SOUTHERN SIGNATURES

Nothing says "nostalgia" quite like these Louisiana staples. My desire to use healthier ingredients was carefully balanced by the vital responsibility of maintaining traditional flavor profiles. While the texture and overall integrity of each dish retains the cozy comfort you remember, I've tweaked to support the healthier lifestyles that we and our families need, deserve, and desire. Presenting Signature, down-home favorites ... Modified!

Weeziana Girl Gumbo

Ingredients

Dark Roux
1 cup extra-virgin olive oil (okra oil is an alternative)
1 cup all-purpose flour (brown rice flour is an alternative)

Gumbo
2 quarts chicken stock
2 pounds medium shrimp
3 tablespoons extra-virgin olive oil, divided
3 tablespoons Weeziana Girl Low Sodium Seasoning, divided
3 tablespoons garlic powder, divided
2 cups water
2 smoked turkey drumsticks
1 can smoked oysters
1/4 cup dried shrimp, ground into powder
2 cups chopped yellow onion
1/2 cup chopped celery
1 cup green bell pepper, cored, seeded and chopped
1/2 cup red bell pepper, cored, seeded and chopped
3 tablespoons minced garlic
5 boneless, skinless chicken thighs (or 4 breast halves)
2 pounds smoked chicken sausage, halved, then sliced
1/4-inch thick
1 (8-ounce) package turkey tasso, diced
1/4 cup fresh chopped parsley leaves
2 cups sliced green onions
2 pounds crab legs (blue, snow, etc?)
Cooked rice for serving (optional)
Water to adjust thickness (optional)

Directions

• For roux, in a heavy-bottomed Dutch oven, combine equal parts oil and flour. Cook over medium-high heat, stirring constantly until it turns the color of milk chocolate, approximately 30 minutes. Do not burn!

• Add chicken stock while whisking briskly. Simmer over medium-low heat. As necessary, add water to achieve desired consistency.

• Peel and devein shrimp, but save the shells and set aside. In a separate bowl, mix together shrimp, olive oil, Weeziana Girl seasoning and garlic powder. Cover and place in refrigerator.

• Place shells in small saucepan and fill with water until covered. Once boiling, turn down to a low simmer. Cook 15–20 minutes and then strain the stock into the Dutch oven.

• Now for the coup de grâce, a.k.a., the secret weapon–Smoked Turkey Legs! Add the smoked turkey legs to the Dutch oven. (Special thanks to T-Peg for upping my gumbo game by showing me the beauty that is smoked turkey and smoked oysters. Delish!)

• Add smoked oysters and dried shrimp to Dutch oven and increase heat to medium.

• Add onions, celery, bell peppers, fresh garlic and garlic powder.

• While flavor tango commences in the Dutch oven, chop chicken into bite-size chunks and season with remaining Weeziana Girl, garlic powder and 1 tablespoon olive oil.

• Heat remaining tablespoon oil in large skillet over medium-high heat. Add seasoned chicken and sausage, stirring often until well browned, about 10 minutes. Once removed from pot, set aside to cool while proceeding to sauté shrimp for 7 minutes. Set aside.

• The longer you cook, the better! Reduce heat to medium-low and allow to simmer, uncovered, for 2 hours.

• Once 1 hour of cook time remains, add diced tasso, browned chicken, sausage, parsley and green onions (or as we Louisiana folk call them, onion tops).

• Prepare rice according to directions.

• By now, smoked turkey legs are "fall-off-bone" ready. Remove from pot with slotted spoon. Detach delectable chunks of meat from the skin, center bone and smaller bone shards. Reintroduce meat chunks to the Dutch oven. Discard scraps.

• When half-hour of cook time remains, add crab legs and sautéed shrimp.

• Remove from heat and rest for 15 minutes

• Enjoy as is or spoon over cooked rice.

Gumbos are just as varied as our individual taste buds, so have fun! Get creative with your ingredients. — D. Boutté

Weeziana Girl Rotisserie Chicken Pot Pie

Ingredients

Gluten-Free Pie Crust

Although I'm skilled at making from scratch, my pot pie crust usually isn't homemade. My reasoning? Sometimes cutting corners just makes sense, especially when school's in session. With so many frozen options available in the health-food store, I vote for saving precious time and focusing on the filling.

