Ingredients
4 quarts Chicken Stock
​1 cup vegetable oil1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, finely chopped
3 tablespoons minced garlic
1 green bell pepper, seeded and finely chopped
1/2 teaspoon cayenne pepper, plus more to taste
1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
1 1/2 lb cooked chicken
3/4 lb thawed or fresh okra
1 1/2 teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 bay leaf
1 bunch green onions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

Directions
With the oil and flour, make a roux the color of milk chocolate 

Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add 3 quarts broth to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.

Add the chicken, green onions, okra, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding more broth. Adjust the seasoning with salt and cayenne as needed.

Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce at the table for guests to use to their liking.

Note: In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.

https://www.emerils.com/129273/chicken-and-andouille-gumbo

Ingredients:
1 Tbsp oil
1 medium sized onion, chopped
1 celery stalk, chopped
1 poblano chile, seeded and chopped
3 garlic cloves, minced (about 2 tsp)
1 lb adouille, remove casings
1 c uncooked long-grain white rice
1 Tbsp chopped fresh thyme
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 c chicken stock
8 oz collard greens, stems trimmed, ribs removed, and finely chopped
1 tsp coarse kosher salt
2 scallions/green onion, trimmed and thinly sliced
hot sauce

Directions:
Heat oil in a large skillet over medium.  Add onion, celery, and poblano, and cook, stirring often until onion is translucent, about 5 min.  Add garlic, cook stirring constantly, until fragrant, about 1 minute. 

Add sausage, cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. 

Add rice, thyme, paprika, and cayenne, cook stirring constantly until fragrant, about 1 minute.  Stir in stock, greens, salt and pepper.  Bring to a boil; cover and reduce heat to low.  Simmer until rice is tender about 18 min. 

Remove from heat, and let stand, covered, 5 min.  Add scallions and fluff with a fork to combine .  Serve warm with hot sauce. 

Ingredients:
1 c cubed, cooked chicken                                                    1 tsp lemon juice
½ c chopped apple                                                                   ¼ tsp onion powder
½ c chopped celery                                                                   ⅛ tsp salt
¼ c dried cranberries                                                                ¼ mayonnaise
½ c unsweetened, crushed pineapple, drained             4 pita pocket halves

Directions:
1) Combine chicken, juice, apple, celery, powder, salt, cranberries, mayonnaise
​and pineapple in a bowl.

2) Fill pitas with chicken mixture.

3) Enjoy!
 
Source: https://www.tasteofhome.com/recipes/fruity-chicken-salad-pitas/

​INGREDIENTS
2 package crescent rolls
8 oz cream cheese, softened
8oz carton Sour Cream
1 pkg. ranch-style dressing mix
4 cups chopped or sliced vegetables
· carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc.
2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite)

DIRECTIONS
Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool

Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust.

Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy.
 

INGREDIENTS
1 2-3 lb. fryer or 3 large boneless chicken breasts
3/4-1 ib. spaghetti
1/2 –1 lb. Velveeta cheese
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 small jar chopped pimentos and juice
1 can cream of mushroom soup
3/4 cup chicken broth
 
DIRECTIONS
Cook chicken in water until tender, cool. Reserve broth.
Cut chicken into bite size pieces.
Cook spaghetti in reserved broth and set aside.
Mix together spaghetti, chicken, cheese, celery, onion, bell    
    pepper, soup and pimentos.
Fill soup can with chicken broth and add to spaghetti
    mixture.
Place in a greased 9x13x2 inch baking dish.
Bake at 350 for 35 mins. or until it bubbles.
 
Great served with French bread and a salad.
Makes a super easy meal to take anywhere and may also be frozen.
 

INGREDIENTS
1 sm. Red onion, chopped
1 sm. White onion, chopped
1/2 c. Celery, chopped
1/2 tea. Garlic, minced
1 green  bell pepper, seeded and chopped
3 cups pumpkin, cut in  about dice size pieces
3 cups frozen corn
1 can creamed corn(14oz.)
1 16oz can tomatoes, crushed & puree
1 1/2 cup firm roma tomatoes, fresh and chopped
4 cups chicken stock
1 lb, chicken breast, cooked & chopped
1/4 tea. Black pepper
3 c. cooked rice
Salt to Taste
 
DIRECTIONS
Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 minutes
 

INGREDIENTS
10 ripe tomatoes
2 tbsp. olive oil
2 tbsp. butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 tsp. Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tbsp. tomato paste
 
DIRECTIONS
Bring a pot of water to a boil.  Have ready a large bowl of iced water.  Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.  Remove with slotted spoon and place in ice bath.  Let rest until cool enough to handle, then remove peel and squeeze out seeds.  Chop 8 tomatoes and puree in blender or food processor.  Chop remaining two tomatoes and set aside.
 
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.  Pour in pureed tomatoes.  Stir in chopped tomato, basil, Italian seasoning and wine.  Place bay leaf and whole celery stalks in pot.  Bring to a boil, then reduce heat to low, cover and simmer 2 hours.  Stir in tomato paste and simmer an additional 2 hours.  Discard bay leaf and celery and serve.
 

INGREDIENTS
2 small cloves garlic, smashed
1 teaspoon salt, divided
1/2 cup sour cream or Greek  yogurt
1/2 cup mayonnaise
2 tbsp. white wine vinegar
3/4 cup buttermilk
1/2 tsp dried dill (or 1 tbsp. chopped fresh dill)
1 tbsp. finely chopped Italian parsley
1 tbsp. finely chopped celery leaves
1 tsp ground pepper

DIRECTIONS
Sprinkle the garlic with a pinch of the salt and chop to a paste.
 
In a bowl, whish together the garlic, sour cream or yogurt, mayonnaise and vinegar.
 
 Then whisk in the buttermilk and season with herbs, remaining salt, and pepper.
 
 
Makes about 2 cups.