The Sweet and Savory Sisters!



Chicken and Sausage Gumbo

Gumbo has been a traditional Cajun food for generations. In its basic form, gumbo is a soup that is made from a strong stock, various meats (shrimp, chicken, crawfish, sausage, and many others), a thickener (either okra, only roux, or file’ powder), and various vegetables such as celery, bell peppers, and onions. Regardless of how you prepare a gumbo, it should always be served with rice. While gumbo can be eaten at any time (we do), many people enjoy it during cold weather.

No matter what you throw into gumbo, it’s just good!

A ROUX, used as a thickening agent, is achieved by cooking flour and a fat (butter or vegetable oil) together. The rich nuttiness of the roux intensifies with cooking, which also affects its color. A roux is used in various recipes; different colors are desired for different dishes. Some use a peanut butter colored roux, while others strive for an almost black roux. We like a black roux, the darker the better. Our MaMa Hazel makes the best roux and Gumbo!


1 (3 pound) whole chicken

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 large onion, chopped

1 large green bell pepper, chopped

3 celery stalks, chopped

1 pound andouille or smoked sausage, sliced 1/4 inch thick

4 cloves garlic, minced

1 tablespoon Cajun seasoning (such as Slap Ya Mama), or to taste

2 tablespoon chopped parsley leaves

½ cup chopped green onions

2 whole bay leaves

1 (28 ounce) can diced tomatoes

salt and black pepper to taste

Louisiana Hot Sauce

White Rice

Make the gumbo-

Fill a large pot partially with 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 vegetable 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 sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.

Return the meat to the gumbo and stir in the green onions andbparsley, bring back to a simmer, and cook, stirring occasionally until the flavors have blended, 30 to 40 minutes.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

White Rice:
What you will need-

2 cups long-grain white rice

4 cups water or chicken stock

1 1/2 teaspoons salt

Make the rice-
In a 2-quart saucepan, combine the rice, water, salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Chicken and Mushroom Fricassee

A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.

Chicken and Mushroom Fricassee


3 tablespoons oil
8 chicken thighs
Salt and pepper to taste
1 (12 ounce) packages andouille sausage, sliced
1 onion, chopped
2 cloves minced garlic
4 stalks celery with leaves, chopped
¾ cup vegetable oil
¾ cup all-purpose flour
3cups water
3 cups chicken broth
2 tablespoons Cajun seasoning
1 teaspoons cayenne pepper
Salt and pepper to taste
3 green onions, chopped
8 ounces mushrooms

Heat oil in a large cast iron skillet. Season chicken with salt and pepper to taste. Sauté chicken and sausage for 5 to 7 minutes, or until chicken is golden brown on both sides. Remove meat from skillet; add onions, garlic, and celery and sauté until soft. Remove vegetables from skillet. To Make Roux: In the same skillet (with drippings from meat) stir together oil and flour over low heat; cook until color is caramel. Remove roux from pot. Put water and chicken broth in the large pot. Add the chicken, sausage, vegetable mixture, Cajun seasoning, cayenne pepper, salt, and ground black pepper. Bring all to a boil and cook for 20 minutes. Add ½ – ¾ of the roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Thirty minutes before fricassee is ready add mushrooms. Serve hot over rice, if desired.
A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.


White Chicken Chili

Both of these recipes are “Get in my Belly Good”! I hope you and your family will enjoy it. This recipe can also be done in your crock pot.

White Chicken Chili

5 chicken breasts

1 large onion, chopped

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder

½ teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese


Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder.

Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked. Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly.

Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely

Cut bread into individual portions. Use bread for dipping and sopping.

Chicken, Spinach and Mushroom Puffs

Had this for lunch today and it was delicious. 

Chicken, Spinach and Mushroom Puffs



2 -3 chicken breasts

¾ cup Italian dressing

2 tablespoons butter

1 tablespoon olive oil

1 large onion, cut in half and sliced thin

2 cups fresh mushrooms, rough chopped  

4 cups baby spinach

¼ cup parmesan cheese, plus 2 tablespoons for sprinkling  

8 slices Muenster cheese

Salt, pepper, and garlic powder to taste

2 sheets Puff pastry, thawed

1 egg

1 tablespoon water



Marinate chicken breast in Italian dressing for 4-8 hours.  Remove chicken from marinade, discard marinade.  Bake the chicken in a 350 degree oven for 45 minutes-1 hour or until chicken is done, increase oven temperature to 400 degrees.  Allow chicken to rest for 5 minutes and then cube chicken.  Meanwhile, in a large skillet, melt butter and oil, sauté onions over medium high heat for 8-10 minutes, stirring occasionally.  Reduce heat to medium and continue cooking onions for an additional 5 minutes.  Add mushrooms to the onions and continue to cook for 7-10 more minutes.  Add spinach and cook until wilted. Add parmesan cheese and cubed chicken to spinach mixture and season with salt, pepper and garlic powder. Line a cookie sheet with parchment paper.  Place one puff pastry on cookie sheet and place 4 slices of cheese on tops.  Spoon ½ of the spinach and chicken mixture on to the sheet of puff pastry.  Roll puff pastry up like a jelly roll.  Brush roll with egg mixture and sprinkle garlic powder and parmesan cheese on top.  Repeat using second sheet and the rest of chicken and spinach mixture.  Bake for 35-40 minutes or until golden brown.

