A Super Bowl favorite that has the bite of a hungry gator.
Prep Time: 20 mins Cook Time: 2 hrs. 15 mins
Total Time: 2 hrs. 35 mins
Nutrition Facts Servings Per Recipe 8Calories 441% Daily Value
*Total Fat 7g9%
Saturated Fat 0g2%
Sodium 941mg41%
Total Carbohydrate 32g12%
Dietary Fiber 11g39%
Total Sugars 4g
Protein 61g122%
Vitamin C 52mg58%
Calcium 102mg8%
Iron 4mg22%
Potassium 771mg16%
Blackened Cajun shrimp tacos with avocado salsa are made with so many fresh ingredients, and the blackened cajun shrimp takes it to the next level with flavor! These are some healthy and delicious tacos you have got to try!
Blackened cajun shrimp tacos with Avocado salsa are made with so many fresh ingredients and the blackened cajun shrimp takes it to the next level with flavor! These are some healthy and delicious tacos you have got to try!
Prep Time: 15minutes Cook Time: 3minutesTotal Time:18minutes Servings:4
Blackened Cajun Shrimp Tacos with Avocado Salsa are made with so many fresh ingredients and the blackened cajun shrimp takes it to the next level with flavor! These are some healthy and delicious tacos you have got to try!
Calories: 415kcal Carbohydrates: 29g Protein: 21g Fat: 26g Saturated Fat: 4g Polyunsaturated Fat: 4g Monounsaturated Fat: 16g Trans Fat: 0.01g Cholesterol: 143mg Sodium: 875mg Potassium: 830mg Fiber: 9g Sugar: 4g Vitamin A: 1668IU Vitamin C: 18mg Calcium: 130mg Iron: 2mg
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4 racks alligator ribs (approximately 8 ribs per rack), cut into individual ribs
BBQ Dry Rub Seasoning, recipe follows
Sweet Rum BBQ Sauce, recipe follows
Texas toast, for serving
Sliced jalapeños, for garnish
Sliced green onions, for garnish
1 cup chili powder
1 cup brown sugar
1/2 cup garlic powder
1/2 cup onion powder
1/4 cup ground black pepper
1/4 cup salt
2 tablespoons ground cinnamon
2 tablespoons smoked paprika
1 1/2 onions, roughly chopped
1/4 cup minced garlic
2 1/2 cups Florida rum
2 1/4 quarts ketchup
1 1/2 cups brown sugar
3/4 cup molasses
3/4 cup apple cider vinegar
1/4 cup smoked paprika
1 teaspoon ground ancho pepper
1 teaspoon salt
3/4 teaspoon ground coriander
1/2 teaspoon cayenne
Deselect All
4 racks alligator ribs (approximately 8 ribs per rack), cut into individual ribs
BBQ Dry Rub Seasoning, recipe follows
Sweet Rum BBQ Sauce, recipe follows
Texas toast, for serving
Sliced jalapeños, for garnish
Sliced green onions, for garnish
1 cup chili powder
1 cup brown sugar
1/2 cup garlic powder
1/2 cup onion powder
1/4 cup ground black pepper
1/4 cup salt
2 tablespoons ground cinnamon
2 tablespoons smoked paprika
1 1/2 onions, roughly chopped
1/4 cup minced garlic
2 1/2 cups Florida rum
2 1/4 quarts ketchup
1 1/2 cups brown sugar
3/4 cup molasses
3/4 cup apple cider vinegar
1/4 cup smoked paprika
1 teaspoon ground ancho pepper
1 teaspoon salt
3/4 teaspoon ground coriander
1/2 teaspoon cayenne
Prep Time: 15 mins Cook Time: 35 mins
Total Time: 50 mins
One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!
Ingredients
Directions
Nutrition Facts Servings Per Recipe 8Calories 485% Daily Value
*Total Fat 24g30%
Saturated Fat 10g48%
Cholesterol 72mg24%
Sodium 1541mg67%
Total Carbohydrate 41g15%
Dietary Fiber 7g25%
Total Sugars 1g
Protein 26g52%
Vitamin C 3mg4%
Calcium 51mg4%
Iron 4mg19%
Potassium 280mg6%
Total Time Prep: 15 min. Bake: 30 min. + cooling Makes 12 servings
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Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Toasting NutsTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
1 piece: 357 calories, 20g fat (9g saturated fat), 61mg cholesterol, 250mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 4g protein.
Prep Time:15 mins Total Time: 15 mins
You’ll absolutely love this crawfish salad, like tuna salad with a sweeter, spicy twist. I use pre-cooked tails sold in a vacuum-sealed bag. Serve with fresh lettuce or toasted baguettes.
