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JAMBALAYA Ingredients: 2 Tbsp vegetable oil 1 large bell pepper - chopped 6 cloves garlic - minced 1 lb Andouille sausage 2 lbs converted long grain rice 1 large onion - chopped 3 ribs celery - chopped 2 lbs boneless chicken 1 & 1/2 quarts chicken stock 2 bay leaves 3 Tbsp CHEF POPS CREOLE SEASONING Instructions: In a heavy 2 gallon pot - preferably cast iron - heat the oil and saute´ the veggies and garlic until limp but not browned. Cut chicken into eatin' size chunks and saute´ with the veggies and rice in the oil (keep stirin'!) until all are nicely browned. Add chicken stock and bay leaves, bring to a simmer, cover and lightly simmer for 45 minutes (add more stock if necessary). Add the CHEF POPS CREOLE SEASONING, and serve. NEW ORLEANS CREOLE DIP Ingredients: 1 cup Mayonnaise 1 cup Sour Cream 8 oz. soft Cream Cheese Instructions: Blend together and stir in 1/4 cup CHEF POPS CREOLE SEASONING Spoon into a serving bowl, then top with a: NEW ORLEANS MUFFALETTA OLIVE MIX REDNECK RIVIERA PINTO BEANS Ingredients: 1 lb Pinto Beans - soaked overnight in water 1 cup EACH - chopped onion and bell pepper 1/2 cup chopped celery 3 cloves garlic - minced 2 Tablespoons vegetable oil 1 lb ham or smoked sausage - "chunked" 1/4 cup CHEF POPS CREOLE SEASONING Instructions: In a big ol' heavy pot, cook the veggies in the oil until they are just barely done. Then add the pinto beans and cover with 4 quarts of water, bring to a simmer for about an hour. Add the ham (I like country ham in my beans) or sausage and simmer about another hour until tender. Add CHEF POPS CREOLE SEASONING, stir 'em up, serve with warm cornbread.