• 1/2 cup (1 stick) butter or margarine
• 6 chicken leg quarters or breast quarters
• ¼ cup all-purpose flour
• 1 bunch green onions, finely chopped (white and green parts)
• 1 large yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 (8-ounce) can tomato sauce or diced tomatoes
• 4 cups water
• 2 bay leaves
• 1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
• 2 pounds whole fresh or frozen (thawed) okra
• salt and black pepper to taste

Note: Fresh thyme is best, dried will do but get leaves not the ground thyme. Canned whole or diced tomatoes are better quality, puree if you prefer sauce consistancy.

Creole Chicken With Okra

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Maque Choux Sauce

• 6 ears of fresh yellow or white corn, husks and silk removed
• 4 strips smoked bacon
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 2 large ripe tomatoes, peeled, seeded and diced
• 1 cup diced green onion tops
• 1/2 cup goat’s milk or low-fat milk
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
•  

Chicken-stuffed Bell Peppers

• 4 large green bell peppers
• Water, for boiling
• 1/2 fresh lemon
• 4 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 2 pounds ground chicken
• 1 cup unseasoned bread crumbs
• 1 cup cooked Louisiana long grain white rice, such as Supreme
• 2 large eggs, beaten
• 2 tablespoons Cajun seasoning
• Dash of hot sauce
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Chicken Stuffed Bell Peppers With Maque Choux

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Photography courtesy of George Graham

• 3 tablespoons Spanish olive oil
• 1 pound head-on jumbo shrimp, deheaded, peeled, and deveined, or 1/2 pound jumbo shrimp without heads, peeled and deveined
• 2½ teaspoons sweet pimenton (smoked Spanish paprika)
• 2 teaspoons salt
• 4 ounces firm Spanish chorizo, sliced into 1/4-inch half-moons
• 1 cup small-diced onion
• 1 cup small-diced red bell pepper
• 1 cup small-diced green bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons saffron threads, crumbled between your fingers
• 2 cups short-grain rice, such as Valenciano or California Pearl
• 5 cups Shrimp Stock, clam juice, or fish stock
• 1 pound manila clams, well scrubbed and purged 
• 1/2 cup fresh or frozen green peas
• 1 pound mussels, well scrubbed and debearded 3 tablespoons chopped fresh parsley

Emeril's Paella

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• 1/2 cup oil
• 1/2 cup flour
• 1 lb ground beef
• 1 lb ground pork
• 1/2 lb ground pork liver
• 1 red or green bell pepper, chopped
• 3 onions,, chopped
• 4 stalks celery, chopped
• salt, black pepper and cayenne pepper to taste
• 1 bunch green onion tops, chopped
• 1/2 cup parsley, minced
• 3 cups rice cooked

Cajun Rice

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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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• 1 tablespoon olive oil
• 1/4 cup pecans, chopped
• 1 cup long-grain rice
• 2 tablespoons shallots, finely diced
• 1 tablespoon carrots, finely diced
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely ground black pepper
• 2 cups chicken stock
• 1 tablespoon thinly sliced green onions, whit and green parts

Pecan Rice Pilaf

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• 1 Whole Rotisserie Chicken (purchased or self-prepared)
• 3 cups cooked white or brown rice (your favorite brand)
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 2 tablespoons butter
• 1 green onion, trimmed and chopped
• 1 can cream of chicken/cream of mushroom soup blended
• 4 oz cream cheese, softened 
• 1 cup sour cream
• 3 tablespoons cilantro, chopped
• 1/2 lime, juiced
• 1 tablespoon salt
• 2 teaspoon pepper
• 1 tablespoon granulated garlic
• 2 cups Mexican blend shredded cheese

Tex-Mex Chicken & Rice Casserole

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• 3/4 cup yellow onion, small dice
• 1/3 cup green pepper, small dice
• 1/3 cup celery, small dice
• Kosher salt and freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• 1 teaspoon garlic, minced
• 2 cups okra, cut crosswise into stars
• 2 cups smoked turkey thigh or smoked ham
• 1 cup sweet corn, removed from the cob
• 1 cup short grain rice
• 2 cups vegetable or chicken stock

Okra and Corn Purloo

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• 3 tablespoons dark rum
• 1 tablespoon water
• 1/3 cup raisins
• 1/2 cup Jazzmen rice
• 2 1/2 cups half-and-half, or more if needed
• 1 vanilla bean, split lengthwise
• 2 egg yolks
• 1/6 cup sugar
• 3/4 cup heavy (double) cream
• 6 figs, cut in half through the stem end

Caramelized Rice Pudding

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• 2 cups white rice
• 1/2 cup chopped onion
• 2 cloves garlic
• 3 tablespoons cold water
• 5 tablespoons cooking oil
• 4 cups hot water
• 1/2 teaspoon fresh lime juice
• 3 sprigs parsley
• salt

Seasoned Rice

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