Three Favorite Fall Recipes

Hello, Autumn. It is officially my favorite season of the year: Fall, y’all. Part of the reason I love fall is that Houston goes from feeling like a sweltering steam room to a bath I’ve been relaxing in a little too long… we start to need to find ways to heat things back up a little.

My favorite way to usher in fall and warm my soul is by cooking. Below, I have compiled three of my favorite fall recipes. I’m a Louisiana girl, so there’s a bit of Cajun mixed in. Also, don’t hate me for adding beans to my chili; that’s just how I like it and cannot imagine eating it any other way.

Note: Some measurements are approximate in these fall recipes, such as seasonings. I don’t actually measure. I cook from my heart. But also, I have made some substitutions to speed up cooking time and simplify life. So, you win some, you lose some. 

Season 5 Netflix GIF by Gilmore Girls  - Find & Share on GIPHY

Fall Recipes: Chicken and Andouille Gumbo

Fall Recipes: Chicken and Andouille GumboServes: 6-8 people

Prep Time: 20 Minutes

Cook Time: 1.5 Hours


  • 3/4 cup all purpose flour
  • 1/2 cup vegetable oil
  • 4 tbsps butter
  • 4 celery stalks, peeled and diced
  • 1 large yellow onion, diced
  • 1 large red, orange, or yellow bell pepper, diced
  • 8 cloves of garlic, minced
  • 1 bunch of green onions, sliced
  • 1-2 packs of andouille sausage, sliced thin {We prefer Richard’s.}
  • 8 cups chicken stock
  • 2 bay leaves
  • 2 tbsps Tony Chachere’s Creole Seasoning
  • Salt and cracked black pepper, to taste
  • 1 fully cooked rotisserie chicken, all meat removed by hand and set aside
  • 3 cups cooked rice {I typically cook mine in a rice cooker once I add the stock to the Gumbo pot.}


First, you Make a roux. {That’s how all great recipes start down the bayou, and this one is no exception.} A roux consists of flour and vegetable oil. That’s it. I like to prepare mine in a nonstick skillet. I later transfer it to my stockpot.

In a nonstick skillet over medium heat, add flour and vegetable oil. I use a silicone spatula {like this} to gently combine the two and stir almost continuously for 30 or so minutes. It should reach a medium to dark brown color. Be very careful not to burn it, or you will need to start over.

Melt the butter in a large stockpot over medium heat. Once melted, add celery, onions, and bell pepper. As those begin to turn translucent {5-10 minutes}, add sliced andouille. Then add garlic and green onions. Cook until softened. Add the roux to the stockpot and stir to combine. Pour chicken stock into pot. Stir well. Add Cajun seasoning and bay leaves. Bring to a slow boil. Add shredded chicken. Stir. Cook until fully heated through. Taste and add salt, pepper, and more Cajun seasoning if necessary. 

Ladle into bowls and serve with white rice. It should be 1 part rice to 3 parts Gumbo. Many Cajuns also like to serve potato salad with this Gumbo. Some people eat it on the side, and others put it directly in the bowl. I have done both. It’s a delicious addition if you have time to make fresh potato salad.

Fall Recipes: Beef and Bean Chili

Fall Recipes: Bean and Beef ChiliServes: 6-8 people

Prep Time: 10 minutes

Cook Time: 1 Hour


  • 2 lbs ground sirloin
  • 1 large yellow onion, diced
  • 1 red, orange, or yellow bell pepper, diced
  • 6 cloves garlic, minced
  • 1/4 cup chili powder {not to be confused with cayenne}
  • 1 tbsp cumin
  • 1 tsp Tony Chachere’s Creole Seasoning
  • 1 {15 oz} can pinto beans
  • 1 {15 oz} can black beans
  • 1 {10 oz} can Rotel tomatoes, original or mild
  • 1 {29 oz} can tomato sauce
  • salt and cracked black pepper, to taste
  • sliced green onions for garnish
  • shredded cheddar cheese for garnish
  • sour cream for garnish
  • avocado for garnish
  • crackers, tortilla chips, or corn chips for dipping