Ingredients
Directions
Nutrition Facts (per serving)
171Calories 6gFat 9gCarbs 19gProtein
Nutrition Facts Servings Per Recipe 4 Calories 171% Daily Value
*Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 132mg 44%
Sodium 938mg 41%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 19g 38%
Vitamin C 6mg 7%
Calcium 51mg 4%
Iron 1mg 8%
Potassium 425mg 9%
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Ingredients:
For a spicy twist on a classic soup recipe, whip up a pot of this easy Cajun potato soup. Just like old-fashioned baked potato soup, this recipe is loaded with chunks of russet potatoes, plenty of cheese and a splash of cream, but kicked up a notch thanks to spicy andouille sausage, colorful bell peppers and a healthy dash of Cajun seasoning.
Perfect for those who love a little spice, this quick and easy soup recipe will warm your soul all season long.
Warm a Dutch oven or heavy-bottomed stock pot over medium-high heat. Add the sliced sausage to the pot and cook for 2–3 minutes until the slices brown on the edges. Remove to a plate.
Reduce the heat to medium, then add the olive oil, garlic and crushed red pepper flakes. Cook for 1 minute until fragrant, then add the butter, onions, celery and bell pepper. Cook until the vegetables soften, about 5-7 minutes.
Pour in the chicken broth (store-bought or homemade broth) and add Cajun seasoning, salt, paprika and the cubed potatoes. Bring the soup to a boil, then reduce to a simmer and cook for 15-18 minutes until the potatoes are fork tender.
Reduce the heat to low, pour in the heavy cream, and add the Parmesan and cheddar cheese. Stir until the cheese has melted and the soup is smooth and creamy.
Return the sausage to the pot and stir in the parsley. Cook the creamy soup for 5 minutes and then ladle into bowls. Serve hot, garnished with additional parsley. Enjoy!
Leftovers of this soup may be refrigerated in an airtight container for 3-4 days. To reheat, warm gently on the stovetop, stirring occasionally until heated through.
As a general rule, soups containing dairy do not freeze well, as they tend to separate and curdle upon thawing and reheating. If you plan to store leftovers of this soup in the freezer as a make-ahead meal, we suggest cooling the soup and freezing it after step 3 of the directions. Then, finish the soup, adding the remaining ingredients upon reheating.
If you want to thicken soup, add a cornstarch slurry (2 tablespoons of cornstarch mixed with 1/4 cup of water) during step 4 after adding the cream and cheese.
While shredded cheese is convenient, it isn’t the best choice for this soup. Most packaged shredded cheese contains additives to prevent caking and clumping in the packaging. These can inhibit a cheese from melting smoothly in creamy soups. Therefore, for best results, we recommend shredding the cheese fresh from the block for this recipe.
When choosing potatoes for soup, opt for a potato variety that is high in starch and low in moisture. Russets and Idaho potatoes are both great options. Their high starch content will help thicken the soup and make it creamy. Meanwhile, their low-moisture content will allow them to hold their shape through the cooking process without getting mushy.
Cook Time: 30 mins Active Time: 20 mins
Total Time: 1 hr 20 mins Servings: 10
Cajun potato salad is a robust twist on classic potato salad, calling in bold spices and vibrant colors for a truly satisfying side dish. This dish is a great example of Cajun culinary traditions, and imagining a Louisiana picnic or cookout without this delicious side is almost impossible. For some folks, this is even a preferred stand-in for rice when eating a bowl of gumbo.
Learn how to make Cajun potato salad. Whether served at a barbecue, picnic, family gathering, or as part of a Mardi Gras feast, this flavorful potato salad will quickly become one of your favorites.
35 Cajun And Creole Recipes For Dinner, Dessert, And More
The texture of Cajun potato salad can range from smooth and creamy to chunky, depending on who's in the kitchen, but in its most basic form, it's a sumptuous mix of exactly what you'd expect—potatoes, mayo, a little Creole mustard, hard-cooked eggs, and Cajun seasoning.
We took it beyond the limit, adding thick-cut bacon, bell peppers, celery, and freshly chopped dill pickles. The Cajun seasoning and Creole mustard gives it a mild kick, with the salty bacon, refreshing celery and scallions, briny pickles, and creamy mayonnaise giving the potatoes a deliciously satisfying flavor and texture.
Our Cajun-Style Potato Salad is made with:
Simply boil the potatoes, cook the bacon, and stir to coat with a Cajun-seasoned mayonnaise and some colorful additions. Full instructions are below, but here's a brief recap before you get started:
Cooling the potatoes before adding them to the other ingredients in the salad keeps them from absorbing all the dressing, instead allowing the dressing to coat all the ingredients.
To change up this Cajun-style potato salad, consider some of these substitutions and additions:
When it comes to making potato salad, you want a potato that will cook up creamy and tender, without falling apart. Gold new potatoes are our top choice for this purpose. They have a buttery flavor, creamy texture, and hold their shape well after cooking. Note that you can use other waxy types of potatoes if needed, including fingerling and red potatoes.
