Chef Hans Famous Cajun Gumbo

1 cup Vegetable oil
1 cup Purpose flour
3 Yellow Onions
3 Red bell peppers, seeded, chopped (about 7 cups)
4 Celery stalks, chopped (about 3 cups)
4 Garlic cloves, chopped
1 cup Chef Hans Gumbo Mix
1 cup Dry white wine
1 28 ounce can Diced tomatoes with juice
1 gallon Water or Stock
2 lbs. Andouille sausage, cut crosswise into 1/2-inch-thick slices
2 lbs. Skinless boneless chicken thighs or Breast , cut into 1-inch cubes
1 16 ounce package Okra/ Frozen Sliced
1 cup Bacon/ chopped fine
2 lbs. Shrimp/ peeled deveined medium shrimp
1 cup Parsley/Chopped
1 cup Green Onions/Chopped
1 package Steamed Rice /Cooked Separate (Chef Hans preference Bashmati)
1 lb. Dry rice to 2 parts water + 1 tsp Salt+ 1/2 stick butter = 3 lbs
Heat your Black Iron Skillet until almost smoking add oil and then your flour. Stir until it Becomes Chocolate color you may have to reduce heat to medium this depends on your stove. Add bacon stirring, then add your yellow Onions & Garlic and cook for a minute. Then add all the rest of the vegetables. This will cool your roux down. Add water or stock. Add Chef Hans Seasoning, Okra, Tomatoes; Cook for 30 minutes slowly. Then add Chicken, Sausage, and Wine. Simmer for 30 minutes. Add Shrimp last and cook for 10 more minutes. Add Parsley & Green Onions last few minutes before removing from Stove. It is always important to use a ladel and remove all the oil off the TOP. Do this often while cooking until most of the oil has been removed.

Wild Rice Pilaf with Oysters and Shrimp Creole

1 package Chef Hans Wild Rice Mix
2 1/4 cups water
1/2 stick butter
1 pint oysters
1/2 pound shrimp, peeled and deveined
1 (10 3/4 ounce) can mushroom soup
1/2 cup chopped green onions
1 tablespoon Worcestershire sauce
1 cup half-and-half, may substitute milk
Chef Hans Creole Seasoning to taste
Preheat oven to 300. Cook the wild rice mix in water according to directions and set aside. Melt butter in a saucepan and saute the oysters and shrimp over medium heat for 3 minutes, stirring constantly. Add the mushroom soup, green onions, Worcestershire, and half-and-half. Bring to a simmer and fold in the cooled rice blend. Season to taste. Place in a baking dish and bake for 20 minutes. Serves 4.

Chef Hans' Shrimp Remoulade

1/2 cup ketchup
1/2 cup mayonnaise
1/2 cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons horseradish
2 tablespoons red wine vinegar
2 tablespoons salad oil
1 tablespoon Creole or Dijon mustard
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1/2 medium dill pickle, finely chopped
1 teaspoon Chef Hans' Hot Sauce
2 pounds shrimp, cooked, peeled, and deveined
Combine all ingredients except shrimp and blend well with a wire whisk. (A food processor or blender may be used.) The flavors will be more intense if the sauce mixture is left standing for a while before serving. Shrimp Remoulade is traditionally served on a bed of lettuce. Place shrimp on lettuce and top with sauce. May also be used as a dip for shrimp or crawfish. Serves 4 to 6.

Chef Hans' Crawfish in Heaven

2 tablespoons butter
1 cup finely chopped onion
2 tablespoons flour
2 cups milk
1 pound cooked crawfish tails
1/4 cup half-and-half
1/2 cup finely chopped green onions
1 tablespoon finely chopped parsley
1 tablespoon Chef Hans' Creole Seasoning
1 tablespoon Chef Hans' Blackened Fish Seasoning
2 ounces dry white wine
1 ounce sherry
Chef Hans' Hot Sauce to taste
8 ounces angel hair pasta, cooked
Melt butter in saucepan over medium heat. Add onion. Cook until tender. Add flour and stir continuously with wooden spoon for 2 minutes. Using wire whisk, add milk slowly. Simmer for 5 to 10 minutes on low heat. Add crawfish tails and half-and-half; fold crawfish into sauce. Add green onions, parsley, seasonings, wine, and sherry. Add hot sauce to taste. Serve over angel hair pasta. Serves 4 to 6.

Note: Shrimp may be substituted for crawfish.