cups water 1/4 t. thyme 1 T. chopped parsley A little chopped green onion Season chicken with salt and cayenne. Put oil and chicken in a large heavy-bottomed pan, cover and cook over medium heat for 20 minutes. Reduce heat and cook 10 min. more Uncover and brown well, add onion and celery, cook about 10 minutes. Spoon out meat and most of veggies and set aside To the drippings, add rice and stir to coat well Add water and 1/2 t. salt, cover and cook over low heat for 20 minutes. Uncover and add meat mixture and thyme Cook 15 minutes, stirring occasionally, add parsley and green onion just before serving. When the rice is put into the meat mixture raw, it is called jambalaya When the rice is put in cooked, it is called dressing, Therefore the above jambalaya can be made into dressing by using cooked rice.

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Shrimp-boat Cocktail

(4 serving) 1 lb gulf shrimp, raw 1 pint water 1 T. shredded celery 2 t. salt	Make Sauce 1/2 t. salt 1 t. sugar 1/2 t. onion salt 1/2 t. celery salt 1 t. paprika 1 t. prepared mustard
In a saucepan, boil water with salt and celery, add shrimp cook 5 minutes or only until they turn pink, drain off liquid cover pan and cool. Peel and de-vein.	Add the above ingredients 1/2 cup salad oil, 1/4 cup apple cider vinegar. Dressing will thicken. Combine sauce, shrimp, 1 medium onion sliced thin, half a lemon, sliced thin, 1 T. chopped parsley, 2 T. capers (optional) chopped finely. Mix and cover, refrigerate 24 hours Crabmeat may be done in the same sauce.

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Corny Hush Puppies

1 cup all-purpose flour 1 t. salt 1 t. baking soda 1 t. baking powder 1/2 t. garlic powder 1/2 t. cayenne pepper 2 cups cornmeal (more or less) 1/2 cup chopped green onion 1 cup whole kernel corn 2 eggs 1/2 cup buttermilk Mix all ingredients well, then add 2 T. hot oil and mix in. Spoon batter into hot cooking oil and cook about 2 minutes each side

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Louisiana Hot Sauce 3 cups stemmed, finely chopped, red cayenne peppers 1 cup white vinegar 1/2 cup water 1 T. finely chopped garlic 1 T. salt Simmer over medium heat until very soft, stirring occasionally. Remove and mash with potato masher Press mixture through a sieve to leave skin and seeds Discard solids. If this is too thick to pour add vinegar and salt to consistency. Bottle or can in jar. This will last 6 weeks or so on the shelf, but a very long time when refrigerated.

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The colder the X-ray table, the
more of your body is required on it.

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