Filling
2 cups chicken stock
2 carrots, peeled and sliced into
1/4-inch rounds
1 large baking potato, scrubbed,
peeled, and cut into 1/2-inch
cubes
3 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1/2 cup green bell pepper, cored,
seeded and chopped
1 rib celery, finely chopped
2 tablespoons minced garlic
1 teaspoon fresh minced thyme
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1 (14.75-ounce) can creamed
sweet corn
1 rotisserie chicken, deboned
1/2 cup sliced green onions
1 cup frozen French-cut green beans
1 cup frozen sweet peas, thawed
1/4 cup fresh chopped parsley leaves
Extra-virgin olive oil cooking spray
1 teaspoon Weeziana Girl Low
Sodium Seasoning
1 1/2 cups frozen extra sweet whole
kernel corn

Directions

• Preheat oven to 400 degrees F.

• In a small saucepan over high heat, bring chicken stock and sea salt to a boil. Add carrots and potatoes. Boil until just tender, about 10 minutes.

• With slotted spoon, remove carrots and potatoes from pot and set aside. Reserve stock.

• In a large skillet, heat olive oil over medium-high heat.

• Add onions, bell pepper, celery, fresh garlic, thyme, black pepper and garlic powder.

• Stir often and cook until vegetables are softened but not charred, about 5 minutes. If at any time mixture begins to stick to pan, use some reserved chicken stock to deglaze.

• It's now time to thicken! Stir in flour and creamed corn. Reduce heat to medium low and simmer.

• Rotisserie chicken time! Pull meat from bones, chop into bite-size chunks.

• Add to skillet, the chicken, green onions, green beans, thawed peas and parsley. Allow to simmer for an additional 15 minutes.

• As simmer continues, lightly coat casserole dish with cooking spray. On flat surface, roll out 2 piecrusts. Place first in dish and gently press to line bottom and side surfaces, leaving a bit of overlap. This will be used to adhere to surface crust.

• Back to skillet. Add Weeziana Girl to taste and fold in whole kernel corn. Use any remaining stock to achieve desired consistency

• Pour filling into lined casserole dish and spread evenly

• Cover dish with second piecrust, making sure to seal by pinching top crust, to overlap of bottom. Cut 5 or so, small slits into top crust.

• Bake for 30 minutes, or until crust is golden brown.

• Remove from oven. Allow to rest for 15 minutes. Serve!

Smoked turkey, smoked oysters and dried shrimp. This trifecta will ensure you "put yo foot up in that pot!"

— D. Boutté

Weeziana Girl Shrimp Creole

Ingredients

Light Roux
1/4 cup extra-virgin olive oil
1/4 cup all-purpose flour (brown rice flour is an alternative)

Creole Sauce
2 pounds medium shrimp
1 tablespoon extra-virgin olive oil
3 tablespoons Weeziana Girl Low Sodium Seasoning
1 teaspoon garlic powder
3 cups chicken stock
1 tablespoon vegan butter
1 cup minced yellow onion
1/2 bundle sliced green onions
1/2 cup green bell pepper, cored, seeded and finely chopped
1 rib celery, finely chopped
2 tablespoons minced garlic
1 (14.5-ounce) can diced basil, garlic, oregano tomatoes
1 (6-ounce) can tomato paste
1 (10.75-ounce) can condensed tomato soup
1/4 cup fresh chopped cilantro
1 teaspoon fresh chopped oregano, packed
1 1/2 teaspoons fresh chopped basil, packed
1/2 teaspoon fresh chopped thyme, packed
1/4 cup fresh parsley leaves, chopped
1/2 teaspoon ground black pepper
1/4 teaspoon chipotle chili pepper, chopped
3/4 teaspoon organic brown sugar
Cooked rice for serving (optional)

Directions

• Peel and devein shrimp. Mix shrimp with olive oil, 1 tablespoon Weeziana Girl and garlic powder. Cover and place in refrigerator.

• This dish requires a light roux, as opposed to dark version used in gumbo recipe. While cooking technique is the same, cook time is the variable. In a heavy-bottom Dutch oven, combine equal parts olive olive oil and flour. Cook over medium-high heat, stirring constantly until it turns the color of peanut butter, approximately 15 minutes. Thanks to Momma Betty, I always keep a jar nearby, for perfect color reference ;-)

• Slowly whisk in 1/3 cup of chicken stock and vegan butter, then add yellow onions, green onions, bell pepper, celery and garlic. Sautee for 10 minutes.

• Add remaining stock, diced tomato, tomato paste and tomato soup.

• Once combined, bring on the fresh herbs: cilantro, oregano, basil, thyme and parsley.

