the other half of recipe :

CAJUN CHICKEN PONTALBA:
cooked chicken breasts napped with
Bearnaise sauce all on a bed of deep
fried potatoes, diced ham, mushrooms,
onions, garlic and white wine;2 tspns plus 1/2 cup butter;
 3/4 tspn salt ;Dash of pepper;
Water for poaching
8 chicken breasts, boned, skinned and halved
4 tblspns garlic, finely chopped;
2 cups white onions, chopped; 2 cups green onions, chopped;
1-1/2 cups boiled ham, chopped ;2 cups mushroom, sliced
1-1/2 cups diced potatoes, deep fried about 2 mins
3 tblspns parsley, chopped.
3/4 cup white wine; 3 cups Bearnaise sauce
In a large saute pan or skillet put in 
2 tblspns butter, salt, pepper, and add
 1/4 inch water to pan.
 Bring  poaching liquid to  boil, add breasts,
cover, lower heat , simmer 15 mins or until
breasts are done.
With a slotted spoon remove breasts and
keep warm in 175 degree oven.
Discard poaching liquid.
In another sautepan or skillet, melt remaining
 butter and saute,garlic, onions, ham and
mushrooms until they are brown.
Add wine and reduce by one-third.
Add fried potatoes and parsley and cook 2 mins.
Remove and keep warm in the oven.
To assemble the Pontalba, put 1/8 of the potato/
ham mixture in  center of plate.
Place on each side of mixture one half of a chicken breast.
Top each breast with a generous amount of Bearnaise sauce.
ield: 8 servings..

LEFTOVER HOLIDAY TURKEY GUMBO
 6 quarts turkey stock, made from your
leftover turkey carcass
1 cup flour ;1 cup oil 
1 pound leftover turkey meat, white and/or dark,
chopped into bite-sized pieces
1 pound andouille or smoked sausage ;2 pounds shrimp
2 pounds okra, sliced; 2 onions, chopped
1 bunch green onions with tops, chopped
2 bell peppers, chopped; 5 ribs celery, chopped
several cloves garlic, minced ;3 bay leaves
1 bunch fresh parsley, chopped
Creole seasoning to taste, OR
black, white and cayenne peppers, to taste
Few dashes Tabasco, or to taste.
Salt and freshly ground black pepper, to taste
Steaming hot Louisiana long-grain rice
Blend oil (or bacon fat) and flour thoroughly
 in a thick skillet and cook over med-high to
 high heat, stirring CONSTANTLY. BE VERY
 CAREFUL NOT TO BURN IT!! If you start to
 see lots of black specks in the roux, you've screwed it up.
 Dump it out and start over. Keep cooking and stirring
until the roux gets darker and darker.
 It's best to use a very heavy bot or skillet
for roux-making, especially cast iron.
With a good cast iron Dutch oven or skillet,
you can get a beautiful dark roux in only about 20 mins.
If you prefer a blond or medium roux,
cut down on the amount of roux you use;
dark roux does not have as much thickening
effect since the starch is so thoroughy cooked.
You should turn the fire down or off as the
 roux nears the right color, because the heat
from the pan will continue cooking it.
You can also add your onions, bell peppers and
 celery to the roux as it's near the end of cooking
to arrest the cooking process and to soften the vegetables
 (I like to do it this way, and I recommend it).
KEEP STIRRING until the roux is relatively cool.
Add the roux to the stock.
Slice the andouille or smoked sausage and
 brown, pouring off all the fat.
Saute the onions, green onions, bell pepper
 and celery if you haven't already added them
to the roux, and add to stock. Add the sausage.
 Add the bay leaves and Creole seasoning
(or ground peppers) to taste and stir.
Bring to a boil and immediately reduce to a
 simmer; let simmer for about 30 mins.
Keep tasting and adjusting seasonings as needed.
Add the okra and cook another 30 mins or so.
Make sure that the "ropiness" or "stringiness"
from the okra is gone, then add the parsley
and the reserved turkey meat. Simmer for
another 15 mins, then add the shrimp.
Give it another 5-6 mins or so, until the
shrimp are just done, turning pink.
Be very careful not to overcook the shrimp;
 adding the shrimp should be the last step.
Adjust seasonings, adding salt, pepper and
perhaps Tabasco as needed. Remember that
gumbo shouldn't be too spicy hot.
If there is any fat on the surface of the gumbo,
 skim off as much  as possible. Serve generous
amounts in bowls over hot rice. Sprinkle about
1/4-1/2 tspn of gumbo filé in your individual
serving; just remember not to put it in the pot
and cook it with the gumbo; it doesn't work,
and will make the gumbo stringy.

