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  • Buffalo South Sauce
    September 23, 2019 Bambri Collaborator

    Buffalo South Sauce

    Buffalo South Eggs Benedict, Cajun style: Prepare toasted and buttered English muffin Prepare eggs to preference:  poached, sunny-side up, over easy, etc Prepare hollandaise sauce, flavored with Buffalo South Sauce Saute in butter and garlic, deveined shrimp tails and thinly sliced...

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  • Buffalo South Buffalo Wings
    September 23, 2019 Bambri Collaborator

    Buffalo South Buffalo Wings

    -  Deep fry naked wings at 350 degrees until golden brown -  Drain excess oil, in bowl, cover and toss wings with Buffalo South Sauce -  Serve with celery and bleu cheese or ranch dressing for dipping ·   Pretend you are...

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  • CHICKEN & SAUSAGE GUMBO
    September 23, 2019 Bambri Collaborator

    CHICKEN & SAUSAGE GUMBO

    1-6lb. Hen 1lb. Smoked sausage chopped 1/2 cup chopped onion tops 1 med. Onion chopped 1/4 cup chopped parsley 4-1/2 qts. Water 1 1/4 tbs. Queen Bee Seasoning tsp. 8 oz. Kary’s Roux Add water to large pot, bring to...

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  • “CAJUN” SEAFOOD GUMBO
    September 23, 2019 Bambri Collaborator

    “CAJUN” SEAFOOD GUMBO

    2 medium onions 1 gallon water 1 lb. Fresh shrimp 1-6 oz. Can crab meat 1 pint oysters 5 tablespoons (approximately 1/2 pint Kary’s Roux) 1/2 tsp. Red pepper 1/2 tsp. Black pepper 1 tsp. Salt 3/4 cup chopped onion...

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  • CHICKEN OR PORK STEW “FRICASSE”
    September 23, 2019 Bambri Collaborator

    CHICKEN OR PORK STEW “FRICASSE”

    3 large potatoes halved 3 pound fryer or 3 pounds pork meat 1 medium onion chopped 1/2 bell pepper chopped Approximately 5 tablespoons Kary’s Roux (1/3 pint) 1 1/2 quart water Add roux, onions, and bell pepper to water then...

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  • CRAWFISH OR SHRIMP BISQUE
    September 23, 2019 Bambri Collaborator

    CRAWFISH OR SHRIMP BISQUE

    3-4 tablespoons (approximately 1/3 pint) Kary’s Roux 1 bell pepper 2 stalks celery 2 cloves garlic 2 pounds crawfish or shrimp 2 small cans tomato sauce 5 ounces cream of mushroom soup 1/4 teaspoon red pepper 1/2 cup onion tops...

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