In a stockpot over medium heat, add sirloin, onions, and bell pepper. Once the meat begins to brown evenly and the vegetables soften, add garlic. After 2-3 minutes, add chili powder, cumin, and Creole seasoning. Stir well. Cook 5 minutes. Add beans, tomatoes, and tomato sauce. Stir to combine. Add 2-3 cups of water. Stir. Add salt and pepper. Cover and bring to a simmer, approximately 20-25 minutes. Ladle into bowls. Top with cheddar cheese, a dollop of sour cream, green onions, and avocado. Serve alongside tortilla chips, crackers, or corn chips. Our family loves to use H-E-B’s Texas Dippers. They are big corn chips, and we use them to scoop up our chili like a spoon.

Fall Recipes: Red Beans and Rice- It’s a Monday thing.

Fall Recipes: Red Beans and RiceServes: 6- 8 people

Prep Time: 20 minutes

Cook Time: 8-10 hours on low in slow cooker or 2 hours on stovetop



How you begin will differ depending on whether or not you will cook this on the stovetop or in a slow cooker. If cooking in slow cooker, start by melting butter in a skillet over medium heat. Add onions, bell pepper, garlic, and Tasso. Cook until vegetables soften, and the Tasso releases its flavor. 

*If you cannot find Tasso, you can add ham hocks directly into your stockpot to enhance flavor while cooking.

In a slow cooker, add red beans, Tasso, vegetables, Creole seasoning, water, black pepper, and bay leaves. Stir to combine. Cover, and cook on low for 8-10 hours. {I would wait on adding salt. The Tasso, andouille, and Creole seasoning all have a lot of salt.} During the last hour of cooking, press beans against the side of the slow cooker to create a creamier consistency. In a skillet, saute andouille until it begins to caramelize on both sides. Serve red beans in a bowl with white rice, sausage, and top with green onions. 

On the stove top, eliminate the need for the first skillet, and saute everything directly in a stockpot. You could even add the sausage in with the vegetables and Tasso. Once everything is caramelized, add beans, water, black pepper, Creole seasoning, and bay leaves. Bring to a boil for 10 minutes. Reduce heat, cover, and simmer 1-2 hours, or until beans are completely soft. Serve with rice and top with green onions. A 2:1 ratio of beans to rice is close to ideal. 

*If you are in a hurry, we also use and love Blue Runner Creole Cream Style Red Beans. I buy one {27 oz can} and one {16 oz} can. Fill the small can up with water to add to the pot {instead of the 8-10 cups}.  I do everything else the same as with the dried beans, but the stovetop cooking time is maybe thirty minutes total.

I hope you enjoy these fall recipes. If you have any questions or do try them, please leave your comments below. What are your favorite fall recipes?


Pin this post and be sure to follow
Houston Moms
on Pinterest!

Previous articleTalk that Talk: Questions that Prompt Conversation with Kids
Next articleThe Pain of Being the Odd Mom Out
Christy G
Christy grew up in Cajun Country. After graduating from LSU, she worked as an editor for a Louisiana chef. After Hurricane Katrina devastated her home state, she assisted in the recovery efforts, which ultimately moved her to Houston. Christy and Ryan were married in St. Lucia in 2006. Five years later, after welcoming their first child, Lilla {March 2011}, she became a high school English and Photojournalism teacher. After Flynn {March 2013} joined their family, Christy became a stay-at-home mom. Soon after, the family jumped at the chance to move to Perth, Western Australia. After almost four years, they relocated to Santiago, Chile. Both places {and their wines} hold a special place in her heart. Christy enjoys cheering on her beloved LSU Tigers and New Orleans Saints, texting friends in complete sentences, taking heaps of photos, planning vacations, advocating for our planet, and cooking delicious meals in her kitchen.


Please enter your comment!
Please enter your name here