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COOKING TECHNIQUES & TIPS
Chicken & Andouille
Gumbo on a Bun
Ever wonder what it might be like if your
favorite bowl of gumbo and your favorite
burger had a baby? Wonder no more. This
creative chicken (or turkey) variation is a
millionmiles from the standard “grilled chicken
breast” burger. Ground chicken teams up with
familiar “in the pot” flavors (the Holy Trinity,
tangy filé powder) and is topped with strips
of grilled Andouille, aromatic grilled onions
and (just to go over the top) palate-warming
remoulade with bright-on-the-tongue pickled
okra. Every bite is a flavorful study in contrast.
Serve it on a toasted potato-bread bun as a
nod to Acadiana’s customary potato salad on
the side or in the bowl gumbo tradition. And
heck, while you’re at it, dish up a side portion
of Rouses home-style, New Orleans-style or
deviled egg potato salad.
Gumbo Burger
WHAT YOU WILL NEED
1 pound ground chicken
11/ ounces chopped green onions
2 tablespoons small-diced green bell
pepper
1 tablespoon small-diced celery
1 clove garlic, minced
2 teaspoon gumbo filé
1 tablespoon Creole seasoning
4 potato buns
Creole mustard or remoulade sauce,
for serving
Pickled okra, for serving
Andouille sausage sliced thin like bacon
HOW TO PREP
Mix all ingredients by hand until combined.
Shape the mixture into 3½-inch patties. The
mixture will be very soft and moist, so rest
the patties on waxed paper.
Cook the patties for about 12 minutes on a
grill over medium heat or until the juices run
clear from the center of the burger when
pierced with the tip of a knife.
Grill the Andouille sausage until fully cooked.
Place sausage slices on top of burgers.
Serve on warmed potato buns with pickled
okra and desired sauce.
Housemade In Our
Butcher Shop
Our Rouses Andouille has a pronounced
smoky flavor, which makes it perfect for
gumbos or diced fine in jambalaya. It’s a
Rouse Family Recipe.
Red Beans & Rice
Veggie Burger
It’s common for modern “veggie burger” recipes
to use grain-and-bean bases for their patties,
so what could be more perfect for a Gulf Coast
variation than our own classic bean dish, red
beans & rice? This po’boy-style burger features
a filling of pan-fried patties of our tradition-
ally slow-cooked “Laundry Monday” dish, spiked
with traditional seasonings (sautéed onion, bell
pepper, garlic) and topped with grilled onions
and crunchy/tender fried bell pepper rings. A
cooling layer of mayonnaise on the crunchy
French bread is a nod to an old-school red beans
garnish. Other traditional “in the bowl” garnishes
would also go well as additions: butter, vinegar,
chopped green onions, spicy chow-chow or
pickled white onions. It’s a flavorful canvas and
a chance to play with your food.
Red Beans & Rice Burger
WHAT YOU WILL NEED
1 tablespoon vegetable oil
½ cup finely chopped onion
¼ cup finely chopped bell pepper
¼ cup finely chopped celery
1 clove garlic, minced
¾ cup cooked white or brown rice
1 (15-ounce) can red kidney beans, rinsed
¼ cup soft whole wheat bread crumbs
1 ounce green onion, chopped
2 tablespoons snipped fresh parsley
¼ teaspoon salt
¼ teaspoon black pepper
1 loaf French bread, split and toasted
Light mayonnaise
HOW TO PREP
Caramelize the onion, bell pepper, celery and
garlic in vegetable oil over medium heat.
Using a food processor, pulse the rice and
beans until smooth. Fold the caramelized
vegetables, bread crumbs, green onion
and parsley into the rice and bean mixture.
Season with salt and black pepper. Shape the
bean mixture into four 1-inch-thick patties.
Preheat a large, nonstick skillet over medium
heat. Cook patties in skillet for 6 to 8 minutes
or until heated through, turning patties once.
Serve patties on toasted French bread with
mayonnaise and fried green pepper rings.
Fried Green Pepper Rings
WHAT YOU WILL NEED
4 green bell peppers
Vegetable oil for frying
11 cups milk
1 cup all-purpose flour
2 tablespoons corn starch
11 teaspoons baking powder
1 teaspoon salt
HOW TO PREP
Cut peppers into quarter-inch rings, remove
seeds. Heat 1 inch of oil in a heavy-bottomed
pot or Dutch oven over medium-high heat
until hot but not smoking.
In a medium bowl whisk milk, flour, corn
starch, baking powder and salt until smooth.
Dip rings into batter and carefully place in oil;
fry 1 to 2 minutes each side or until golden.
Drain on paper towels. Repeat until all rings
are fried, adding more oil as needed.