How To make Alligator Sausage and Crawfish Casserole

Cajun Chicken and Sausage Jambalaya #onestopchop

I can’t do shellfish, so this is it!

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Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish

Join the family and cook with me!

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Alligator sauce piquante!!

Alligator sauce piquante from one we harvested last season!!! #louisiana #homemade #cajuncooking #comfortfood #alligator

BBQ beef, Alligator sausage & Pork Tenderlion

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JB's Macaroni and Cheese Recipe
1/2 pound dried elbow macaroni Coarse salt and freshly ground pepper 1 tablespoon butter 1 tablespoon On-purpose flour 1 cup Evap or whole milk (more if needed) 1/2 cup melted Velveta or 4 slices American processed cheese 2 cups finely grated extra sharp Cheddar cheese divided 1/8 teaspoon freshly ground nutmeg Pinch of white pepper Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer’s instructions. Transfer to a colander and drain well. Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes. Add cheeses, stirring until completely melted and sauce is smooth. add nutmeg, and stir to combine. Add pasta to sauce along with white pepper; stir to thoroughly combine.
Top with the 2nd cup of Cheddar cheese, broil till cheese on top is meted & golden,
Serve immediately.

Crawfish Monica w/ Acme Oyster House

Louisiana Crawfish Boil Breakdown // How To Cook Cajun Recipe // Step By Step Tutorial For Beginners

Ingredients:
One Sack of Crawfish
8 Gallons of Water
Liquid Crab Boil (4 Cups)
Powdered Crab Boil ( 4.5lb Jar)
Boil in a Bag Crab Boil (4 Bags)
Minced Garlic or Garlic Cloves
One Tub of Butter
Small Red or Gold Potatoes
Pearl Onions
Bag of Lemons Cut in Half (about 10)
Small Ears of Corn
Shrimp (Peeled and Uncooked)
Sausage
Mushrooms

Add seasoning, butter, garlic, potatoes, onions, and lemons to 8 gallons of water and let it boil until it becomes a rolling boil (usually 30 minutes). If using larger potatoes let it cook longer to make sure potatoes are done all the way through. While water is boiling, add crawfish and after 5 minutes water should be boiling again and let water boil with crawfish for 5 minutes for a total of 10 minutes. Turn fire off and add anything you want on top of crawfish. In video, we add corn, shrimp, sausage, and mushrooms. Put lid back on pot and allow everything to soak for 30 minutes. Remove strainer pot and drain water and dump crawfish either on a table or in a cooler. Put strainer pot back into water and add chicken or gator meat and allow it to cook while your party is enjoying their crawfish. Remove from water and check to make sure it is cooked all the way through, put in ziplock bag and put in refrigerator for meal for next day. Enjoy your crawfish with friends and family!

CHAPTERS
0:00 Intro
0:30 Cleaning Crawfish
1:38 Starting Ingredients For The Cook
2:52 Post Crawfish Ingredients To Add
3:40 Add & Boil For 30 Minutes
5:43 Add Crawfish
6:40 Add Whatever You Want (Soak For 30 Minutes)
7:32 Take Out Your Crawfish
7:51 Add Some Meat For Cajun Flavor
8:05 Remove Seasoning Bags and Lemons
8:25 How To Peel A Crawfish
8:52 Outro

Creole Seafood Cornbread Dressing ( In My Mom’s Kitchen )

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PoBox 472157
Miami Fl 33247 ????
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3 boxes Jiffy Cornbread mix (Follow instructions)
1 lbs white shrimp (RAW)
1lbs crawfish (Cooked)
16oz lump crab meat
1 1/2 yellow onion
1 green pepper
1 red pepper
2 celery stalk
Garlic
1 can cream of shrimp
1 can cream of celery
Vegetable stock
Butter

Seasonings
Sage
Thyme
Onion powder
Garlic power
Paprika
Cayenne pepper
Chili power
Old Bay
Louisiana seasoning
Tony’s Chacheres seasoning
Season to your liking ☺️ Enjoy ❤️