Roscoe's Recipes

Southern Recipes and Soul Food

Author: Roscoe

  • Crockpot Gumbo

    Crockpot Gumbo

    Is there anything better on a cool fall day than a big bowl of gumbo?

    This Crockpot Gumbo made with chicken and sausage is the perfect comfort food and it’s so easy to make!

    You just need a few simple ingredients and your slow cooker, and you’ll have a hearty and delicious meal in no time.

    So cozy up with this Crockpot Gumbo and enjoy the taste of Louisiana right at home!

    Chicken and Sausage Gumbo

    Slow Cooker Chicken Chorizo Gumbo

    Shrimp and Sausage Gumbo

    Crockpot Gumbo

    Ingredients:

    • 8 chicken thighs (or chicken breasts) (bone-in or boneless)
    • 2 Cajun Style Andouille Sausage links
    • 1 cup celery, diced
    • 4 green onions (2 for gumbo, 2 for topping), diced
    • 2 medium onions, diced
    • green bell pepper, diced
    • 4 (14.5 oz.) cans of chicken broth
    • 3 okra (for thickening)
    • 1 (10 oz.) can diced tomatoes
    • Bay leaves
    • Jar of Roux (I prefer to use Savoie’s Old Fashioned Roux – stir well to avoid clumping) *You can find a homemade recipe below.
    • Tony’s Creole Seasoning
    • pinch of garlic powder
    • pinch of salt and pepper
    • 2 tbsp. olive oil

    Directions:

    Place the chicken in the Crockpot. Sprinkle Tony’s desired amount of Tony’s seasoning onto the chicken thighs.

    Add the cans of chicken broth.

    Cover in Crockpot for two hours on high.

    After two hours, check temperature of chicken to 165 degrees to ensure it’s cooked properly.

    Take the chicken out of the Crockpot and set aside for 10 minutes to cool.

    When chicken is cooler, shred the chicken off the bone (for bone-in chicken) or dice/shred chicken for boneless chicken.

    Place the chicken back in the Crockpot with the broth.

    In a frying pan, add 2 tbsp. olive oil. Add in the onion, 2 stalks of green onions, celery, and bell pepper. Add desired amount of salt, pepper, and garlic powder and saute until vegetables are tender.

    Add cooked vegetables to the Crockpot and stir with the chicken.

    Add the contents from the jar of roux and stir well.

    You will want the roux to dissolve into the mixture, so a lot of stirring to do this may be necessary so that the roux isn’t clumpy.

    Chop up the sausage into bite sized pieces. Add to the Crockpot and stir well.

    How to make roux from scratch

    Note: If you want to make your own roux, the process is simple but does take some time standing at the stove! You only need 1 cup of flour and 1/2 cup of vegetable oil. Pour the vegetable in a large frying pan on medium heat. Then, add the flour and stir, stir, stir! You will want to create a dark, rich colored roux (almost like the color of cocoa). To get the correct color for the roux, this can take a good 15+ minutes of stirring, but it’s well worth it! Once complete, add the roux by the spoonful to the gumbo. You may notice a quick sizzle when adding, that’s ok. Stir the roux into the gumbo well.

    Add the can of diced tomatoes. Add the Bay leaf and okra. (Note: You can chop up the okra for this recipe, but I left the okra whole for thickening purposes. You can discard or eat if desired.) Stir well.

    Allow to simmer on low heat for two hours. Stir every 30 minutes. Take out the okra if desired.

    Serve with rice! Top with hot sauce if desired.

    Crockpot Gumbo

    Crockpot Gumbo

    Ingredients

    • 8 chicken thighs (or chicken breasts) (bone-in or boneless)
    • 2 Cajun Style Andouille Sausage links
    • 1 cup celery, diced
    • 4 green onions (2 for gumbo, 2 for topping), diced
    • 2 medium onions, diced
    • green bell pepper, diced
    • 3 (14.5 oz.) cans of chicken broth
    • 3 okra (for thickening)
    • 1 (10 oz.) can diced tomatoes
    • Bay leaves
    • Jar of Roux (I prefer to use Savoie’s Old Fashioned Roux!)
    • Tony’s Creole Seasoning
    • garlic powder
    • salt and pepper
    • 2 tbsp. olive oil

    Notes

    Place the chicken in the Crockpot. Sprinkle Tony's desired amount of Tony's seasoning onto the chicken thighs.

    Add one can of chicken broth.

    Cover in Crockpot for two hours on high.

    After two hours, check temperature of chicken to 165 degrees to ensure it's cooked properly.

    Take the chicken out of the Crockpot and set aside for 10 minutes to cool.

