Zia’s Bananas FosterINGREDIENTS

• 2 tablespoons unsalted butter

• 2 bananas, cut into ½-inch slices

• ¼ teaspoon ground cinnamon

• 1 cup jarred dulce de leche (or your favorite caramel sauce)

• Vanilla ice cream, to serve

• Mini chocolate chips, to serve

MAKES: 6 servings

PREP TIME: 3 minutes

COOKING TIME: 5 minutes

NOTE: Make sure you have a parent or adult help you make this recipe.

DIRECTIONS: In a medium saucepan over medium-high heat, melt the butter until it

begins to bubble. Add the bananas in a single layer and let cook for about

1 to 2 minutes or until they begin to brown on one side. Using a rubber

spatula, flip the bananas over to slightly brown the other side.

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Sprinkle the bananas with the cinnamon, and cook for another 30 seconds, stirring occasionally. Add

the dulce de leche and mix gently. Simmer for 1 minute. Allow the caramel mixture to cool slightly before

spooning over vanilla ice cream and sprinkling with mini chocolate chips.A little bit of heaven!

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Zia’s GumboINGREDIENTS

• ½ cup vegetable oil

• ½ cup flour

• 1 small onion, chopped

• 2 stalks celery, chopped

• 1 small red pepper, seeded and diced

• 2 garlic cloves, peeled and smashed

• 1 ½ teaspoon salt

• ¼ teaspoon freshly ground black

pepper

• ½ teaspoon ground thyme

• ¼ teaspoon allspice (optional)

• 1 pound andouille sausage or spicy

Italian turkey sausage links, casings

removed

• 3 cups chicken broth

• 1 bay leaf

MAKES: 4 servings

PREP TIME: 10 minutes

COOKING TIME: 25 minutes

NOTE: Make sure you have a parent or adult help you make this recipe.

DIRECTIONS: In a Dutch oven or large saucepan, heat the oil over medium heat. Add

the flour and cook, stirring constantly until it is a dark amber color (like

roasted peanut butter), about 10 minutes. Add the onion and cook an

additional 3 minutes or until soft. Add the celery, red pepper, and garlic.

Cook, stirring often, for another 2 minutes.

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Stir in salt, pepper, ground thyme, and allspice (if using). Add the sausage and break into ½-inch pieces

with a wooden spoon. Cook until the sausage is brown, about 5 minutes. Pour in the chicken broth and add

the bay leaf. Bring to a simmer and allow to cook, over medium-low heat, for 20 minutes, stirring every so

often to prevent scorching. Remove the bay leaf and discard. Serve over rice or with crusty bread.

You'll think you're in New Orleans!

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