All Day Chicken, Duck and Sausage Gumbo 1 tablespoon salt 1 tablespoon black pepper 1 teaspoon red pepper 1 teaspoon white pepper 1 tablespoon Tony Chachere's Cajun seasoning 1 teaspoon garlic salt 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teas

By NEMS Daily Journal

All Day Chicken, Duck and Sausage Gumbo
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon red pepper
1 teaspoon white pepper
1 tablespoon Tony Chachere’s Cajun seasoning
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
10 whole black peppercorns
2 bay leaves
4 to 5 garlic cloves
2 whole onions, quartered
1 bunch celery, roughly chopped
1 whole fryer chicken
5 to 6 whole duck breasts
2 cups oil
2 cups all-purpose flour
2 bags frozen seasoning blend (onion, celery, bell pepper)
1 (1-pound) package smoked sausage, cut in pieces and browned
7 to 9 dashes Worcestershire sauce
2 cans stewed tomatoes
2 cans diced tomatoes
2 large bags of frozen cut okra
2 cups cooked rice
Chopped scallions, for garnish
Fill stock pot 2/3 full of water and add the first 12 ingredients (through garlic cloves). Add onions and celery, then the chicken and ducks. Boil slowly for 11/2 to 2 hours. When done, remove duck and chicken and strain the remaining ingredients, reserving the stock. Debone foul when cool enough to handle and chop.
Heat a large Dutch oven or cast iron skillet and when hot, add the oil. Reduce heat to medium and add flour, stirring constantly with a wooden spoon. Do not leave your roux, which will darken from blond to a peanut butter color to chocolate. When roux has reached desired color, remove from heat and add the frozen seasoning blend.
Bring reserved stock back to boil in gumbo pot and slowly spoon roux and vegetable mixture in, marrying the ingredients with the boiling stock. Make sure it is well blended and thickens some (it should be thicker than soup). Reduce heat to medium and add chicken, duck and sausage. Adjust seasonings, add Worcestershire and simmer for 1 hour. Add tomatoes and simmer for another 30 minutes. Add okra and simmer until okra is tender, about 1 hour.
Serve piping hot over cooked white rice and garnish with chopped green onion. Great with French bread or garlic bread.
Easy Oven Brisket
1 trimmed brisket (7 to 8 pounds)
2 (16-ounce) bottles Italian dressing
10 to 15 shakes Worcestershire sauce
Tony Chachere’s Cajun seasoning
Rinse brisket and pat dry. Put in a turkey roasting pan, fat-side up. Cover with both bottles of Italian dressing and season with Worcestershire sauce. Cover entire piece of meat liberally with Tony Chachere’s. Cover with foil and refrigerate 24 hours.
Preheat oven to 275 degrees. Cook brisket for 40 to 60 minutes per pound, basting the top of meat every couple hours so it doesn’t dry out. Remove meat from pan and let rest 3 to 4 hours. Pour the juice through a strainer and use the strained juice as a dipping au jus or a gravy topping for the brisket.
Red Beans and Rice
1 pound dry red kidney beans
6 cups water
1 (32-ounce) box chicken broth
1 teaspoon chicken base*
1 (1-pound) package smoked sausage
1 bag frozen seasoning blend (onions, celery, bell pepper)
1 tablespoon chopped garlic
2 bay leaves
Tony Chachere’s, white pepper, red pepper, garlic salt
Rinse and sort beans, and soak in water overnight. Drain beans, reserving water, and set aside. Bring water and chicken broth and chicken base to a boil. While boiling, brown sausage in frying pan. Remove sausage from skillet with a slotted spoon and place on paper towels to drain. Reserve drippings and use to sautampé seasoning blend and garlic until soft.
Add vegetable blend to stock along with beans and sausage; add bay leaves, Tony Chachere’s, white pepper, red pepper and garlic salt to taste. Simmer for 2 to 21/2 hours, or until beans reach desired consistency. For creamier beans, cook longer. Serve hot over cooked white rice with dash of Louisiana hot sauce and a side of fried chicken and French bread.
* Chicken base is found on the soup aisle near the bouillon.
South Louisiana Chicken and Sausage Jambalaya
1 tablespoon oil
8 boneless chicken thighs
1 (1-pound) package smoked sausage
1 bag frozen seasoning blend (celery, onion, bell pepper)
1 teaspoon minced garlic
4 cups of chicken stock
1 cup of water
1/2 tablespoon chicken base
2 bay leaves
1/2 teaspoon red pepper
1/2 teaspoon white pepper
1/2 teaspoon Tony Chachere’s
1 teaspoon dry mustard
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 cups uncooked rice
In a Dutch oven, heat oil over high heat and brown chicken and smoked sausage. Set meat aside to drain. Add seasoning blend and garlic to pot and cook until browned, scraping up browned bits from bottom of pan. Add stock, water, chicken base, bay leaves and next 7 spices (through cumin). Bring to a rolling boil, add rice, reduce heat to simmer and cover. Cook for 20 minutes until rice is almost done, stir once and cook another 5 to 10 minutes until rice is tender. Serve hot with French bread.