Recipes

Crawfish Queso

Ingredients

 
2 large bricks Velveeta
2 packages of fresh pico de gallo
2 Tbsp. Slap your mama hot
1 to 2 lbs of crawfish tail meat
 
Directions
 
Start by sauteing the tail meat in a pan with a 2 tbsp of butter. In a separate pan melt your Velveeta into a nice liquid then add your ingredients and allow to cook for around 10 minutes and you have a great Cajun party starter. Great with garlic toast or chips....

 

Seafood Gumbo     (Large Pot 60 quart) 

 

 

40(oz.) Roux

8 oz. Vinegar

1 Small Bottle of Garlic Paste

3 oz. Garlic Juice

3 Tbsp. Salt

3 Tbsp. Black Pepper

4oz. Texjoy Steak Seasoning

1 Bundle of Celery (Diced)

1 Bag of Green Onions (Diced)

4 Red Onions (Diced)

6 (14oz.) Cans Seafood Broth

2 (12oz.) Bottles of Louisiana Hot Sauce

1 Pinch Gumbo File

4 Tbsp. Tony Chacheres

2 Tbsp. Slap Ya Mama Hot

6 lbs. Shrimp

3 (12oz.) Cans Crab Meat

3 (12oz.) Baby Clams

1 (1.5oz.) bag of Ground Louisiana Shrimp

 

Directions

Start by filling the 60 quart pot about 2/3 full with water, Bring water to a boil then add your roux. Reduce heat slightly will stirring the roux, do not allow the roux to burn in the pot this will ruin the gumbo and you will need to start again. Once the roux has been mixed well and you have a nice brown base you may begin adding your vinegar and seasonings along with your diced onions and celery. Allow this to boil at medium heat for about 30 minutes. Add your seafood and remaining ingredients to the pot and allow to cook at medium to low heat for about 1 hour this will allow everything to soak up that true Cajun taste. You may add more or less of the Hot Sauce or Slap your Mama depending on your desired degree of taste…


 

Chicken and Sausage Gumbo (Large Pot 60 quart)

 

40(oz.) Roux

8 oz. Vinegar

3 Tbsp. Salt

4 Tbsp. Black Pepper

3 Tbsp. Slap Ya Mama Hot

3 Tbsp. Tony Chacheres

4oz. Texjoy Steak Seasoning

4oz. Garlic Juice

1 Small Bottle of Garlic Paste

6 (14oz.) Cans ofChicken Broth

1 Pinch of Gumbo File

1 Bundle of Celery (Diced)

1 Bag of Green Onions (Diced)

4 Red Onions (Diced)

2 (8lb.) Packages of Thigh Meat

4 Packages of Sausage

Directions

Start by filling the 60 quart pot about 2/3 full with water, Bring water to a boil then add your roux. Reduce heat slightly will stirring the roux, do not allow the roux to burn in the pot this will ruin the gumbo and you will need to start again. Once the roux has been mixed well and you have a nice brown base you may begin adding your vinegar and seasonings along with your diced onions and celery. Allow this to boil at medium heat for about 30 minutes. Add your seafood and remaining ingredients to the pot and allow to cook at medium to low heat for about 1 hour this will allow everything to soak up that true Cajun taste. You may add more or less of the Hot Sauce or Slap your Mama depending on your desired degree of taste


 

 Crawfish Etouffee  (Large pot 60 Quart)

 

4 White Onions (Diced)

1 Block Salted Butter

2 Cans Golden Mushroom

1 Can Cream of Mushroom

1 Can Cream of Celery

1 Can Cream of Shrimp

2 Cans Tomato Sauce

6 Cups Water

¼ cup White Pepper

¼ cup Cajun Seasoning

¼ cup Creole Seasoning

½ cup Paprika

1/8 cup Cayenne

½ Bottle of Louisiana Hot Sauce

½ cup Garlic Powder

3 Cups Hot Water

Brown onions with butter and remove from pot

Add 2 Cans Golden Mushroom,1 Can Cream of Mushroom, 1 Can Cream of Celery, 1 Can Cream of Shrimp, and 2 Cans of Tomato Sauce with the other ingredients listed below.

Cook on Medium Heat. Stir occasionally so it doesn't stick.

**Let Mixture Thicken**

Add 5lbs. Louisiana Crawfish Tails, sauteed onions and 1 whole squeezed lemon.


 

Shrimp Etouffee

(Large pot 60 Quart)

4 White Onions (Diced)

1 Block Salted Butter

2 Cans Golden Mushroom

1 Can Cream of Mushroom

1 Can Cream of Celery

1 Can Cream of Shrimp

2 Cans Tomato Sauce

6 Cups Water

¼ cup White Pepper

¼ cup Cajun Seasoning

¼ cup Creole Seasoning

½ cup Paprika

1/8 cup Cayenne

½ Bottle of Louisiana Hot Sauce

½ cup Garlic Powder

3 Cups Hot Water

 

Brown onions with butter and remove from pot

Add 2 Cans Golden Mushroom,1 Can Cream of Mushroom, 1 Can Cream of Celery, 1 Can Cream of Shrimp, and 2 Cans of Tomato Sauce with the other ingredients listed below.

Cook on Medium Heat. Stir occasionally so it doesn’t stick.

**Let Mixture Thicken**

Add 6 lbs. Gulf Shrimp (Small to Medium Size), sautéed onions and 1 whole squeezed lemon.