Chicken, Sausage and Shrimp Gumbo

Combine in a large plastic bag:1 1/2 tsp salt
1 tsp smoked paprika
1 tsp chili powder
1 tsp black pepper
1 tsp garlic powder

Add and shake until completely coated:1 whole chicken, sectioned

Heat in a large heavy pot over med. heat:4 tbps vegetable oil

Brown the chicken pieces on all sides, 5 to 10 minutes. Remove to a platter. Set the pot aside.
Heat in a medium heavy saucepan:1/2 cup vegetable oil
Whisk in:
1/2 cup all-purpose flour

Cook, stirring constantly with a wooden spoon over medium heat until the roux turns dark mahogany brown, about 30 minutes.
Meanwhile combine in a small bowl:1 cup sliced okra
1/2 cup chopped celery
1/2 cup chopped red pepper

Remove the roux from the heat and stir until it stops bubbling, 1-2 minutes. Very carefully add the roux and the vegetable mixture to the stock pot. Whisk in :8 cups chicken stock
1 jar clam juice

Bring to a boil, whisking. Reduce the heat and add the chicken. Simmer until the chicken is cooked through, about 30 mins. Remove the chicken from the pot.
Stir into the pot:12 oz andoullie sausage, cut into slices
1 tbsp chopped garlic

Simmer until the sausage is cooked through, about 10 minutes. Discard the chicken skin and bones, and shred the meat. Stir the chicken into the pot along with:1 1/2 pounds shrimp (uncooked), tailed and deveined
1 tbsp file powder
Salt to taste
Hot pepper sauce

Serve over cooked rice

Chocolate Coffee Mousse with Orange Whipped Cream and Rasperries

6 oz semisweet chocolate, chopped
3 tbsp unsalted butter
5 tbsp coffee, extra strong
1 tsp vanilla
3 eggs, separated into whites and yolks
1/4 cup plus 3 tbsp sugar
1/4 tsp cream of tartar
1/2 cup cold heavy cream
Whipped cream (recipe below)
Raspberries (for garnish)


Heat 1 inch of water in large skillet over low heat until bubbles form along bottom; adjust heat to maintain temperature.


Combine chocolate, butter and 2 tbsp coffee in large heatproof bowl. Set the bowl in the water bath and stir until the chocolate is melted. Remove from the water and set aside.


Whisk the 3 egg yolks, 3 tbsp coffee and 3 tbsp sugar in another heatproof bowl. Whisk together. Set the bowl in the water bath and whisk constantly until thick and puffy, like marshmallow sauce. Remove from the water bath and whisk thoroughly into the melted chocolate. Let cool to room temperature.


Beat the egg whites in a stand mixer until foamy. Add in the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup of sugar. Increase the speed to high and beat until the peaks are stiff but not dry.


Using a large rubber spatula, stir one quarter of the egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites.


In stand mixer, beat 1/2 cup cold heavy cream until soft peaks form. Gently fold the cream into the chocolate mixture.


Refrigerate for at least 4 hours.


Serve with Orange whipped cream and fresh raspberries.


Orange Whipped Cream
1 cup cold heavy cream
2 tbsp agave nectar
1/2 tsp vanilla
1 tbsp fresh orange juice
1 tbsp orange zest


Beat cold cream in chilled bowl with chilled beaters at high until thickened.


Add nectar, vanilla, juice and zest and beat until desired consistency.

Mac and Cheese Carbonara

Unsalted butter, for the baking dish
1 tablespoon olive oil
1 1-inch-thick slice bacon, cut into small dice
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
5 cups whole milk, or more if needed, hot
4 large egg yolks, lightly whisked
1/2 teaspoon cayenne pepper
2 cups (8 ounces) grated asiago cheese, plus more for the top
1 1/2 cups (6 ounces) grated sharp cheddar cheese, plus more for the top
1 1/2 cups (6 ounces) grated Monterey jack , plus more for the top
1 cup (4 ounces) grated pepper jack cheese, plus more for the top
1/2 cup freshly grated parmesan cheese, plus more for the top
Kosher salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves


Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.


Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute.


Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.


Put the cooked macaroni in a large bowl, add the cheese sauce, reserved bacon, and the parsley, and stir until combined. Transfer to the prepared baking dish.


Combine an additional 1/4 cup of each cheese in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

It's been awhile

Ok I know that it's been awhile since I last posted. And I have made tons of wonderful food since then, so I just need to find the time to post my recipes here. I'll start with one of my favorites

Jalapeno Popper Dip

2 pkgs. cream cheese - softened

1 cup mayonnaise

1 (4.5 oz) can diced green chiles

1.2 (4.5 oz) can diced jalapenos
1 cup grated Parmesan cheese.


Preheat oven to 400 F. Mix cream cheese, mayo, chiles and jalapenos together in small oven safe dish. Top with Parmesan cheese. Bake for 30 mins.


Serve with Wheat Thins