 GUMBO DU MONDE:

you MUST go through the stock making process
for this dish; plain water or a canned stock will
simply not do.The stock can be made in advance
 and refrigerated or frozen.

A couple of alternate versions:

You can convert this from an okra gumbo
 into a filé gumbo by omitting the okra, and when
the gumbo's finished turning off the head,
 sprinkling 1 to 2 tspns of filé powder over the
 surface of the gumbo. Cover and let stand for
15 mins, then stir the filé powder into the gumbo.
Once this has been done, any leftover gumbo may
only be gently reheated; if this is brought to a boil
again, the filé will turn stringy and have an
unpleasant consistency.
 AN elegant-looking gumbo -remove the chicken
from the bones, cut into chunks and add the meat
back to the gumbo; also, instead of using whole crabs
 that you have to crack, omit them and add a pound
and a half of good white crabmeat along with the
 shrimp near the end of cooking. DO NOT under
ANY CIRCUMSTANCES use the artificial crab
substitute known as "krab" or "surimi". .
 STOCK :8 quarts cold water
8-10 pounds chicken parts (backs, necks, etc.) and bones,
 or a whole chicken, cut up and oven-browned
Shrimp shells and heads, reserved from the
 4 pounds of shrimp that have been peeled for the
 final step of the gumbo (the heads are very important!)
8 ounces onions, chopped; 4 ounces celery
with tops, chopped
4 ounces carrots, chopped; 2 heads garlic,
cut in half horizontally
Sachet d'épices: In a small cheesecloth bag
 or tea ball, place:
1 tspn or so black peppercorns, cracked
A few parsley stems ;1 bayleaf.1/2 tspn dried thyme leaves;
1/2 tspn dried tarragon leaves 1/2 tspn dried oregano leaves ;
1/2 tspn dried basil leaves
(If at all possible,try to get shrimp with  heads on.
Shrimp heads impart a wonderful flavor to  stock,
and it just ain't the same as a real New Orleans gumbo
without them. Do whatever you have to do.
 In many cities you'll have better luck at Asian seafood markets.)
Remove  skin from chicken , chop into 3-4 inch pieces,
making sure to cut through and expose the bones.
Brown  chicken parts and bones in a 350°F oven for 
20 mins. Put chicken in stockpot with water and simmer
.Periodically skim off scum that forms, if you wish use a
skimmer to skim off fat. (This stock simmering process
 makes your house smell REALLY good!) Let this simmer
 at least 3, and preferably 4 hours. It is this long simmering
 process that extracts the maximum flavor from chicken
meat and bones, as well as the natural gelatin from the bones.
When refrigerated, a good chicken stock will be clear and
gelatinous (and will set like Jello when refrigerated,
if you've done it properly).
Add onion, garlic, carrots and celery.
Place peppercorns, parsley sprigs and dried herbs
 into a 4-inch square piece of cheesecloth or large
tea ball (making what's called a sachet d'epices)
and tie  into a little sack; add  ack to stock[tie the
sack closed with  twine and tie long end of twine
 to handle of pot; this makes the bag easier to retrieve.)
 Simmer one more hour,then add shrimp shells and heads.
 Simmer an additional 30 mins.
Remember that during the simmering process,
 it's best not to stir the stock.The end result will be
 much clearer if it is not agitated while simmering.
Strain thoroughly;the way to do this is to ladle
stock out- pour it through a strainer which has
 been lined with a couple of layers of damp
cheesecloth. If you're using stock immediately,
skim asmuch fat as you can with a fat skimmer
or a paper towel, otherwise cool stock right away
 by placing container into an ice-water-filled sink,
stirring to bring the hot liquid from center to sides
of  container. Don't put hot stock in refrigerator;
it won't cool enough to prevent possible multiplication
 of harmful bacteria. (A neat trick I learned recently -
- fill Ziploc freezer bags with water and freeze them,
then place the bags of ice into stock; this cools the stock
 without diluting it!) To defat the stock easily, refrigerate
 so that the fat solidifies on  surface, then skim off.
Makes about 5 quarts of stock.
(Except for shrimp shells, this is an excellent
general-purpose chicken stock. Shells and heads
 are added at the last minute for additional seafood
 flavor for this dish; for general use, it's best to make
 separate chicken or fish stocks.The stock will keep
 for a few days in  refrigerator or 6 months in freezer.)
