Melt the margarine with the oil in a heavy 12-inch skillet over high heat.  When it sizzles, stir in 4 tablespoons of the Magic Seasoning Blend.  Cook, stirring constantly, until the Magic Seasoning Blend starts to darken, about 1 minute.  Add 3 cups of the onions and 1 cup of the celery, stir well, and cook for 2 minutes.  Cover and cook for 3 minutes, then stir and scrape the pan bottom well.  Cover and cook for another 3 minutes, then stir and scrape the pan bottom again.  Cover and cook 3½ minutes more, then stir and scrape up all the brown bits.  Cover again and cook for 3 minutes, then add the lemon juice and deglaze the pan.  Scrape the sides and bottom of the pan to get up all the brown bits, and cook, stirring occasionally, for 1 minute.

Add the crushed tomatoes, tomato purée, garlic, ½ cup of the brown sugar, and the lemon peel.  Cook for 2 minutes, then add the orange quarters and the remaining Magic Seasoning Blend.  Cook, stirring occasionally, for 3 minutes more.  Add 2 cups of the stock, the remaining onions and celery, and the bay leaves.  Stir well and cook, stirring occasionally, for 7 minutes.  Stir in 1 cup more stock and bring to a boil, stirring occasionally. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes.  Stir in 1 cup more stock, the remaining brown sugar and the vinegar.  Cook, stirring occasionally, for 40 minutes.  Stir in the remaining stock and cook, stirring occasionally, until the sauce thickens somewhat and the flavors blend, about 45 minutes.

New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream

Makes 8 Servings

During the preparation of this dish, the milk-and-egg mixture is too sweet and all the elements are very strong because they will be absorbed by bland bread.  After baking, the result is a magnificent pudding.

In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about 6 minutes).  Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.  Beat in the milk, then stir in the raisins and pecans.

Place the bread cubes in a greased loaf pan.  Pour the egg mixture over them and toss until the bread is soaked.  Let sit until you see only a narrow bead of liquid around the pan’s edges, about 45 minutes, patting the bread down into the liquid occasionally.  Place in a preheated 350° oven.  Immediately lower the heat to 300° and bake 40 minutes.  Increase oven temperature to 425° and bake until pudding is well browned and puffy, about 15 to 20 minutes more. To serve, put 1½ tablespoons warm lemon sauce in each dessert dish, then spoon in ½ cup hot bread pudding and top with ¼ cup Chantilly Cream.

Chantilly Cream

Makes about 2 cups

Place the stock in a 5½-quart saucepan or large Dutch oven.  Bring to a boil.  Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between additions.  Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often.  Reduce heat to a simmer and stir in the andouille and garlic.  Simmer uncovered until chicken is tender, about 1½ to 2 hours, stirring occasionally and more often toward the end of cooking time.

When the gumbo is almost cooked, adjust the seasoning if desired with an additional amount of Magic Seasoning Blend.  Garnish with green onions and chopped parsley and serve immediately.

Makes 2 rolls, about 6 to 8 servings

4 ounces cream cheese

3 tablespoons Chef Paul Prudhomme’s Magic Salt Free Seasoning®

2 tablespoons lemon juice

¼ cup marinated artichoke hearts, drained and finely chopped

4 ounces pimientos, drained, finely chopped

2 10-inch flour tortillas

6 ounces cooked ham, sliced thin

4 ounces provolone cheese, sliced thin

Combine cream cheese, lemon juice, Magic Salt Free Seasoning, artichokes and pimientos in a mixing bowl. Layer each tortilla with the cream cheese mixture, ham and provolone. Roll the tortillas tightly and wrap in plastic wrap to hold the form. Refrigerate at least two hours before serving. To serve, cut rolls into 1-inch thick slices.

SUPER BOWL TOMATO SWEET BASIL SAUCE

Makes 6 cups

This is a great dish to make ahead to be ready for Super Bowl Sunday!  Be sure to use fresh basil because dried just doesn’t make it.  This sauce goes great with either chicken, beef, veal or seafood, or over pasta or rice. Use seafood stock and Seafood Magic if you're going to serve it with seafood. 

      ¼ cup olive oil                                    

1 tablespoon plus 1 teaspoon Chef Paul

3 cups finely diced onions                            

 Prudhomme’s Poultry Magic^® or Chef Paul Prudhomme’s Seafood Magic^®

1½ sticks unsalted butter or margarine         

 4 teaspoons minced fresh garlic      

1 tablespoon chopped fresh basil

3 cups chicken (or seafood) stock  

3 teaspoons light brown sugar

2 teaspoons Worcestershire sauce 

6 cups chopped peeled fresh tomatoes

Heat the olive oil in a 4-quart pot over high heat for 2 minutes.  Add the onions and cook, stirring occasionally, until they start to brown, about 3 to 5 minutes.  Add ½ stick of the butter (or margarine) and turn the heat to medium.  Continue cooking, stirring frequently, until the onions caramelize (turn a rich brown color).  Add the garlic and cook for 1 minute.  Add the stock, Worcestershire sauce, Poultry (or Seafood) Magic, basil and sugar.  Turn the heat up to medium-high and cook, stirring occasionally, until the mixture is reduced by one‑fourth, about 6 minutes.  Add the tomatoes and cook, stirring occasionally, for 15 to 20 minutes.  Reduce the heat, whisk in the remaining butter (or margarine), and cook for 2 minutes.  The finished sauce should be thick and shiny.