SHARING FROM OUR TEAM
K&B Cooking
Let's Get Cookin'
Talk about a plus factor...check out these great recipes created by our team members.
Title photo by Sunira Moses on Unsplash
10 lbs. ground beef
1 1/4 chorizo
4 garlic cloves
1/2 tablespoon of salt
1/2 tablespoon black pepper half1 tablespoon cumin
3 pounds chopped tomato
2 pounds chopped onion
Serrano's half-pound chopped
4 12oz. cans of roasted tomato5 jalapeño peppers chopped
5 12oz cans of black beans
1 tablespoon paprika
2 green bell peppers (chopped)
2 red bell peppers (chopped)-
Brown the beef and chorizo with garlic, salt, black pepper, cumin, and some of the paprika.
-
Drain any fat.
-
Simmer Add remaining ingredients and simmer uncovered.
-
Stir occasionally for 40 minutes.
-
1 sack of crawfish (approximately 35th)
32 oz. of Louisiana fish fry seafood boil
4 oz. of Zatarain's liquid Crab Boil
5 oz. of granulated garlic
8 oz. of lemon juice
6 lemons sliced
3 oranges squeezed
6 onions quarted
-
Put all ingredients in about 5 gallons of water and let come to a boil and put in crawfish.
-
Boil crawfish for 3 minutes - turn off fire and let soak for 15 minutes or to taste.
-
3 sticks butter
3 chopped onions
2 ribs celery chopped
2 bell peppers chopped
1/4 c. flour
4 T. parsley chopped & 3 cloves garlic
3 lbs. crawfish tails
1 lb. Velveeta cheese & 1 qt. half-and-half cream
Salt & pepper to taste
1 lb. boiled noodles
-
Melt butter, add onions celery bell peppers
-
Sauté for 10 minutes till clear
-
Add flour
-
Cook 10 minutes covered
-
Add parsley and crawfish tails
-
Cover cook 20 minute
-
Add cream & cheese garlic
-
Cover cook low 20 minutes - stir
-
Mix noodles to crawfish mixture
-
Bake 350 degrees for 12 minutes
-
2 Sticks of butter or margarine
1 cup chopped onions
1 cup chopped celery
1 cup chopped bell pepper
Salt, black pepper and cayenne
1 lb. crawfish tails
Boiled eggs
Cut in half green onions and parsley
-
On a moderate fire heat butter - cook onions, celery and bell pepper until tender
-
Add crawfish tails, salt, pepper and cayenne cook about 5 minutes
-
Mix 1 tablespoon flour in 1/2 c. water stir and add to crawfish - this will thicken the source
-
Cook about 15 minus
-
Add onions parsley and boil eggs same over rice on pasta
-
5 – 7 lbs Boston butt
3 lbs smoked sausage
2 lbs andouille sausage
2 lbs tasso
2 whole chickens
4 lbs smoked turkey necks
108 oz can of Blue Runner red beans
5 lbs onions diced
3 lbs onions cut in 1/2 for stock
4 bell peppers diced
1 bunch of celery diced
½ bunch celery whole for stock
3 table spoons minced garlic
6 ozs Savoies dark roux
Zatarain’s creole seasoning to taste
Bay leaves
Cracked pepper corns
-
Cut the fat off the Boston butt and taking about ¼ inch of meat with the fat. Cube about ½” squares. Cube the rest of the roast.
-
In a large black iron pot ( 5 gallon ) cook down the fat till crispy rendering the grease. Spread these over rack to cool and sprinkle with the creole seasoning. You don’t need this for the recipe but good to snack on while cooking.
-
Cook the pork butt down in the grease. When almost tender add sliced smoked sausage & quartered andouille sausage.
-
While this is browning, in a separate pot boil whole chickens & smoked turkey necks together seasoning the water with bay leaves, cracked pepper, onion & celery
-
When meat is browned put in a bowl lined with paper towel to drain.
-
Brown all the Vegetables together in the meat drippings. Add the meat back in when the vegetables are done.
-
Puree ½ the can of red beans and add the whole can to the pot.
-
Cool & debone the chicken & turkey necks, add to pot. Add the garlic.
-
Strain the stock, put it back in the boil pot and add the roux, stir till completely dissolved.
-
Add stock to meat & vegetables to a gumbo consistency. Simmer on a medium fire for about 20 minutes
-
Once the gumbo has rested for about an hour, taste, then season as needed.
-
Cook rice as directed on packaging
-
Make your favorite potato salad
-