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...
2 cups onions, chopped 1 quart half & half 1/4 cup celery, chopped 1/2 cup American cheese 1 tsp. garlic 2 lbs. crawfish 1/2 cup bell pepper, chopped 1/4 cup fresh parsley, chopped 1 cup butter 1/4 cup flour Queen...
3 lbs. chicken wings 6 oz. hot sauce 16 oz. bottle of Pig Stand HOT Bar-B-Q Sauce Queen Bee Seasoning Remove and discard the tips of the wings. Use kitchen shears or a knife to separate the wings at the...
Ingredients Hanley’s Sensation salad dressing 6 oz Louisiana gulf shrimp (medium) 6 oz Louisiana gulf crab claws 2 cups romaine lettuce ½ cup red onions ½ cup sliced almonds ½ cup croutons Directions Marinate crab claws in Hanley’s Sensation salad dressing for...
Ingredients Hanley’s Sensation salad dressing 1lb boneless, skinless chicken breast tenderloins Lemon slice (optional) Directions Marinate chicken tenders in 5 ounces of Hanley’s Sensation salad dressing for at least 15 minutes, but it’s best to marinate overnight in refrigerator. Bring skillet...
Ingredients Hanley’s Sensation salad dressing 10 oz. Louisiana crab claws (thawed if frozen) 1 lemon (optional) 1/2 cup romaine lettuce (optional) Directions Marinate crab claws in Hanley’s Sensation salad dressing for 20 minutes Place crab claws on a bed of lettuce...