• To this mixture add black pepper, chipotle pepper, remaining 2 tablespoons of Weeziana Girl and brown sugar. While I tend to use it sparingly in most dishes, cilantro indeed matters and takes this dish to the next level!

• Reduce heat to medium-low, allowing flavor tango to commence. Simmer uncovered for 1 hour.

• Prepare rice according to directions.

• When 15 minutes of cook time remains, lock in flavor by charring shrimp with a 5–7 minute sauté. Add to sauce and allow to cook for 3 additional minutes.

• Remove from heat and rest for 15 minutes.

• Enjoy as is or spoon over cooked rice.

My mom served countless Head Start kids, including yours truly, for over forty-five years. After cookin' up healthy meals on the job, she' d return home to do it all over again for the family. Love the woman you are, and the one you've helped me become.

— D. Boutté

Nanny Reesa's Smothered Okra

Ingredients

3 pounds fresh okra, or 1(48-ounce) bag, if frozen
3 boneless, skinless chicken thighs (or 2 breast halves) cut into bite-size
chunks
3 tablespoons Weeziana Girl Low Sodium Seasoning
3 tablespoons garlic powder
1/4 teaspoon ground black pepper
4 tablespoons extra-virgin olive oil
2 cups chicken broth
1 pound smoked chicken sausage, sliced into 1/4-inch-thick rounds
2 pounds medium shrimp
1 dozen blue crab claws (optional)
2 cups chopped yellow onions
1 cup green bell pepper, cored, seeded and chopped
2 tablespoons minced garlic
1/4 cup distilled white vinegar
2 tablespoons dried shrimp, ground into powder
1 (8-ounce) can tomato sauce
2 (10-ounce) cans of chopped Rotel tomatoes
2 tablespoons agave nectar
Cooked rice for serving (optional)

Directions

• If purchased fresh, wash okra under warm water. Trim off stems and tips, then chop into 1/4-inch slices (the thicker you slice, the longer it'll take to cook). Set aside.

• Roughly chop chicken thighs, season with 1 tablespoon Weeziana Girl, 1 tablespoon garlic powder, black pepper and 1 tablespoon olive oil. Cover and refrigerate.

• In Dutch oven, heat 1 tablespoon olive oil and sauté chicken sausage over medium-high heat for 3 minutes, stirring often. Remove from pot and set aside.

• Tip: If sticking occurs at any point during cooking, use broth to deglaze (1 tablespoon at a time).

• Add seasoned chicken thighs, stirring often until well browned, about 10 minutes. Remove from pot, cover and set aside.

• Peel and devein shrimp. Mix with 1 tablespoon olive oil, 1 tablespoon Weeziana Girl and 1 tablespoon garlic powder. Sauté for 5–10 minutes, stirring frequently. Set aside.

• Heat final tablespoon of olive oil over medium-high heat, add okra, onions, bell pepper, garlic, remaining broth, vinegar, dried shrimp, tomato sauce, chopped tomatoes, 1 tablespoon Weeziana Girl, 1 tablespoon garlic powder and agave nectar.

• Reduce heat to medium-low and simmer for 1 hour. Make sure to stir often, scraping bottom to prevent sticking.

• Prepare rice according to directions.

• When 1 hour of cook time remains, add sautéed chicken thighs.

• When 15 minutes of cook time remains, add sautéed chicken sausage, shrimp and optional crab claws.

• Enjoy as is or spoon over cooked rice.

Momma Betty's Cabbage Rolls

Ingredients

Cabbage
1 large head green cabbage
Water for boiling (enough to fill 1/3 of large pot)

Sauce
1 tablespoon extra-virgin olive oil
1/2 cup chopped yellow onion
2 teaspoons minced garlic
1 (14.5-ounce) can diced fire-roasted tomatoes
1 (10.75-ounce) can condensed tomato soup
1 packet (2 grams) stevia
1 tablespoon Weeziana Girl Low Sodium Seasoning

Stuffing
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 cup chopped yellow onion
1/3 cup green bell pepper, cored, seeded and chopped
1/2 pound lean (80-percent) ground beef
1 pound ground turkey
3 tablespoons fresh chopped parsley
1 1/2 tablespoons Weeziana Girl Low Sodium Seasoning
1/2 teaspoon ground black pepper
1 cup prepared rice (slightly underdone)
1 large organic egg, beaten

Directions

• Preheat oven to 350 degrees F.

