Recipe Archives

Place ingredients in a large stockpot and simmer two hours. Remove the chicken and Pick the meat. Cut meat into bite size pieces and set aside. Strain the chicken broth and return to a large sauce pot.

In a large stockpot, bring first 10 ingredients to a boil. Reduce heat to a brisk simmer and continue to cook, skimming the tomato foam from the top of the stock. While the stock is simmering, make a dark roux using the cottonseed oil and flour. To the roux, add the okra, stirring constantly. OnceContinue reading “Crescent City Grill Seafood Gumbo”

In a sauté pan over medium high heat, sweat onion in olive oil. Add garlic. Add squash, zucchini, eggplant, salt, and pepper and cook until vegetables become al dente. Add tomato concasse and cook for two-three minutes. Add Creole Seasoning and deglaze with wine. Cook for two minutes. Add basil just before serving. Yield: 6–8Continue reading “Robert’s Ratatouille”