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!!