Whichever type you choose, make sure to drain and cool them thoroughly before tossing with the remaining ingredients to keep them from soaking up too much of the dressing.
Cajun-style potato salad can be prepared up to 24 hours in advance, and chilled until ready to serve. Wait to top with bacon and scallions until just before serving.
Store leftovers of the potato salad for up to three days in an airtight container in the refrigerator, Give the salad a stir and adjust with additional seasoning and mayonnaise, if needed, to revive it before serving.
Whether you're hosting a barbecue, potluck, or other type of gathering, you just can't go wrong with a good potato salad. Serve this Cajun-style potato salad as a vibrant side dish to grilled chicken, barbecue ribs, fried catfish, smoked or Andouille sausage, grilled seafood, or po' boys. Pair with classic Southern sides like cornbread, collard greens, hush puppies, corn on the cob, biscuits, mac and cheese, fried okra, and more for a flavorful meal your guests will remember.
this Cajun salad combines nutrient-rich kale, colorful bell peppers, and Cajun ranch dressing. It captures the essence of Ca
Is full of fresh ingredients and packs plenty of spice! Leafy kale and crisp bell peppers make the base of this green salad that gets topped with cajun roasted chickpeas and cajun ranch dressing.
This Cajun salad combines nutrient-rich kale, colorful bell peppers, and Cajun ranch dressing. It captures the essence of Cajun cuisine in the form of a refreshing and healthy salad.
Prep Time: 35minutes Cook Time: 20minutes Total Time: 55minutes Servings: 2 Calories: 1592kcal
Calories: 1592kcal | Carbohydrates: 68g | Protein: 45g | Fat: 132g | Saturated Fat: 30g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 50g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 3474mg | Potassium: 1198mg | Fiber: 18g | Sugar: 18g | Vitamin A: 5945IU | Vitamin C: 156mg | Calcium: 1059mg | Iron: 6mg
Prep/Total Time: 20 min.
This chili con queso recipe has a seriously cheesy vibe and packs the perfect level of heat. Serve it as an appetizer dip or drizzle it over chips to make a knockout plate of nachos.
When you’re in the mood for a cheesy snack or a plate of nachos, it’s hard to beat chili con queso. This creamy, cheesy dip is a party favorite for a reason!.
Many chili con queso recipes are made with Velveeta cheese, but we make our version the old-fashioned way, with shredded cheese and milk. A little cornstarch thickens the sauce so it’s thick enough to scoop (but not so firm that it’ll break a delicate tortilla chip). If you’re specifically looking for a Velveeta-based dip, check out our loaded cowboy queso recipe.
In a saucepan, heat the butter over medium-high heat. Add the onion and garlic, and saute until tender. Add the chiles. Cook and stir for five minutes.
In a small bowl, whisk together the cornstarch and milk until smooth. Stir the mixture into the onion mixture. Bring to a boil. Cook and stir until thickened, one to two minutes.
Reduce the heat to low. Gradually stir in the shredded cheddar and Monterey Jack cheeses, adding cheese in small amounts and letting the cheese melt between additions. Serve warm with chips. If desired, top with tomato, jalapeno and cilantro.
Editor’s Tip: Keep the heat low as you whisk in the cheese. Too much heat can cause the sauce to break, creating a grainy, clumpy mess. If the queso does happen to break, don’t despair. You can blend it with an immersion blender to restore its silken texture.
Store chile con queso in an airtight container in the refrigerator for up to five days. Reheat the dip in the microwave or in a saucepan on the stovetop. Keep the heat low, and stir constantly to prevent the dip from separating as it reheats.
We don’t recommend freezing this chile con queso recipe. Cornstarch doesn’t freeze well and develops a spongy texture when it thaws.
Chile con queso is a popular Tex-Mex dish that’s often served as an appetizer dip with tortilla chips. It’s made with cheese and chiles (usually mild green chiles like Hatch or Anaheim). Some recipes also contain chunky salsa or diced tomatoes.
Serve chile con queso with crispy tortilla chips, corn chips or sliced baguette. If you want to serve the dip with other appetizers, create a trio of dips by pairing it with guacamole and pico de gallo. Just before serving, feel free to garnish the dip with fresh toppings like chopped tomato, red or green onions, minced cilantro or sliced jalapeno peppers.
Chile con queso is typically served as a creamy appetizer dip, but you can use it in any recipe that calls for cheese sauce. Use it to make queso baked nachos, or drizzle the sauce over potatoes for loaded tater tots.
1 cup: 356 calories, 14g fat (6g saturated fat), 74mg cholesterol, 581mg sodium, 24g carbohydrate (9g sugars, 6g fiber), 32g protein.
