INGREDIENTS:

1 lb. Chappell Hill Garlic Smoked Sausage
4 chicken breast halves
Vegetable Oil
Bacon Grease or Drippings

The TRINITY which consists of the next 3 ingredients:
1 large onion, chopped
1 green bell pepper, chopped
4 celery ribs, sliced

10 cups hot water
1 4.5oz jar of chopped garlic (Polaner or Spice World brand)
4 bay leaves
4 spoons of Tony Chachere Creole Seasoning
1 spoon of dried thyme
1 spoon of Worcestershire sauce
1 spoon of hot sauce, if desired
4 green onions, sliced. Keep chives for garnish.
1 frozen bag of sliced okra
1 bottle of beer, room temperature
File powder, if desired
Hot cooked white, long-grain rice

INSTRUCTIONS FOR THE ROUX
Rogerroger says, "Life is a lot like gumbo. You have to turn up the heat and stir a lot!" Start your gumbo with that kind of attitude and you'll be rewarded when it's banquet time. Before we cook the roux, we have to chop the green bell peppers, celery, and onions (the TRINITY). Set the TRINITY aside.

Get out a big stock pot and place it on a burner. Measure 1 cup of vegetable oil and one cup of flour. Pour the oil in the pot and turn the stove to medium high. Add a spoonful of bacon grease, if desired. Grab a whisk and keep it close by because you'll need it. You and your little whisk are "gonna be friends" for the next 30 minutes. And, yep, ya need a big drink nearby.

And, oh yea, unplug the phone. Don't let allow any disruptions for the next 30 minutes because "ya gonna make roux." Test the oil for proper temperature by dropping a pinch of flour into it. If it sizzles and shows some action then get ready. We gonna make roux. Do not drop all your flour into the oil at once. Add a little at a time because like anything in life, especially woman, you have to date, kiss and hug her before she's ready for marriage. So as you drop a little flour into the oil, you have to stir, stir, stir. Eventually, all of the flour will be stirred into the oil. Keep stirring. Never stop stirring. I told you that you and your whisk were going to become good friends. Keep stirring. Stop stirring only to take a "swig" of your drink. Then continue stirring. Never burn your roux. RR TIP: When you see nearly invisible whisps of smoke rising out of the pot, then temporarily move the pot off the burner. Keep stirring. After 45 seconds, return to heat. You may have to repeat this process to prevent burning your roux.As your roux cooks, its color will change from blonde to caramel to chocolate color. Your goal is to cook your roux to a chocolate color. This will happen at about the 25 minute mark. Here, add some salt and pepper. These flavors will enrich your roux. You're finished with the roux when it comes to a chocolate color. Turn your heat down a tad to medium and add your trinity which is your bell pepper, onions and celery. Again, your roux is like a woman, don't clog up the works by adding everything at once. Do it a little at a time. And keep stirring for the next 8 minutes or whenever the trinity becomes transparent and glossy.

INSTRUCTIONS FOR GUMBO
Gradually add 10 cups hot water and bring mixture to a boil. RR TIP: For the best gumbo, cook your chicken and sausage ahead of time on the BBQ pit. Cook with mesquite wood chips for best flavor. Set aside until time to add to gumbo.If making Chicken & Sausage Gumbo, then add your chicken, garlic, bay leaves, creole seasoning, thyme, Worcestershire sauce, and hot sauce. For hot sauce, I use a few drops of Cholula Hot Sauce. Reduce heat to low. Stir occasionally. Add salt and pepper. After one hour, add sausage. Keep the heat on low for another 30 minutes. Add salt and pepper. Add the okra and green onions and cook another 30 minutes. Discard the bay leaves. Cook your rice. Add one-half of the beer to the gumbo. Remove from heat. Sprinkle file powder, if desired. Serve over hot cooked rice.

RR TIP: Make Seafood Gumbo by swapping the chicken & sausage for shrimp, crabmeat, and fish. Add your shrimp towards the end because shrimp needs little cooking time.

RR TIP: Instead of beer, use a little red wine to make your gumbo zoom past the competition.

Ingredients
8 Roma Tomatoes (Whole)
1 Small Yellow Onion Diced (1/3 - 1/2 C Diced)
1 Fresh Jalapeno Pepper Stem Removed and Seeded
1/2 tsp. Celery Salt
1/8 tsp. Oregano
1/4 C Fresh Cilantro
1/2 tsp. Sugar
1 Fresh Poblano Pepper
1/4 tsp. Garlic Salt
1/2 - 3/4 C water
1/4 tsp. Black Pepper
Methods/steps
In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper. Brown and stir until the skins have turned dark on many sides of peppers. ad tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat. Put onion in hot skillet that has been removed from the heat and stir. In a food processor add celery salt, oregano cilantro, sugar, garlic salt and pepper. Pour peppers, onions and tomatoes and add water a little at a time, process just enough to chop to a medium consistency but not to a smooth paste, leave a little chunky.
Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.

