Skillet Chicken and Sausage Jambalaya

Serves: 4-6

Ingredients:

-2 Tbs. vegetable oil

-1 Tbs. butter

-3/4 lb. andouille or other smoked sausage,

cut into 1/4-inch-thick slices

-1 large yellow onion, chopped

-1 large green bell pepper, chopped

-1 lb. boneless, skinless chicken breasts/thighs,

cut into 1 1/2-inch pieces

-Salt and black pepper

-1 clove garlic, chopped

-1 tsp. dried thyme

-1 tsp. paprika

-1/2 tsp. cayenne pepper

-1/2 tsp. celery seeds

-2 bay leaves

-3 cups chicken broth

-1 14.5 oz. can diced tomatoes

-1 1/2 cups long-grain white rice

-In a large skillet with a lid, heat the vegetable oil and butter over medium-high heat. Add the sausage and cook until browned on both sides, about 5 minutes. Transfer the sausage to a bowl. Add the onion and bell pepper to the skillet and cook until just beginning to soften, 2-3 minutes.

-Lightly sprinkle the chicken all over with salt and black pepper. Add the chicken and garlic to the skillet. Cook, stirring, until the chicken loses its raw color, about 3 minutes. Add the thyme, paprika, cayenne pepper, celery seeds, and bay leaves and cook for 30 seconds, or until fragrant. Add the broth and tomatoes, bring to a boil, and taste for seasoning. Return the sausage to the pan with any accumulated juices and sprinkle in the rice (make sure you sprinkle the rice evenly over the skillet).

-Cover the pan, reduce the heat to low, and cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Remove and discard the bay leaves. Serve it up right from the skillet.

(Slightly pre-cooking the rice might be a good idea if it takes too long)

Shrimp Etouffee

Serves: 6-8

Ingredients:

-1/2 cup vegetable oil

-1/2 cup flour

-1 cup chopped yellow onion

-1/2 cup chopped green bell pepper

-1 cup chopped celery

-3 cloves of garlic, finely chopped

-1/2 tsp. black pepper

-1/2 tsp. white pepper

-1/2 tsp. cayenne pepper

-1 tsp. Cajun seasoning

-1/2 cup finely chopped scallions,

plus extra for garnish

-1/2 cup finely chopped parsley

-2-3 dashes of hot sauce

-1 8 oz. bottle of clam juice

-1 14.5 oz. can diced tomatoes

with green chiles

-Salt

-2 lbs. small/medium shrimp,

peeled and deveined

-4 Tbs. butter

-6 cups cooked rice, for serving

-In a large, heavy-bottomed saucepan, combine the oil and flour over low heat to prepare the roux. Whisk the flour into the oil to form a paste. Continue cooking over low heat, whisking constantly, until the mixture turns a caramel color and gives off a nutty aroma, 15-20 minutes.

-Add the onion, bell pepper, celery, and garlic and cook over low heat until the vegetables are tender, about 5 minutes. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, 1/2 cup scallions, the parsley, and hot sauce. Pour in the clam juice and diced tomatoes, stirring to blend. Add salt, starting with 1 tsp., then add more if you’d like. Bring the mixture to a boil. Reduce to a simmer and cook for 10-15 minutes.

-Add the shrimp and stir. Cook for about 3-5 minutes until done. Remove the saucepan from the heat and stir in the butter. The heat from the dish will melt the butter. Place the etouffee in a serving bowl with rice, garnished with scallions.

Panko-Crusted Fish Sticks

Serves: 4

Ingredients:

-1 Tbs. milk

-2 eggs, beaten

-1 lb. halibut fillets, 

cut into 20 1-in. strips

-1 cup panko

-3/8 tsp. kosher salt, divided

-3/8 tsp. pepper, divided

-2 Tbs. canola oil, divided

-1/4 cup sour cream

-3 Tbs. mayo

-2 Tbs. finely chopped bread-and-butter pickles

-2 tsp. minced capers

-Combine milk and eggs in a large bowl. Add fish, and toss to coat. Place panko, 1/4 tsp. salt, and 1/4 tsp. pepper in a large zip-lock bag. Add fish to panko mixture; seal bag and shake to coat.

-Heat a large non-stick skillet over medium-high heat. Add 1 Tbs. oil to pan; swirl to coat. Add half of fish; cook 4 min. or until done, turning occasionally. Repeat with remaining 1 Tbs. oil and fish.

-Combine sour cream, mayo, pickles, capers, remaining 1/8 tsp. salt, and remaining 1/8 tsp. pepper in a small bowl. Serve sauce with fish.

Lamb Chops with Gruyere Potatoes

Lamb Chops 

Ingredients:

-Lamb chops

-Lawry's and pepper

-Sprinkle lamb chops with Lawry's and pepper, then grill. 

Espagnole Sauce

Ingredients:

-4 cups dark beef stock, hot

-3/4 cup roux (5 Tbs. butter & 5 Tbs. flour

-2 Tbs. bacon fat

-1 cup chopped cremini mushrooms

-1 cup chopped onions

-1/2 cup chopped carrots

-1/2 cup chopped celery

-Salt, pepper

-1/4 cup tomato puree

-1 bay leaf

-2 sprigs fresh thyme

-1 tsp. black peppercorns

-In a stockpot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables, season with salt and pepper, and sauté until wilted, about 5 minutes. Stir in the tomato puree and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bay leaf, thyme, and peppercorns and continue to simmer, skimming as needed, for about 45 minutes. Taste and adjust seasoning with salt and pepper. Strain the sauce through a fine mesh sieve and discard solids. Makes 6-7 cups. 

Gruyere Potatoes

Ingredients:

-2 lbs. white potatoes, peeled, chopped

and cooked until tender

-1 cup shredded gruyere cheese

-1 cup cream

-White pepper

-Combine cream and cheese in a saucepan over medium heat. Stir until the cheese melts. Add the potatoes and mash well. Season with salt and white pepper to taste.