    When chicken is cooler, shred the chicken off the bone (for bone-in chicken) or dice/shred chicken for boneless chicken.

    Place the chicken back in the Crockpot with the broth.

    In a frying pan, add 2 tbsp. olive oil. Add in the onion, 2 stalks of green onions, celery, and bell pepper. Add desired amount of salt and pepper, and saute until vegetables are tender.

    Add cooked vegetables to the Crockpot and stir with the chicken.

    Add the Roux and stir well.

    Chop up the sausage into bite sized pieces. Add to the Crockpot and stir well.

    Add the can of diced tomatoes.

    Add the Bay leaf and okra. Stir well.

    Allow to simmer on low heat for two hours. Stir every 30 minutes.

    Serve with rice! Top with hot sauce if desired.

    © Roscoe
  • Instant Pot Maple Bread Pudding

    Instant Pot Maple Bread Pudding

    There’s nothing quite like a warm, tasty dessert to satisfy your sweet tooth. That’s why I’m excited to share this Instant Pot Maple Bread Pudding recipe with you.

    Instant Pot Maple Bread Pudding

    Bread pudding is favorite dessert of mine, and this recipe surely satisfies my taste buds!

    It’s simple to make and absolutely delicious. Plus, it’s perfect for those times when you need a quick and easy dessert that doesn’t require a lot of fuss.

    Instant Pot Caramel Pecan Banana Bread

    Banana Bread with Pecans and Walnuts

    What is bread pudding?

    Bread pudding is a combination of bread soaked in a mixture of milk, sugar, eggs, and other ingredients and then baked. You end up getting a creamy texture (similar to that of French toast.)

    What are you waiting for? Give this recipe a try today!

    Instant Pot Maple Bread Pudding

    Ingredients:

    • 4 slices of bread (I used Brioche bread for this recipe!)
    • 2 eggs
    • 1 ¼ cup milk
    • ¼ cup brown sugar
    • ⅓ cup maple syrup
    • ⅛ tsp. salt
    • ⅛ tsp. nutmeg
    • ½ tsp. vanilla extract
    • 1 ½ cup water

    Directions:

    Whisk together eggs, milk, brown sugar, maple syrup, salt, nutmeg, and vanilla.

    Cut bread into pieces and soak in the bowl for 3-4 minutes.

    Spray a bundt cake pan with cooking spray.

    Pour bread mixture into bundt pan and cover tightly with aluminum foil.

    Place Instant Pot trivet into liner and pour in water.

    Put the bundt pan into the liner and close the Instant Pot lid.

    Set the valve to sealing and press Manual.

    Set time to 25 minutes.

    When the Instant Pot beeps, allow to natural release for 10 minutes and then release the valve.

    Using pot holders, remove pan and trivet and allow to cool for a couple minutes.

    Remove foil and serve with your favorite toppings, like whipped cream!

    Instant Pot Maple Bread Pudding

    Instant Pot Maple Bread Pudding

    Ingredients

    • 4 slices of bread
    • 2 eggs
    • 1 ¼ cup milk
    • ¼ cup brown sugar
    • ⅓ cup maple syrup
    • ⅛ tsp salt
    • ⅛ tsp nutmeg
    • ½ tsp vanilla extract
    • 1 ½ cup water

    Notes

    Whisk together eggs, milk, brown sugar, maple syrup, salt, nutmeg, and vanilla.

    Cut bread into pieces and soak in the bowl for 3-4 minutes.

    Spray a bundt pan with cooking spray.

    Pour bread mixture into bundt pan and cover tightly with foil.

    Place Instant Pot trivet into liner and pour in water.

    Put the bundt pan into the liner and close the Instant Pot lid.

    Set the valve to sealing and press Manual.

    Set time to 25 minutes.

    When the Instant Pot beeps, allow to natural release for 10 minutes and then release the valve.

    Using pot holders, remove pan and trivet and allow to cool for a couple minutes.

    Remove foil and serve with your favorite toppings.



    © Roscoe
  • Instant Pot Southern Black Eyed Peas

    Instant Pot Southern Black Eyed Peas

    Get out your instant pots! Make these tasty Instant Pot Southern Black Eyed Peas this fall season and serve with cornbread.

    Instant Pot Southern Black Eyed Peas

    If you’re looking for a delicious and healthy way to cook black eyed peas, then making them in an instant pot is a great option. Here are some of the benefits of making instant pot southern black eyed peas:

    They’re quick and easy to make.

    You can have a delicious meal on the table in no time at all.

    They’re healthy.

    Black eyed peas are a good source of fiber and protein, and they’re low in fat and calories.

    They’re versatile.

    You can add any number of seasonings or toppings to instant pot black eyed peas to create your own unique dish.

