CHICKEN & ANDOUILLE SAUSAGE GUMBO
For Mardi Gras tonight, why not try cooking up some spicy and delicious chicken and andouille sausage gumbo. If you can find Nodine’s Andouille sausages, it is the chef’s choice for the best tasting andouille sausage I’ve ever used. CHICKEN & ANDOUILLE SAUSAGE GUMBO Gumbo is flexible, so feel free to improvise! 1 pound andouille sausage, cut into ¼ inch thick slice 3 boneless skinless chicken breasts 3 boneless skinless thighs ¼-1/3 cup olive oil ¾ cup flour 1 chopped onion ½ chopped green...
Read MoreFIESTA FIRESIDE CHILI
FIESTA FIRESIDE CHILI Ingredients: 2 lbs chopped meat * (like it chunky?…add 1/2 lb cubed lean tri-tip beef**; vegetarians…substitute with portobello mushrooms) 3 T butter 1 T oil 1 medium onion, chopped 2 cloves garlic, minced 1 red pepper, chopped 1 green pepper, chopped 1 large can organic black beans 1 28 oz can crushed tomatoes, preferably San Marzano 2 T brown sugar 1 t paprika 1 t chili powder 4 t Tony Chachere’s creole seasoning (or to taste) 5 T flour Salt and Pepper to taste *Chef Healthy...
Read MoreA WINTRY WEEKEND’S BRISKET
A WINTRY WEEKEND’S BRISKET: Comfort Food for the Heart & Soul On those cold wintry days & nights, comfort food is the number one choice that is requested. And so it began four hours ago when the promise of another winter storm was forcasted. This is a recipe that my Dad handed down to me and has been tweaked with some variations to deepen the flavor of the sauce. Brisket is so forgiving that you can vary the ingredients to your tastes and enjoy it even days later. Add a simple salad and crusty bread...
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