Pork Boudin Link

Tuesday: Chicken stew

on white rice topped with crawfish etouffee, corn, potato salad & roll

Friday: Cajun fried fish

Thursday: Smothered pork chop

mashed potatoes, green salad, peas & roll

Wednesday: Hamburger steak

Monday: Pork Roast & Gravy

Chicken & sausage gumbo with jambalaya rice

Gumbolaya

Bowl

Chicken & sausage with rice, rolls, crackers, bowls, utensils & serving spoons

Gumbo for 2

Bread Pudding

Puddings

Green Salad

Pastalaya (by the cooler)

Jambalaya (by the cooler)

Serves (4) people, Jambalaya, pastalaya, or half and half, served with (4) rolls.

Dinner for (4)

Chicken & Sausage Gumbo Bucket

Crawfish Boudin Link

White Beans

Crawfish Pies

Banana Pudding

Jambalaya, pastalaya, or half and half. Served with beans, green salad, and a roll.

Dinner for  (1)

Chicken & Sausage or Pork & Sausage Jambalaya 

Jambalaya Bucket

Jambalaya, pastalaya, or half and half served with (1) roll.

Jambalaya or Pastalaya Bowl

Potato Salad

Rinse the rice until water runs clear. In a small saucepan bring 2 cups chicken stock to a boil, add the rice, reduce heat to low, cover and simmer 15–18 minutes until tender and liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool slightly.

Cook rice

Cut the pork shoulder and fatback into 1-inch cubes. In a heavy skillet over medium heat add 1 tablespoon neutral oil. Add pork and fat in batches if needed so pieces brown rather than steam. Cook until pieces are well browned and cooked through, about 8–12 minutes per batch. Transfer cooked pork and fat to a bowl and let cool slightly. Reserve any flavorful pan drippings (skillet can be deglazed with a splash of stock later).

Render pork and fat

In the same skillet over medium heat add the diced onion, bell pepper, and celery. Sauté until softened and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more until fragrant. If pan is too dry, add up to 1 tablespoon stock or oil. Remove vegetables from heat and let cool slightly.

Sauté vegetables

For authentic texture, pass the cooled cooked pork and fat through a coarse grinder plate once, then a finer plate if you have one. Alternatively, finely chop the cooked pork and fat on a cutting board until a coarse, even texture is achieved (about small pea to cornmeal sized pieces).

Grind or finely chop meat

In a large mixing bowl combine the ground/chopped pork and fat, cooked rice, sautéed vegetables, and chopped parsley. Add Cajun seasoning, paprika, black pepper, salt, dry milk powder, and hot sauce if using. Stir gently to combine, breaking up any rice clumps. Taste a small portion by microwaving or frying a teaspoon-sized patty and adjust seasoning as needed.

Combine filling components

If the mixture feels too dry to stuff (should be moist but not soupy), add up to 1/2 cup ice water a few tablespoons at a time while stirring until the mixture binds and is spreadable. The dry milk helps with bind and texture; do not over-add water. Refrigerate the mixture at least 30 minutes to firm up before stuffing.

Adjust moisture

If using natural hog casings, rinse them thoroughly under cool running water inside and out. Soak in warm water for 30 minutes, then flush water through them to remove salt. Keep casings in a bowl of clean water until ready to use. Fit a sausage stuffer or a large funnel attachment on a stand mixer. Lightly oil the stuffer tube and thread the casing onto the tube, leaving a 6-inch tail hanging off the end.

Prepare casings

Fill the stuffer with the chilled boudin mixture and begin stuffing using steady pressure so the filling flows into the casing without air pockets. Aim for links about 4–5 inches long. Twist between links to separate them, alternately twisting opposite directions every other link. If air pockets form, prick them with a small sterile needle and press out the air.

Stuff links

After stuffing, refrigerate the links uncovered on a tray for at least 30 minutes to firm and help the casings dry slightly, which improves texture when cooking. If not cooking immediately, refrigerate up to 24 hours or freeze (in a single layer) up to 3 months.

Portion and rest

For gentle cooking and to set the filling, bring a large pot of water to a bare simmer (not a rolling boil). Add a tablespoon of vinegar and carefully lower boudin links into the simmering water. Poach for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on paper towels. This step is recommended if you plan to brown them afterward.

