Posted at 1:04 PM
- 1 onion – chopped
- 1 bell pepper – chopped
- 2 stalks celery – chopped
- 1 1/2 tsp. garlic – minced
- 1 stick butter
- 1 pound Louisiana crawfish
- 1 can cream of mushroom soup
- 1/2 cup bread crumbs
- 1 egg – beaten with fork set aside
- 2 – Pie shells (9″ inch deep dish)
- Ole’ Bay seasoning
- two squirts liquid smoke
- three shakes Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp “Better than Bouillon” – Lobster Blend
Saute’ onion, bell pepper & celery in butter until onions are clear. Add crawfish, and all seasoning along with bouillon and cook until crawfish are cooked about 20 minutes. Add Cream of Mushroom soup. Stir and cook about 15 minutes. Add Bread Crumbs & beaten egg. When adding egg add very slowly while stirring constantly, this will stop it from cooking immediately. Season with Ole’ Bay, black pepper, salt and tabasco to taste. Mix well. Pour crawfish mixture in one pie shell , spread evenly. Place other pie shell on top of the crawfish. Crimp edges to seal and poke holes with a fork on the top pie dough to vent. Bake according to pie shell directions.
I had a little trouble with my crust but it was delicious!!!!!
Posted at 10:25 PM
- 9 cans Van Camp’s New Orleans Style Red Kidney beans
- 1 container of Holy Trinity
- 2 squirts liquid smoke
- 2 shakes Worcestershire sauce
- 2 large bay leaves
- 1 tsp. “Better than Boullion” Beef – beef blend
- 2 stick butter
- 3 packs of smoke sausage – pork and beef blend ( sliced into bite size pcs.)
- Montreal steak seasoning
Place 2 cans of beans and smash completely, you can also blend it in a food processor. Place smashed beans and all other ingredients in large pot.
Cook on Medium until it starts to bubbling about 30 minutes to an hour. Lower heat to Low to simmer. Stir every 30 minutes, slightly smashing remaining beans as they cook. You will cook until it becomes very creamy. The longer it cooks the better it will be.
This is a quick way to enjoy Red Beans & Rice without the headache of cooking it from dry beans. When I cook these no one can tell its from a can.
Cook rice and serve beans over rice with cornbread on the side.
Cornbread – I use Jiffy cornbread mix. ENJOY!
Posted at 6:40 PM
3 lbs. Ground beef
1 lbs. Ground pork
Handful of “Holy Trinity”
1 tsp. each of the following: Worcestershire sauce, A-1 Steak sauce (Bold & Spicy), “Better than Bouillon” Beef base, minced garlic, mustard, & Tony Chachere’s seasoning.
1 & 1/2 tbs. Ranch Homestyle Dry Seasoning Mix
1/2 cup of Bread Crumbs – (Progresso Bread Crumbs-Italian Style is my fave)
5 shakes of Tabasco – red pepper blend
1 tbs. Montreal Steak Seasoning
2 heaping tsp. Ghee
1 squirt of Liquid Smoke
1/3 cup tap water
Place all ingredients in a large bowl and mix very well until all ingredients are very well blended together. Form into patties and Grill burgers (cooking times may vary according to your pit) about 20 minutes rotating about every 5 minutes. You can cut into one to see if it’s cooked to your liking. The 20 minutes on our pit produced a medium well burger. Depending how large or small you make your patties. I was able to make 8 large burgers and 4 small burgers.
Posted at 6:40 PM
- 6 – tuna steaks cut about 1 & 1/2 to 2 inches thick
- Liquid Smoke
- Tabasco – Green pepper blend
- Accent Flavor Enhancer
- Kosher Salt
- Black Pepper
- Red Cayenne Pepper
- Old Bay Seasoning
- Bragg’s Liquid Aminos – Soy Sauce
Place steaks in a shallow pan and lightly or heavily dust both sides of steaks with the ingredients above to suit your taste. Keep Flipping steaks in the pan to make sure they are fully coated with seasoning. Place steaks and all the seasoning in a zip lock bag and remove air from the bag and let marinate for about 20-40 minutes flipping about every 10 minutes. Remove and grill for about 3.5 minutes on each side. Enjoy!