Arrange chicken on a baking sheet and season evenly with salt, cayenne and garlic powder.  Let stand 30 minutes at room temperature.  Combine chicken pieces and flour in a large paper bag and shake until chicken is well coated.  Heat oil in large skillet over medium high heat.  Add chicken (reserve remaining flour) and brown on all sides.  Remove with slotted spoon and set aside.  Loosen any brown bits on bottom of skillet.  Using whisk, add 1 cup reserved flour and stir constantly until roux is very dark brown.  Remove from heat and add onions, green pepper and celery, stirring to blend thoroughly and prevent burning.  Transfer to large saucepan.  Stir in stock and bring to boil over medium high heat.  Reduce heat, add Comeaux's Andouille Sausgage and garlic, and simmer 45 minutes, stirring occasionally.  Remove chicken from bones and cut meat into small pieces.  Return to sauce pan and cook thoroughly.  Season with salt and pepper and serve immediately over steamed rice in individual soup bowls.  Oysters may be added last 5 minutes of cooking.  Serves 8.

Make a mixture of of eggs, milk and baking powder.  Marinate the crawfish tails in this for about 2 hours.  Remove and season with salt and red pepper.  Dip in flour and fry in hot fat until done.  Doesn't take long.  Great as an appetizer with various dips, but we prefer it plain.  Serves 4 as entrée. Easily doubled.

Chop and sauté in butter, onion and onion tops.  Add crawfish fat, cover and cook 5 minutes.  Add crawfish tails, season with salt and red pepper.  Cover and cook about 15 minutes until done.  Add parsley just before serving and serve over rice.

Place onions, garlic, bell pepper in medium size pot with butter.  Sauté.  Add fresh corn with corn milk from corn and season to taste.  Stir well.  Cover and let simmer stirring occasionally.  Add Rotel, a little bit of water, cover and simmer 1 hour on low heat.  Add seafood and cook another 15-20 minutes.  Can also add parsley and green onions, You may substitute 2 cans whole kernel corn with 1/3 cup evaporated milk.  Serves 6-8.

Drain oysters well.  Reserve liquid.  You may need it if spaghetti is too dry.  Sauté garlic, onions, parsley in olive oil.  Add mushrooms and oysters.  Cook over low heat until oysters curl.  Add basil.  Toss oyster mixture with cooked spaghetti and Parmesan cheese.  If spaghetti is too dry you may add olive oil or oyster liquid.  If spaghetti has too much liquid you could add Italian bread crumbs and/or more Parmesan cheese.  Serves  6 generously.

Use a turkey carcass with a little meat left on it; a smoked turkey is best.  Cover carcass with water and boil until meat leaves bones (about 1 hour).  Reserve broth, and remove meat from carcass; discard bones.  Combine salad oil and flour in a large iron pot; cook over medium heat, stirring constantly, until a medium brown roux is formed.  Add onion, green pepper and celery; cook about 5 minutes or until tender, stirring constantly.  Add Comeaux's Andouille Sausage, turkey and 2-3 quarts broth (add water to make 2 quarts if necessary).  Simmer 1 hour.  Season gumbo to taste with salt and pepper.  Stir in parsley and green onion, cook 10 minutes longer.  Serve over rice.  Thicken with filé, if desired.  Serves 8-10.