    So why not give instant pot southern black eyed peas a try? You’ll be glad you did!

    If you have an instant pot and you’re wanting to make black eyed peas to serve as a side dish or to serve and eat for good luck for the new year, then this recipe is perfect to make!

    If you don’t have an instant pot, no worries. You can follow the traditional method below to make a pot of delicious black eyed peas. Either way, I’m sure you’ll love these!

    Do black eyed peas have to be soaked before cooking?

    When it comes to beans, there are a lot of different schools of thought on whether or not you should soak them before cooking.

    Soaking beans can help to reduce the cook time, and also make them easier to digest.

    However, it’s not always necessary – especially if you’re using an instant pot.

    Black eyed peas are a southern staple, and they’re often cooked in the instant pot. While you can soak the peas beforehand if you want, it’s not absolutely necessary.

    The instant pot will do a great job of cooking them through, even if they’re dry.

    If you’re short on time or just don’t feel like soaking the peas, go ahead and cook them without soaking first.

    Your black eyed peas will still be delicious!

    What can you pair with Instant Pot Southern Black Eyed Peas?

    There are a few things that go so well with instant pot southern black eyed peas.

    One is some form of cornbread, whether it’s traditional cornbread or a modern twist like cornbread muffins.

    Another great pairing is rice, which can help to soak up all of the delicious flavors of the dish.

    Finally, greens like collard greens or kale are always a welcome addition, providing both flavor and nutrients.

    So whatever you’re in the mood for, there’s sure to be a perfect accompaniment to your instant pot southern black eyed peas.

    Cast Iron Skillet Cornbread

    Slow Cooker Collard Greens

    What meat goes well with black eyed peas?

    When it comes to what meat pairs well with black eyed peas, there are a few key options that come to mind.

    First, ham is always a classic choice that goes well with black eyed peas.

    Another option is bacon, which can add a nice smoky flavor to the dish.

    Finally, sausage is also a great option for pairing with black eyed peas.

    Whichever meat you choose, make sure to cook it thoroughly before adding it to the dish.

    What do black eyed peas symbolize?

    When it comes to New Year’s traditions, there are a lot of different ways that people choose to ring in the new year. For some, it’s all about parties and champagne. Others opt for a more low-key approach, spending time with family and friends.

    But no matter how you celebrate, there’s one tradition that is shared by many cultures around the world: eating lucky foods that are said to bring good fortune in the new year.

    One of the most popular lucky foods is black eyed peas. These little legumes are traditionally eaten on New Year’s Day in order to symbolize good luck and prosperity in the year ahead.

    There are a few different theories about why black eyed peas are considered lucky. One is that they resemble coins, which symbolize wealth and prosperity. Another is that they are traditionally eaten in pairs, which represent two of the most important things in life: health and happiness.

    Whatever the reason, black eyed peas are a delicious way to start off the new year on a lucky note!

    Instant Pot Southern Black Eyed Peas

    Ingredients:

    • 1 lb. dried Blackeyed Peas (sorted and rinsed)
    • 1-2 ham hocks
    • 4 slices of bacon (¼” strips)  
    • 1 onion (small diced ¼”) 
    • 6 garlic cloves (minced)
    • 1 tsp. dried thyme
    • ¼ tsp. crushed red pepper flakes
    • ¼ tsp. white pepper
    • 2 bay leaves
    • 8 cups chicken stock
    blackeyed peas ingredients

    Directions:

    Traditional Method: (keep reading below for the Instant Pot method.)

    Rinse the beans and remove any stones; cover beans with cool water by about 2 inches. Allow to soak overnight.

    a. Quick Soak Method: Place beans in a large pot and cover with 2 inches of cool water; bring to boil, allow to boil for 2 minutes.

    b. Remove from heat and cover for 1 hour; drain and set aside.

    In the same large pot render the bacon strips over med-low heat until crispy. Remove from the pan. Do not rush the process by using high heat or beans will be bitter.

    Increase temperature to medium and in the bacon grease, sweat the onion until translucent; add garlic and red pepper flakes and cook for an additional minute.

    Add remaining ingredients including the crispy bacon and bring to a boil. Reduce heat; simmer uncovered for 35-40 minutes until beans are tender. (Add additional water if needed to keep beans covered)

    Remove and discard ham hocks and bay leaves. If desired, remove meat from the bones; chop and return to beans.

    Instant-Pot Method:

    There is no need to soak the beans when using the Instant-pot, just rinse them and remove any stones.

