Chicken Salad
| Chicken Salad |
Recipe type: Salads
Prep time: 20 mins
Total time: 20 mins
Ingredients
- 4 cooked chicken breasts (no dark meat!)
- 1/2 cup celery, diced
- 1/4 cup yellow onion, diced
- 1/4 cup sweet relish
- mayonnaise
- salt
- white pepper
- celery salt
- fresh fruit of your choice
Instructions
- Mix all ingredients.
- Chill before serving
Chicken and Andouille Gumbo
| Chicken and Andouille Gumbo |
Recipe type: Soups and Gumbo
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Ingredients
- 3 cups flour
- 2 cups peanut oil
- 2 tablespoons garlic, peeled
- 2 cups chopped bell peppers
- 2 cups yellow onions
- 1 cup chopped celery
- 1 1/2 pounds andouille sausage
- 3 1/2 quarts chicken stock
- 1/2 tablespoon sage
- 32 ounces pulled chicken meat
- 1 tablespoon cayenne pepper
- 1 tablespoon white pepper
- 2 tablespoons garlic salt
Instructions
- Prepare all vegetables, stock, chicken and andouille* before beginning roux*.
- Heat oil until smoky. Slowly whip in flour. Stir constantly until the roux is dark reddish brown.
- Lower heat and add celery, onions and bell pepper. Continue cooking until tender.
- Meanwhile, add chicken, andouille and garlic to chicken stock and bring to a boil.
- Slowly add the roux, one spoonful at a time to boiling stock.
- Cool and refrigerate. Enjoy!
Easy Cornbread Dressing
| Easy Cornbread Dressing |
Recipe type: Side Dishes
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Ingredients
- 6 Green onions or 1 medium regular onion chopped
- 3 tablespoons sage
- 4 stalks celery
- chicken or turkey broth.
- 3 eggs
- 4 or 5 slices of regular bread. pulled apart in small pieces
- salt and pepper to taste
- 3 or 4 boxes of corn bread mix
Instructions
- Heat oven to 350 degrees.
- Make cornbread according to directions on the box. Let cool before crumbling.
- In a large bowl put crumbled cornbread, green onions, celery,regular bread. Mix well.
- Add broth, enough to make the mixture wet but not runny.
- Add sage a little at a time. Taste after each addition. *
- Add salt and pepper to taste.
- Add eggs last after you have the cornbread mixture seasoned to your taste. Mix well.
- Pour into a 13×9 inch pan.
- Bake at 350 degrees till the mixture is browned and does jiggle when you shake the pan. Do not bake too long and dry it out.
Notes
* I like alot of sage, but you may not. Taste the mixture after each addition till you have enough sage to your liking.