Recipes -


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1 whole chicken cut into 8 pieces. Retain liver, neck, gizzard & heart

3 to 4 sticks of butter or 2 cups of vegetable oil, it’s for the roux.  You can mix butter and oil together for the roux. (2 stick of butter to 1 cup of flour - 1 cup of oil to 1 cup of flour)

2 cups of flour, maybe a little more. It’s for the roux

4 cups of brown onion medium chopped

3 cups of green bell pepper medium chopped

2 cups of celery medium chopped

1 cup of green onion finely chopped

½ cup of flat leaf parsley finely chopped

3 tablespoons of fresh garlic, finely chopped

2 tablespoons of Tony Chachere’s Creole seasoning, plus a little to season raw chicken

1 tablespoon of garlic powder

1 tablespoon of black pepper, plus a little to season raw chicken

1 teaspoon of thyme

2 bay leaves

1 teaspoons of Cayenne pepper, add more if you like it hotter

3 to 4 quarts of chicken broth

1 tablespoons of Worcestershire sauce

1 tablespoons of Crystal hot sauce.  Add more if you like it hotter


Cut the chicken into eight pieces or more (you can use any part of the chicken you like).  Wash and pat dry, season chicken with Tony’s Chachere’s Creole seasoning (use your favorite) and black pepper.  Add one stick of butter to the pot (we use cast iron) on medium high heat and brown the chicken, skin side down first. Also add the liver and other innerts at this time. (don’t like liver, leave out) The liver will give off a flavor to the gravy that is awesomely delicious.  Remove chicken and parts from the pot, set aside and cover. Add the second stick of butter (unless you are using oil for your roux). Scrape the bottom of the pot with a flat sided spatula to release the “grata” aka ingredients stuck on the bottom of the pot. It’s magically delicious and has to be incorporated in the roux. Add one cup of flour at a time and keep stirring and scrapping the bottom. Keep stirring until the roux is smooth (add extra butter if needed for the roux).  Watch your heat so you don’t burn the roux. Keep stirring until you get the color of peanut butter (YouTube has many videos on making roux or you can use a jar roux. I recommend Karys Roux order online;  ).  Add the onions, bell pepper and celery, also called “The Holy Trinity.” Keep stirring until veggies are soft and then add the garlic keep stirring making sure you don’t burn the garlic.  Add the chicken broth, 1 quart at a time keep stirring until you have added 3 quarts Keeping the 4th quart set aside, use only if the roux is to thick.   Turn the heat to medium high bring to a light boil.  Roux should not be too thin. Keep stirring. Add the rest of your seasonings. Turn the heat to medium low and simmer for 30 to 40 minutes (feeling fancy add Red Wine). If the gravy becomes too thick add more chicken broth. If the gravy too thin just keep simmering to the thickness you like, keeping the top off.  Now add the chicken and innerts keep stirring. Cover and let simmer until the chicken is done.  If you don’t add the chicken, this makes delicious brown gravy. Serve over rice. We also make this dish with Ox tails.  Just substitute chicken broth with beef broth and eliminate the chicken liver.

Tools needed

Garlic Bread

 Beware this bread is very additive




1 Loaf of French Bread 15 inches long

1 stick of butter or (8oz of butter & 8 oz of virgin olive oil)

2 Heads of minced garlic (if you like less garlic taste cut garlic to 1 head)

½ cup of Pecorino Romano cheese

¼ cup of fresh chopped dill, you can use dried



Preheat Oven 325 degrees

Melt butter in a small sauce pan add garlic and let simmer for 10 minutes.

Slice the French bread in half horizontally. Brush the interior with the melted butter & garlic mixture. Then add the cheese then the dill evenly over the butter. Cut the bread into 1 ½ inch slices before baking. This will make the side’s crispy and delicious great for dipping. Place on a baking sheet lined with foil, separate the pieces and bake for about 10 minutes or until golden brown. Another version if you want to make a Po Boy do not slice bread into 1 ½ inches.  Just add what ever you want inside the bread.

Tools needed

N’Awlins BBQ Shrimp





BBQ Season

Salt 1 oz

Paprika ½ tablespoon

Thyme ¼ teaspoon

Ground All Spice ¼ teaspoon

White Pepper ¼ tablespoon

Cumin ½ teaspoon

Onion Powder 1 teaspoon

Chili Powder ¾ ounce

Cayenne Pepper 1 ounce

Oregano 2 ounce

Brown Sugar ½ pound

Red Chile Flakes 1 teaspoon

Coleman Dry Mustard 1 teaspoon


Place in sauce pan

10 to 12 medium shrimp head on

1 ounce of BBQ season you just made

1 ½ ounces olive oil

2 ounces of butter

2 teaspoon of chopped garlic

1 ½ ounces sherry wine

1 ½ ounces apple cedar vinegar

3 ounces tomato juice

6 wedges of ripe tomatoes

3 lemon wedges

1 ½ green onion cut ¼ inches long



Mix together the BBQ season and put in a zip lock bag or jar. Place 1 ounce of BBQ season with shrimp in a plastic bag mix well and let sit 20 or so minutes. Store the other BBQ season for later use. Heat a large sauce pan add olive oil and butter to medium high heat and add garlic and shrimp with seasoning. Turning the shrimp until they are about ½ way done making sure not to over cook the shrimp. Deglaze the pan by adding the sherry wine and apple cider vinegar. Be careful for flair up. Add the tomatoes juice and reduce heat. Squeeze the lemon wedges and add the lemons into the mixture. Add the tomatoes wedges and green onion and toss. Serve with our Garlic French bread. (You can serve over pasta or rice.)