    Follow instructions above using sauté setting to render bacon and sweat onions until translucent. Add garlic and red pepper flakes for an additional minute.

    bacon in instant pot

    Press Cancel to stop sauté. Place the lid on the Instant-pot and lock into place. Cook on high pressure mode for 15 minutes. 

    When the timer goes off, allow it to naturally release pressure for 10-15 minutes.

    Vent any remaining steam by moving the vent to “Venting”, be sure to cover your hand with a towel or hot pad to avoid being burned by the steam.

    Carefully remove the lid; remove ham hock and bay leaves. If desired, remove meat from the bones; chop and return to beans. Season and adjust with salt and pepper.

    instant pot southern black eyed peas

    Stir beans to fluff them up; season and adjust with salt and pepper to taste.

    instant pot southern black eyed peas
    southern black eyed peas and cornbread

    Instant Pot Southern Black Eyed Peas

    Instant Pot Southern Black Eyed Peas

    Ingredients

    • 1 lb. dried blackeye peas (sorted and rinsed)
    • 1-2 ham hocks
    • 4 slices of bacon (¼” strips)
    • 1 onion (small diced ¼”)
    • 6 garlic cloves (minced)
    • 1 tsp. dried thyme
    • ¼ tsp. crushed red pepper flakes
    • ¼ tsp. white pepper
    • 2 bay leaves
    • 8 cups chicken stock

    Instructions

    Traditional Method:

    Rinse the beans and remove any stones; cover beans with cool water by about 2 inches. Allow to soak overnight.

     Quick Soak Method: Place beans in a large pot and cover with 2 inches of cool water; bring to boil, allow to boil for 2 minutes.

    Remove from heat and cover for 1 hour; drain and set aside.

    In the same large pot render the bacon strips over med-low heat until crispy. Remove from the pan. (Do not rush the process by using to high a heat or beans will be bitter)

    Increase temperature to medium and in the bacon grease, sweat the onion until translucent; add garlic and red pepper flakes and cook for an additional minute.

    Add remaining ingredients including the crispy bacon and bring to a boil. Reduce heat; simmer uncovered for 35-40 minutes until beans are tender. (Add additional water if needed to keep beans covered.)

    Remove and discard ham hocks and bay leaves. If desired, remove meat from the bones; chop and return to beans.

    Instant-Pot Method:

    There is no need to soak the beans when using the Instant-pot, just rinse them and remove any stones.

    Follow instructions above using sauté setting to render bacon and sweat onions until translucent. Add garlic and red pepper flakes for an additional minute.

    Press Cancel to stop sauté. Place the lid on the Instant-pot and lock into place. Cook on high pressure mode for 15 minutes. 

    When the timer goes off, allow it to naturally release pressure for 10-15 minutes.

    Vent any remaining steam by moving the vent to “Venting”, be sure to cover your hand with a towel or hot pad to avoid being burned by the steam.

    Carefully remove the lid; remove ham hock and bay leaves. If desired, remove meat from the bones; chop and return to beans. Season and adjust with salt and pepper.

    Stir beans to fluff them up; season and adjust with salt and pepper to taste.

    © Roscoe
  • Cherry Oatmeal Bars

    Cherry Oatmeal Bars

    Are you looking for a tasty treat to enjoy? Try these Cherry Oatmeal Bars! These are sure to satisfy your taste buds.

    cherry oatmeal bars

    There are plenty of reasons to make Cherry Oatmeal Bars!

    First, they’re a delicious snack. These oatmeal bars are packed with fiber and protein, which makes them perfect for an on-the-go snack.

    Another great reason to make these tasty bars is that they’re super easy to make. You can easily whip up a batch on a weekend and then have them ready to go for the week ahead.

    If you’re feeling really ambitious, you can even make a double batch and freeze them for later. Trust us, you’ll be glad you did when those mid-week cravings hit!

    If you want to get creative with different flavors, I also have these options below that you can try.

    Raspberry Oatmeal Bars

    Apricot Oatmeal Bars

    Apple Oatmeal Bars

    Cherry Oatmeal Bars

    Ingredients:                                                               

    • ½ cup light brown sugar or coconut sugar                                        
    • 1 cup all purpose flour or gluten free flour                                                                   
    • ¼ teaspoon baking soda                                         
    • ⅛ teaspoon salt 
    • 1 cup rolled oats
    • ½ teaspoon vanilla extract  
    • ½ cup butter, softened
    • ¾ cup cherry jam or cherry pie filling

    Directions:

    Preheat oven to 350 and line 8×8 square baking dish with parchment paper. 

    Combine brown sugar, flour, baking soda, salt, and oats. 

    Stir or use hands to incorporate butter until the mixture is crumbly. 

    Press two cups of the mixture into bottom of baking dish. 

