From the Kitchen of Brett Broussard

Leftover turkey
1 pound smoked sausage, cut half-moon
3/4 cup canola oil
3/4 cup flour
2 1/2 gallons water or turkey stock
2 bundles green onions
1 container Guidry trinity (onion, celery, pepper)
1 bundle parsley
2 tablespoons chicken base
2 tablespoons garlic
1/4 cup Cajun seasoning
1 tablespoon garlic powder
1 tablespoon hot sauce
3 cups okra
2 tablespoons gumbo file

Mix flour and oil and make a roux over medium-high heat. The roux should be the color of a Hershey's specialty dark chocolate. Add Guidry's seasoning mix and cook for 3-5
minutes. Add garlic and okra and cook for an additional 2 minutes. Add water (or stock) slowly and simmer for 1 hour. Add sausage back, garlic powder and simmer for 45
minutes. Add turkey and remaining ingredients and simmer for 30 minutes.

From the Kitchen of Brett Broussard

2 tablespoons Olive oil
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 can crushed tomatoes (28 oz. can)
salt and pepper
1/4 cup chopped fresh basil
1 tablespoon sugar

To prepare the sauce, heat the two tablespoons of oil over medium heat in a heavy pot and saute the garlic and pepper flakes for just a minute. Add the tomatoes, sugar, salt and pepper and cook over medium low heat for 10 minutes. Add the chopped basil and mix well. Cook over low heat for an additional 10 minutes.

From the Kitchen of Brett Broussard

5 tablespoons Thai green Curry Paste
1/2 onion, sliced
1 eggplant, peeled and cubed 1/2 inch
1 carrot, peeled and shredded
2 large garlic cloves
2 teaspoons fresh ginger
3 tablespoons vegetable oil or canola oil
1 cup chicken stock
14 ounces coconut milk
1 tablespoon brown sugar
2 teaspoons fish sauce
12 ounces chicken thighs 1/3" slices
12 basil leaves

Heat oil in a large heavy based skilled over medium high heat. Add curry paste, garlic and ginger and cook for about 2 minutes so it "dries out." Add chicken broth and stir to
dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half. Add onions, eggplant, and carrots and saute 5-6 minutes. Add coconut milk, basil leaves, sugar and
fish sauce. Stir, then add chicken. Simmer for about 8-10 minutes or until sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want. Do a taste test.

Add more fish sauce to add more saltiness, sugar for sweetness. Serve over jasmine rice, garnish with fresh red chili slices and fresh coriander/cilantro leaves.

From the Kitchen of Brett Broussard

1 onion
1 bell pepper
1 can 16 ounce chili beans with liquid
1 can 15 ounce kidney beans with liquid
1 can 15 ounce corn with liquid
1 can 8 ounce tomato sauce
1 pound ground meat
1 cup water
1 can rotel tomatoes (mild)
1 can diced tomatoes
1 package taco seasoning mix

Sauté onions and bell pepper until clear in butter. Brown ground meat and mix all ingredients together and cook on low from 3-4 hours. Garnish with sour cream and cheese.

From the Kitchen of Brett Broussard

1 pound sweet potatoes (cubed)
1/2 cup purple onions (diced)
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 teaspoon salt
2 teaspoons fresh thyme
1 teaspoon cumin
3 cups chicken stock
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 cup heavy cream

Preheat oven to 450 degrees. Prepare the sweet potatoes. Place sweet potato cubes and onions in a large bowl. Sprinkle with salt, thyme, and cumin. Toss so all pieces are
well coated with olive oil and seasonings. Roast the sweet potatoes. Spread the sweet potatoes and shallots out on a foil or silicone-lined baking sheet. Roast for 25 minutes or
until cooked through and nicely caramelized and browned around the edges. Remove from oven. While the sweet potatoes are roasting, heat chicken stock in a saucepan on
the stovetop until steamy. Blend the sweet potatoes. Place the cooked sweet potatoes and shallots in a pot and add heavy cream. Puree until smooth. Serve. Taste for seasoning, add more salt and pepper to taste.