SoFAB Classic Cajun Chicken & Andouille Gumbo

The following recipe was featured at "Culture & Cuisine: The Diverse Influences on Louisiana’s Culinary Traditions,"  an NOCDC reception and food tasting featuring cultural heritage preservation visitors from 13 countries on June 22, 2017 at the Southern Food and Beverage Museum.

Serves 8



1 cup vegetable oil

1 cup flour

4 cups chopped onions

2 cups chopped celery

2 cups chopped green pepper

1 tablespoon chopped garlic

8 cups chicken stock, hot

Meat from one roast chicken, removed from the bone, chopped or shredded 

1 1/2 pounds Andouille sausage

Creole or Cajun seasoning

2 cups chopped green onions

Cooked rice

Hot French bread

Filé powder



Add the oil and flour to the pot to make a roux. Cook, stirring constantly, over medium-high heat until dark brown in color, about 20 minutes. Add the onions, and sauté until they have caramelized, about 15 minutes. Add the celery and green pepper and cook until the vegetables are soft, about 5 minutes. Add the garlic and stir constantly until fragrant.         


Gradually stir in the hot stock; bring to a boil.  Add the chicken and sausage to the pot and bring the mixture back to a boil. Reduce heat to simmer and cook until thickened, about one hour. Season to taste with Creole or Cajun seasoning.


Stir in the green onions 10 minutes before serving. Serve the gumbo over rice, if desired, accompanied by French bread.


Filé should be passed at the table for guests to add. One-fourth to 1/2 teaspoon per serving is recommended.

SoFAB Tasso Maque Choux

The following recipe was featured at "Culture & Cuisine: The Diverse Influences on Louisiana’s Culinary Traditions,"  an NOCDC reception and food tasting featuring cultural heritage preservation visitors from 13 countries on June 22, 2017 at the Southern Food and Beverage Museum.

Serves 4-6


​2 tablespoons vegetable oil

3 ounces (1/3 cup) diced tasso (Cajun spiced ham)

1 1/2 cups fresh corn, scraped from the cob (about 2 ears)

1/3 cup chopped onions

1 tablespoon minced garlic

1 teaspoon salt

1 turn freshly ground black pepper

2/3 cup heavy cream

1/3 cup minced red bell peppers

1/3 cup very thinly sliced green onions

Hot French bread, for serving


Heat the oil in a large skillet over high heat. When the oil is hot, add the tasso and sauté for 30 seconds. Add the corn and cook, shaking and flipping the skillet several times, for about 1 minute.


Add the onions and sauté for 30 seconds. Add the garlic, salt, and pepper and cook for 1 minute. Stir in the cream, red peppers, and green onions and simmer until heated through, for about 2 minutes. Remove from the heat.


Serve with French bread.

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Shopska Salad

Shopska salata is a traditional Bulgarian salad originated by the Shopi people of the Sofia region.

Serves 6


4 tomatoes, chopped
1 large cucumber, unpeeled and chopped
4 green or red peppers, roasted or raw, chopped
1 large yellow onion, chopped, or 6 green onions, sliced
2 tablespoons chopped fresh parsley
1/2 cup sunflower oil
1/4 cup red-wine vinegar
Salt and black pepper
1/2 cup Bulgarian or Greek feta cheese, crumbled or grated (Bulgarian feta can be found at St. James Cheese Co. in New Orleans)


1. Place tomatoes, cucumber, peppers, onion and parsley in a large bowl and toss.
2. Place oil, vinegar, salt and pepper to taste in a screw-top jar.
3. Cover and shake until well blended.
4. Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve.
5. Top with crumbled cheese.


Kavarma is a well-known Bulgarian stew. It is traditionally cooked in an earthenware dish which gives it a distinct flavor.

Serves 6


1.5 lbs chicken, cubed
1 small onion, diced
4 leek stems, cut into thick rings
4-5 medium sized mushrooms, sliced
2 medium sized carrots, sliced
1 sweet (green or red) pepped, diced
2 medium sized tomatoes, peeled and finely chopped
1/2 cup white wine
1/2 cup sunflower oil (or any other vegetable oil)
1/2 teaspoon cumin
1/2 teaspoon oregano
1-2 bay leaves
Salt and pepper to taste


1. Pre-heat the oven to 250 degrees Fahrenheit.
2. Combine the spices (cumin, oregano, salt, pepper) and dry rub them into the meat.
3. Heat half of the oil in a large, heavy-bottomed skillet and brown chicken cubes on high heat for 3-4 minutes.
4. Add the wine, lower the heat, and cook for another 5 minutes.
5. Take off the heat and set aside.
6. Heat the rest of the oil in a medium sized skillet and sautee the onions, mushrooms, pepper, and carrots for around 5 minutes.
7. Pour 1/2 cup of hot water and cook for another 10 minutes over medium heat.
8. When the vegetables are soft and the liquid is almost gone, add the chopped tomotoes and let simmer for 5 minutes.
9. Combine all the ingredients by transferring them to a clay pot (or a large skillet), adding the leeks to the mixture.
10. Stir well, cover the dish, and place it in the oven for about three hours.
11. Serve hot with rice and/or toasted bread.


Makloubeh, often pronounced as Maalouba or Maglouba (Arabic: ), is a Palestinian upside-down rice casserole with eggplant, cauliflower, and either lamb meat or chicken. When the casserole is inverted, the top is a bright red from the tomatoes that then form the top layer and cover the golden eggplant. 


Serves 3



.5 lb of meat (best lamb meat, preferably with bones intact and cut into pieces)

1 onion, chopped

½ tsp black pepper powder

1 tsp cinnamon powder

1 tsp hel (cardamom) and cloves

Pinch of mixed spices

Salt (to taste)

2 cups rice

1 medium eggplant

½ medium cauliflower

3½ cups of broth, or water

Oil (to fry)

50 grams of fried pine nuts




1. Boil meat in water, skimming the scum as it appears on the surface.

2. Chop up vegetables.

3. At the same time cook the rice as well as the eggplant and cauliflower.

4. Add onions and spices and let meat simmer over medium heat until tender.

5. Strain broth into a bowl and set aside.

6. Grease the bottom and sides of the pot very well with the oil and place half of the fried cauliflower florets and fried eggplant pieces on the bottom.

7. Cover with a thin layer of rice, followed by the meat, and then another layer of rice.

8. Finally, place the rest of the cauliflower and eggplant, and top with the remaining rice.

9. Add broth to cover the rice.

10. Bring to a boil, then lower heat and cook on low until done.

11. Let cool for 30 minutes, then turn pot upside down in a large platter.

12. Garnish with browned pine nuts. Serve with yogurt. Slices of tomatoes, potatoes, and carrots are optional. 

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