
One of my favorite things, other than eating good food, is cooking. I come from a long line of great cooks and actually started cooking at a very young age. I think I was born with a cooking spoon in my hand. Before I started my career in Clinical Nutrition, I worked in several restaurants around Lafayette, including Copeland's, Alcide's Restaurant (now known as Nash's) in Broussard, and Hub City Diner. I helped create the menus and develop recipes for a few restauants in town, too. I was a guest chef on both Passe Partout and Good Morning Acadiana. Winning The Daily Advertiser cookbook competition used to be a goal of mine, but making the finals only one time discouraged me. Maybe one day! My culinary skills are mostly self-taught, but I learned from some culinary masters right in my own family.
One of my favorite Cajun dishes is of course, GUMBO! I enjoy it so much that I will even brave the heat (and crank up the A/C) and eat it right in the middle of July. My wife has become quite the cook since we are married, so she does most of the cooking in our house. I am proud to say that her meals are very delicious and healthy for us. She has altered several recipes to cater to our healthier eating habits. She created a gumbo recipe a few years ago and we've been eating it this way since that time. I will occasionally cook a pot in the winter that is filled with chicken, jalapeno sausage, tasso, and "real" roux. However, I enjoy the recipe that she uses because I can eat more of it and not feel as full. I also use brown rice so my hunger will not return as quickly.
A couple years ago in the middle of winter, Annabelle and I decided to have a picnic. It was about 40 degrees, so we thought it was a great idea. We bundled up and packed TV trays, bowls of gumbo, file, drinks, and even hot sauce. We moved everything we had onto the porch with our rocking chairs and we had the best picnic ever. Although it was a little windy and cold, we had a lot of fun. I will always cherish this memory.
Another memory I have with gumbo was when our entire family was outside enjoying our new fire pit and a mouse ran across my sister's foot. She then kicked it onto me and my cup of gumbo went flying into the air onto my mom! The next day I found gumbo and chicken & sausage dried onto the side of our house. We still laugh about that today!
DL's Gumbo
1 c. Tony Chachere's Instant Roux
2 c. water
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 tsp. minced garlic
1 can cream of chicken
32 oz. (1 box) chicken broth
10 cups water
1 pkg. sausage of choice
4 boneless, skinless chicken breasts
Green Onions, chopped
Cajun Seasoning
Prepare roux with 2 cups water according to directions on package. Saute' onions, bell pepper, & celery until tender. Add garlic; do not brown. Stir in roux/water mixture & cream of chicken; mix then add broth & water. Bring to boil then add chicken; simmer for about an hour. Add sausage then simmer until sausage is done. You may simmer until desired consistency is reached.
WW Points: 1.5 points per cup of juice
*Note: We recommend Butterball turkey sausage or Hillshire Farms Light Smoked Sausage.
You will need to calculate how much chicken and sausage you consume in order to figure the WW points.
Gumbo tip of the day: Your gumbo is not complete unless it boils over at least once. My Dad used to say that if it boiled over twice that would be your best gumbo ever.