FOR THE ROUX:
1-1/4 cups flour ;1 cup oil .
Blend thoroughly in a thick skillet and cook over
 med-high to high heat, stirring CONSTANTLY.
BE VERY CAREFUL NOT TO BURN IT!!
 If you see black specks in the roux, you've screwed it up.
 start over. Keep cooking and stirring until  roux gets
 darker and darker. It's best to use a very heavy bot or
 skillet for roux-making, especially cast iron.
With a good cast iron Dutch oven or skillet,
you  get a beautiful dark roux in only about 20 mins.
New Orleans people tend to like a blond or
 peanut butter colored roux, so make it that way
 if you like. Cajuns tend to like it dark, --
if you feel comfortable that you won't burn the roux,
cook it until it's a dark, reddish-brown,
 almost but not quite as dark as milk chocolate.
 The roux, when finished, almost smells like
roasted coffee ... yum!
If you prefer a blond or medium roux, cut
down on the amount of roux you use; dark
roux does not have as much thickening effect
since the starch is so thoroughy cooked.
You should turn the fire down or off as the roux
nears the right color, because  heat from the pan
will continue cooking it. You can add your onions,
 bell peppers and celery to  roux as it's near the
 end of cooking to arrest the cooking process and
 to soften the vegetables. KEEP STIRRING until
roux is relatively cool. Add the roux to stock.
They don't call roux "Cajun napalm" for nothing.
 Don't let any splatter on you, or you'll get a nasty burn.
Stir carefully.If you don't have a heavy enough pan,
 or if you're nervous about cooking roux at high heat,
 remember that a dark Cajun-style roux will take
about an hour of constant stirring at low heat, so
if you're pressed for time,a nice blond Creole-style
 roux will do nicely, and will take half the time.
Also remember the roux can be prepared in advance,
 and refrigerated or frozen. With a little practice,
you'll get good at it.
FOR THE REST:
1 chicken or guinea hen, without giblets, cut up.
1 to 1-1/2 pounds andouillesausage, sliced about
1/4" thick on the bias (you may substitute hot or
 mild smoked sausage if good andouille isn't available)
and/or fresh Creole hot sausage, browned
4 pounds shrimp, peeled and deveined
6 blue crabs, cleaned, broken in half and claws pulled off
 (or for a more elegant looking gumbo, omit and instead
 add 1-1/2 pounds lump white crabmeat, picked over
for shells and cartilage)
3 pounds okra, sliced (leave out if you don't like okra,
but be sure to add filé at the end if you leave out the okra)
 ;2 onions, chopped
1 bunch green onions with tops, chopped
2 bell peppers, chopped ;5 ribs celery, chopped
several cloves garlic, minced; 3 bay leaves
1 bunch fresh parsley, chopped; Creole seasoning to taste,
OR
black, white and cayenne peppers, to taste; Salt to taste
Few dashes Tabasco, or to taste.
1 - 2 tblspns filé powder
 (ONLY IF YOU DON'T USE OKRA!)
Steaming hot Louisiana long-grain rice
Sprinkle chicken pieces with Creole seasoning
 and brown in  oven. Slice sausage and brown,
pouring off all  fat (especially if you're using
fresh Creole hot sausage).
Sauté onions, green onions, bell pepper and
celery if you haven't already added them to
the roux, and add to stock. Add chicken and
 sausage(s). Add bay leaves and
Creole seasoning (or ground peppers) to taste
 and stir. Bring to  boil and immediately reduce
 to simmer; let simmer for about 45 mins. Keep
 tasting and adjusting seasonings as needed.

Cajun Beans and Rice
 Ingredients:

1 tablespoon vegetable oil
1/2 pound turkey hot dogs or other low-fat smoked sausage,

cut in 1/2-inch-thick slices
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
6 cups cooked rice
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) navy or Great Northern beans, drained and rinsed
2 cans (14 1/2 ounces each) Cajun-style stewed tomatoes
1 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1 cup thinly sliced green onions
Preparation Time: Approximately 10 minutes

Cook Time: Approximately 15 minutes

Preparation:

Heat the oil in a large skillet over medium-high heat until hot. Add the hot dogs, onion, green pepper and garlic. Cook until the meat is browned and the onions are tender, stirring often, 7 to 10 minutes.. Add the rice, kidney beans, navy beans, tomatoes, oregano and hot pepper sauce. Heat through, about 5 minutes. Sprinkle with green onions and serve immediately.

Servings: 12