By Heidi Lee, February 2010

On an atypical blustery day in Central Phoenix it was a pleasant surprise to spy an antique bicycle perched outside D’Licious Dishes, its basket full of flowers.  What was not surprising were the wonderfully warm aromas that hit full on when walking through the door.

Two and four top iron tables dot the cozy dining room and an enticing little sitting area is in the corner surrounded by several shelves of very nice, yet affordable wines.  The menu and specials are colorfully presented on chalk boards and the display cases are filled with gorgeous pastas, salads, chicken and fish dishes, sandwiches and dessert.

Chef Tudie Frank-Johnson is the proprietress of D’Licious Dishes and she took some time out of her busy day to talk with into the Soup.

Like a lot of us, Chef Tudie started cooking at home.  Whereas most cut their teeth on mac-n-cheese or easy bake oven cupcakes, she was grilling up steak for farm hands and family on their ranch in Texas.  From these roots she moved down south to the coast and landed a job washing dishes at a restaurant in Turtle Cove where the Chef was grilling fresh fish straight from the Gulf. 

Chef Tudie moved up the ranks and was soon manning that BBQ and honing her skills.  A few years, a few jobs, and a few thousand grill marks later she landed in Arizona where she spent some time at Iron Springs Café in Prescott and eventually moved down to Phoenix to start D’Licious Dishes with her friend and neighbor Barbara Cook.  Together they prepare and sell ready-to-eat, ready-to-reheat and ready-to-cook food at this really funky market.

“Everything is fresh and made daily,” says Chef Tudie.  “It’s all about convenience and good food.  We’re all so busy these days and I wanted to show people that ready to eat foods can taste great, be healthy and not empty your wallet.” 

Conveniently located at 7th Ave. and Missouri, you can pop in and sit down for lunch or grab it and go. While you’re there, you could pick up a beautiful eggplant parmesan and a made to order salad for dinner.  The people behind the display counter are knowledgeable and very friendly.  D’Licious Dishes offers an excellent selection of imported and domestic beers and well stocked cases of iced cold drinks for those hot Arizona days.  We would be remiss if we didn’t mention the fresh brewed iced tea on hand – a must for a Texas girls’ eatery.

Chef Tudie was recently featured in the Arizona Republic giving a little lesson on spicing up boxed soups.  As good as those must be, this reporter couldn’t wait to tuck into her signature Chicken and Andouille Sausage Gumbo; perfect for those rare, blustery days in Phoenix.

Chef Tudie is also a competitor in the “WestSide ThrowDown”  a no holds barred cook-off on March 22nd at the Arizona Broadway Theatre.  Without revealing too many recipe secrets, she gave us an idea of the chicken wing she’ll be bringing to the match – you won’t want to miss it!

D’Licious Dishes, located at 5345 N. 7th Ave. (SE Corner at Missouri) is a great place to find excellent food to go or to enjoy your meal in their charming dining area.  Either way, you will most definitely be satisfied and although the dishes are D’Licious, you won’t have to wash them!

Chef Tudie’s Chicken and Andouille Sausage Gumbo

  • 2 cups flour
  • 1 cup salad oil
  • 2 cups celery
  • 2 cups green bell peppers
  • 2 cups white onions
  • 1 qt. okra
  • 1/4 cup garlic, chopped
  • 4 cups canned diced tomatoes
  • 1 cup Worcerstershire sauce
  • 1 oz. Tobasco
  • 1 Tbsp. Cajun/Creole seasonings
  • 2 Tbsp. black pepper
  • 2 Tbsp. Italian seasonings
  • 1/4 cup parsley, diced
  • 1 gallon chicken stock (or seafood stock)
  • 2 bay leaves
  • 1 lb. cubed chicken breast (may substitute seafood)
  • 1/2 libs. Andouille sausage, sliced thin (may substitute seafood)
  • 1 qt. rice, cooked

Instructions
Make roux by baking flour at 350 degress for 25 to 30 minutes or until light tan in color. Warm oil and whisk into flour. Set roux aside. Lightly oil bottom of a large stockpot.  Add vegetables and sauté for 5 to 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered for 30 to 45 minutes. Uncover and whisk in prepared roux.  Stir well to avoid any lumps.  Simmer 15 to 0 more minutes. Add chicken, sausage and any other seafood or meats you desire.  Simmer an additional 10 minutes and serve with rice.