1 lb (4 sticks) of unsalted butter
3 cups all-purpose flour
3 TBSP of extra virgin olive oil
2 medium onions chopped
2 celery stalks chopped
2 bell peppers chopped
2 TBSP minced garlic
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
2 TBSP of kosher salt
1 tsp of black pepper
1 tsp of red chili flakes
1 tsp dried thyme
2 bay leaves
4 qts of chicken stock
1 3 1/2 lb chicken , roasted and boned
2 TBSP of Creole spice mix (recipe below)
2 bunches chopped curly parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder

Method:

Melt butter over low heat. Gradually add 1 cup of flour, stirring slowly and constantly for 30 seconds. Add 1 more cup of flour, repeat stirring for 30 seconds, add remaining flour and stir for 35 to 35 minutes, make a dark brown roux, the color of peanut butter. In a separate pot, heat olive oil over medium heat, add onions, celery, and bell peppers and sauté for 4 to 5 minutes, add chopped garlic and cook for an additional minute. Add sausage, chicken, salt, spices, file, creole spice mix, and bay leaves. Add chicken stock and Bring to a boil. Gradually add the roux, stirring continuously until combined. Simmer gumbo uncovered for 35-40 minutes, skimming off any fat and stirring occasionally. Adjust seasonings as needed and add a bit of hot sauce, fresh chopped parsley and green onions. Serve over rice.

Creole Spice
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons kosher salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

• Scalloped Potatoes
• Spinach Au Gratin
• Cauliflower Au Gratin
• Sweet Corn and Pepper Succotash
• Candied Carrots
• Roasted Garlic and Herb Potatoes
• Roasted Cauliflower with chard
• Sauteed Cabbage

Ingredients:
1 Pound elbow pasta
1 tablespoon kosher salt and more to taste
1 stick unsalted butter
1/2 cup all-purpose flour
1 1/2 teaspoons Dijon mustard
1 teaspoon hot sauce
4 cups half n half
1 cup milk
1 block Monterey Jack cheese , shredded (2 cups)
1 block Sharp cheddar cheese , shredded (2 cups)
1 Block Marble cheddar, shredded (2 cups)
1 teaspoon of seasoning salt
1 teaspoon nutmeg
Freshly ground black pepper to taste

1. Preheat oven to 350 Degrees
2. Bring 4 quarts water to boil in stock pot over high heat. Add pasta and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
3. In heavy bottomed pot, melt butter over medium-high heat until foaming. Add flour, and whisk well to combine and butter smells fragrant and deepens in color, about 1 minute. Gradually whisk in half n half, milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Add nutmeg, mustard, hot sauce, salt and pepper, reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5-10 minutes minutes. Off heat, whisk in all sharp, half jack and half of the marble cheeses, reserving remaining cheese for top and 1 teaspoon salt until cheeses are fully melted. Taste for seasoning. Season pasta with seasoning salt and pepper. Combine with cheese sauce. Transfer mixture to a buttered casserole dish and top with remaining cheese and paprika.
4. Bake for 35-40 minutes until golden brown and bubbly. Cool about 5 minutes, and then serve.