Joyeux Noël! Cajun Christmas Cooking

This is a great recipe. It’s quick and easy to make. We’re using pre-made (store bought) dark roux for this gumbo. It saves time, and unless you’re in a cooking competition, nobody is going to know the difference. I recommend buying your chicken pre-cut and de-boned. Most local grocery stores will do this for a small charge.

Ingredients Serves about 6 to 8

3-5 lbs. (deboned - skinless) Chicken thighs and/or breasts
1 Jar of Dark Roux

Salt, Black Pepper and Cayenne
1 1/2 cups chopped white or yellow onions
1/2 cup chopped green bell peppers
10 -12 cups Chicken broth
1-2 lbs. smoked Pork sausage, sliced into 1/4-inch slices
4 tablespoons finely chopped green onion tops (shallots), to be added 10 minutes before serving.
Filé powder (optional)
4-5 cups of cooked rice

Now You Cookin’

In a large, heavy Dutch oven, or a black cast-iron pot, add 4 quarts of water and bring to a slow, light boil. Add 4 heaping tablespoons of roux to the water. As the water temperature continues rising and reaches a rolling boil, add 1 tablespoon of salt, the chopped onions, and bell peppers, stirring often. Let boil for 15-20 minutes, or until the roux has dissolved and the onions have softened. While waiting on your boiling water, generously season the chicken with salt, black pepper, and a dash or two of cayenne. If you have not done so already, this would be a good time to start cooking your rice. After the water has finished boiling for 20 minutes, add the chicken broth, chicken, and sausage, stirring occasionally until the gumbo again comes to a boil. Let boil another 30-45 minutes (minimum), or until the chicken is tender, occasionally stirring. With a teaspoon, sample the gumbo broth, and add more seasoning if desired. Depending on how thick you like your gumbo, you may want to add additional chicken broth or water.                

When ready, serve your gumbo into deep soup bowls over steamed rice. Make sure you put the filé powder on the table so your guests can season according to their own taste. Enjoy!

Lache Pas La Patate Salade Homemade Potato Salad

Regardless of the season, no holiday meal is complete without homemade potato salad.

Each region and every family has its own rendition of this timeless dish. Below is our beloved Cajun take on grand-mère’s potato salad - with just a little kick thrown in for those who prefer their dishes on the spicy side.

Ingredients Serves about 10

3-4 lbs. red potatoes, scrubbed
8 hard-boiled eggs, coarsely chopped

Homemade mayonnaise

Boil the potatoes in lightly salted water until fork-tender. Drain and cool. Peel the potatoes and coarsely chop. Now, make your mayonnaise. 

MAYONNAISE
1 egg
2 tablespoons fresh lemon juice
1 cup vegetable oil
Salt and freshly ground black pepper
Pinch of sugar
Hot sauce

Blend the egg and the lemon juice in a food processor or blender for 15 seconds. With the processor or blender running, gradually pour in the oil through the feed tube. The mixture will thicken. Add salt, pepper, sugar and hot sauce, and pulse to blend. Store in an airtight container in the refrigerator for at least 1 hour before using.

NOTE: Because the mayonnaise is made with a raw egg, chill immediately and use within 24 hours.

Once you made your mayonnaise, combine the potatoes and eggs in a large serving bowl. Season with salt and pepper. Add the mayonnaise and your favorite condiments, and toss gently. You don’t want to break the potatoes. Below are ideas for garnishes you may wish to add to top off the best potato salad you ever put in your mouth - besides your mama’s recipe.

GARNISHES (OPTIONAL)
1/4 cup minced celery
1/4 cup finely chopped green onions
2 tablespoons sweet pickle relish
2 tablespoons chopped flat-leaf parsley

Several Acadiana restaurants have made corn grits extremely popular over the past few years. This versatile dish makes an excellent side for a variety of poultry, pork, beef, and seafood entrees, and is perfect to serve at any time, whether breakfast, lunch or dinner. However, making corn grits at home can be a real pain. Luckily, we’ve found a surefire recipe that will knock your socks off, and you can make it at home in 10 minutes.

Ingredients Serves 6-8

In a small to medium-sized non-stick pot, bring the 6 cups of water to a boil. Add salt, and gradually stir in 2 cups of Bob’s Red Mill Corn Grits. Add butter and mix well. Continue stirring occasionally for about 5 minutes, then reduce heat and simmer for another 5. Cover, and turn off heat. Top it off with your favorite cheese, bacon, or sautéed mushrooms and zucchini. So easy to make, easier to enjoy! 

Beefy Stuffed Bell Peppers