This is about as Cajun as you can get. I learned this recipe from family and local research and added my own flair to it. This same recipe can be used with shrimp or chicken.
45 min 8 servings
Substitutions
Flour
1/2 tablespoon cornstarch, potato starch, rice starch, or arrowroot starch or 1 tablespoon granular tapioca or 2 teaspoon quick-cooking tapioca
Oil
applesauce (for baking purposes), applesauce plus skim milk (if oil is only liquid), butter buds (mixed to form a liquid), corn syrup, non-stick cookery, spray
Fresh Onion
1 tablespoon onion powder or 1/4 cup instant minced or chopped onion
Tomatoes
2 1/2 cups chopped, peeled fresh tomatoes, simmered about 10 minutes
Tomatoes
2 1/2 cups chopped, peeled fresh tomatoes, simmered about 10 minutes
Garlic Salt
1/2 teaspoon garlic juice or 1 clove garlic, minced or 1/8 teaspoon garlic powder
Cooking Instructions
This is a great appetizer meatball recipe with a little kick to it. It can be made ahead and frozen in resealable plastic bags, then added to sauce and heated.
Nutrition Facts
Servings Per Recipe 4
Calories 504%
Daily Value *Total Fat 25g33%
Saturated Fat 10g50%
Cholesterol 133mg44%
Sodium 1272mg55%
Total Carbohydrate 45g16%
Dietary Fiber 1g3%
Total Sugars 36g
Protein 23g46%
Vitamin C 3mg3%
Calcium 54mg4%
Iron 3mg17%
Potassium 514mg11%
1 steak: 326 calories, 19g fat (8g saturated fat), 89mg cholesterol, 766mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 36g protein.
Jambalaya Flatbread
Prep Time10 mins Cook Time22 minsTotal Time32 mins
Classic Mardi Gras dish with a twist… Jambalaya on a Flatbread!!! Relish the Cajun flavours with chicken, shrimp, andouille sausage, bell peppers, white onions, jalapenos and garlic, flavored in seasoning, all on a thin flatbread, topped with Mozzarella cheese and parsley.Course: Appetizer, Main Course Cuisine: American
Ingredients
Instructions
1 hr 15 min · 440 cals · 10 servs
Cooking Tips:
Making a Roux: When making a roux, you really have to take your time! Don't try and strart it when you are in a rush, as it does take time and patience to make a goood roux!
How to Make Your Beans Creamy: When your beans start to soften, mash some of them against the pan, and blend them into the rest. You may need to add more water if they get too thick.
Cooking Rice: When making rice, the normal ratio is 2 parts water to one cup of rice. I usually bring rice and water and about a teaspoon of butter or margarine to a boil, then stir, lower the heat to a low temperature, and cover the pot. Cook for about 15 minutes. Turn off heat and let set for about 5 minutes. Stir and enjoy!
Frying Potatoes: Before you fry potatoes, if you dry them off with a paper towel or clean cloth, it helps them to brown better, and cuts down on splattering.
My mom's shrimp macaroni salad is a bit unusual but has been popular with friends and family for many years. The salad calls for a lot of ingredients but is worth the effort. If possible, use pickle juice instead of the vinegar.
Prep Time: 15 mins Cook Time: 15 mins
Additional Time: 3 hrs. Total Time: 3 hrs. 30 mins
If possible, use pickle juice in place of the vinegar.
Nutrition Facts Servings Per Recipe 8 Calories 221%
Daily Value
*Total Fat 17g22%
Saturated Fat 3g13%
Cholesterol 22mg7%
Sodium 243mg11%
Total Carbohydrate 15g5%
Dietary Fiber 1g3%
Total Sugars 4g
Protein 4g7%
Vitamin C 3mg4%
Calcium 16mg1%
Iron 1mg5%
Potassium 105mg2%
Boil the potatoes in their jackets for 25 minutes or until tender when pierced with a fork. Do not overcook as this will make the potatoes starchy. The eggs may be boiled with the potatoes (my Mom did that) or see how to boil the perfect egg on our web site.
Drain the water from the potatoes. Cool and peel both the potatoes and eggs. The peeled potatoes and egg whites go in one bowl; the egg yolks in a small dish. Combine the yolks with the vinegar, mustard, pepper, salt and mayonnaise. Set aside.
Chop the egg white and cube the potatoes. Add the celery, parsley, scallions (onion top) and sweet onions if using. Note you can modify more or less if needed on the celery and onions or leave off all together.
Combine thoroughly the egg yolk mixture with the potatoes. Garnish with parsley and serve either warm or chilled in the icebox for a few hours.
Growing up, I never could understand why my friends did not like liver, I thought it was the most awesome dinner ever, Now I understand. NO ONE can make this dish like my mother. Hers is so tender you can cut it with a fork, and it has its own gravy she makes with it, I crave this dish a lot, but even I cannot make it like mom.
