​Ingredients
3-4 lb Beef Roast
6-7 garlic cloves (to stuff the roast)
5-6 carrots, peeled and chopped into 2-inch pieces
8 large red potatoes, cubed
4 cups of beef broth
1 container of Guidry’s Raw Seasoning Blend
2-3 cloves of garlic, chopped finely
2-3 tbs. Olive Oil
4 cup of beef broth
1 package of Lipton Onion Soup
2 tbs corn starch
1/4 cup of Worcestershire Sauce
Onion Powder, to taste
Badia Complete Seasoning, to taste
Basil , to taste
Thyme, to taste
Oregano, to taste
Paprika, to taste
Slap Ya Mama Seasoning, to taste
1 Fresh Rosemary Sprig, broken into 4 pieces.
1/4 cup of Worcestershire Sauce
3-4 Bay Leaves
Directions
1.  Preheat the oven to 300 degrees F.

1. Rinse the roast with water and pat dry.
2. Trim the excess fat.
3. Use a knife to cut slits on each side of the roast.
4. Stuff the slits with whole garlic cloves.
5. Season with dry seasonings.
6. In a large roaster, on medium heat, add olive and sear the roast on all sides.
7. Remove the roast and set it aside.
8. Add the Guidry's seasoning blend into the pot and sauté until translucent.
9. Add the garlic and cook another minute or two.
10. Mix together the beef broth, onion soup, Worcestershire and corn starch.
11. Put the roast back into the pot and pour in the beef broth mixture. Add the rosemary sprigs.
12. Cover and bake for 1.5 hours.
13. Add in the potatoes and carrots and bake at least another 2 hours. Continue to check the roast periodically and add more beef broth, if necessary.
14. Roast should be fully cooked and fork tender when completed.

Gumbo Ingredients
Chicken Stock
3 lbs. of chicken legs
3 lbs. of chicken thighs
Alternatively, use a whole chicken. I couldn’t find one at the time
3 yellow onions, chopped in quarters
2 bell peppers, chopped in quarters
3 celery stalks, chopped roughly
5 whole carrots, peeled and chopped roughly
3 heads of garlic, peeled
2 tbs of salt
6 bay leaves
10-15 whole peppercorns
Roux
2 cups of flour
1 ¼ cup of corn oil
Remaining Gumbo Ingredients
2, 16 oz container of Guidry’s raw seasoning blend (approximately 2 chopped onions, 2 chopped bell peppers, 2 chopped celery stalks)
2 tbs of minced garlic
3 lbs. of smoked sausage, sliced
1 lb. of fresh or frozen okra, sliced
Garlic Powder, to taste
Onion Power, to taste
Badia Complete Seasoning, to taste
Smoked Paprika, to taste
Slap Your Mama Creole Seasonings, to taste
Oregano, to taste
Culture Creole Seasoning, to taste
Black Pepper, to taste
Salt, to taste
Cayenne Pepper, to taste
Sage, to taste
Thyme, to taste
Parsley, to taste

Directions
Chicken Stock
1.  Fill a 16- or 20-quart stock pot to about ¾ level with water.
2.  Place it on the stovetop and turn the temperature to medium-high heat.
Add the chicken to the pot
3.  Add roughly chopped onions, celery, bell peppers, carrots and whole garlic to the stock pot.
4.  Add bay leaves, black pepper corn and salt to the water.
6.  Allow the stock to come to a rolling boil. Reduce the heat to make sure it doesn’t boil over but it should be at a continuous boil.
7.  I normally boil the stock at least an hour or until the chicken is full cooked. The water should have a yellowish-brown tint when the stock is completed.
8. Remove the chicken from the stock and remove the skin. 
9. Debone the chicken and set the chicken aside.
10.  Turn the stock off and leave it on the stove until it is time to add it to the gumbo.

Prep Your Meats and Seasonings
Do these all of these things before you make your roux.  Once you start the roux, you won’t be able to stop.
1.  Slice the raw seasonings, if applicable and set aside.
2. Slice the smoked sausage and boil it.  I do this to get the grease out of it.  Once the sausage is done, drain the water and grease from the sausage.  Set the sausage aside.
3. Place the okra in a heated skillet and add a tablespoon of vinegar.  Season with salt, pepper, garlic powder and Creole seasoning.  Sauté the okra in vinegar until the okra starts to turn to a darker green.  Set the okra aside.  This is done to cook the slime out of the okra.


