Please accept this recipe book from - Kean Miller LLP

Cajun Chicken Fricasseé
1 pack chicken breasts (with bones)
1 pack chicken thighs (with bones)
salt, pepper and garlic powder to taste
Tony Chachere’s seasoning (optional) to taste
1/3 cup oil or butter
1/3 cup flour
1 onion, finely chopped
1 green bell pepper, finely chopped
3 stalks celery, finely chopped
1 can chicken broth
1/2 to 1 tsp. A-1 steak sauce
Wash, drain, and season chicken with salt, pepper, garlic powder, and Tony’s seasoning, as
desired. Heat 1/3 cup oil or butter and add flour to make roux. Stir over low to medium heat
constantly until brown. When roux is dark brown, add chopped onion, bell pepper and celery
and sauté in roux. Add chicken pieces, 1/2 can of chicken broth, and A-1 sauce. Cook over
medium heat covered, stirring occasionally. Add additional chicken broth and/or water as needed
to keep gravy at correct thickness. Cook until chicken is tender and falls off the bone.
Serve over hot rice.
by Shannan Rieger (Baton Rouge), a staff attorney practicing in the litigation area
Sausage Stuffed French Roll
1 doz. French rolls
3/4 lb. ground beef
3/4 lb. pork sausage
1 large onion, chopped
1/2 cup Parmesan cheese
1 egg
2 tsp. mustard
salt and pepper to taste
1/2 cup seasoned breadcrumbs
1 clove garlic, minced
1 stick butter, melted
Cut French rolls in half and scoop out insides. Brown the meats and pour off grease. Add onion
and sauté. Add about half of the inside of the rolls (crumbled up), Parmesan cheese, egg,
mustard, salt, pepper and breadcrumbs. Cook over low heat until well mixed. Then, stuff the
French roll with the meat mixture, and brush top with garlic butter sauce. Bake at 350° until
golden brown.
by Sonny Chastain (Baton Rouge), a partner practicing in the commercial litigation and intellectual
property law areas
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