Christmas is right around the corner and you had better order your turduckens and/or quaducants for your holiday tables! You don’t want to be caught without, right? And while you’re at it, you might want to get a couple of chickens stuffed with shrimp from none other than Tony Chachere’s. There will come in handy throughout the holidays---shove them in the oven before the football games begin and they’ll be ready to serve at halftime. (Or, give them as Christmas gifts. Your friends will thank you for sure.) You might as well get a stash of the bite-size oyster and artichoke pies to heat up to serve as appetizers while that chicken is in the oven! Heck, just as soon get some mushrooms stuffed with crabmeat as well. Serve them with a sauce made with equal amounts of mayonnaise and Creole mustard with a few dashes of hot sauce to really tickle your taste buds. The cold, winter winds are blowing and there is nothing better than a big pot of chicken and sausage gumbo to simmer all afternoon and then enjoy before a roaring fire. You’ll need some andouille or smoked sausage---stock up now. And don’t forget, the New Year will be here before you know it, and you know what that means---cabbage to bring you prosperity and black-eyed peas to ensure good luck. Some people will tell you they can’t stand the taste or smell of cabbage, but I promise if you prepare this dish (my mother’s favorite) you’ll prove them wrong. Makes 6 to 8 servings

• 1 large cabbage, cored and chopped
• 2 tablespoons vegetable oil
• 1 ½ cups chopped yellow onions
• ½ cup chopped green bell peppers
• ½ cup chopped celery
• 1 tablespoon chopped garlic
• 4 slices white bread, toasted, soaked in a little milk, then squeezed dry
• ½ pound mild Cheddar cheese, grated
• ½ pint cream
• 1 stick butter
• Salt and cayenne to taste
• 1 tablespoon chopped fresh parsley leaves
• ¼ cup dried fine breadcrumbs

Preheat the oven to 350 degrees.  Boil the cabbage in water until just tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. Add the onions, bell peppers, celery, and garlic. Cook, stirring, until soft and lightly golden, six to eight minutes. Add the cabbage and reduce heat to medium-low and cook, covered, until very tender, about 10 minutes.  Tear the bread slices into bits and add to the pot. Add the cream and butter and cook, stirring to mix, until the butter is melted, about five minutes. Season with the salt and cayenne. Add the parsley and stir to mix.  Transfer the mixture to a casserole dish. Sprinkle the casserole evenly with the cheese and the breadcrumbs. Bake until bubbly and hot, 20 to 30 minutes. Now, about those black-eyed peas. Bootsie’s Cajun Seasoned Black-eyed peas are fantastic. They’re easy to prepare and all I suggest is to add some smoked sausage, chopped tasso, or cubes of ham to spike them up a bit. Serve with Louisiana rice and you’ve got a winner!  If you want to start from scratch, then get a few bags of Camellia-brand black-eyed peas and treat them like you would red beans.