Making Roux
1.  Using a heavy bottomed pot, turn your stove to medium heat and add the corn oil to the pot.
2.  Add the flour and stir continuously to blend the flour and oil together.
3.  Continue to stir until the roux begins to darken. Turn the fire down between low and medium. Be careful not to burn the roux.  Do not turn the fire too high.  This is a process that requires patience. It will seem like it is not turning brown but keep stirring.  It is a very gradual change.  Keep your heat between low and medium.
4.  Your roux will reach a point where it seems like it isn’t darkening any further.  Turn the fire up slightly but most importantly, don’t stop stirring!  
5.  If you feel like the roux is getting away from you, turn it back down, but continue to stir.
6.  Once the roux has reached the desired level of darkness, you will stop it from cooking by adding the chopped raw seasonings.

Putting the Gumbo Together
1.  Now that you have added the raw seasonings (minus the garlic) to the roux, sauté the veggies until they are translucent.  You can raise your fire some, at this point the roux is less likely to burn.
2.  Add the garlic and cook an additional minute or two. Season the roux with dry seasonings.
3.  Use a small pot or pitcher to transfer warm chicken stock to your roux. Do this in small batches while blending the roux and stock together with a spoon. Freeze the leftover stock!
4.  Continue to add warm stock to your roux and blend until the pot is more than half full but no more than ¾ full.  We have to save room for our meats.
5.   Allow the gumbo to come to a slight boil at medium heat.
6.  Next add your chicken and sausage. Allow the gumbo to simmer about 30-45 minutes.  Be sure to stir periodically.
7.  Next add the okra.  Let that simmer about 15 minutes.
9.  Taste the gumbo and adjust the seasoning level to your taste.
10. Add green onions to garnish.
Serve over warm rice!

Ingredients
4 lbs of russet potatoes (diced and cubed)
2 tbs of garlic herb butter (regular butter will work too)
6 cups of chicken stock
2 cups of heavy whipping cream
1/4 cup of sour cream
1 10.5 oz can of cream of celery soup
½ lb of Applewood Smoked Bacon, chopped
8 oz of sharp cheddar, shredded
8 oz of smoked cheddar, shredded
1 large yellow onion, chopped finely
½ large red onion, diced finely
2 tbs of minced garlic
¼ cup of all-purpose flour
Garlic Powder, to taste
Onion Powder, to taste
Slap Ya Mama Creole Seasoning, to taste
Badia Complete Seasoning, to taste
Italian Seasoning, to taste
White Pepper, to taste
Black Pepper, to taste
Sea Salt, to taste
Smoked Paprika, to taste
1 lb of Louisiana crawfish
Parsley, to garnish
Green Onions, to garnish

1. In a 10-quart heavy bottomed stock pot, on medium-high heat, add the chopped bacon and cook until done.
2. Remove the bacon and set aside.
3. Remove the excess bacon grease with a spoon or paper towel. (Leave enough to cover the bottom of the pot).
4. Add the diced onions, 2 tbs of garlic herb butter and sauté until softened.
5. Add the minced garlic and sauté for 1-2 minutes.
6. Add the flour and blend well.
7. Add 4 cups of the chicken stock, followed by the cubed potatoes and mix well.
8. Season with the dry seasonings and stir well.
9. Once it begins to boil, stir in the cream of celery soup, followed by warmed or room temperature heavy whipping cream.
10. Reduce the heat and cover until the potatoes are softened—about 30-45 minutes.
11. During this time, check periodically, stir and add in the remaining 2 cups of chicken stock, as needed.
12. At this point, I used a potato masher to mash the potatoes more.  You can also use an immersion blender, if you prefer a creamier consistency.
13. Stir in the crawfish.
14. Stir in the sour cream.
15. Stir in some of the cooked bacon but save some to put on top.
16. Stir in about 1.5 cups of each cheese and save some to garnish.
17. Stir in parsley.
18. Serve soup in a bowl and top with favorite baked potato toppings.  I used green onions, more cheese, bacon and sour cream.

