Chef Jim's Recipies

• Smoked fresh turkey spicy sausage
• Diced smoke chicken
• 3 Medium onion finely chopped
• 2 Green pepper finely chopped
• 2 Large stalks celery finely chopped
• 2 Garlic cloves finely chopped
• 2 Sprigs thyme leaf finely chopped
• Few sprigs parsley
• 2 Cups stewed tomatoes
• 1 Quart rice
• 2 Tablespoons butter
• 3 Bay leaves finely chopped
• 1 Teaspoon creole or chili powder
• 2 Quarts water or broth

Place butter in saucepan and add onions, garlic, parsley and green peppers. Saute until brown, add chicken, ham, herbs, sausage and cook until just brown. Add water or broth. Cook 15 minutes. When mixture begins to boil, add rice, chili powder and peper. Cook until rice is done.

(Approx. Yield: 5 gal.) Seafood Gumbo Soup is a Creole type soup, very popular in New Orleans and the southern states. It is often served as a soup du jour in commercial kitchens.

• 2 lbs. Celery, diced
• 1 lb. Green peppers, diced
• 2 lbs. Onions, diced
• 1 lb. Shortening or chicken fat
• 5 Gal. fish stock
• 1 lb. Rice
• 2 #2 Cans okra
• 1 #10 Can tomatoes, crushed
• Salt & pepper to taste

1. Place shortening or fat in stock pot, add diced vegetables, and saute slightly.
2. Add fish stock and rice. let cook until rice is done
3. Add crushed tomatoes and let simmer 5 minutes
4. Add okra and season with salt & pepper. add fish
5. Pour into a five gallon container

Precautions:

1. Do not overcook the okra
2. Use a rich fish or chicken stock
3. Fish, boneless white fish and shrimp large diced

Natural gravies are the natural pan jucies resulting from oasting meats. Encrusted jucies in pan bottom should be loosened with added hot water or stock to enrich the natural gravy. Seasonings are adjusted as desired, excess fat removed and natural gravy strained. No thickening or binding ingredients should be added.

Quick Soup Base Gravy Formula

Mix 2 lbs. of all purpose flour and 1 lb. of soup base (paste type preferred) in mixer at low speed until well blended. Slowly pour into 3 1/2 of boiling water, while stirring. simmer a few minutes. adjust seasoning. Strain if desired. note: chicken base for chicken gravy, beef base / beef gravy, ham base / ham, etc....