Free Miss Kay's Duck Commander Kitchen by Kay Robertson, Chrys Howard

and cook for 4 to 5 minutes.
4. Stir in the flour and cook for another minute.
5. Add the soup, Velveeta, sour cream, Parmesan cheese, the pasta, and salt to taste. Stir it all together and heat until everything is hot and the cheeses are melted.
    A Note from Phil

    Crawfish season isn’t like deer or duck season. There’s no laws about catching crawfish. But there are times when the crawfish are better, and in Louisiana that is usually from January to the middle of August. The peak months are March and April. Crawfish are easy to boil, but we usually just buy them already boiled. After everyone has eaten their share, we peel the ones that are left over and save them for dishes like étouffée and this fettuccine.

Phil’s Jambalaya
    Makes 10 to 12 servings • Large (7- to 8-quart) heavy-bottomed cooking pot with a lid • Heavy spatula
1 / 2 cup vegetable oil
1 chicken (3 1 / 2 pounds), cut up in small pieces
3 / 4 pound andouille sausage, sliced 1 / 4 inch thick (we use Savoie’s)
1 package (about 7 ounces) tasso, cut into 1 / 4 -inch slices (we use Savoie’s)
2 bell peppers, diced
3 small celery stalks, diced
2 large white onions, diced
5 garlic cloves, finely chopped
1 can (28 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
1 tablespoon chopped parsley
5 cups uncooked rice
8 cups chicken broth
Duck Commander Cajun Seasoning (mild or zesty)
Salt and black pepper
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1. In the large pot, heat the oil on medium-high heat. Add the chicken, sausage, and tasso and cook until the chicken has browned, about 5 minutes per side.
2. Add the bell peppers, celery, onions, garlic, stewed tomatoes, tomato paste, and parsley. Bring to a simmer, cover, and cook for 45 minutes.
3. Add the rice, chicken broth, and Cajun seasoning, salt, and pepper to taste.
4. Cover and lower the heat to medium-low. With a heavy spatula (one that won’t bend) roll the jambalaya from bottom to top every 3 minutes to keep the rice from sticking. Continue rolling the jambalaya for 30 minutes. Replace the lid each time.
5. After 30 minutes, remove from the heat. Let stand covered for 20 minutes before serving.
    A Note from Phil

    Many Louisiana dishes are served with rice, but jambalaya is the only one that includes rice in the cooking. The other dishes are poured over the rice. This is the perfect dish for a large crowd. It’s filling and everyone seems to like it.



Hushpuppies
    Makes about 36 hushpuppies • Deep-fryer or large heavy pot
2 1 / 2 cups yellow cornmeal
1 / 2 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
2 large eggs
1 1 / 2 cups buttermilk
1 small white onion, finely chopped
1 / 4 cup finely chopped jalapeño peppers (optional, but it’s good this way)
1 quart peanut oil, for frying
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1. In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat together the eggs, buttermilk, onion, and jalapeño. Stir the wet ingredients into the dry ingredients.
2. Fill the deep-fryer with oil according to the manufacturer’s directions, or fill a heavy pot about halfway. Heat the oil to 350°F (over medium-high heat for the pot). Check the oil temperature by dropping in a small chunk of bread. It should brown quickly.
3. Carefully drop in batter by rounded tablespoonfuls and cook until golden brown, 1 to 2 minutes. Drain on paper towels and serve hot.
    A Note from Miss Kay

    In Louisiana, hushpuppy recipes are about as common as cooks. They are almost always served with fried fish. They are either dropped by spoonfuls into hot grease or shaped in some way. Korie’s grandmother uses a cookie squeeze to shape hers. Either way, the taste is the same—fantastic!

Granny’s Bread Pudding with Rum Sauce
    Makes 8 to 10 servings • Microwave • Microwave-safe bowl • 9 x 13-inch casserole dish (glass, if available) Medium saucepan
    Pudding
1 / 2 stick (4 tablespoons) butter
1 loaf white or French bread (about 9