Parmesan Crusted Chicken

The Sister’s have enjoyed this recipe for years. We love Hellman’s mayonnaise and found this recipe on the back of the jar. When Sister and I were catering full time we used this recipe a lot. People loved it and it was so easy. I hope you enjoy it as much as we have.

Parmesan Crusted Chicken

1/2 cup Hellmann’s mayo
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
¼ cup Italian seasoned dry bread crumbs

Preheat oven to 425°. Combine Hellmann’s Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, and then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked.

Cheesy Chicken Tortilla Soup

We made a huge pot of this soup for a party and the guests loved it. The tortilla strips are so good and give the soup that little extra kick of goodness. We garnish the soup with additional cheese, sour cream, chilies, and olives. We did a combination of the flour and corn tortillas.

Chicken Tortilla Soup

Enough water to cover chicken
4 chicken bouillon cubes
Salt to taste
Cajun Seasoning to taste
1 ½ – 2 pound chicken
1 large onion, chopped
½ red onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 teaspoons vegetable oil
1 package of taco seasoning
4 cups chicken stock (reserved from chicken)
1 cup tomato puree
1 can of Rotel tomatoes
1 can chopped green chilies
1 teaspoon finely minced jalapeno pepper
Salt and pepper to taste
½ teaspoon hot sauce
¼ cup corn starch and water
1 cup half and half
½ cup sour cream
6 ounces cream cheese at room temperature
1 cup shredded cheese
12 corn or flour tortillas cut in ¼ inch strips, fried
Cilantro, roughly chopped

In a large stock pot bring the water, bouillon, salt, and Cajun seasoning to a boil. Add chicken and reduce heat to medium. Cook chicken until done, about 1 hour. Remove chicken from stock and allow cooling. Debone chicken and cut into bite size pieces. In a large Dutch add the oil and sauté garlic, onions and bell pepper until soft. Add taco seasoning. Next add chicken stock, tomato puree, tomatoes, chilies, jalapeno peppers, salt and pepper and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt. Thoroughly mix corn starch and water, then whisk into soup. Bring to a low boil and simmer for 5 – 7 minutes. Add chicken and simmer 5 minutes. Stir in cream, sour cream and cream cheese. Serve soup in large bowls and pile tortilla strips on top of the soup. Garnish with chopped cilantro.

Cranberry Chicken Casserole

Wanted to share this recipe from my beautiful friend Claire. This is a wonderful dish to make during the Holiday season! With all the activities and special events we have during this glorious holiday, this recipe is easy for you to prepare for your family or to take to any function! Hope you enjoy!
Cranberry Chicken Casserole
1 package fast cooking Uncle Ben’s long grain and wild rice
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
4-6 boneless chicken breasts
Preheat oven to 325 degrees. Sprinkle rice in buttered 9 x 13 inch baking dish.  Spread seasoning package over rice.  Arrange chicken on top.  Combine cranberry sauce, butter, soy sauce, and lemon juice.  Heat mixture in microwave or saucepan until butter is melted.  Pour over chicken.  Cover tightly with foil.  Bake 1-1 1/2 hours.  Uncover.  Sprinkle with almonds.  Bake an additional 10 minutes.  It will stay warm for 30 minutes. (check after 45 minutes; may need to add water to the edges.)

Brine for Chicken

We decided to put the chicken on a beer can and put it on the grill. We made a fire on one side of the grill and after the coals were ready we put the chicken on the other side. I turned the chicken a couple of times so that it would brown on all sides. I have done this same process in the oven.
After the chicken comes out of the brine you can cook it any way you would like. I love to brine my meats before cooking, it is the ultimate of moistness. Get in my belly good!

Brine for Chicken

1 gallon water
¾ cup kosher salt
¾ cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken

In 6- to 8-quart stainless steel stockpot, over medium heat mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in peppercorn, bay leaves, and allspice berries. Add ice to cool down brine. Do not put chicken in until the brine has chilled. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
Rinse chicken good before cooking. Discard brine; grill, fry or roast chicken.

Crock Pot Shrimp and Grits

Traditionally I use heavy cream and no chicken. I wanted to try something in the crock pot and thought the cream of shrimp would be good and it was pretty darn good. We did a recipe last week with cream of shrimp and it was really yummy.  My boss Beth does a fish dish with cream of shrimp and it is great . I had some chicken so I added it to the pot too.  I couldn’t think of another name so….. Shrimp and grits it was. It was very creamy and delicious.

½ stick of butter

½ cup of Green bell pepper

½ cup of Red bell pepper

¾ cup of celery

1 cup of onions

4 cloves of garlic

1 ½ pounds of chicken breast tenders

8 ounces of Andouille Sausage, cut up

2 cans of cream of shrimp soup  

Slap ya Mama (Cajun Seasoning) to taste

Salt and pepper to taste

1 pound of Shrimp

2 heaping tablespoons of savory garlic cream cheese finishing sauce


Turn crock pot on high 

Add butter to crock pot

Dice onions, garlic, bell pepper and celery and add to pot.

Add chicken sausage, cream of shrimp, salt and pepper and Slap Ya Mama.         

Turn heat down to low and cook for a couple of hours (until chicken is done)

Increase heat to high and add shrimp and finishing sauce, continue cooking until shrimp are pink (approximately 15 minutes)

Serve over grits

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