Poach (optional)

To brown and crisp the casing, heat a skillet over medium-high heat with 1 tablespoon neutral oil or preheat a grill to medium. If you poached first, pat links dry. Add links to the skillet or grill and cook 2–4 minutes per side, turning to brown evenly and develop a crisp exterior. If you did not poach, start on medium heat and cook more gently (reducing temperature if casing threatens to split) until internal temp reaches 165°F (74°C), 12–18 minutes, turning frequently for even browning.

Pan-fry or grill

Serve warm. Traditional accompaniments: Creole mustard, hot sauce, pickled vegetables, crusty French bread, or a simple green salad. Boudin can also be sliced and pan-fried for breakfast or used in stuffed peppers or casseroles.

Serve

boneless pork shoulder, trimmed and cubed

pork fatback (or good-quality pork belly), cubed

long-grain white rice, uncooked

chicken stock

yellow onion, medium, diced

green bell pepper, small dice

celery stalks, small dice

fresh parsley, finely chopped

garlic cloves, minced

Cajun or Creole seasoning

paprika

ground black pepper

salt

hot sauce (optional)

dry milk powder (or 2 tbs nonfat dry milk)

ice water

natural hog casings (about 2–3 meters/6–10 feet) or collagen casings

neutral oil (for skillet)

Pat chicken thighs dry and cut into 1" pieces. Season with 1/2 tsp salt and 1/4 tsp pepper. Dice onion, slice carrots and celery, halve baby potatoes if needed, and mince garlic.

Prep chicken and vegetables

In a large Dutch oven or heavy pot, heat 1 tbs olive oil and 1/2 tbs butter over medium-high heat. Add chicken in a single layer and brown 2–3 minutes per side until golden but not cooked through. Remove chicken to a plate and set aside.

Brown chicken

Add remaining 1 tbs olive oil and 1/2 tbs butter to the pot. Reduce heat to medium. Add diced onion, carrots and celery; cook 4–6 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Sweat aromatics

Sprinkle 2 tbs flour over vegetables and stir 1 minute to cook the raw flour. Slowly pour in 1 cup of chicken broth while stirring to deglaze and form a smooth slurry, scraping up brown bits from the bottom.

Make roux and deglaze

Return browned chicken to the pot along with remaining 2 cups chicken broth, diced tomatoes, halved potatoes, thyme, bay leaf, remaining 3/4 tsp salt and 1/4 tsp pepper. Bring to a simmer, reduce heat to low, cover partially and cook 18–22 minutes until potatoes are tender and chicken reaches 165°F (74°C).

Simmer stew

Remove bay leaf. Stir in frozen peas and simmer 2–3 minutes until heated through. Taste and adjust seasoning; stir in 1 tsp lemon juice if desired to brighten. If stew is too thin, simmer uncovered 3–5 minutes to reduce; if too thick, add up to 1/2 cup extra broth.

Finish

While stew simmers, rinse rice under cold water until water runs mostly clear. Combine rice, 1 3/4 cups water, 1/4 tsp salt and 1/2 tbs butter in a small saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove from heat and let rest, covered, 5 minutes, then fluff with fork.

When the stew is nearly done, heat 1 tbs butter in a small skillet over medium. Add frozen corn and cook 4–6 minutes, stirring occasionally, until cooked through and starting to brown. Season with 1/4 tsp salt and 1/4 tsp pepper. Keep warm until serving.

Place quartered potatoes in a pot, cover with cold water and add 1/2 tsp salt. Bring to a boil, then simmer 10–12 minutes until fork-tender. Drain and let cool slightly (warm is fine for better dressing absorption).

Cook potatoes

In a bowl, whisk together mayonnaise, mustard, red onion, celery, pickle relish, apple cider vinegar, 3/4 tsp salt and 1/2 tsp pepper. Toss warm potatoes with dressing until evenly coated. Chill at least 15 minutes to meld flavors, or serve immediately. Sprinkle paprika over top if desired.

Make dressing and combine

Warm dinner rolls in a 350°F (175°C) oven for 5–8 minutes until heated through, or microwave covered for 20–30 seconds per roll. Serve with softened butter.

