Wayne Jacob’s Chicken and Andouille Gumbo

Ingredients
1/2 c. flour
1/2 c. canola oil
1 1/2 large yellow onions diced
4 stalks diced celery
2 green bell peppers diced
1 bunch green onions chopped
1 clove garlic minced
1 lb. Wayne Jacob’s Smoked Sausage sliced
1 lb. Wayne Jacob’s Andouille sliced
2 lbs. Wayne Jacob’s Smoked Chicken cut into pieces
3 qt. chicken stock
3 tbsp. Worcestershire sauce
1 1/2 tbsp. kosher salt
2 tsp black pepper
1/2 tsp. cayenne
2 tsp. Gumbo file
2 Bay leaves
8 qt. pot

Instructions
In an 8 qt. pot combine flour and canola oil. Cook over medium heat, constantly stirring and scraping the bottom of the pot until the roux is the caramel colored. Add diced onions, celery, peppers, green onions and garlic and stir to combine with roux. Cook until onions are translucent. Add andouille, sausage, and chicken to roux and seasoning mixture. Stir occasionally until chicken is cooked. Add seasonings and chicken stock. Cook on low for 3 hours partially covered, stirring occasionally.

 
Recipe courtesy of Wayne Jacobs Smokehouse in LaPlace. http://www.wjsmokehouse.com/ Phone 985-652-9990
Submitted on behalf of ArcelorMittal.

Shrimp Po Boys and Roast Beef Po Boy

Mabile’s Restaurant makes everything from scratch and does not use recipes. They are known for their delicious shrimp po boys and roast beef po boys. Brandon Mabile says, “Why make these po boys yourself – keep it simple and come enjoy the best at Mabile’s Restaurant!”

 

 

 Photographs courtesy of Mabile’s Restaurant in LaPlace. 985-651-2893

Submitted on behalf of DuPont.
Dylan Mabile, son of Brandon who is now in the service, served on DuPont’s CAP as a high school student!

Crab and Shrimp Stew
Serves 6
A hearty seafood stew.

Ingredients
12 large live blue crabs
¼ cup vegetable oil
½ cup all-purpose flour
1¼ cups chopped onion
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¾ cup chopped celery
2 bay leaves
1 teaspoon salt
½ teaspoon cayenne pepper
6 cups seafood stock
1 pound lump crabmeat, picked free of shells
1½ pounds large fresh shrimp, peeled and deveined
2 tablespoons finely chopped fresh parsley

Instructions
Scald crabs with hot water to stun. Remove the back
(top shell) from each crab, and clean out gills, lungs, and center of each. Crack crabs in half, and remove claws. Reserve claws for stock.
In a large heavy stockpot, combine oil and flour, and heat over medium heat. Stirring slowly, make a dark-brown roux, 15 to 20 minutes. Add onion, bell peppers, and celery. Cook, stirring frequently, until vegetables are soft, about 5 minutes. Add bay leaves, salt, cayenne, and seafood stock. Stir to combine. Bring mixture to a boil over high heat; reduce heat to medium-low, add crabs, and simmer 20 minutes. Add crabmeat and shrimp, and cook 10 minutes. Remove from heat, and add parsley. Serve hot.

 

Submitted on behalf of Air Products Reserve.