Shelma’s Way to Make Beef Liver and onions
2 pkg beef liver
onion
self rising flour
oil
water
Salt
Pepper
Beat your Chop block liver till good and tender on each side (beat it to death lol) Wash each piece under cold water and roll heavily in flour on plate,
put in hot skillet with oil and say 2-3 Tbsp butter. fry for a few minutes.. stand over it.. it doesn’t take long for liver to get done..
salt and pepper, after liver is fried, take pour over liver a cup and 3/4 of water. Then add a little more . pour a little bit at a time I don’t measure stir.. makes a bit of a gravy salt and pepper again put cut up whole onion over top and turn heat all the way down to warm/simmer and put lid on … now if you don’t get much gravy you can always add a bit of cornstarch to a cup and add a tad water and add to pan will fix the problem.. but you shouldn’t have to do that..
Family
1. The original chili recipe: 2 pounds of alligator meat soaked in rum for a full day with
2-3 cups of any rice but wild rice better sauté it in butter then add it last into the chili bell peppers, Baby carrots, tomatoes, garlic, sage, Thyme, Cajun spices, 6 different types of beans.
Here is my version of my family
60-year-old chili recipe:
2. 2 pounds of alligator meat soaked in rum for a full day with 2 large North Carolina reapers 2 cups brown sugar
2-3 cups of any rice but wild rice better sauté it in butter then add it last into the chili bell peppers, Baby carrots, tomatoes, garlic, sage, Thyme, Cajun spices, 6 different types of beans.
Prep Time 15 minutes Cook Time 1 hour 15 minutes
Total Time 1hour 30 minutes
Servings 20 people
These Pineapple Cream Cheese Pig Shots are the perfect appetizer for holiday dinner parties and potluck summer BBQs. Everybody loves a good appetizer and when that appetizer includes bacon, well, let’s just say you’d better make a double batch just to be safe. These pig shots are beyond tasty and won’t last long.
In a nutshell, pig shots are like a little BBQ shot of pork goodness. I don’t know the true origin of the “Pig Shot” as a recipe. I searched deep into the underbelly of the internet yesterday and found some pretty awesome versions (like these guys with green chiles and cheese), but I couldn’t determine who created them originally. Maybe pig shots are just one of those BBQ recipes that have become common intellectual property, like Bacon Wrapped Jalapeno Poppers or 3-2-1 Ribs.
Wherever they came from, I am grateful, because these little bites of heaven are going to be a permanent fixture at our BBQ spreads from here on out.
These pig shots are small rounds of sausage wrapped up in bacon to form perfect little shot glasses of meat. (Just being able to write that sentence means that I officially have the best job in the universe.) Our meaty shot glasses are filled with a sweet and savory filling of cream cheese, pineapple, and brown sugar. YUM!
Next, each cup gets a pineapple topping and a gorgeous dusting of my Homemade Sweet Rub. If you’ve been around a while, you know this rub is my go-to rub for a ton of my recipes and I keep it on hand at all times. I recommend you make a big batch and do the same! You can also save yourself some time and purchase this rub (plus many of my other award-winning rubs and sauces) pre-made from Patio Provisions.
Ready to make your own amazing pig shots? Follow the instructions below, and scroll to the bottom of the page for a full printable recipe.
Before you dive into this recipe, here are a few tips I’ve found help the process of making these appetizers that much easier.
There you have it! You should be good to go! Make sure to scroll below to leave me a comment after you make these bad boys. I’d love to hear how they turned out for you!
Pineapple cream cheese pig shots are excellent on the smoker, but if you are holed up inside for the winter or you don’t have a smoker you can make these in the oven as well.
To cook these pig shots in the oven, simply follow the time and temperature instructions in the recipe below. Keep an eye on the pig shots as they cook to make sure they don’t burn.
Prep: 25 min. Bake: 10 min.
12 servings
1 serving: 313 calories
16g fat
5g saturated fat
29mg cholesterol
786mg sodium
32g carbohydrate
2g sugars
2g fiber
11g protein.
Prep Time:15 mins Cook Time:2 hrs. Total Time:2 hrs. 15 mins
Add you some crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.
Ingredients
Directions
Nutrition Facts (per serving)394Calories 21gFat 18gCarbs 35gProtein
Nutrition Facts Servings Per Recipe 6 Calories 394% Daily Value *Total Fat 21g 27%Saturated Fat 3g 16%Cholesterol 230mg 77%Sodium 270mg 12%Total Carbohydrate 18g 7%Dietary Fiber 6g 23%Total Sugars 5gProtein 35g 70%Vitamin C 53mg 59%Calcium 226mg 17%Iron 5mg 30% Potassium 942mg 20%
* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Hearty soba noodles, chicken and veggies make for a quick one dish dinner. I like to add mushrooms when I have them on hand.
