Crawfish Etouffee

Fixins

3 pounds of crawfish tails
2 large onions chopped
2 bell peppers chopped
1 bunch celery chopped
1 bunch green onions chopped
2 cans Rotel tomatoes
1 heaping teaspoon minced garlic
2 sticks real butter
1 bunch of fresh Parsley
3 teaspoons dried Basil
Tony Chacheres to taste
1 10 1/2 oz can Golden Mushroom Soup
1 10 1/2 oz can Cream of Shrimp Soup
Your favorite hot sauce to taste

Your Concoction

Melt butter in a pot. Add the onion, bell pepper and celery. Cook until soft over low to medium medium heat. You don't want to burn your butter.
Add the garlic and cook for three more minutes to release the flavor.
Add both cans of soup, the parsley and the Tony's. Heat on simmer for 20 minutes or so.
Add the crawfish and green onion. Cook over medium heat until crawfish are heated through all the while stirring in lots of love. If too thin thicken up with 2 teaspoons cornstarch stirred into a 1/4 cup of water then add in and stir till thick.
Add three or four splashes of the hot sauce and serve over rice with a side of cornbread. ENJOY!!

Skillet Not Kabobs

Fixins

Vegetable oil
1 pound large shrimp
1 pound of pork backbone cut into cubes
1 rope of your favorite smoked sausage sliced (I used green onion and jalapeno)
1 zuchinni quartered
1 squash quartered
1 green bell pepper sliced
1 large yellow onion sliced
6 ears of little nibbler corn on cob quartered
6 ounces of sliced portabella mushrooms
Salt
Black pepper
Red pepper flakes
1 teaspoon of crushed garlic
Dales liquid steak seasoning concentrate

Your Concoction

Season the cubed pork with salt, black pepper and red pepper flakes.
Heat a cast iron skillet on medium heat. Add enough oil to just cover the bottom.
Add your sausage and pork and cook until brown and done. While cooking add about a teaspoon of the Dales seasoning. It is very concentrated so a little goes along ways.
Increase your heat to medium high. Add all the vegetables and garlic to the skillet stirring often until done to your likeness. I like mine a little crispy. Add a little more Dales to the veggies as well.
Lastly add your shrimp and stir until done. About 4 minutes or so. Serve stand alone or over rice.
And remember to stir lots of love into your pot as always! Enjoy!

Blackened Chicken Breast or Tenderloins

Fixins

4 Chicken breast
Vegetable oil
Chef Paul Prudhomme's Blackened Redfish Magic Seasoning

Your Concoction

Preheat oven to 350 degrees.
Coat the chicken breast with vegetable oil on all sides.
Season the chicken breast real good with the blackened magic. Maybe half a bottle. LOL!
Heat a cast iron skillet over medium high heat.
!! Warning, turn your vent a hood on along with any fans you have and turn on AC. It will get smoky. Or do it outside.!!
Add the chicken breast and blacken on both sides. Just lift it up until you get the desired result. Flip and do the other side.
When blackened to your desire put the cast iron skillet in the oven and cook for 20 minutes.
At this point Megan Dry and Kelsey Dry you clean your kitchen.
When done remove from the oven, slice and tear it up!!!

Butter Beans

Fixins

1 Pound large Butter or white Lima beans
8 oz of Savoies Pork Tasso cubed
1 yellow onion diced
Saltgrass 7 steak seasoning to taste by TexJoy
2 tsps vegetable oil
5 cups of Water
6 shakes of your favorite hot sauce

Your Concoction

Wash beans in a colander. I don't soak my beans overnight.
Heat a medium size pot over medium high heat until hot. Add the oil. Throw in your tasso and onion.  Brown it up for maybe 5 minutes.
Add your water and seasoning and bring to a boil. Reduce heat to just below medium . Add the beans.
Cook stirring often. The more you stir the more love goes into the pot. If they need water add water. Cook until your sauce is to the desired consistency and the beans are done. About 1 1/2 hours it seems.
(Tip: If you like a thick gravy then after the beans are soft take out about a cup full and mash them up real good. Pour them back in the beans and stir.)
Add the hot sauce.
Serve plain or over rice.
Enjoy!!!

Crawfish Enchiladas

Fixins

2 Lbs. crawfish tails
2 cans cream of shrimp soup
1 stick of salted butter
1 cup of sour cream
Tony Chacheres to taste
2 small cans fire roasted green chilies
1 onion diced
1 green bell pepper diced
1 tbsp minced garlic
4 cups of shredded Monterrey jack cheese
8-10 8 oz flour tortillas

Your concoction

Melt butter in a skillet over medium heat. Add onions and bell pepper and cook until soft.
Add the garlic and cook for 3 more minutes to release the flavor.
Add the crawfish and cook until heated through. Add your Tonys to your taste.
Stir in one can of cream of shrimp soup and one can of fire roasted green chilies. When the liquid begins to just boil reduce heat to simmer and cook down until desired thickness is obtained. I think I went about 30 minutes stirring often.
Add 2 cups of the Monterrey jack cheese to the skillet and stir until melted.
Spoon the mixture into your flour tortillas and roll them up. Place in a greased casserole pan.
Add the remaining can of cream of shrimp soup and the remaining can of green chilies to any leftover crawfish mixture in the skillet.  Add the sour cream and one cup of Monterrey jack cheese to the mixture. No need to heat this just stir together real good with lots of love going into your dish.
Pour the mixture evenly over the top of your flour tortillas. Top with the remaining one cup of Monterrey jack cheese.
Bake in a 350 degree oven until the mixture is bubbly and the cheese on top begins to brown.
There!!! You're done! ENJOY!!

Chicken, Sausage and Shrimp Creole

Fixings:

6 chicken legs
4 chicken thighs
1 pound Large Shrimp
1/4 cup vegetable oil
8 oz.-smoked sausage
2- teaspoon minced garlic
1 bell pepper chopped
1 onion chopped
1/4 cup celery diced .
1 can tomato sauce
1 can tomato paste
2 cans diced tomatoes
1 bay leaf
½ teaspoon smoked paprika
2 teaspoons creole seasoning or more
Fresh parsley cut up to taste.
2 green onions chopped
2 cups chicken broth
1 bouillon chicken bouillon cube.
Hot sauce to taste.

2 cups water

Your concoction:

Heat oil. Add chicken and brown good on all sides.
Remove chicken. Add sausage, onion, bell pepper and celery. Stir until wilted.
Add the tomato paste, tomato sauce, water, tomatoes and chicken broth along with seasonings.
Add chicken back in.
Cook on simmer as a food of love until sauce thickens.
Add green onion and shrimp.
Cook until thickened again. Serve over rice and tear it up!!