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seafood sausage

RECIPES

andouille sausage

HOW TO PROPERLY COOK OUR SAUSAGE

FOR ALL OF OUR COOKED SAUSAGES THE BEST WAYS TO COOK/ PREPARE THEM ARE:​

*If you are cooking any fresh/ raw sausage make sure to heat it to an internal temperature of 160*F

(Make sure the sausage is fully thawed if frozen)

  • Sausage is fully cooked unless stated otherwise so you're really just warming it/ crisping it up

  • Can cut the sausage lengthwise, into smaller full moon rounds, leave whole, or dice into smaller pieces

  • Cook on stovetop over medium-high heat until crispy or more golden in color

  • Cook in the oven at 365* for about 15 minutes on each side

  • Grill on any type of grill, rotating as you go until the sausage is crispy and golden

  • Air fry at 365* for about 7-10 minutes until warmed or crispy 

Rice and Beans

RED BEANS & RICE

Ingredients:

  • 2 cups cooked rice

  • 1 medium onion, diced

  • 1 green bell pepper, diced

  • 3-5 garlic cloves, diced

  • 3-4 bay leaves

  • 1 bunch of green onions separated whites from greens and diced

  • 1# package CRESCENT CITY MEAT andouille, sliced (can use any sausage but andouille flavors it perfectly)

  • 2 (16 oz) cans Blue Runner red beans or two bags Camellia red beans soaked overnight until plump and softer

  • Seasoning with your heart, I use Tony's, black and white pepper, garlic powder, mustard powder, italian seasoning blend,  worcestershire. Crystal hot sauce

  • 1 TBSP brown sugar

Instructions:​

  • In cast iron or large skillet cook down your onions including white part of green onion and bell peppers until soft then add the garlic until fragrant.

  • Move veggies to a bigger pot 

  • In skillet cook sausage until crispy then add to pot and deglaze skillet or cast iron with a splash of red wine and add that to the pot

  • Add red beans, seasonings, 3-4 bay leaves, and brown sugar to pot

  • Cover pot and let simmer on med-low for 30 minutes or turn on low and let sit for about an hour

  • Serve over rice, sprinkle with green part of the green onion and make a side of cornbread because that's how you do it!

gumbo

GUMBO

Ingredients:

  • 1 cup all purpose flour

  • 2/3 cup oil (vegetable or canola)

  • 1 bunch celery, diced

  • 1 green bell pepper, diced

  • 1 large yellow onion, diced

  • 1 bunch green onion, finely chopped and separated greens from whites

  • 1 bunch fresh chopped parsley

  • 3-6 cloves garlic, diced

  • Seasonings for whatever makes your heart happy (I use Tony's, garlic powder, black and white pepper and of course gumbo filet)

  • 1# package of CRESCENT CITY MEAT sausage (any flavor but I prefer our andouille)

  • Meat from a whole rotisserie chicken

  • Optional add-ins: shrimp, crawfish, carrots, okra

Instructions:​

  • Make the roux: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience. When it's finished it should be as dark as chocolate and have a soft consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.

  • Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then flip each over onto the other side to brown. Remove to a plate.

  • Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. 

  • Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well. 

  • Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender.  Stir in seasoning, to taste.

  • Add chicken, sausage, and shrimp. Taste and serve. At this point taste it and add more seasonings to your liking, salt, pepper, chicken bouillon paste, garlic,  more chicken broth, until you reach the perfect flavor. Serve warm over rice. 

swamp

HOW TO PROPERLY COOK OUR BOUDIN

FOR ANY OF OUR BOUDIN PRODUCTS THE BEST WAYS TO COOK/ PREPARE THEM ARE:

*Boudin is a fully cooked product on the inside but the casing is raw so make sure you cook your boudin to an internal temperature of 160*F

(Make sure the boudin is fully thawed if frozen)

