Great Food! : Soups, Stews,& Gumbos

Not too thick, not too thin. 100% Ground Chuck combined with 2 kinds of beans, onions, bell pepper, and cooked slow with Southern seasonings. Hot or not…you choose. This blue-ribbon chili is just the thing for a quick and delicious family dinner, or for a kickin’ tail-gate party. It is best served topped with chopped onions and grated cheese, next to a big ole’ green salad. Some also like it topped with rice. Either way, it’s “D!@# Good!  A gallon serves 10. 

This bisque has become a favorite of “TheChilihouse.com” regulars. The recipe calls for Andouille, Shrimp, AND Crawfish to be butter-sautéed with onion and bell pepper, and a blend of Cajun seasoning. To this is added half & half and Velveeta cheese (Oh my Gosh!). As if that weren’t enough to make you melt, new red potatoes are added and it is all simmered until you can’t stand it any longer (come on now…ya’ gotta’ let the potatoes get done)! Serve this cup of heaven in a large bowl, garnished with chopped green onions and red pepper flakes, with a crisp Caesar Salad and “Chilihouse Fried Rolls” with homemade Honey-Butter. Go ahead…God will forgive you!  A gallon serves 10.

An outrageous Emeril Lagasse recipe! Red Beans, soaked, seasoned, and then simmered with smoked sausage, ham, freshly sautéed vegetables and true-blue Cajun spices. Serve this up on top of a pile of steamed white rice, with a big green salad and “Miss Martha’s” Kickin’ Cornbread. It makes for a wonderful family meal or a great tailgating dish with a cold beer! Ahhh Yeah, Babe!  Gallon serves 16.

Our Mother’s nick-name (when she wasn’t listening) was Zeus. She was a very sweet woman with a very strong will! She never did anything half way, and when she was in her kitchen it was the best or nothing. So she was considered a god in our kitchen….sometimes full of smiles and jokes….other times raining thunder and lightning in her attempt at perfection, which she always attained before it was over with. Well, her seafood gumbo was the definition of perfection, and she passed the recipe on to us. It literally takes hours of constant attention to make this gumbo to her specifications…and we’d never make it any other way, Zeus….we promise! The recipe starts with a dark cajun roux (that takes a little over an hour), then are added all of the onions, bell pepper, celery, okra,etc. (Cook about 1 ½ hours, stiring constantly) Add some of the seasoning. Stir……….stir……….stir. Add the rest of the seasoning and broth then let simmer for 3 hours, making sure to STIR! This recipe is stuffed with shrimp, crab, crawfish, and oysters and is divine beyond belief ! I have never had a gumbo, not in Mississippi, Alabama, or Louisiana, that could come close. Our friends in New Orleans cry the blues for her secret recipe! We serve it with a scoop of steamed white rice in the middle of it, usually a salad on the side, and “Miss Martha’s” Kickin’ Cornbread. This is the only item on our menu that we unconditionally guarantee. Can’t beat it.  A gallon serves 10-12.