Recipes

Duck (or chicken) and Andouille Gumbo

Ingredients:
2 lb. Bourgeois Andouille
1 five to six pound domestic duck (or chicken)
1 large bell pepper
3 large onions
2 stalks of celery
1 can chicken broth
½ – 1 cup flour
½ – 1 cup oil

• Quarter and season duck with your favorite seasoning (Tony’s works just fine)
• First brown the duck until dark brown in a black iron skillet
• Make about a cup of roux with the flour and oil
• Add your Cajun trinity to the roux (onion, celery, bell pepper) and cook down well
• Add duck, sliced Bourgeois Andouille, chicken broth, and about 4 cups of water
• Cook until the duck is tender
• (Optional) Remove all bones from pot before serving

 

 

Shrimp and Tasso Pasta

Ingredients:
1 lb. Bourgeois Tasso
2 lb. shrimp
1 large onion
1 large bell pepper
1 talk of celery
1 can Rotel
1 qt. heavy whipping cream
1 cup grated Monterey Jack cheese
1 bag bow tie pasta

• Boil Bourgeois Tasso in a pot with just a little water until tender
• Add onion, celery, bell pepper, Rotel, and shrimp and smother down
• Add heavy whipping cream and let mixture come to a rolling boil
• Lower fire and add cheese to thicken
• Combine with cooked pasta and serve

 

 

Cabbage Casserole

Ingredients:
1 lb. Bourgeois Smoked Sausage
1 lb. Bourgeois Ground Meat
1 large head of cabbage
1 large onion
1 bell pepper
1 stalk of celery
3 garlic cloves
1 cup of rice
1 10 ¾ oz. can of tomato sauce

• Preheat oven to 350F.
• In a large covered roaster, add cut up cabbage, sliced Bourgeois Smoked Sausage, Bourgeois Ground Meat, onion, celery, bell pepper, garlic, rice, tomato sauce, and seasoning. Mix together.
• Place in oven for approximately 1 hour, stirring every 15 minutes.

 

 

Slap Ya Momma Jambalaya

The name of this dish is an abbreviation of the not uncommon Cajunism, “Taste so good, you’d slap ya momma for a bowl.”
Ingredients:
1 lb. Bourgeois Smoked Sausage
1 lb. Bourgeois Andouille
1 lb. Bourgeois Ground Meat, browned
3 lb. Bourgeois seasoned pork roast, roasted and deboned
6 chicken thighs, seasoned, baked, and deboned
1 cup of oil
1 cup of all-purpose flour
3 large onions, chopped
1 large bell pepper, chopped
2 stalks of celery, chopped
1 can of Rotel
6 cloves of garlic, peeled and chopped
3 cans of chicken broth
Parsley, chopped
Green onions, chopped
4 cups of cooked rice

• Make a very dark roux with flour and oil
• Add onions, celery, bell pepper and sauté until “muddy”
• In a separate pan, brown sliced Bourgeois Smoked Sausage and Andouille
• Add all meats to the pot
• Add parsley and onion tops, and water if needed
• Add seasoning to taste and cook 15 minutes
• Add enough rice until preferred consistency and simmer on low for 15 more minutes.
This dish is best if made a day early and stored in the fridge over night for the flavors to meld.

 

 

Bourgeois Boudin Stuffed Bell Peppers

Ingredients:
Bourgeois White Boudin (or even better, Bourgeois Crawfish Boudin)
Large bell peppers
Breadcrumbs
Note: You will need about 1lb of boudin per large bell pepper

• Preheat oven to 350F.
• Cut bell peppers in half long ways and clean them out
• Take boudin out of the casing and stuff into the bell peppers
• Sprinkle bread crumbs on top and put into the oven for about 2 hours or until bell peppers are at desired softness

 

 

Bourgeois Best Big Burgers

Ingredients: (makes 8 burgers)
2 lb. Bourgeois Ground Meat
2 lb. Bourgeois Fresh Sausage (jalapeno recommended)
1 lb. pepper jack cheese
8 large hamburger sesame seed buns
(optional) onions
(optional) bacon

• Remove the fresh sausage from the casing and mix with the ground meat by hand.
• Make 8 half pound burgers by patting the meat back and forth in your hands until the desired thickness is attained (thinner and wider is better).
• Add the burgers to a hot charcoal grill and cook thoroughly.
• Add cheese to the burgers right before they’re done cooking to melt.
• Add grilled onions and cooked bacon if desired.

