Recipes
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Crawfish Etouffee
- 5 Tbsp. all-purpose flour
- 4 Tbsp. unsalted butter
- 2 cups low-sodium seafood or chicken stock, or if you have seafood shells and bodies - simmer them down to make your own stock.
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, seeds and ribs removed, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, finely chopped
- B&B Cajun Hottie to your taste
- 1/2 tsp. kosher salt
- 1/4 tsp. cayenne pepper
- 1 lb. cooked crawfish tail meat, thawed if frozen
- Cooked white rice and chopped green onions, for serving
Chop your vegetables sauté and remove,
Add butter and flour to make your roux med-High heat keep stiring until dark caramel color, add vegetables back in add stock and cover - simmer for 25 minutes semi covered, add crawfish and keep stirring another 5 minutes - bowl rice and serve etouffee over top, garnish with fresh parsley and enjoy.
Potato Soup
- 8 Medium/Large Potatoes
- 1 Yellow Onion
- 2 Stalks Celery
- 2 Jalapeno (optional)
- 1# Ground breakfast Sausage (we use the hot) you can also use link sausage too
- 1/2# Thick Bacon cut into 1” pieces
- 16oz Whipping Cream
- 64oz chicken broth/stock
- B&B Cajun Hottie -Spicy Herbs seasoning or Your own blend to taste
- Shredded Cheddar Cheese and green onions for topping.
Boil potatoes skin on until tender, I was taught to get them not mushy tender but so they had a little hardness so they don’t just turn to mush in the soup
Remove potato’s rinse under cold water and the skin slides off of them pretty easy Cube them up
Brown bacon and remove, brown sausage and remove, sauté all vegetables.
Roux - 1 Stick of butter/9tsp of flour on medium/high stir till its golden and remove from heat
Combine everything into large pot and stir add 60 oz of broth and whipping cream and heat on medium high until it starts to thicken (the roux makes it thicken) continue to stir. (It will burn on the bottom if it isn’t stirred. After it thickens reduce to low/simmer. Season to taste (we use a Cajun seasoning) like tony chacheries and garlic powder. If it’s too thick add remaining broth and stir in well. Simmer for 30 minutes to allow flavors to incorporate and enjoy.
Mississippi Pot Roast
- chuck or rump roast
- ranch dressing mix packet
- au jus gravy mix packet
- half stick butter
- jarred pepperoncini peppers 12 oz jar of pepperoncini’s and half the juice
Instructions
- Place the chuck roast in the bottom of your crock pot. (I Like to Brown my Roast First)
- Sprinkle the ranch and au jus mixes over the top of the roast.
- Add the butter and pepperoncini peppers.
- Place the lid on top and cook over low heat for 8 hours or more until fork tender. Serve over rice or mashed potatoes.
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