This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa! This is my version of this great dish.
Archives for Soups & Stews category
Ingredients:
2 ducks, about 5 to 6 pounds each, cut into pieces
2 pounds andouille or other smoked sausage cut 1/4 inch thick
12 cups chicken broth
6 cups water
1/3 cup all-purpose flour
2 onions, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 teaspoon cayenne
2 cups thinly sliced green onions
Directions:
Prick the skin of the duck [...]
A favorite in the south, it is served alone as a main course, or as a prelude to barbecue in most places.
Ingredients:
1/2 lb. margarine
1 rib celery, chopped
1 onion, finely chopped
4 sprigs parsley, finely chopped
1/2 green pepper, finely chopped
4 toes garlic, finely chopped
1/2 C flour
1 gallon shellfish stock or water
3 bay leaves
1/2 lb. smoked ham, diced
6 crabs (cleaned and quartered)
1/2 lb. hot sausage (1/4″ slices)
1/2 lb. shrimp (peeled and deveined, heads and shells reserve for stock)
1 Tbs. [...]
Chicken and sausage gumbo is a classic Cajun dish. It’s a delicious combination of chicken and andouille sausage, celery, onions and peppers
A simple homemade favorite from Betty Masters’ kitchen for those cool fall evenings.