Spoon cooked rice into bowls or plates, ladle chicken stew over the rice, place a scoop of warm buttered corn and a portion of potato salad on the side. Serve each person a roll with butter.

boneless skinless chicken thighs

olive oil

unsalted butter

carrots, peeled and sliced 1/4"

celery, sliced

garlic, minced

all-purpose flour

chicken broth

diced tomatoes (canned, 14 oz)

baby potatoes, halved (or russet in 1" cubes)

frozen peas

fresh thyme leaves (or 1 tsp dried)

bay leaf

black pepper, ground

lemon juice (optional, to brighten)

long-grain white rice

water

butter (optional)

frozen corn kernels

butter

black pepper

small red potatoes, quartered

mayonnaise

yellow mustard

red onion, finely diced

celery, finely diced

dill pickle relish (or chopped pickles)

apple cider vinegar

paprika (optional, for garnish)

dinner rolls

butter, softened (for serving)

Pat fish fillets dry and cut into portions if necessary. Place fish in a shallow dish and pour buttermilk over them. Sprinkle 1 tablespoon of Cajun seasoning into the buttermilk so it coats the fish. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Marinate

In a wide shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and remaining 1 tablespoon Cajun seasoning. Mix well.

Prepare dredge

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 3/4–1 inch). Heat over medium-high until it reaches 350°F (175°C) or a piece of bread dropped in sizzles and browns in about 45–60 seconds.

Heat oil

Remove a fillet from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing so it adheres. Shake off excess. Carefully place into hot oil without crowding (work in batches). Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a sheet pan or paper towels to drain; keep warm in a 200°F (95°C) oven while finishing remaining fish.

Coat and fry

Serve fish hot topped with a spoonful of crawfish étouffée and a lemon wedge on the side.

Rinse rice under cold water until water runs clear to remove excess starch. Combine rice, water, salt and butter or oil in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before plating.

In a medium skillet or saucepan heat butter and olive oil over medium heat until butter melts. Add diced onion, bell pepper and celery (the Cajun 'holy trinity') and cook, stirring occasionally, until softened, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sweat the holy trinity

Stir in the tomato paste and cook 1 minute. Sprinkle the 2 tablespoons flour over the vegetables and stir constantly 2–3 minutes to cook the raw flour taste (this is a light roux). Slowly whisk in the stock a little at a time until smooth. Add drained diced tomatoes (if using), Creole seasoning, hot sauce (if using), and bring to a gentle simmer to thicken, 3–5 minutes.

Build the sauce

Add the crawfish tails and simmer 2–4 minutes just until heated through (avoid overcooking). Taste and adjust salt, pepper and seasoning. Stir in chopped parsley and sliced green onions. Keep warm until ready to assemble plates.

Finish with crawfish

In a small skillet melt 1 tablespoon butter over medium heat. Add corn and cook, stirring occasionally, until heated through and slightly toasted, about 4–6 minutes. Season with salt and pepper to taste. Keep warm.

Place halved potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until just tender when pierced with a fork, about 12–15 minutes depending on size. Drain and let cool slightly.

In a bowl combine mayonnaise, Dijon mustard, white vinegar, sugar, and a pinch of salt and pepper. Add diced celery and red onion. Toss warm (or cooled) potatoes with the dressing until evenly coated. Taste and adjust seasoning. Stir in chopped parsley or chives. Chill or serve at room temperature.

Make dressing & combine

If rolls are store-bought and cold, warm in a 350°F (175°C) oven 5–8 minutes. Brush with melted butter before serving.

To assemble plates for 4: Spoon a generous portion of white rice onto each plate. Place a piece of Cajun fried fish on the rice. Spoon 1/4–1/3 cup crawfish étouffée over and around the fish. Add a serving of warm corn (about 1/2 cup) and 1/2 cup potato salad to the side. Place a warm roll and a lemon wedge on the plate. Sprinkle chopped parsley and sliced green onion over the étouffée for freshness.