1-1/3 cups: 313 calories, 8g fat (1g saturated fat), 42mg cholesterol, 980mg sodium, 41g carbohydrate (7g sugars, 2g fiber), 23g protein.
1 cup: 330 calories, 21g fat (2g saturated fat), 138mg cholesterol, 694mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 21g protein.
Make Texas Roadhouse Rattlesnake Bites at home with this easy recipe that uses just a few simple ingredients.
While the name might be off-putting to some, even those with severe ophidiophobia (fear of snakes) can enjoy Texas Roadhouse Rattlesnake Bites. That’s because these deep-fried golden balls do not contain rattlesnake; they’re filled with cheese!With a crispy golden exterior and a hot, gooey molten cheese interior flecked with spicy pieces of jalapeno, Rattlesnake Bites can be best described as a combination of jalapeno poppers and mozzarella sticks.Served with a side of either creamy ranch dressing or Cajun sauce for dipping, Rattlesnake Bites will satisfy any craving for something ooey, gooey and oh-so cheesy.
How to Make Texas Roadhouse Rattlesnake Bites
Yield: 24 bites
In a medium bowl, combine the shredded cheese and diced jalapeños.Editor’s Tip: Make sure you squeeze as much excess moisture from the jalapenos before adding them to the cheese. Skipping this crucial step will make the cheese difficult to shape into balls.
Using your hands, take some of the jalapeno-cheese mixture and roll it into a 1-inch ball. Be sure to squeeze tightly to compress the cheese to ensure the balls hold their shape. Repeat with the remaining cheese mixture.Arrange the cheese balls on a sheet pan so they don’t touch. Freeze for 30-60 minutes.Editor’s Tip: Do not skip this step, as it is what firms the cheese up enough to prevent it from leaking out of the breading while frying. We do not recommend freezing the balls for more than an hour as the cheese may not melt fully during frying if frozen solid.
Shortly before removing the cheese from the freezer, prepare a workstation for breading the Rattlesnake Bites. In one bowl, combine the flour, salt and black pepper. In a second bowl, beat together the egg and milk. And in a third bowl, whisk together the breadcrumbs (here’s how to make your own breadcrumbs), cornmeal, cayenne and garlic powder.
Step 4: PreheatPreheat the oil in your deep fryer to 350°F.Editor’s Tip: If you don’t have a deep fryer, you may also fill a deep cast-iron Dutch oven with 2 inches of oil. Use a candy thermometer to keep track of the oil’s temperature.
Remove the cheese balls from the freezer. Working quickly, roll each cheeseball through the seasoned flour. Next, dip the balls into the egg mixture before coating each in the cornmeal/breadcrumb mixture.
Working in batches, carefully lower 3 to 4 of the breaded Rattlesnake Bites into the preheated oil of choice for frying. Cook for 3 to 5 minutes, turning occasionally, until golden on all sides.
Remove the Rattlesnake Bites from the fryer and transfer them to a paper towel-lined plate to drain and cool slightly. Resist the urge to sink your teeth into these cheesy bites until they’ve had a chance to cool. Be warned that the cheese will be hot!
Serve warm with a side of homemade ranch dressing or Cajun dipping sauce.
Choosing the right type of cheese for Rattlesnake Bites is key for replicating that molten puddle of cheese goodness hiding within each golden nugget.We found Monterey Jack to be the best option that tastes most like the cheese Texas Roadhouse uses and is widely accessible in most supermarkets. In testing, we also found quesadilla cheese (an authentic Mexican style melting cheese) to work beautifully. If you want your Rattlesnake Bites to have an extra kick, pepper jack cheese or a ghost pepper jack cheese would also work great.
The coating on Texas Roadhouse Rattlesnake Bites is almost a hybrid between a breading and a batter because the breadcrumbs they use are ground so fine.To replicate this unique consistency, we found pulsing the breadcrumbs and cornmeal in a high-powered blender or coffee grinder for a few seconds did the trick. It’s by no means necessary, but if you want the best copycat Rattlesnake Bites, it’s worth the extra effort.
When deep frying, oil temperature is important. Use a candy thermometer (unless your deep fryer has a built-in thermometer) to maintain a consistent oil temperature.If your oil is too hot, your Rattlesnake Bites will burn before the cheese is fully melted. If your oil is too cold, they will absorb the oil, causing the rattlesnake bites to taste extra greasy (yuck!). Try your best to stay in the 350° sweet spot for the best results.Advertisement
If you have fresh jalapenos on hand, you may swap them for the pickled jalapenos if desired. Just know the flavor will be slightly less authentic. In testing, we found jarred pickled jalapenos to have a taste and texture most like the peppers in Texas Roadhouse Rattlesnake Bites.
