File' Gumbo
Recipe by:
MWILLETT
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!
Quesadilla Burger
Recipe by:
tkusko
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.
Cajun Seasoning
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.
Big Ed's EZ Jerky
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.
Flavorful Cajun Burgers
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.