• 1 cup vegetable oil
• 1 cup white all-purpose flour
• 8 cups water
• 1 large onion, diced medium
• 2 bunches green onions, chopped
• 3 stalks celery, chopped
• Two 1½-ounce bags dried shrimp, reconstituted in hot water
• 3 dried bay leaves
• 2 generous tablespoons dried parsley
• 2 tablespoons Creole seasoning-spice mix
• 1 tablespoon each salt and black pepper
• 2 tablespoons Kitchen Bouquet
• 15 chicken wings, each cut into three pieces at joints
• 1 pound chicken gizzards (optional)
• 2 ½ pounds Louisiana smoked sausage, sliced
• ½ pound Louisiana andouille sausage, sliced
• 2 pounds gumbo crabs, rinsed, cleaned, broken apart
• 3 tablespoons file powder, in all
• 2½ cups 60-70 count cleaned, headless shrimp

Optional accompaniments:

• Fluffy cooked white rice
• File powder
• Louisiana hot sauce

 Celestine Dunbar's Kitchen Sink Gumbo

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• 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
• 1/2 bunch green onions, minced
• 1/2 cup minced celery
• 1/2 cup red pepper, cut into strips
• 1/2 cup lettuce, cut into strips
• 4 hard-boiled eggs, finely chopped
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon fresh lemon juice
• freshly ground black pepper, to taste
• 8 large iceberg or Boston lettuce leaves

• 2 fryers, about 3 pounds each, cut into serving pieces
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, thinly sliced
• 1 pound fresh button mushrooms, sliced
• 1/2 cup dry white wine
• 1 cup beef broth
• 1 (16-ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley leaves
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• 1/4 cup sliced pimento-stuffed green olives

• 4 pounds boneless, skinless chicken thighs, cubed
• 2 ripe mangos, diced
• 3 tablespoons chopped cilantro
• 1 tablespoon chili powder
• 2 tablespoon mayonaise
• 2 tablespoon olive oil
• salt and pepper

 Chicken and Mango Salad

• 1 1/2 cups peanut oil, for frying
• 12 ounces evaporated milk
• 1 cup water
• 1 large egg, lightly beaten
• Salt and freshly ground white pepper
• 1 whole chicken (about 3 1/2-pounds), rinsed, patted dry and cut into 8 pieces
• 1/2 cup all-purpose flour
• Chopped dill pickle, for garnish
• 1 tablespoon garlic, finely chopped
• 1 tablespoon parsley, finely chopped

Louisiana Fried Chicken

• 1 whole chicken (about 4 pounds) 
• Herb mixture (recipe follows)
• Kosher salt
• Freshly ground black pepper
• 1/3 of a loaf of French bread, torn into  3-inch pieces
• 4 cups spinach leaves
• 1/2 cup paper-thin slices of red onion
• 1/3 cup currants
• 1 cup toasted pecans
• 1/3 cup plum vinegar
• 2/3 cup extra virgin olive oil 

Herb Mixture:

• 6 large bay leaves
• Zest of 1 lemon
• 6 minced garlic cloves
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper

Rotisserie Chicken with French Bread Salad

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• 2 packs of boneless, skinless chicken tenders
• 6 cups of water
• ½ teaspoons fajita seasoning
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 large red onion, chopped
• 3 - 4 large cloves of minced garlic
• Juice of 1 lime
• 3 32-ounce boxes of Swanson’s Chicken Broth
• 4 chicken bouillon cubes
• 1 15-ounce can sweet whole kernel corn
• 1 15- ounce can light kidney beans
• 1 15- ounce can pinto beans
• 1 15- ounce can black beans, rinsed and drained
• 1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro
• 1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano
• 1 ¼ teaspoons Mexene chili powder
• 1 ¼ teaspoons cumin
• 1 teaspoon dried basil
• 3 teaspoons mexican oregano
• 3 tablespoons dried parsley flakes
• Cayenne pepper & salt, to taste
• ¼ cup uncooked long grain rice

Tortilla Chicken Soup

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• 2 cups orzo pasta
• 2 cups diced, rotisserie, skinless white chicken
• 1 cups frozen peas, thawed, or shelled edamame
• 1/2 cup chopped green onions
• 1/2 cup crumbled reduced-fat feta cheese
• 1 cucumber, peeled and chopped
• 8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
• 2 teaspoons dried dill weed
• 1 tablespoon lemon juice
• 2 tablespoons Nakano roasted garlic seasoned rice vinegar
• 2 tablespoons olive oil
• salt and pepper to taste

Note:To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft. This image shows the Greek version (no chicken and whole tomatoes) otherwise yours should look much the same.

Chicken Salad with Orzo

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• 3 plump fryers, each about 3 pounds, cut in half
• 2 tablespoons Creole seasoning mix
• 2 sticks margarine
• 1 6-ounce bottle hot sauce

Slow Cooked Barbecue Chicken

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• 3½ to 4-pound chicken, roasted
• 2 medium onions, 1 quartered, 1 diced small
• 1 tablespoon canola oil
• 1 pound smoked sausage, diced
• 2 tablespoons butter
• 1 green bell pepper, cored, seeded and diced
• 1 red bell pepper, cored, seeded and diced
• 2 small jalapeño peppers, seeded and minced
• 1 bunch scallions (white and light green parts), thinly sliced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon Donnie’s Spice Mix (recipe follows)
• 2 teaspoons salt
• 5 bay leaves
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 2½ cups long-grain rice, rinsed

Donnie’s Spice Mix Makes scant 1 cup

• 2 tablespoons cayenne pepper
• 2 tablespoons paprika
• 1 tablespoon ground white pepper
• 1 tablespoon ground black pepper
• 4 tablespoons chili powder
• 1 tablespoon garlic powder

Original Chicken and Sausage Jambalaya

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