Summer is right around the corner. It is getting warmer outside, people are out and about, and baseball is in season. This leaves us less likely to have the desire to cook a big batch of gumbo.

But, not to worry! As true cajuns, we get creative with our ingredients. Cindy's Almost Famous Roux is not only for gumbo making, but it can add flavor to other Southern dishes that are good for summertime. Check out these recipes below.

Of course, we have made each recipe into a Curbside meal kit to make your life easier as the hustle and bustle of summertime picks up.

Cindy's Chicken, Sausage & Pork Jambalaya

1 ½ sticks of butter
1 Tub Guidry’s chopped onions and bell pepper OR 1 Large onion chopped and 2 bell
pepper chopped
1 bunch of chopped green onions
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup
1 can Rotel Tomatoes
2 cups of water
1 Heaping Tablespoon of Cindy’s Almost Famous Roux
Kitchen Bouquet for darkening (optional)
Salt & Black Pepper for seasoning (optional)
3 cups of uncooked long grain rice
2 lbs. chicken cut into bite size pieces
1 lb. Mild Pork Sausage cut into bitesize pieces.
1 lb. lean pork cut into bite size pieces

In a large oven safe pot (at least 10 quarts) Sautee onions, bell pepper and green onions in butter.
Add all soups, Rotel Tomatoes, water and Roux and bring to a boil.
Add meat and bring to a boil (you may choose to brown your meat first, but not necessary)
Add rice and bring to a boil (stir rice well into the mixture)
Cover and place pot in a preheated 350 degrees oven and bake for 50 minutes.
Uncover and stir the mixture, cover and cook another 50 minutes or until rice is tender.

Cindy's Red Beans with Ham and Sausage

1lb Camelia Dry Red Beans
1 Tub (16oz) Guidry’s Chopped Vegetables
2 tbsp Olive Oil or Vegetable Oil
½ lb. Seasoned diced Ham OR 1 Hambone
1 lb. Mild Pork Sausage cut into bite size pieces.
1 Heaping Tablespoon of Cindy’s Almost Famous Roux
9-10 cups of water
1 Bay Leaf
Salt, black pepper and garlic powder to taste

In an 8-quart pot, Bring beans, Bay Leaf and ham or hambone to a boil.  Reduce heat to medium-high and continue to boil for at least 1 hour.

In a separate skillet, sauté’ the vegetables in 2 tablespoons of Oil until tender. Add salt, pepper and garlic powder and mix well into the vegetables.

Once the beans have cooked for an hour, add the sautéed vegetables, sausage and Roux to the beans.  Bring back to a boil, reduce heat to medium-low and continue to cook until tender.  When the beans start to get creamy and thick, reduce heat to low for the remainder of your cooking.