Serve immediately while fish and étouffée are hot.

firm white fish fillets (catfish, cod, haddock or similar)

buttermilk

Cajun seasoning (store-bought or homemade)

cornstarch

garlic powder

onion powder

vegetable oil (for frying)

lemon wedges (optional, for serving)

butter or oil

small onion, finely diced

green bell pepper, finely diced

celery stalks, finely diced

tomato paste

chicken or seafood stock

canned diced tomatoes, drained (optional)

crawfish tails (frozen or fresh)

Creole or Cajun seasoning

fresh parsley, chopped

green onions, sliced

salt and pepper

frozen corn kernels (or fresh)

baby potatoes (or Yukon gold), halved

Dijon mustard

white vinegar

sugar

fresh parsley or chives, chopped

dinner rolls (store-bought or homemade)

butter, melted (for brushing)

lemon wedges

Pat pork chops dry with paper towels. Season both sides evenly with 1 1/2 tsp salt, 1 tsp black pepper and 1 tsp paprika.

Prepare chops

Place 3/4 cup flour in a shallow dish. Lightly dredge each seasoned chop in flour, shaking off excess. Reserve remaining flour in the dish for later thickening if needed.

Dredge

Heat a large skillet (preferably heavy-bottomed or cast iron) over medium-high heat. Add 3 tbsp vegetable oil and 2 tbsp butter. When butter foams and is sizzling, add pork chops (work in batches if needed) and sear 3-4 minutes per side until golden-brown. Remove chops to a plate and tent with foil.

Brown pork chops

Lower heat to medium. Add the sliced onion to the skillet and cook 6-8 minutes, stirring occasionally, until softened and beginning to brown. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Sauté aromatics

Sprinkle the remaining dredging flour (if about 1-2 tbsp still in pan) over onions; cook 1 minute, stirring, to remove raw flour taste. Slowly whisk in 2 cups chicken broth, scraping any brown bits from the pan. Stir in 1 tbsp Worcestershire sauce and 1 tbsp fresh thyme leaves. Bring to a simmer and cook 3-4 minutes until it starts to thicken slightly.

Build gravy

Return browned pork chops and any accumulated juices to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer gently 10-12 minutes (internal temperature should reach 145°F / 63°C).

Finish chops in gravy

Remove chops to a serving plate and keep warm. Stir 1/2 cup heavy cream into the skillet and simmer 2 minutes to combine. If gravy is too thin, whisk 1 tsp cornstarch with 1 tsp cold water and stir into sauce, simmering until thickened. Taste and adjust seasoning with salt and pepper to taste.

Enrich sauce

Spoon generous amounts of onion gravy over each pork chop and garnish with additional thyme if desired.

Place 2 lbs peeled, cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15-18 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth.

Add 3 tbsp butter and ~1/2 cup warmed milk or half-and-half. Mash and stir until creamy. Adjust texture with more milk if desired. Season with 1/2 tsp freshly ground black pepper and additional salt to taste. Garnish with 1 tbsp chopped chives or parsley if using.

Bring a medium pot of salted water to a boil (use the same water used for potatoes if you like to save time and seasoning). Add trimmed green beans and cook 3-4 minutes until bright green and just tender-crisp.

Drain and immediately plunge into an ice bath (or run under very cold water) to stop cooking, then drain again.

Heat 1 tbsp olive oil in a skillet over medium heat. Add drained green beans and sauté 2-3 minutes until heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper. If using, add 2 tbsp sliced almonds and toast 1-2 minutes, stirring, until almonds are fragrant and lightly golden. Finish with 1 tsp lemon zest or a squeeze of lemon juice if desired.

Prepare cornbread according to package directions if using a mix: preheat oven as instructed, combine the mix with 1 egg and 1/2 cup milk (or as package directs), pour into a greased pan, and bake until a toothpick comes out clean, usually 18-25 minutes. If using store-bought prepared cornbread, reheat according to package or oven instructions.

When done, brush the top with 1 tbsp melted butter and keep warm until serving.

Pork Boudin Link

Tuesday: Chicken Stew

Friday: Cajun Fried Fish

Thursday: Smothered Pork Chop

Wednesday: Hamburger Steak

Monday: Pork Roast & Gravy

Gumbolaya

Bowl

Gumbo For 2

Bread Pudding

Puddings

Green Salad

Pastalaya (by The Cooler)

Jambalaya (by The Cooler)

Dinner For (4)