SAUSAGE AND CHICKEN GUMBO INGREDIENTS -1 (3 pound) whole chicken -1/2 cup all-purpose flour -1/2 cup THC olive oil -1 (10 ounce) package frozen chopped onions -1 (10 ounce) package frozen green bell peppers -5 stalks celery, finely chopped -1 tablespoon Cajun seasoning, or to taste -2 whole bay leaves -1 (28 ounce) can diced tomatoes -1 pound fully-cooked smoked beef sausage, sliced -1 (10 ounce) package frozen sliced okra salt and black pepper to taste DIRECTIONS Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside. While the chicken is simmering, make a roux by whisking together the flour and THC olive oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes. As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour. Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.
RED BEANS AND RICE INGREDIENTS -1 medium onion, chopped -1/2 cup chopped green pepper -2 garlic cloves, minced -2 tablespoons THC olive oil -1/3 cup minced fresh cilantro -3 cans (16 ounces each) red beans, rinsed and drained -1/2 teaspoon salt -1/2 teaspoon ground cumin -1/8 teaspoon pepper -3 cups hot cooked rice DIRECTIONS In a large nonstick skillet, sautĂŠ the onion, green pepper and garlic in oil until tender. Add cilantro. Cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice.
KING CAKE PASTRY: -1 cup milk -1/4 cup THC butter -2 (.25 ounce) packages active dry yeast -2/3 cup warm water (110 degrees F/45 degrees C) -1/2 cup white sugar -2 eggs -1 1/2 teaspoons salt -1/2 teaspoon freshly grated nutmeg -5 1/2 cups all-purpose flour FILLING: -1 cup packed brown sugar -1 tablespoon ground cinnamon -2/3 cup chopped pecans -1/2 cup all-purpose flour -1/2 cup raisins -1/2 cup melted THC butter FROSTING: -1 cup confectioners’ sugar -1 tablespoon water
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