Cajun Sausage & Chicken Gumbo

 Ingredients

•1 (2-3 pound) chicken, cut up

•1 tablespoon + 2 teaspoons Cajun seasoning

•1 cup finely chopped onions

•1 cup finely chopped green bell peppers

•¾ cup finely chopped celery

•1¼ cups all-purpose flour

Vegetable oil for deep frying

•7 cups chicken stock or water

•½ pound Andouille (or any other good pure smoked sausage) cut into 1/4-inch cubes

•3/4 cup hot sausage

•1 teaspoon minced garlic

•2 tablespoons Louisiana or Crystals Hot Sauce.

Hot cooked rice (preferably converted)

•1 tablespoons file’

Remove excess fat from the chicken pieces. Rub a generous amount of Cajun Seasoning on both sides of each piece, making sure each is evenly covered.

Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery, set aside. Thoroughly combine the flour with 1 tablespoon of Cajun Seasoning in a paper or plastic bag. 

Add the chicken and shake until pieces are well coated. Reserve ½ cup of the flour.

In a large skillet (preferably NOT a nonstick type) heat 1½ inches oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return ½ cup of hot oil to the pan. Place pan over high heat. Using a long handled metal whisk, gradually stir in the reserved ½ cup flour. Cook, whisking constantly, until roux is dark red-brown, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. Set aside.

Place the stock in a 5½-quart saucepan or large Dutch oven. Bring to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between additions. Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille, Hot Sausage and garlic. Next add your hot sauce. Simmer uncovered until chicken is tender, about 1½-2 hours, stirring occasionally and more often toward the end of cooking time.

When the gumbo is almost cooked, add your Filé, adjust the seasoning if desired and hot sauce. Serve immediately over rice.

Bon Appétit

• Ryan McKern

Mardi Gras Cinnamon Coffee Cake

 Mardi Gras King Cake is a long time tradition in Louisiana, This is my take on a classic recipe mixed with Mardi Gras Monkey Bread and fluffy Coffee Cake. 

INGREDIENTS

UNITS: US

• 2 
  cups flour
  1 
  tablespoon baking powder
  1 
  teaspoon salt
  1⁄4
  cup shortening
  3⁄4
  cup milk
  1 
  teaspoon vanilla extract
  1⁄4
  cup butter, melted (or very soft) 
  1⁄2
  cup sugar
  1 
  teaspoon cinnamon
  
  chopped pecans (optional)
• —————————-
• GLAZE 
  1 
  cup powdered sugar
  1 -2 
  tablespoon milk
  1⁄4
  teaspoon vani

• Combine flour, baking powder and salt; cut in shortening.
• Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter rather than melted).
• Combine cinnamon and sugar; sprinkle evenly over dough.
• Sprinkle with chopped pecans (or other nuts or raisins) if desired.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven and drizzle with glaze, serve warm.
• For glaze: Combine all ingredients and beat until smooth.

Pain Perdue Recipe (Cajun French Lost Bread)

 Pain Perdue (le chocolat lost bread)

This is a popular Louisiana breakfast, dessert, or any-time type of dish. France also makes Pain Perdue for snacks or any time you crave this sweet delicious treat. So my recipe does not differ much from the old-school French Cajun recipes, I hope this brings a smile to your heart and soul. 

Laissez les bons temps rouler

For the sauce du Chocolat’ 

Your going to need a chocolate sauce, I make mine with a heavy cream, about 1 cup, or measure to your desired amount. Next I add store bought dark and milk chocolate bars, Hersheys, Godiva, or any brand to your choosing, powdered chocolate works also, just start with 1 tablespoon then add more as it cooks down. I whisk this into a small pot with 1 teaspoon of vanilla abstract over simmer heat, stirring frequently until chocolate and cream become one.

For making 2 - 4 slices 

1/2 tbsp White and Brown sugar 

2 or 3 eggs ( depending on how many people you are feeding)

1 tbsp butter

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Bread

1/2 bar milk & 1/2 bar dark chocolate

For making Pain Perdu, I prefer a french bread, day old, . It will retain the egg mixture best: Pain de Mie or Brioche are are going to give you that restaurant decidence. But do know that any type of day-old bread will do.

• Cut bread into 1-inch slices, not thicker or the inside won’t cook and end up eggy/wet. 
• Make sure your eggs are at room temperature. 
• Preferably use a non-stick pan. 
• The French like to enjoy their plate of French Toast with extra dabs of butter and a healthy sprinkle of brown and white sugar.  I add cinnamon and nutmeg giving it a kick and that feeling of King Cake. The French classic also uses strawberries on top ( optional for this recipe)
• Take these ingredients and mix into a non stick bowl.
• Next you can let the bread soak into the batter for a few minutes, soak longer if using day old French bread. 
• Next put a little butter in a pan and cook on a low medium heat, should have a golden color, slightly few dark marks when ready, 5 or 10 minutes depending on heat. The recipe I was given year ago had me bake instead of fry. I really enjoyed this method a lot, 365 for 8 or so minutes ( keep a eye on it)
• Next plate your toast with powdered sugar, chocolate sauce, and a fresh mint leaf and if strawberries or blueberries are your thing, sprinkle those on top.

Bon Appétit,

• Ryan Michael McKern