Ingredients
2 c canned creamed corn .
1 c sugar .
4 tsps baking powder .
1 c yellow cornmeal .
4 large eggs .
1 c flour .
1/2 c cheddar cheese, shredded .
1/2 c monterey jack cheese, shredded .
1/4 tsp salt .
1 c butter or margarine, at about room temp

Directions
Step #1 Heat oven to 350°F.
Step #2 Grease a 13 x 9 inch baking pan.
Step #3 Using an electric mixer, beat butter & sugar until mixed & smooth.
Step #4 Add eggs, one at a time, beating after each.
Step #5 Gradually beat in corn & cheeses.
Step #6 Stir in remaining ingredients.
Step #7 Spread evenly in prepared pan.
Step #8 Place in oven, close door, as soon as possible reduce heat to 300°F & bake 1 hr or until pick inserted in center comes out with moist crumbs.

Ingredients:

 3 large eggs
 4 cups milk
 1 cup sugar
 ½ cup chopped pecans
 1 cup small marshmellows
 ½ cup small bittersweet chocolate chips
 1 ½ teaspoon ground cinnamon

 ¾ teaspoon freshly grated nutmeg

 1 tablespoon pure vanilla extract
 1 teaspoon molasses
 1/8 teaspoon salt
 3 tablespoons unsalted butter, melted
 10 slices pecan-raisin bread
 Vanilla Bean Ice Cream

Directions:

1. Whisk the eggs in a large bowl. Add all the other ingredients except the bread and the ice cream and stir to combine.

2. Cut the bread into small cubes and fold it into the egg mixture. Let stand for an hour, making sure the bread is immersed in the liquid.

3. Preheat the oven to 350 degrees.

4. Scrape the bread mixture into a 13-by-9 inch baking dish. Bake until the center is set, about 30 minutes. Serve warm with a scoop of ice cream.

(makes 20 pounds serves about 80 people)

1 package of "Crab Boil"
20 lbs. of red skin potatoes
5 Cups of cheddar cheese
2 lbs. of butter
1 Igloo Cooler
Chives
bacon bits
sour cream
salt and pepper to taste or Tony Chachere. Creole Seasoning.
 
Start with Boiling Pot of Water (Add Salt & Pepper) Add "Crab Boil" Bag for flavor to the boiling water. Add 20 pounds of chopped up Red Skin Potatoes. Leave skins on.

Boil until potatoes are two-thirds done.Dump boiled potatoes into a clean igloo cooler. Add 2 pounds butter.

Take knife and cut through potatoes. Add 5 cups of Cheddar Cheese.

Take knife and cut through potatoes again.Add optional ingredients. Be creative. (Chives, Bacon bits, Chopped onions, Tony Chaccori's Creole Seasoning) Whatever sounds good to you.
Take knife and cut through potatoes again. Slam igloo lid and lock them up. Transport igloo with potatoes to your function. The steam will continue to cook the potatoes on the way there. The cooler will also keep them hot while you serve. Right Before serving, add sour cream, and salt & pepper to taste.
Enjoy your Tomball Igloo Potatoes!

1 load of French Bread or Jewish Challah bread
2 Cups of half & half (cream)
2 Cups of milk
3 Eggs lightly beaten
2 Cups of sugar 
3/4 Cup of pecans
3/4 Cup of raisins
1 Tablespoon & 1 teaspoon of vanilla
1 1/2 Teaspoon of cinnamon 
1/4 Cup of butter  
 Basically, cut the french bread into 1 inch squares. Throw all the ingredients in the bowl.  Mix up throughly with

your hands.  Let it soak for 10 minutes, and then put it in a buttered pan and in to the oven for
45 minutes at 350 degrees.

 

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Treebeards Whiskey Sauce 

1/2 Cup of butter
1 Cup of sugar 
1/2 Cup of half & half cream
2 Tablespoons of Jack Daniels (optional)

For the sauce, add the ingredients into a sauce pan and cook and stir for 5 minutes. 
Pull off heat and let it cool.  Add the whiskey if you want that ingredient after it cools for a few minutes.

Another recipe will be added when it heats up in Houston.