Instructions: In a medium bowl, combine 2 3/4 cups of the flour with the sugar, baking powder, baking soda, salt, and nutmeg. Whisk everything together.

In a large bowl, whisk together the buttermilk, water, egg, and vanilla extract. Stir in the flour mixture from Step 1.

Use some of the remaining flour to dust your work surface. Place the dough on it and pat it into a large 1/2 -inch-thick square. Dust the top with more flour if it gets sticky. Next, slice the dough into 2 1/2 -inch squares.

Now it’s time to fry the beignets—be sure to ask an adult to help you! Heat 2 inches of vegetable oil in a heavy saucepan on the stovetop until the temperature reaches 325° on a deep-fat thermometer. Check the temperature with a cooking thermometer every so often while cooking. If it gets too hot, temporarily turn the heat down, or off.

Carefully drop 3 dough squares at a time into the hot oil. Fry them for 3 minutes, turn them over, and continue frying for 3 more minutes. Use a slotted spoon to transfer the beignets to a wire rack set atop paper towels to drain. Dust the beignets with confectioners’ sugar.

ROUX 1/4 cup vegetable oil 1/4 cup all-purpose flour

GUMBO: 2 tablespoons vegetable oil, divided, 12 ounces mild andouille sausage, sliced, 1/2 pound boneless chicken thighs, diced, 1 tablespoon Cajun seasoning mix, 1 large onion, chopped, 1 large green bell pepper, chopped, 1 poblano pepper, chopped, 2 ribs celery, chopped, 2 cloves garlic, minced, 3/4 teaspoon dried thyme, 6 cups chicken stock, divided., Reserved Dark Roux, 10 okra pods, sliced 1/2-inch thick, (approximately 2 cups), 1 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, plus more, to taste, 1 teaspoon fresh chopped oregano, 1 teaspoon fresh chopped parsley, 4 cups cooked white rice

Dark Roux: 1. Heat oil in medium saucepan over medium heat for 5 minutes, until hot Add flour and cook, whisking constantly for 15-20 minutes, until roux is deep brown in color. If necessary, lower heat to medium-low to prevent burning.

2. Remove from heat and transfer to heat-proof bowl; set aside.

For Gumbo: 1. Heat 1 tablespoon of vegetable oil in a large stockpot or Dutch oven over medium heat for 5 minutes, until hot. Add sliced andouille sausage and cook for 5-6 minutes, until browned. Transfer to plate using slotted spoon.

2. Season chicken thighs with Cajun seasoning and add to stockpot, scraping up any browned bits from the andouille sausage. Cook over medium heat for 6-8 minutes, until chicken thighs are fully cooked. Transfer to plate using slotted spoon.

3. Add remaining tablespoon of oil to stockpot and heat over medium 12 ounces mild andouille sausage, sliced heat for 3 minutes, until hot. Sauté onion, bell pepper, poblano pepper, and celery for 5 minutes, until soft. Add garlic and dried thyme Cook one minute, until fragrant.

4. Add 1 cup chicken stock, making sure to scrape any browned bits from the bottom of the pan. Add remaining 5 cups chicken stock. Increase heat to medium-high and bring to a simmer. Slowly whisk in reserved dark roux and whisk until smooth. Reduce heat to medium and continue simmering, stirring occasionally until gumbo thickens, about 20 minutes.

5. Add oregano, parsley, okra, and reserved andouille sausage and chicken to gumbo. Cook over medium-low heat for 5 minutes, until okra begins to soften. Add additional hot sauce, salt, and pepper, as needed.

6. Season with salt, pepper, Worcestershire sauce, and hot sauce. Stir to combine. Finish with fresh oregano and parsley.

7. Spoon gumbo into bowls and top with rice.

Cook's Note: Frozen sliced okra can be substituted for fresh. Add frozen okra to gumbo and heat for 5-7 minutes, until warm.