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Recipes crafted by Chef Ace Champion using our beyond organic farm products

Louisiana Style Organic ChickenGUMBO with spicy ANDOUILLE Sausage

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Organic Chicken and Andouille Sausage Gumbo

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Recipe Created by: Chef Ace Champion

Serves 10 people

  • INGREDIENTS
  • QUANTITY
  • PROCEDURE
  • Vegetable oil Andouille or other smoked sausage, ¼ “ dice
  • 2 tablespoons
    ½ pound
  • Heat in a heavy Dutch oven over medium-high heat. Add sausage, cook till browned (about 7 minutes). Remove with slotted spoon and set aside.
  • Chicken Parts
  • 3 pounds
  • Add turkey pieces to pot and cook until golden brown, about 10 minutes, turning occasionally.
  • Water
  • 1 ½ quarts
  • Add water and bring to a boil; cover, reduce heat to simmer, and cook until chicken is tender, about 30 minutes. Remove chicken from pot and cool slightly. Remove meat from bones, discarding skin and bones. Cut meat into ½ inch cubes and set aside.
  • Bouillon Cubes
  • 3
  • Vegetable oil Flour
  • 3 tablespoons
    1/3 cup
  • In a skillet over medium, mix oil with flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes.
  • Onion, chopped
    Celery, chopped
    Green pepper, chopped
    Garlic cloves, minced
  • 1 cup
    1 cup
    1 cup
    2
  • Add and cook 10 minutes or until vegetables are tender. Add mixture to Dutch oven along with:
  • Bay leaves
    Thyme, dried
    Original Tabasco brand
    pepper sauce
    Salt
    Black pepper, freshly ground
  • 2
    ½ teaspoon
    2 teaspoons
    ¼ teaspoon
    1/8 teaspoon
  • Add to Dutch oven. Bring to a boil, reduce heat, simmer uncovered for 45 minutes. Add chicken and sausage and simmer 15 minutes longer.
  • Green onion, chopped
    Parsley, fresh, chopped
    Hot cooked rice.
  • ½ cup
    2 tablespoons
    About 4 cups
  • Remove from heat and stir in onion and parsley. Adjust seasoning with salt & pepper if necessary. Let gumbo stand 10 to 15 minutes.
  • PROCEDURE
  • Heat in a heavy Dutch oven over medium-high heat. Add sausage, cook till browned (about 7 minutes). Remove with slotted spoon and set aside.
  • Add turkey pieces to pot and cook until golden brown, about 10 minutes, turning occasionally.
  • Add water and bring to a boil; cover, reduce heat to simmer, and cook until chicken is tender, about 30 minutes. Remove chicken from pot and cool slightly. Remove meat from bones, discarding skin and bones. Cut meat into ½ inch cubes and set aside.
  • In a skillet over medium, mix oil with flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes.
  • Add and cook 10 minutes or until vegetables are tender. Add mixture to Dutch oven along with:
  • Add to Dutch oven. Bring to a boil, reduce heat, simmer uncovered for 45 minutes. Add chicken and sausage and simmer 15 minutes longer.
  • Remove from heat and stir in onion and parsley. Adjust seasoning with salt & pepper if necessary. Let gumbo stand 10 to 15 minutes.

Recipe Created by: Chef Ace Champion

 

Blackened Chicken Stuffed Pastry with Basil Pesto Cream SauceMakes 8 stuffed pastries

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Organic Chicken Creole Stuffed Pastry with Avocado Basil Pesto Cream Sauce

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Recipe Created by: Chef Ace Champion

  • INGREDIENTS
  • QUANTITY
  • PROCEDURE
  • Chicken Breast
  • About 1 pound
  • Cooked and shredded
  • Cajun Seasoning
  • About 3 tablespoons
  • To taste
  • Avocado Oil
  • ¼ cup
  • Or any cooking oil
  • Dried Basil
  • 6 Cheese Italian Blend
  • About 1 cup
  • You can add as much as you desire
  • Pastry sheet
  • 8
  • 4 x 4 inch squares
  • Egg wash
  • 1 egg plus 1 tablespoon of water
  • Basil Pesto Cream Sauce
  • Chardonnay
  • 2 cups
  • Reduced by half. You can substitute with any white semi-sweet wine
  • Brandy
  • 3 tablespoons
  • Optional
  • Fresh Garlic
  • 3 cloves
  • minced
  • Basil Pesto
  • ½ cup
  • Homemade or store bought. (Organic Preferred)
  • Heavy Whipping Cream
  • 2 cups
  • Lemon Juice
  • Fresh Basil
  • ½ cup
  • Cut Chiffonade
  • Fresh Red Bell Peppers
  • ¼ cup
  • Diced small and squeezed of its juices
  • PROCEDURE
  • Cooked and shredded
  • To taste
  • Or any cooking oil
  • You can add as much as you desire
  • 4 x 4 inch squares
  • 1 egg plus 1 tablespoon of water
  • Reduced by half. You can substitute with any white semi-sweet wine
  • Optional
  • minced
  • Homemade or store bought. (Organic Preferred)
  • Cut Chiffonade
  • Diced small and squeezed of its juices

