1 1/2 gallons water

1 4-pound chicken, cut up

5 bay leaves

5 parsley sprigs

3 whole garlic cloves

1 pound andouille or smoked sausage, diced

2 medium onions, chopped

1 large green bell pepper, chopped

1 large celery rib, chopped

3 tablespoons minced garlic

4 chicken bouillon cubes

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 tablespoon salt

1 teaspoon ground red pepper

1 teaspoon ground black pepper

1 bunch green onions, chopped

1/2 cup chopped fresh parsley

2 tablespoons Creole Seasoning

4 tablespoons unsalted butter (use unsalted butter because Creole Seasoning can be a bit salty)

1 1/2 cups onion, finely chopped

1/2 cup green bell pepper, finely chopped

1/2 cup celery, chopped

2 pounds crawfish tail meat (you can also use shrimp if you can’t find crawfish)

1/4 cup flour

1 1/2 to 2 cups chicken broth

1 1/2 tablespoons minced garlic

2 tablespoons thyme

2 teaspoons Worcestershire

1 teaspoon hot sauce

1/2 cup green onions, thinly sliced

2 tablespoons olive oil

1 large onion, chopped

2 jalapeños (seeded if desired), finely chopped

1 red bell pepper, cut into 1/4-inch pieces

2 cloves garlic, finely chopped

1 15-ounce can black beans, rinsed

1 cup frozen corn kernels, thawed

2 teaspoons chili powder

2 tablespoons fresh lime juice

Lime wedges, for serving

1/2 cups fresh cilantro, chopped

Cilantro, for serving

1 cup 10-ounce can red enchilada sauce, about 1 cup

9 small corn tortillas

1 cup steel cut oats

3 tablespoons brown sugar

1/2 teaspoon salt.

1 cup dried apricots, cut into small pieces

3 1/2 cups water

1 cup milk

1 teaspoon vanilla

Either spray a crockpot with non-stick cooking spray or line with a crockpot liner.

In a medium-sized bowl, mix the oats, brown sugar, salt and apricots. Pour in the water, milk and vanilla and stir. Pour into the crockpot.

Turn on low and cover. Cook for 7-8 hours. If desired, serve with additional milk and sugar.