Creole Gumbo



 1/2 cup vegetable oil
4 tablespoons flour

½ teaspoon ground thyme
1 teaspoon paprika

2 teaspoon Creole season (Tonys Chachere’s)

2 large bay leaves

2 teaspoon black pepper

2 teaspoon hot sauce or more (Crystal Hot Sauce)

4 toes of garlic, chopped fine

1 cup chopped sweet onion

4 quarts chicken broth or shrimp broth. I like S & W chicken broth

1 pound smoked sausage ¼” thick slices or any type you like. I like Hillshire Smoke
1 pound Creole hot sausage ¼” thick slices or any type you like. We make our own

8 chicken wings

4 boneless chicken thigh meat cubed

1/2 pound boneless veal stew meat

1 1/2 pounds smoked ham cubed


1 pound shrimp peeled and deveined

4 blue claw crabs clean or any crab you want

1 tablespoon file powder


 Chop green onion to garnish


Tools: 6 quart pot with lid, skillet, wooden spoon, measuring cup, measuring spoons, large metal spoon, cutting board, knifes & pot holders.



Place sausage pieces, stew meat and chicken thigh meat into a 6-quart pot over medium heat. Cover and let cook in own fat and juices for 20 minutes. Heat oil in skillet and add flour slowly to make rue. Stir constantly with a wooden spoon until very brown about 20 to 30 minutes for rue. Lower heat; add onions and garlic cook over low heat until onions wilt. Pour onion and garlic mixture over meat in pot. Slowly add stock, stirring constantly. Bring to a boil and add thyme, paprika, Tonys Chachere’s, bay leaf, black pepper, hot sauce, chicken wings, ham and crab. Cook for 20 minutes. Lower heat and add shrimp, let simmer for 20 to 30 minutes or until chicken wings are done. Remove from heat. Add file powder and stir well. Serve over rice add green onions on top for garnish.







½ Stick Butter

½ Cup sweet onion chopped

½ Cup green onion chopped

½ Cup Celery chopped

½ Cup bell pepper chopped

2 Can 10 oz of Ro Tel dice tomatoes if you like it real hot use the

dice tomatoes with green chilies  

4 Toes of garlic minced

¼ Cup flat leaf parsley chop fine

1 Bay leaf

1 Tablespoon paprika

¼ to ½ Cayenne

1 Teaspoon black pepper

¼ Teaspoon white pepper

2 Teaspoon hot sauce or more to your taste, I like Red Rooster for this one

5 Button mushrooms chopped

2 Teaspoon Tony Chachere’s Original Creole Seasoning


3 Cup chicken Broth, I like S & W


1 pound of smoke ham

1 Hillshire smoke sausage

2 Hot Links

1 Pound chicken thigh meat cubed

1 Pound of peeled and clean shrimp

3 Cup of a good long grain rice


Tools: Heavy Dutch oven, Large Spoon, Knife, Measuring Spoon & Cup



Add butter to Dutch oven, and then add onion, bell pepper, celery, mushroom & flat leaf parsley sauté for about 10 minutes on medium heat. Add garlic, chicken thigh meat, smoke sausage, hot links & smoke ham cook for 10 to 15 minutes. Add ro tel dice tomatoes, chicken broth, bay leaf, paprika, cayenne, black pepper, white pepper, hot sauce, Tonys Chachere’s bring to a slight boil stirring  softly constantly for 5 minutes. Lower heat let simmer until chicken is almost done. Add shrimp and stir pot. Wash your rice then add to the pot stirring softly constantly for about 3 to 5 minutes. Cover pot with a tight fitting lid. Lower heat all the way down. Set timer for 15 minutes. DO NOT OPEN THE LID for no reason. Turn the fire off and let sit for 10 more minutes. DO NOT OPEN THE LID, This Means You!!!!!! Most people burn there rice because the fire is too high at this stage or open the pot and stir. Do Not Do This….. Just get a glass of my sister wine  and relax. OK now open the pot and serve it up...


Shrimp or Chicken Creole



3 to 4 lbs medium-size fresh shrimp, peeled, deveined  or chicken

  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 3/4 cup chopped green onions
  • 1 large green pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 1 cup water
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper, ground
  • 2 bay leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • dash hot pepper sauce
  • 1 tablespoon chopped parsley
  • hot cooked rice


Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.