Ingredients
Fried Shrimp
1-pound large shrimp peeled & deveined
Fried Shrimp Seasonings-Culture Creole Seasoning, Slap Ya Mama Creole    Seasoning and Old Bay-all to taste
Egg Wash-1 cup of buttermilk mixed with 1 beaten egg.
Louisiana Seasoned Fish Fry
Vegetable Oil
 Pasta Sauce
1 lb of lump crab meat
Culture Creole Seasoning, to taste
Onion Powder, to taste
Garlic Powder, to taste
Badia Complete Seasoning, to taste
Black Pepper, to taste
8 ounces uncooked fettuccine
2 tablespoon of olive oil
2 tablespoons of Kerrygold Garlic and Herb Butter
1/2 large red onion, diced finely
3 Bell Peppers (any color combo, I used red, orange and yellow), diced finely
2 tablespoons flour
3-4 garlic cloves minced
1 1/2 cups of chicken broth
1/2 cup heavy cream
1 14 oz. can fire roasted diced tomatoes, drained
3/4 cup freshly grated Parmesan cheese
¾ cups of freshly shredded smoked mozzarella
 Directions
1.    Cook fettucine according to package directions.
2.    In a 6-quart pot, melt the garlic herb butter and add the olive oil.
3.    Sauté the onions and bell peppers until softened.
4.    Add the garlic and sauté another minute.
5.    Sauté to taste with dry seasonings.
6.    Stir in the flour and fire roasted tomatoes.
7.    Turn the heat to low and stir in the chicken broth and heavy cream.  Continue to stir until smooth.
8.    Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.
9.    Reduce the heat to low and fold in the lump crab meat.
Fried Shrimp
10.  Pour enough vegetable oil to fill a medium-sized cast iron skillet, minus one inch.
11. Heat oil to 350 F.
12. Dip seasoned shrimp in egg wash and shake off excess liquid.
13. Fill a Ziplock bag with shrimp fry and batter the shrimp by adding them into the bag, sealing it and shaking the bag. (Don’t overcrowd the bag.  This can be done in batches.
14. Fry the shrimp in small batches for about 3-4 minutes or until golden brown. 
15. Remove the fried shrimp and set aside on a rack or paper towel to drain.
 Complete the dish.
16. Return to the sauce and stir in the cheeses.
17. Add the fettucine to the sauce and stir until well coated in sauce.
18. Taste and season with additional creole seasoning, if necessary.
19. Serve pasta and top with fried shrimp.
20.  Garnish with fresh parsley. 

​​Ingredients
8-10 pieces of chicken (legs and thighs)
Onion Powder, to taste
Garlic Powder, to taste
Lemon Pepper, to taste
Badia Complete Seasoning, to taste
Basil, to taste
Adobo with Complete Seasoning, to taste
Poultry Seasoning, to taste
Oregano, to taste
Parsley, to taste
Italian Seasoning, to taste
1 Family Size Can of Cream of Mushroom Soup
2 tbs of olive Oil
4 tbs of butter
3 tbs of garlic
4 cups of chicken broth
1-2 onions, diced roughly
1-2 Bell Peppers (any color), diced




Directions

1. Preheat the oven to 350 degrees F
2. Grease a large pan with cooking spray.
3. In a large bowl, add the chicken and olive oil.
4. Season the chicken with dry seasonings
5. In a large cast iron skillet, on medium-high heat, melt the butter.
6. Once the butter has melted, stir in the garlic, Italian seasoning, oregano and parsley.
7. Sear the chicken on both sides (about 4 minutes per side)
8. Add the seared chicken to the greased pan.
9. In the same skillet, add half of the chicken broth and use a spoon to scrape and mix in the chicken drippings in the bottom of the pan.
10. Add in the cream of mushroom soup and blend well.
11. Add the onions, bell peppers and sauce on top of the chicken.
12. Pour in the remaining chicken broth around the perimeter of the pan.
13. Cover tightly with foil and bake for 45 mins to an hour or until a safe internal temperature is reached.

Ingredients
2 tbs of Bacon Up (bacon grease) or oil of choice
16oz (1lb) bag of fresh okra (sliced)
1 onion, diced finely
1 bell pepper, diced finely
3-4 stalks of celery, diced finely
1-2 tbs of minced garlic
2 lbs of large shrimp, peeled and deveined
1 lb of smoked sausage (chopped or sliced)
1 8 oz can of diced tomatoes
Badia Complete Seasoning, to taste
Garlic Powder, to taste
Onion Powder, to taste
Culture Creole Seasoning, to taste
Italian Seasoning , to taste
Black Pepper, to taste
White Vinegar (2-3 tbs)
​Directions
1.     In a large pot, on medium-high heat, add 2 tbs of Bacon Up until it melts.
2.     Add sausage and sauté until browned.
3.     Add diced onions, bell pepper and celery and sauté until softened.
4.     Add garlic and sauté 2-3 minutes.
5.     Add diced tomatoes and sauté for 5-7 minutes
6.     Season to taste with dry seasonings
7.     Add sliced okra and mix well.
8.     Add 2-3 tbs of white vinegar (to prevent sliminess)
9.     Lightly season with more dry seasonings (if necessary)
10.Cover pot and smother okra about 45mins (longer if you like your okra cooked down more).
11.Add lightly seasoned shrimp and smother 5 minutes more. (Do not overcook the shrimp!
12.Serve over white rice.