Total Time Prep: 15 min. Bake: 30 min. + cooling Makes 12 servings
Total Time
Prep: 25 min. Bake: 40 min.
If you're a fan of jalapeno poppers, you're going to have to try these brisket-filled Texas Twinkies.
If you saw the name Texas Twinkies and imagined a riff on a sponge cake with a cream filling, you’re not the only one. Despite the name, this southern recipe is far from a dessert. Savory food lovers will be happy to hear this food is actually a cream cheese and brisket filled jalapeno pepper that’s wrapped in bacon and baked to crispy perfection.
This appetizer is similar to jalapeno poppers, but the recipe calls for meat and barbecue sauce, making the dish a bit more hearty. While there are lots of ways to stuff a pepper, this might be our new favorite method when it comes to jalapenos. Texas Twinkies are a delicious tailgate snack, cookout appetizer or even a side dish if you like to add heat to your weeknight dinners.
1 stuffed pepper: 125 calories, 9g fat (5g saturated fat), 31mg cholesterol, 312mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 7g protein.
In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
Cut a lengthwise slit in each pepper, exposing the center but not cutting all the way through. Make a crosswise slit just below the stem, leaving the stem intact. Use a small spoon to remove the seeds and membranes.
In a large bowl, beat cream cheese until light and fluffy. Mix in the brisket, pepper jack and salt. Spoon into peppers. Wrap a bacon piece around each pepper, secure with a toothpick.
Place peppers on an ungreased baking sheet. Bake until peppers are tender, and bacon is cooked through, 30 to 35 minutes. Brush with barbecue sauce. Broil 4 inches from the heat until bacon is crispy, two to three minutes.
You can make a few changes to this recipe that will yield flavors you might enjoy even more. If you’re not a huge fan of cream cheese or want a cheesier flavor, pack your Texas Twinkies with pimiento cheese. To bring down the heat in this appetizer, you can sub the pepper jack cheese for cheddar or any of your favorite cheeses.
As for the outer wrap, you can add a hint of sweetness with maple bacon or opt for a peppered bacon for more texture and spice.
For meal prep fans you’ll be happy to know that you can assemble some of the parts of Texas Twinkies early to save time on a busy day. Although the prep time is only 25 minutes, you can do a few things in advance to shorten that prep time.
Luckily, the recipe already calls for smoked brisket, so that part needs to be done in advance. The jalapenos can be cut and stored in an airtight container before cooking, and the cheeses and garlic salt can also be combined and stored in an airtight container.
On the day of cooking, all you’ll need to do is form an assembly line of your prepped ingredients, stuff the peppers, cook the bacon and bake the assembled jalapenos.
1 lb. large shrimp peeled and deveined
2 boneless, skinless chicken breasts cut into 1” pieces
¼ cup light olive oil
2 tablespoons all-purpose flour
1 large, sweet onion roughly chopped
1 bell pepper roughly chopped
1 tablespoon chopped garlic
1 stalk celery finely chopped
2 ½ cups okra sliced into ¼” pieces
2 bay leaves
2 cans (14oz size) chopped tomatoes with juice
1 can (14oz size) whole kernel corn
6 cups water
4 teaspoons Creole seasoning
1 or 2 (how hot do you want it) teaspoons cayenne or chipotle pepper
2 teaspoons table salt
1 teaspoon black pepper
Directions
In a large stock pot (Not cast iron) heat oil and cook chicken until tender. Remove chicken and add flour stirring constantly until a rich brown roux forms. Slowly add water while stirring and bring to a slight boil add chicken and all remaining ingredients *EXCEPT OKRA AND SHRIMP* and allow to slightly boil while covered for at least 45 minutes, while stirring occasionally. Add shrimp and okra and allow to cook for 15 more minutes. Remove and discard bay leaves and serve on a bed of your favorite rice.
Cooking Notes
The reason I don’t use cast iron (my favorite) for this recipe is because when the acid in the tomatoes reacts with the cast iron it turns the gumbo black. It won’t hurt you but it’s just not as pretty.
I use Tony Chachere’s creole seasoning and am always pleased with the results. Also, it can be purchased almost anywhere, and it won’t break the bank.
The reason I wait until the end of cooking to add the okra is that it cooks fast, and I like when the seeds still pop in your mouth also if overcooked it will make your gumbo very thick.
What follows is a general sauce piquante recipe. This Cajun stew uses whatever meat or seafood is available. I've seen recipes for sauce piquante using alligator, frog, crawfish, crabs, shrimp, chicken, venison, armadillo, squirrel, duck, goat, and snapping turtle. Suffice to say you can use anything. The only thing I would suggest is to match meat with roux and wine. Light meats with a peanut butter-colored roux and white wine, dark meats with a dark (the color of dark chocolate) roux and red wine.
