BBQ chicken
Poach chicken thighs in flavorful broth of, Tony Chachere’s crab and shrimp boil spice mix, with 3 bay leaves, 2 red dogs,2 heads of garlic and 3 sweet vidalia onions-quartered. When cooked, about 45 minutes, turn off heat and let soak in liquid another hour. Drain and mix with Stubbs Southern bbq sauce. Refrigerate and wait for hungry people to return.

Fire up the coals and sear the chicken till crispy on the outside and warmed through. Grab some napkins, and add even more bbq sauce.

MONDAY- RED BEANS AND RICE.

After the meal on Sunday, soak the red beans in water over night, for a traditional Monday (washday) meal.

Cut up smoked andouille sausage into bite size pieces and put the biggest pot you can find on the stovetop. Add sausage, sauté until caramelized and getting color (very important, brings out flavor) add diced onion, celery and bell pepper (the trinity) sauté till onion looks translucent, add finely chopped garlic, salt, cayenne pepper, 2 sprigs of thyme and the beans. Add 2 gallons of chicken broth (enough to cover the beans) and let simmer 3 to 4 hours or until beans are tender and creamy. Take 4 cups beans out of pot, puree and add back to pot to thicken.

Serve with steamed rice.

TUESDAY-PENNE PASTA WITH MEAT SAUCE.

Sauté diced smoked bacon until crisp, add diced onion, celery, bell pepper, cook a little. Add ground beef and lots of chopped garlic. Cook until meat is well browned. Add 3 bay leaves and 1 cup of Italian seasoning. Add 1 bottle of red wine, simmer until alcohol evaporates, add 2 pints of beef stock and 8 pints of tomato ragu. Let simmer until hungry horde arrives back from a hard days work, helping rebuild a shattered city.

Serve with pasta and parmesan cheese.

WEDNESDAY-JAMBALAYA.

Sauté diced chicken and smoked sausage in a very large iron skillet. Add the trinity and chopped garlic. Season with salt and cayenne pepper, mix with 2 cups tomato paste and 2 pints tomato puree. Add 20 cups of rice, let cook together for a few minutes, then add 40 cups of chicken broth (stock), bring to a boil, and let simmer covered for 25 minutes, or until rice is cooked and liquid absorbed. Add sliced green onions and fluff with a large fork.

Serve with Louisiana hot sauce and French bread.

Enjoy, you deserved it.

THURSDAY-ROAST PORK.

Season pork loins generously with Tony Chachere’s Creole spice mix and sear on a hot fire to seal in the flavor. Cover the bottom of a baking dish (hotel pan) with onions, butter, garlic, bay leaf, brown gravy mix, roux mix, 2 beers (sweetness) and water to cover about 1/3 of the loins. Place in a 300-degree oven (low) for 1 hour. Bring out and slice loin before adding back to the pan with the sauce, cook very low (about 275) for additional 2 hours.

Serve with creamy mashed red, new potatoes and green beans.

Bon appetite, we can start to enjoy City Park again. Thanks.

FRIDAY-THAI CHICKEN CURRY.

The chicken was pre-cooked.

Sauté onion and grated ginger together. Once onion has become soft, add garlic, salt and red Thai curry paste. Cook 10 minutes then add chicken broth, chicken, straw mushrooms, bamboo shoots, sliced water chestnuts and spinach. Bring to a boil. At the last minute add unsweetened coconut milk and bring back to a simmer.

Serve with rice to the greatest bunch of people who came to New Orleans to give up their time to help others. You are always welcome at the India house and we salute you and expect to see y’all in the future.