 

 

Mock Turtle Soup

Makes 6 to 8 servings
This is my grandma Rita's recipe. When Paw Paw or one of the boys would bring home turtles, they'd either end up in a sauce piquante or in this turtle soup. When they had an envie for turtle soup in the winter, Maw Maw would use ox tails instead of turtle meat. It has a similar texture and is equally delicious.

Ingredients:
1 cup all-purpose flour
1 cup cooking oil
3 onions, chopped
1 whole bunch celery, chopped
1 bell pepper, chopped
3 cloves garlic, chopped
5 to 7 pounds oxtails, cut up
1 large (or 2 small) lemon, thinly sliced (1/8- to 1/4-inch)
3 bay leaves
1 can (10 ounces) Ro-tel Diced Original Tomatoes and Green Chiles
1/2 cup chopped green onions
1/4 cup chopped parsley
6 hard-cooked eggs, peeled
Generous salt and black pepper to taste

• With the flour and oil, make a medium roux in a large Dutch oven. Add the Cajun holy trinity (onion, celery, bell pepper) to the roux to stop the browning. Stir well. Stir in garlic. Cook down over medium-low temperature for 45 minutes.
• Add oxtails, half the sliced lemons, bay leaves and Ro-Tel. Cover with water, about 1-1/2 quarts. Cover with lid and cook over low boil for 2-1/2 hours.
• Add remaining lemon slices, and continue to cook at a low boil until the meat is falling off the bone. (If desired, turn off the heat and use tongs or a slotted spoon to remove bones from the soup. Then turn heat back on.)
• Add more water if needed, to desired thickness. Add salt and pepper to taste, green onions and parsley and cook at a low boil for 7 minutes. Cut eggs in half lengthwise and add to the pot; stir them in gently. Let stand 5 to 10 minutes, then serve.
NOTE: Soup can be made ahead and refrigerated or frozen, but add the hard-cooked eggs after re-heating and just before serving.

 

 

Stuffed Pork Chops (Rice Dressing or Jambalaya)

• Preheat oven to 375 F
• Preheat oven safe skillet
• Add a little cooking oil to the skillet
• Remove chops from packaging
• In skillet sear chops 2-3 minutes per side
• Place skillet in oven for 20-30 minutes (or until internal temperature is 155 F)
• Remove skillet from oven
• Remove chops from skillet and let rest for 5-10 minutes before serving

 

 

 

Stuffed Pork Tenderloins (Rice Dressing or Jambalaya)

 

• Preheat oven to 375 F
• Preheat oven safe skillet
• Add a little cooking oil to the skillet
• Remove tenderloin from packaging
• In skillet sear tenderloin for 2-3 per side
• Place skillet in oven for 60-90 minutes (Or until internal temperature is 155 F)
• Remove skillet from oven
• Remove tenderloin from skillet and let rest for 10-15 Minutes before serving

 

 

Stuffed Bell Peppers (Rice Dressing or Jambalaya)

 

• Preheat oven to 350 F
• Remove peppers from packaging and place on pan
• Put pan into oven and cook for 1-2 hours covered until peppers are cooked to desired softness
• Remove pan from oven and remove cover
• Place pan back in oven for 10-15 until bread crumbs are to desired crispiness

 

 

 

 

Bourgeois Meat Market Rice Dressing

Ingredients needed:
1 Package of Bourgeois Meat Market Dressing Mix
1 Qt beef Stock
1# of Long grain Rice
Cooking Oil
Recommended Cast Iron or magnalite Pot with Lid

Steps:
• Put a little oil in the pot and start warming it up. Once warm add in package of dressing mix
• Brown down dressing mix until bell peppers are cooked to your liking
• Once all meat is cooked and peppers are cooked to your liking, put heat on high and add in qt of beef stock
• Stir in beef stock and deglaze the bottom of the pot then put the lid on the pot and begin getting stock to a rolling boil
• Once stock is at a rolling boil, add in your rice and bring back to a boil
• Once back to boil, stir then put the lid on tight and drop your fire to low as a possible
• Leave lid on and pot over low fire for 30 minutes
• Once 30 minutes is up, remove lid and fluff rice and remove from heat
• After rice is fluffed put the lid back on for about 10-15 minutes before serving