Very tender and out of this world.
My Great-great grandmother's recipe, modified over 4 generations. I still can't believe it was FINALLY written down! The gumbo should be thin but not watery. P.S .-- I have a 3-gallon pot that I use to cook this and it is usually about 3/4 full. (Make sure you know the basics of making roux before you try this. If the roux is not dark brown, the gumbo will not have the rich taste necessary to give it that special taste). This is good for several days. It can also be frozen and reheated. Enjoy!
Ground Sirloin burgers dry rubbed with a blend of seasonings, topped with Mexi Ranch Dressing, sauteed peppers and onions, colby jack cheese and served in a toasted tortilla.
A Cajun ground beef burger with Buffalo wing and bleu cheese flavors added.
A killer Cajun/Creole seasoning that goes well on steak, chicken, fish, veggies, you name it... Best when cooked over white hot coals outside, as this mixture can generate a lot of smoke.
A thick, spicy steak with bold flavor. Cajuns originally came from France, so it's no wonder they imagine such amazing food. Inspired by Austin Nielson's "Garlic Creole Marinated Flat Iron Steak."
If you like it spicy, try this blend of Cajun and Creole spices with habanero pepper sauce on your next batch of beef or venison jerky.
A simple but powerful spice rub gives these easy burgers big flavor.
Patties with major flavor, thanks to the triple threat of onion, celery and carrot, plus a heap of Cajun seasoning. Serve with Creole mustard as a condiment, if you can get your hands on it.
Medallions of lobster tail poached in butter and truffle oil sit atop sauteed veal cutlets. Tasso ham adds a savory spiciness to a rich mushroom sauce.
This is great way to do steaks on the grill. It is a very simple recipe but it produces a wonderful flavor and gives your steak a nice crust like the nice Steakhouses do.