Louisiana

Main Dish

Gumbo

Note:

Gumbo originated in New Orleans and reflects the many cultures that have settled there. It traditionally contains meat, some sort of shellfish, as well as onions, celery, and bell peppers and is served over rice.

4 chicken breasts
1 cup canola oil
2 bell peppers
1 large onion
4 stalks of celery
Homemade chicken stock (or substitute water)
1 cup flour
1 package of precooked andouille sausage or other spicy sausage
Cayenne pepper to taste
Salt to taste

Directions:

Brown the outside of the chicken breasts in small amount of oil then set aside.
Cook the peppers, onion, and celery in oil in a large saucepan until softened.
Slowly stir in chicken stock and flour.
Cut up chicken breasts and add to the gumbo to cook until done.
Slice up precooked andouille sausage and add 1/2 hour later. Simmer.
Serve in a bowl with a little rice and green onions on top. Gumbo tastes better if it is left overnight and eaten the next day.

Dessert

Beignet

Ingredients:

1 envelope active dry yeast
1 and 1/2 cups warm water
1/2 cup granulated sugar
1 teaspoon salt
2 eggs, beaten
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening, softened
Oil for deep frying
Powdered sugar

Directions:

In a large bowl, sprinkle yeast over the warm water. Stir to dissolve and let stand for 5 minutes.
Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour and beat until smooth. Add shortening. Gradually blend in the remaining flour.
Cover with plastic wrap and chill at least 4 hours or overnight.
Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2- to 3-inch squares.
Deep fry at 360°F for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.

Yields:

4 or 5 dozen

Hint:

After being cut into squares, the dough can be frozen by separating it in a container with waxed paper.