  • Cook in the oven at 365*, spray pan thoroughly with nonstick spray, cook boudin for 15 minutes, flip over, spray with nonstick spray and cook for another 15 minutes until skin is crispy

  • Put boudin whole into a rice pot in the steam basket with about half an inch of water and cook until 160*F

  • Squeeze boudin out of casing and cook it up on a skillet on the stovetop or cook it in a rice pot and adding a small amount of water if it's looking a little dry, cook until moist and warm.

boudin stuffed chicken

BOUDIN STUFFED CHICKEN

Ingredients:

  • 2-4# whole chicken cleaned inside and out

  • Bag of small red potatoes, cut in half if too big

  • Half stick of butter room temp.

  • 1# package of CRESCENT CITY MEAT Papa J's Boudin (any flavor) remove from casing

  • Seasoning with your heart, I use Tony's, garlic powder, white and black pepper, Beer Can chicken seasoning

  • Fresh parsley

  • 3-4 cloves garlic, diced

Instructions:​

  • Preheat oven to 400*F

  • Mix diced garlic and parsley with the softened butter until well combined

  • Put potatoes on bottom of big baking sheet

  • Put butter mixture under the skin of the chicken on both sides of breast

  • Pat chicken dry and cover with seasonings

  • Lay chicken on top of potatoes

  • Inside the chicken cavity, take your loose boudin and shove as much as you can into it

  • Place chicken in oven for an hour until the thickest part reaches 165*F

  • Once done remove chicken and let rest 10 minutes before serving up. Enjoy!

boudin

BOUDIN EGG ROLLS

Ingredients:

  • 1 pound package CRESCENT CITY MEAT boudin, out of the casing

  • 7-8 egg roll wrappers

  • 1 tbsp butter

  • 2-3 cups vegetable oil

  • Optional (2 1/2 cups shredded pepper jack)

Instructions:​

  • Add 1 cup of shredded pepper jack to the Boudin and mix well. Once the cheese is melted, stir and set aside. If using cheese.

  • Lay 1 egg roll wrapper on a flat surface and spoon 2 tbsp of mixture and 1 tbsp of shredded pepper jack cheese into each wrapper. Roll it up and seal with an egg wash (egg and water). Repeat until all of the mixture is used.

  • Add vegetable oil to a cast iron skillet. Once the oil reaches a temperature of 350 degrees, fry the egg rolls. Cook 2-3 minutes per side or until the egg rolls are golden brown. Repeat until all of the egg rolls are cooked.

  • Cut the egg rolls in a diagonal form and cut them in half. Serve with remoulade sauce and ENJOY!

minestrone soup

MINESTRONE SOUP

Ingredients:

  • 1 can Rotel

  • 1 TBSP tomato paste

  • 2 cups chicken broth

  • 1/2 cup orzo (or any small pasta)

  • 1 small onion, diced

  • 4-6 cloves garlic, diced

  • 1 can kidney beans

  • 1 bunch green onions, diced, separated whites from greens

  • 1 package CRESCENT CITY MEAT SAUSAGE sliced into rounds (any flavor, I prefer Andouille)

  • Seasonings (red pepper flakes and whatever else makes your heart happy and your ancestors proud)

  • 1 big splash of red wine

  • Optional add ins: carrots, celery, green beans, zucchini, spinach, cut up potatoes, meatballs

Instructions:​

  • Cook onions in pan with olive oil until starting to soften and then add in your garlic and cook until fragrant.

  • Once fragrant add about a cup of water and cook for about 10 minutes on low.

  • Add green onions, carrots, and any other options you wanted to add

  • In a big pot add rotel, beans, tomato paste, chicken broth, red pepper flakes, seasonings, and the sautéed veggies and put on low

  • Cook sausage in pan until crispy, once done, deglaze the pan with red wine and add all of that into your big pot.

  • Cook on medium high for about 15 minutes then add pasta and cover and cook until pasta is done

  • Scoop some into a bowl and enjoy!

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