FRIDAY NIGHT COCKTAILS: RAGIN CAJIN

Chicken and Andouille Sausage Gumbo
It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree.
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Creole Gimlet
Falernum adds hints of Caribbean Island flavors for a tasty twist on the classic Gimlet. The touch of Caribbean spice makes you want to dance to island music.
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Sazerac
This boozy, bitter and sweet New Orleans' classic was created in the 1800s.
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Creole Gimlet

Creole Gimlet

Falernum adds hints of Caribbean Island flavors for a tasty twist on the classic Gimlet. The touch of Caribbean spice makes you want to dance to island music.
No ratings yet
Cook Time 5 mins
Course Drinks
Servings 1 Cocktail

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Coupe Glass

Ingredients
  

  • oz Plymouth Gin
  • ½ oz Falernum
  • ¼ oz Raw Lime Cordial or Rose's Sweetened Lime Juice or ½ oz Freshly Squeezed Lime Juice and ½ oz Simple Syrup Recipe Below
  • 1 dash Peychaud's Bitters
  • 1 Garnish: Lime Wheel

Instructions
 

  • Add all ingredients to a shaker and shake.
  • Double strain into a chilled Coupe glass.
  • Garnish with lime wheel.
Keyword falernum, gin, lime cordial
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Chicken and Sausage Gumbo

Chicken and Andouille Sausage Gumbo

It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree.
No ratings yet
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Cajun
Servings 6

Equipment

  • Large Sauce pan, 10 inch skillet,
  • large mixing style bowl
  • Measuring spoons, cups,
  • Knife, cutting board,
  • Glass of wine or beer,

Ingredients
  

  • 2-3 LBS Cut up chicken I'm using boneless/skinless chicken thighs
  • Salt to taste if desired
  • 1 TSP Fine ground black pepper
  • 1 1/4 TSP Fine ground white pepper
  • 1 TSP Mustard powder Try to use freshly opened/bought
  • 1 1/2 TSP Cayenne pepper
  • 1 1/2 TSP Paprika
  • 1 TSP Garlic powder
  • 1 TSP File powder A spice made from the leaves of the sassafras tree
  • 1 1/2 Cup Flour
  • 2 1/2 Cups Vegetable or peanut oil I'm using avocado oil
  • 3/4 Cup Finely chopped onion
  • 3/4 Cup Green pepper
  • 3/4 Cup Chopped celery
  • 9 Cups of Chicken stock
  • 1 3/4 Cups Thinly sliced andouille or kielbasa sausage
  • 1 Whole Bay leaf
  • 1 TSP Minced fresh garlic
  • 2 Cup Cooked rice

Instructions
 

  • Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
  • Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
  • Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
  • When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
  • Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
  • Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
  • Meanwhile, bring the broth to a boil in a large saucepan.
  • This is a good spot to take a sip of your drink.
  • Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
  • Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
  • Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
  • Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice spooned into the gumbo.
    If you are not using bone-in chicken then adjust accordingly.
  • Add fife powder the last five minutes before serving and stir well.
Keyword Gumbo
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Five Bean Soup

Five Bean Soup

A family favorite all year long! It is so easy to throw together, and full of delicious flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4
Calories 107 kcal

Equipment

  • 6 Quart pot
  • Cutting board and sharp knife
  • Measuring spoons, measuring cup.

Ingredients
  

  • 2/3 Bell pepper OPTIONAL: I like to spice it up by adding in a little hot peppers, such as jalapeno, cotch bonnet, etc .
  • 1 TBSP Olive oil
  • 1/2 Onion diced
  • 2 TSP Garlic minced
  • 4 Cups Chicken broth I use unsalted or low sodium.
  • 1 Cup Tomato sauce
  • 1 Can Black beans–drained and rinsed well until no bubbles form when running water over them.
  • 1 Can Cannellini beans –drained etc
  • 1 Can Great Northern beans – drained etc
  • 1 Can Red Kidney beans – drained etc
  • 1 Can Pinto beans -drained etc.
  • 2 TSP Cumin
  • 1 Tsp Coarse salt
  • 1 TSP Black pepper
  • 1 Tsp Paprika
  • 2 TSP Garlic powder
  • 1 TSP Onion powder

Instructions
 

  • Heat large pot to medium high heat. Add olive oil and saute the diced onions and red pepper until onions go clear.
  • Add garlic and saute together well for about a minute.
  • Add chicken broth and tomato sauce.
  • Drain and rinse all the beans and add them to the pot. I do this ahead of time so i can just add them right in as called for.
  • Mix the pot continually until it slowly begins to bubble on the edges.
  • Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
  • Top with sour cream and green onions or tortilla chips.
  • Serve warm

Notes

You can also add in a smoked ham hock to add some smokiness. Or saute some diced up bacon when you are sauteing the bell pepper and onion
i typically serve this with a mixed green salad, cornbread and cut up fruit for dessert. 
This soup will freeze great in an airtight storage container for up to one month.
Serve a white or rose wine with this. 

Nutrition

Serving: 6gVitamin A: 475IUCalories: 107kcalFat: 1gProtein: 21gCarbohydrates: 21g
Keyword Bean Soup
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Friday Night Cocktails: Soup

Division Bell
A mezcal inspired version of the Last Word.
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Oaxaca Old Fashioned
Death & Company's Phil Ward developed this smokey twist on an Old Fashioned.
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Five Bean Soup
A family favorite all year long! It is so easy to throw together, and full of delicious flavor.
Check out this recipe