Course:Main Course
Cuisine:Cajun
Servings:8
Prep Time:15minutes Cook Time:4hours hours
Total Time:4hours hours 15minutes
Always serve this with white rice. And remember, like all good stews, this one is better the day after it's made.
Calories: 338kcal | Carbohydrates: 19g | Protein: 42g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 101mg | Potassium: 747mg | Fiber: 2g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 7mg
Ingredients
Alligator:
Brine:
Seasoning:
For the grill:
I
INGREDIENTS
Sausage
2 wild hog legs (mine were from an 80-lb. pig) or around 2 lbs. of meat
1.5 lbs. cubed pork belly, wild or free-range is best
1 lb. liver (pheasant, wild hog or chicken in a pinch)
Hog casings for 5 lbs. sausage (prep extra in case of blowouts)
1/8 cup salt
3 cups cooked basmati or other long-grain rice
1 cup fresh ground morita peppers
1 head garlic, unpeeled
Large bunch fresh oregano, off the stem
Cajun Slaw
1 red onion
1/2 red cabbage
1 cup vinegar (1/2 white, 1/2 apple cider)
1 tbsp. Slap Ya Momma Cajun seasoning
1 loaf crusty bread for grilling
1/4 cup oil for grilling
1/4 cup mustard
INSTRUCTIONS
All of the prepared ingredients can be done the night before for this dish. Just make sure to separate your meat and the broth for a less-messy grinding experience.
Start by prepping your hog casings if they’re in salt. I like to soak in warm water for an hour and then thoroughly rinse them to make sure they’re as clean as possible. You’ll notice that some casings are thicker than others, so keep that in mind if you want to have them all uniform.
The thicker casings will have a different feel and will look more white. Once rinsed, put a 3 percent saltwater solution in a container that can be refrigerated so any extras will be fine to use in future sausage making (you’ll want to do this one more than once!).
Debone your meat but save the bones. Put seasoned cubed meat bones and pork belly into a roasting dish and cover with water. Wrap a whole garlic (with the top cut off) in foil with a drizzle of oil or wild game lard. Put both in the oven at 350. Remove the garlic after an hour, and while the oven is open, stir your meat and add more water to continue to cover the meat.
The water reducing down will intensify the flavor and allow some of the meat to brown. Your meat will need to cook at least an hour per pound of meat, letting the connective tissue liquify. Once the meat is falling apart it’s done. At this point, taste the meat and make sure the salt levels are to your liking and add more as needed. Let the mixture cool, separate any meat still connected to bones, and put the liquid off to the side.
While the meat is cooking in the oven you’ll want to start your rice so it’s properly cooled. Long-grain rice is the typical Lousiana variety, even better if you can find an heirloom American variety for authenticity. I always salt my water when making rice, as it’ll absorb the flavor best at that point and the water also gets up to a boil faster. For this recipe, use the method where you measure exactly 2:1 water to rice.
Measure the rice first and add to the pan, then add the water and a couple teaspoons of salt. Boil the rice, reduce to a simmer for 2 minutes after stirring, and then cover the pan with a lid and leave the heat off. Don’t touch it for at least 10 minutes, as the residual steam will cook the rice and you’ll have all the starches intact that will help bind your sausage. If you boil the rice until it’s finished in lots of water and strain it, you lose the starch and your boudin will be more crumbly.
Grind your chilled pork and livers. Mix with the rice, fresh oregano and add in the braising liquid you saved, little by little until the whole mix looks nice and tacky. The liquids in the mix will help everything bind to the rice once the sausage cooks.
Once you’ve mixed your ingredients, stuff into your casings and make sure to properly prick the final sausages to avoid exploding sausages on the grill.
It’s best to let the sausage rest in the fridge overnight, but not necessary.
Slice your onion and cabbage, add in vinegar plus seasoning, and mix. You can make this an hour before serving, and the quick pickle will be ready for eating. If you don’t have time, sub in some kosher dills.
If using a gas grill, put the sausages on the top grate over low heat so the sausages slowly come up to temperature. You can also simmer the sausages in a pot of water before grilling, but either way you’re looking to slowly get them warmed before hitting the flames to keep them from bursting, and making sure the center is the same temperature as the outside. Once they’ve reached 130 degrees, drop them onto the flames to get some grill marks and browning.
Don’t have the grill too hot or you’ll get bursting sausages … but even if you do, boudin is delicious either way! Let the sausage rest and grill your bread after brushing with oil. Get nice dark grill marks, but don’t burn the bread. A little char is tasty, a lot is just burnt, but you can always scrape a little off as needed. Cut your bread into triangles with a sharp knife, slice your sausage and assemble the bites. I like having a perfect bite of bread, sausage, slaw and a dollop of mustard, but do whatever pleases you. Boudin is just as good eaten on white bread.
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