Southern Style Pecan Pie

Check out the YouTube video!

https://www.youtube.com/watch?v=sx4G9UsO73Q

Southern Style Pecan Pie

Prep Time: 15 min

Cook Time: 45 min

Ingredients:
1 9-in pie crust
1 1/2 cup pecans
3 lg eggs
3/4 cup brown sugar (dark is better)
1/2 cup corn syrup (dark is better)
2 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Preperation:
Rough chop half the pecans, leave the other half to decorate the top.
Preheat the oven to 350F

Mix the Filler:
Mix the eggs, sugar, syrup and spices together. Stir in the chopped pecans.

Fill the Pie:
Once the pie mix is fully integrated you can spoon it into the pie shell and decorate the top with the full size pecans. The pecans will float to the top of the filler, so don't worry about getting them arranged perfectly.

Bake:
Bake the pie at 350 (180 C) for 45 minutes. Check at the 30 minute mark; if the pecans are turning too brown you can cover the pie with aluminum foil for the rest of the bake time. The pie is done when a knife pressed into the center of the pie comes out clean. That is to say, that the pie filler doesn't stick to the knife or come out goopey.

Southern Louisiana Gumbo

https://youtu.be/kpWblmmeGww

Check out the YouTube video!

Medium Difficulty,

a simple recipe, but the difficulty lies in the amount of cook time.

Prep Time: 15 min

Cook Time: 4 hours

Ingredients:

8-10 Sausages
1 whole Chicken, quartered
1 medium Red Bell Pepper, chopped
1 medium Green Bell Pepper, chopped
2 medium Onions, chopped
2 large stalks of Celery, chopped
1 cup Parsley, chopped
4 cups of Dry Roux (link to recipe) OR 2 cups of Wet Roux (link to recipe)
1 Tbl Gumbo File powder
1 Tbl White Pepper powder
1 Tbl Cayenne Pepper powder
3 Tbl Salt

Served over rice. I recommend 4-6 cups of rice made, depending on your usual rice serving. 

Step 1: Saute the Vegetables, set them aside to add in later.

Step 2: Brown the Meats, add them to to largest pot you have and cover in water, leaving a couple of inches from the rim of the pot free of water. Keep in mind that the gumbo needs to cook for several hours, so either cover the pot or be prepared to add in more water a couple hours in.

Step 3: Add Water, Roux and Spices, stirring occasionally.

Step 4: Add Sauted Vegetables and Put Rice on to Cook, once the meat has begun to fall off the chicken bones. This is the determining factor for the gumbo. The reason it cooks for so long is so that the ingredients are all very tender and have the maximum amount of time to absorb the roux and spicing flavors. The vegetables cook very quickly in comparison to the other ingredients
so they should go in very last. After the rice is done, the gumbo should be ready to eat!

Serve over rice and enjoy!

Spicy Creole Corn (Corn Maque Choux)

Ingredients:

1 can Corn
1 can Tomatoes, diced
1 Habanero Pepper, diced (use less for a milder recipe)
1/4 cup Green Bell Pepper, diced
1/4 cup Red Bell Pepper, diced
1/2 cup Onion, diced
1/4 cup Celery, diced
3 large cloves of Garlic, chopped OR 2 tsp Garlic Powder
2 tsp Salt

Optional: 1/2 cup chopped Green Onions and 1 cup Cream Cheese. Add to the Creole Corn after cooking and stir together well. This makes a great dip for parties.