Heat 1 tbs vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Season chicken pieces with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp Creole seasoning. Add chicken and brown 4–5 minutes until golden but not fully cooked. Remove to a plate. Add sausage slices to the pan and brown 2–3 minutes. Remove with chicken and set aside.

Sauté vegetables

Add remaining 1 tbs oil to the pan. Reduce heat to medium and add diced onion, bell pepper, and celery. Cook, stirring, until softened, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Simmer rice

Stir in diced tomato, thyme, bay leaf, remaining Creole seasoning (1/2 tsp), hot sauce, and the rice. Pour in 3.5 cups chicken stock and stir to combine, scraping up any browned bits. Return browned chicken and sausage to the pot. Bring to a simmer, then reduce heat to low, cover, and cook 18–20 minutes until rice is tender and liquid absorbed.

Finish with shrimp and green onions

Uncover, stir, and nestle shrimp into the hot rice; cover and cook 3–4 minutes until shrimp are opaque. Remove bay leaf, fluff rice with a fork, adjust salt and pepper to taste, and sprinkle with sliced green onions before serving.

Crawfish Étouffée

Make a blonde roux

In a medium saucepan over medium heat, melt 4 tbs butter. Whisk in 4 tbs flour and cook, stirring constantly, until the roux becomes a light golden (blonde) color, about 5–7 minutes. Be careful not to brown it darkly for this version.

Cook the trinity

Add the finely diced onion, bell pepper and celery to the roux. Cook, stirring, until softened about 5 minutes. Add minced garlic and cook 30 seconds.

Simmer and season

Stir in 1.5 cups stock, tomato paste, Cajun seasoning, Worcestershire, lemon juice, salt and pepper. Bring to a gentle simmer and cook 5–7 minutes to meld flavors and thicken slightly.

Add crawfish and serve

Stir in crawfish tails and warm through 3–4 minutes (do not overcook). Taste and adjust seasoning. Serve over 2 cups cooked white rice and garnish with chopped green onions and parsley.

Red Beans & Rice

Soak and/or start beans

If time allows, cover dried beans with water and soak 4–8 hours then drain. If not, rinse well and proceed; cooking time will be longer.

Brown sausage and sauté vegetables

In a medium pot over medium heat, brown Andouille slices 3–4 minutes until browned. Remove and set aside. Add a splash of oil if needed and sauté onion, celery and bell pepper until softened, about 5 minutes. Add garlic and cook 30 seconds.

Cook beans

Return sausage to the pot with the rinsed beans, 4 cups stock, bay leaf, thyme, Cajun seasoning and creole mustard if using. Bring to a boil, reduce heat to low, cover, and simmer gently 1.5–2 hours until beans are creamy and tender, stirring occasionally and adding water if needed.

Mash and finish

When beans are tender, remove bay leaf. Mash a portion of the beans against the side of the pot to thicken the sauce or use an immersion blender for a few pulses. Adjust salt and pepper to taste. Stir in chopped green onions. Serve over cooked white rice.

Chicken & Andouille Gumbo

Make a medium-dark roux

In a large heavy pot or Dutch oven, heat 4 tbs vegetable oil over medium heat. Whisk in 4 tbs flour and cook, stirring constantly, until the roux turns a medium-brown (color of peanut butter to milk chocolate), about 15–25 minutes. Reduce heat if it begins to burn; patience is key.

Add the holy trinity and garlic

Add diced onion, bell pepper and celery to the roux and cook until softened, about 6–8 minutes. Stir in minced garlic and cook another 1 minute.

Combine proteins and stock

Add the bone-in chicken pieces and sliced Andouille to the pot. Pour in 5 cups chicken stock, add bay leaves, Cajun seasoning, hot sauce, salt and pepper. Bring to a simmer, reduce heat to low, partially cover, and simmer gently for 35–45 minutes until the chicken is cooked through and tender. Skim fat as needed.

Shred chicken and finish

Remove chicken pieces, discard bones and shred the meat. Return shredded chicken to the gumbo. If using file powder, stir in 1/2 tsp at the end (do not boil after adding) for flavor and slight thickening. Taste and adjust seasoning. Serve hot over cooked white rice and garnish with sliced green onions.