• In Dutch oven, bring water to a boil.

• With a sharp knife, carefully remove core of cabbage and discard, along with any damaged outer leaves. Carefully separate until you have a minimum of 15 whole leaves. (Don't waste good cabbage! Reserve any leftovers for "Sesame Mardi Gras Slaw" – see Super Salads section.)

• Blanch leaves until soft, 2–5 minutes. Set aside, allowing to cool. Discard water. Keep pot handy.

• In another pot, prepare rice according to directions, reducing cook time by 5 minutes so it's slightly underdone.

• In large skillet, heat olive oil over medium-high heat, adding onion and garlic for quick (7–10 minute) sauté.

• Add diced tomatoes, soup, stevia and Weeziana Girl. Reduce heat to medium-low and simmer for 15 minutes, allowing sauce to thicken. Remove from heat then spread 1/3 cup into 9-inch x 13-inch casserole dish.

• In previously used Dutch oven, heat olive oil then cook beef and turkey thoroughly, making sure to drain any fat before adding garlic, onion, bell pepper, parsley, Weeziana Girl, black pepper and cooked rice. Simmer for 5 minutes. Once cool, stir in egg.

• Get your roll on! Lay cabbage leaf, curved side up, onto flat surface and scoop 1/3 cup filling onto center. Starting from stem end, roll till filling enclosed, and then fold in sides to complete roll. Place seam-side down into dish, side by side. Repeat until complete.

• Pour remaining tomato sauce mixture over rolls, cover with foil and bake for 75–90 minutes.

• Remove from oven. Allow to rest for 15 minutes before serving.

• Yields approximately 1 dozen rolls.

SLOW COOKER FAVES

Time to do the slow-cooker flavor tango! Before heading out of town for filming, I prepare a variety of favorites in batches, vacuum seal, label and freeze. Knowing the Fam has healthy go-to's, just a heat-and-eat away, comforts my spirit. The slow cooker is one of the most underappreciated appliances in the kitchen. Dust off that bad boy and create delectable meals, infusing layers of flavor with minimal effort. Depending on the dish, I usually simmer slow cooker recipes between 5 and 8 hours (in a 7-quart cooker). The longer the better!

Rotisserie Tortilla Soup with Chipotle

Ingredients:

Soup
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped red onion
3/4 cup green bell pepper, cored, seeded and chopped
1 tablespoon garlic powder
1/4 teaspoon ground black pepper
1 1/2 tablespoons Weeziana Girl Low Sodium Seasoning
1 quart organic chicken stock
1 can 98-percent fat-free cream of chicken soup
1 tablespoon Worcestershire sauce
1 1/2 tablespoons crushed chipotle pepper
2 tablespoons chopped garlic
1/4 cup fresh chopped cilantro
1 teaspoon fresh minced thyme
1 (28-ounce) can black beans
1 (28-ounce) can diced tomatoes
1 smoked turkey drumstick
1 1/2 cups frozen extra-sweet whole-kernel corn
1 lime
1 rotisserie chicken, deboned
1 cup green onions

Optional Toppings
Smoked mozzarella, provolone, or Monterey jack cheese, grated
Avocado, sliced
Lime wedge
Tortilla strips
Crème fraîche or cream cheese

Directions:

• In a large skillet, heat olive oil over medium-high heat.

• Add onions, bell pepper, garlic powder, black pepper and 1/2 tablespoon Weeziana Girl.

• Stir often and cook until vegetables are softened but not charred, approximately 7 minutes.

• Add 1/4 cup chicken broth to mixture. Deglaze pot and pour into slow cooker.

• Whisk in cream of chicken soup, Worcestershire and chipotle.

• Add garlic, cilantro and minced thyme.

• Fold in black beans, diced tomatoes and remaining broth.

• Drop in smoked turkey drumstick. Cover.

• Remove chicken meat from bones and cut into bight-size chunks. Halfway through cook time, add chicken and green onions.

• Stirring occasionally, total cook time is 6-8 hours on low heat.

• Remove smoked turkey leg from pot with slotted spoon. Detach tender meat from skin, center bone and smaller bone shards. Reintroduce meat chunks to Dutch oven.

• Add remaining Weeziana Girl.

• When 15 minutes of cook time remain, add corn.

• If using avocado, squeeze on lime juice to prevent browning and shake on desired amount of Weeziana Girl.

• Once cook time is complete, ladle into bowl and enjoy as is or with toppings.