• 3 tablespoons extra-virgin olive oil
• ½ medium onion, diced
• 3 cloves garlic, minced
• ¼ teaspoon chipotle chili flakes or red pepper flakes
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¼ cup red wine
• 1 (28-ounce) can whole tomatoes with juice
• ½ cup canned tomato puree
• 1/2 teaspoon salt
• 1 andouille sausage (about ¼ pound), thinly sliced
• 1 pound dried pasta (such as fettuccine or linguine)
• 20 medium shrimp, peeled and deveined
• 4 large sea scallops, quartered
• 6 ounces drum or other meaty white fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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• 3/4 oz. (20g) unsalted butter 
• 4oz (115g) andouille, sliced into rounds 
• 4 boneless chicken thighs 
• 1 yellow onion, chopped 
• a bunch of spring onions (scallions), white and green parts separated, chopped 
• 1 green (bell) pepper, chopped 
• 1lb 2oz (500g) plum tomatoes, roughly chopped in a food processor 
• 2 garlic cloves. crushed 
• 1 bay leaf 
• 3/4 oz  (20g) Creole Seasoning, plus extra to serve 
• 4 quarts (4 litres ) chicken stock 
• 1 tbsp Tabasco sauce 
• 11oz (300g) long-grain rice 
• 1lb (450g) large raw peeled prawns (shrimp) 

Jambalaya

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• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 1/4 teaspoon chipotle chili flakes or red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 cup red wine
• 1 (28-ounce) can whole tomatoes with juice
• 1/2 cup canned tomato purée
• 1/2 teaspoon salt
• 1 andouille sausage (about 1/4 pound), thinly sliced
• 1 pound dried pasta (such as fettuccine or linguine)
• 20 medium Louisiana shrimp, peeled and deveined
• 4 large sea scallops, quartered
• 6 ounces of meaty white Gulf fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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• 1 tablespoon canola oil 
• 4 skinless, bone-in chicken thighs (about 1½ pounds)
• coarse kosher salt and freshly ground black pepper
• 6 ounces andouille sausage, sliced
• 1 tablespoon Cajun or Creole seasoning
• 1 medium sweet onion, chopped 
• 1 celery rib, chopped 
• ½ red bell pepper, seeded and chopped
• 1 garlic clove, very finely chopped 
• 1½ cups raw long-grain rice 
• 1 (8-ounce) can tomato sauce 
• 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth, or water
• 1 bay leaf, preferably fresh 
• 1 pound large (21/25 count) shrimp, peeled and deveined

Virginia Willis' Seafood and Chicken Jambalaya

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• 3 pounds cubed chicken
• 2 pounds smoked sausage, sliced
• 1/4 cup shortening or bacon drippings
• 2 cups diced onions
• 2 cups diced celery
• 1 cup diced bell peppers
• 1/2 cup minced garlic
• 8 cups beef or chicken stock
• 2 cups sliced mushrooms
• 1 cup sliced green onions
• 1/2 cup chopped parsley
• salt and cayenne pepper to taste
• Louisiana style hot sauce, to taste
• 5 cups uncooked long grain rice

John Folse's Chicken and Sausage Jambalaya

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• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 6 ounces smoked or andouille sausage, quartered lengthwise and diced
• 8 ounces button mushrooms, stems trimmed, caps cut in half then sliced crosswise
• 2 cups frozen mixed vegetables, thawed
• 1/2 cup diced leftover cooked vegetables (optional)
• 1½ cups diced cooked turkey (7 to 8 ounces)
• up to 2 cups turkey gravy
• 1 teaspoon chopped fresh thyme
• salt and pepper
• 1 tablespoon chopped fresh Italian parsley
• 1 egg white, beaten to blend with 1 teaspoon water (for wash)
• 2 purchased pie crusts, thawed and brought to room temperature

Turkey Pot Pie

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Potatoes

• 48 golf ball sized or smaller potatoes
• 1/2 cup olive oil
• salt and pepper

Toppings

• butter, melted
• Creole seasoning
• shredded cheddar cheese
• crumbled blue cheese
• crumbled feta cheese
• sour cream
• minced green onions or chives
• crumbled bacon
• minced, rendered andouille or other sausage
• chili
• steamed broccoli
• hot sauce
• minced hot peppers

Baked Potato Bites

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• 1/4 cup soy sauce
• 12 cups water
• 3 pounds andouille sausage, sliced 1/8" thick

Filling

• 1/2 lb shrimp, peeled and deveined
• 1/2 teaspoon ground white pepper
• 1 teaspoon fine sea salt
• 1 teaspoon chopped fresh ginger
• 1 teaspoon toasted sesame oil
• 1/4 cup loosely packed cilantro leaves, chopped
• 2 bunches green onions (about 14 stems) white and green parts, thinly sliced
• 12-ounce package wonton wrappers
• 1 lb shiitake mushrooms, stems removed and reserved for another use, caps sliced
• 2 carrots, peeled and julienned

Shrimp Ravioli in Andouille Broth

Photographed by Ed Anderson

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• 2 cups of Yellow Onions (chopped)
• 3/4 cup of Celery (chopped)
• 3/4 cup of Yellow Pepper (chopped)
• 3/4 cup of Red Bell Pepper (chopped)
• 1 large clove of Garlic (chopped)
• 1/4 cup of Green Onion (white bottoms – chopped)
• 1/3 cup of Green Onions (green tops – chopped)
• 1/4 cup of Parsley (finely chopped)
• 8 ounces Crushed Tomatoes
• 1 teaspoon of Smoked Paprika
• 2 teaspoons of Flashover Creole Seasoning or your favorite Creole Seasoning
• 1/2 teaspoon of fresh ground Black Pepper
• 1 Bay Leaf
• 1/2 pound of Applewood Smoked Bacon (Steak Cut, diced)
• 1 pound of Andouille Sausage (diced)
• 1 pound of Smoked Duck Breast (diced)
• 3 1/2 cups of Chicken Stock plus 1/4 cup of Chicken Stock to deglaze
• 16 ounces of HINODE Black Rice

Forbidden Jambalaya

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