Instructions for the Chicken

  1. Drizzle, chicken breasts with olive oil. Season the chicken breast generously with the Cajun seasoning and regular with the basil. Let the chicken rest for about ten minutes at room temperature, so the chicken soaks up all the flavors.
  2. Heat a frying pan just big enough to fit the chicken in. Add about ¼ of avocado olive oil. Allow the oil to get really hot. Place the chicken breast nicely in the pan. Cook on high for about four minutes or until you have a nice caramelized look to it. Turn them on the other side and cook and repeat the same process. About 3 to 4 minutes on each side.
  3. Transfer the chicken breast to a baking dish. Finish cooking in a pre-heated 325 degree oven for about 10-15 minutes or until internal temperature is about 155 degrees. When done pull the chicken out of the oven and allow resting for about 5 minutes. (Do not cut the chicken you will lose all the moister and possible dry it out. When cool enough shredded the chicken breast with your hand by pulling it apart little by little. Set aside until ready to assemble.
  4. Directions for the Basil Pesto Sauce : Using the same skillet you used for the chicken, turn your stove on high. Add the Brandy and (flambé), then add the wine and reduce by half.
  5. Add the heavy whipping cream and continue cooking for about 5 minutes. Add the lemon juice and the basil pesto to the cream. Cook the sauce until it thickens like a smooth Alfrado sauce about another 5 minutes. Note: If the sauce is too thick thin it out with a little wine. If it’s too thin continue to allow it to cook until it thickens.
  6. Directions for stuffing the Pastry: Roll out your pastry sheets and cut them in an even square about 4 x 4 inches or whatever shape you like. In a small bowl lightly toss the chicken and cheese mixture directly in the middle of the square. Fold the square pasty from corner to corner forming a pyramid like shape. Pinch all sides to make sure you have a tight seal all around. Brush with egg wash. See directions on recipe for the pastry. Bake in a 325 degree oven for about 10 minutes or until golden brown.

Presentation: Place 1 pastry on each medium size plate. Smother the pastry with a generous about of the sauce. Garnish on the top of the pastry with Chiffonade Basil and diced Fresh Red Peppers.Serve immediately.

Artichoke, Duck & Spinach Flat Bread with Goat Cheese & Balsamic Reduction Sauce

Organic Duck & Spinach Artichok on Flat Bread

Organic Duck & Spinach Artichok on Flat Bread

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Recipe Created by: Chef Ace Champion

8 to 10 2×2 inch appetizers

  • INGREDIENTS
  • QUANTITY
  • PROCEDURE
  • Frozen Spinach
  • 1 (10 ounce) box
  • Thawed, drained & squeezed
  • Artichoke Hearts
  • 1(14 ounce) can
  • Cream Cheese
  • 8 ounces
  • Softened
  • Real Mayo
  • ¼ cup
  • Or sour cream
  • Jalapeno Pepper
  • 1 large
  • Seeded and diced
  • Mozzarella Cheese
  • ¾ cup
  • Parmesan Cheese
  • ¾ cup
  • Green Onion
  • ½ cup
  • For garnish
  • Garlic Flat Bread
  • 2 flat bread
  • Store bought NAAN brand
  • Chunky Garlic Paste
  • 2 tablespoons
  • Enough for a thin layer over the flat bread
  • Duck Breast
  • 2 large
  • Cut into thin strips cooked to a medium
  • Cajun Seasoning
  • 1 tables. To taste
  • Or salt and pepper
  • Balsamic Vinegar
  • ½ cup
  • Reduced by halve
  • Grape tomatoes
  • About ½ cup
  • Ruff chopped
  • Goat Cheese
  • ½ cup
  • Or any white cheese
  • PROCEDURE
  • Thawed, drained & squeezed
  • Softened
  • Or sour cream
  • Seeded and diced
  • For garnish
  • Store bought NAAN brand
  • Enough for a thin layer over the flat bread
  • Cut into thin strips cooked to a medium
  • Or salt and pepper
  • Reduced by halve
  • Ruff chopped
  • Or any white cheese

Here you can create the content that will be used within the module.

Instructions

  1. Season duck breast. Add to a hot skillet with oil just big enough to fit the duck in on a high heat. Sear for about 3 to 4 minutes on each side. Cook to a medium rare and allow the duck to rest to finish cooking. When done cut into thin strips and set aside
  2. Pre heat oven to 450 degrees.
  3. Combine spinach, artichoke hearts, mayo, cream cheese, and jalapeno in a large bowl, mix thoroughly.
  4. Add the mozzarella and Parmesan cheeses and mix again.
  5. Spread a thin layer of the garlic paste over each flatbread. Divide spinach and artichoke mixture between the 2 pieces of Naan (flat bread) evenly, and spread on top of each bread leaving about ¼ of an inch around the outside of the bread (to make a crust).
  6. Top each bread with the sliced duck, goat cheese& Grape Tomatoes.
  7. Bake for 10-12 minutes or until the cheese is bubbly and slightly golden brown.

Presentation: Cut the flat bread into squares just like a pizza. Drizzle the balsamic reduction over the flat bread and serve immediately. Garnish with green onion

Recipe Created by: Chef Ace Champion