    Next, evenly spread filling to ¼ inch from edge.

    Sprinkle on remaining crumb mixture and lightly press into jam. 

    Bake 30-40 minutes until light brown. 

    Cool, cut into bars and serve.

    cherry oatmeal bars

    Cherry Oatmeal Bars

    Cherry Oatmeal Bars

    Ingredients

    • ½ cup light brown sugar or coconut sugar
    • 1 cup flour or gluten free flour
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt
    • 1 cup rolled oats
    • ½ teaspoon vanilla extract
    • ½ cup butter, softened
    • ¾ cup cherry pie filling or jam

    Instructions

    Preheat oven to 350 and line 8×8 square baking dish with parchment paper.

    Combine brown sugar, flour, baking soda, salt, and oats.

    Stir or use hands to incorporate butter until the mixture is crumbly.

    Press 2 cups into bottom of baking dish.

    Next, evenly spread filling to ¼ inch from edge.

    Sprinkle on remaining crumb mixture and lightly press into jam.

    Bake 30-40 minutes until light brown.

    Cool, cut into bars and serve.

    © Roscoe
  • Baked Corn Casserole

    Baked Corn Casserole

    Do you love corn? Turn your love for corn into a casserole dish! Learn how to make this delicious Baked Corn Casserole!

    baked corn casserole

    It’s no secret that guys love their comfort food, and this baked corn casserole is definitely one of those dishes.

    Hearty and filling, it’s perfect for a winter meal. The best part is that it can be made ahead of time, so you don’t have to spend time in the kitchen when you’re hungry.

    Give it a try!

    Jalapeno Cheddar Cornbread Casserole

    Old Fashioned Squash Casserole

    Fiesta Corn

    What can you pair with Baked Corn Casserole?

    There are many things that you can pair with baked corn casserole.

    Some examples include green beans, roasted potatoes, and a salad. You could also pair it with a simple side of rice or quinoa.

    The possibilities are endless! Just remember to be creative and have fun with your pairing choices.

    Sheet Pan Garlic Potatoes and Green Beans

    What can I substitute for creamed corn in corn casserole?

    Looking for a substitute for creamed corn in your corn casserole? You’re in luck – there are plenty of options!

    Here are some of the most popular substitutes for creamed corn:

    Canned corn

    Simply substitute an equal amount of canned corn for the creamed corn called for in your recipe. This is a great option if you’re short on time, as it’s quick and easy to use.

    Frozen corn

    Another easy substitute, just thaw the frozen corn before using it in your casserole. You may need to add a little extra liquid to the recipe if using frozen corn, as it will release some water as it thaws.

    Fresh corn

    The best substitute for creamed corn, in my opinion, is fresh corn. Simply cook the corn until it’s soft, then puree it in a food processor or blender until it’s the desired consistency. You may need to add a little milk or cream to get the right texture.

    Creamed soup

    A can of cream of chicken or cream of mushroom soup makes a great substitute for creamed corn. Simply stir in an equal amount of soup (undiluted) in place of the creamed corn.

    Jiffy mix

    Believe it or not, you can use Jiffy corn muffin mix as a substitute for creamed corn! Just stir in an equal amount of mix (dry) to your recipe in place of the creamed corn. You may need to add a little extra liquid to get the right consistency.

    Hopefully one of these substitutes will work for you.

    Baked Corn Casserole

    Ingredients:

    • 1 (15 oz) can of yellow corn, drained
    • 1 (15 oz) can of creamed corn
    • 1 cup of sour cream
    • 1/4 cup melted butter
    • 1 cup shredded cheddar cheese
    • 1 (8.5 oz) box of Jiffy Corn Muffin mix

    Directions:

    Add the can of corn and creamed corn into a large bowl.

    Add the sour cream.

    Pour in the melted butter.

    Then add the corn muffin mix.

    Time to add the cheddar cheese.

    Mix well.

    Add mixture to oven safe dish and bake for 45 minutes at 350.

    Serve & enjoy!

    baked corn casserole

    Baked Corn Casserole

    Baked Corn Casserole

    Ingredients

    • 1 can (15 oz) of yellow corn, drained
    • 1 can (15 oz) of creamed corn
    • 1 cup of sour cream
    • 1/4 cup melted butter
    • 1 cup cheddar cheese
    • 1 box (8.5 oz) of Jiffy Corn Muffin mix

    Instructions

      Add the can of corn and creamed corn into a large bowl. Add the sour cream. Pour in the melted butter. Then add the corn muffin mix. Time to add the cheddar
      cheese. Mix well. Add mixture to oven safe dish and bake for 45 minutes at 350.
      Serve & enjoy!



    © Roscoe