Creamy Lobster Creole Bisque

Do you want to serve something unforgettable to your family and friends? This Mardi Gras inspired “Creamy Lobster Creole Bisque” recipe is especially easy to prepare and wonderfully delicious.

Ingredients

2 to 3 lbs. raw lobster, peeled, deveined, washed and diced

1 1/2 cups celery, diced

1 1/4 cup white onions, diced

2/3 cup green bell pepper

3/4 cup yellow bell pepper

1 (8 ounce) can tomato sauce

3 tomatoes’ seeds removed and diced

1 32 oz. Pacific organic chicken broth

3 cloves garlic, minced

1 Tablespoon Old Bay Seasoning

4-6 drops Louisiana Hot Sauce

2 Tablespoons lemon juice

1/4 teaspoon cayenne

2 Tablespoons olive oil

1/4 cup dry white wine (optional)

1 teaspoon Worcestershire sauce

3 large chives, chopped

2 cups heavy cream

Sea salt to taste

Black pepper, freshly ground to taste

Directions

In a large skillet heat oil.

Add garlic and stir into the hot oil and let cook for 1 to 2 minutes.

Now add celery, onion, tomato, bell peppers, cayenne and Old Bay.

Saute the mixture of vegetables for 6-10 minutes.

Puree the vegetables until smooth and creamy.

Pour mixture into the crock pot.

Add chicken broth and mix well.

Stir in the Louisiana Hot Sauce, lemon juice, wine, heavy cream and Worcestershire sauce.

Then add the lobster and salt and pepper to taste.

Cook for 6-8 hours on low heat or 2-4 hours on high heat.

Serve topped with chives.

Spicy Sausage Jambalaya

Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet saute onion, green pepper and garlic using the oil set aside from the sausage until tender.

Add sausage, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice and shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

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Creamy Tarragon White Wine Chicken

Barbecued Texas Chili Brisket

If you love Barbecued Texas Chili Brisket but just don’t have the time. Then here’s one way to satisfy your cravings for barbecuing and save you time in front of the grill.   

Ingredients

10 to 15 lbs. beef brisket

6 to 8 Dried Chili Pods

3 large cloves of garlic

2 Tablespoons coarse sea salt

1 teaspoon smoked paprika

1 teaspoon cumin

2 cubs of chicken flavor bouillon

¼ cup extra virgin olive oil

3 Tablespoons apple cider vinegar

1 ½ cups chicken broth

1 bottle of Kraft Thick Hickory BBQ Sauce

1 large yellow onion

Directions

In a pot boil the chilies until they become tender remove from pot and cut stems off.

In a food processor blend together chilies, garlic, chicken flavor bouillon, cumin, smoked paprika, coarse sea salt, olive oil, and vinegar until it is a thick paste.

Rub the mixture all over the brisket.

Slice onion and line the bottom of the crock pot with onion.

Put the brisket inside the crock pot on top of the onion slices.

Pour chicken broth in the crock pot, but not on top of the brisket you don’t want to wash the rub off, pour to the side of the brisket.

Cook on medium heat 6 to 8 hours.

Per heat the grill to 275 degrees.

Carefully remove the brisket from the crock pot and place in an aluminum boat.

Grill until the top becomes a little bit crisper; about 10 to 15 minutes.

Optional Smother with Kraft Thick Hickory BBQ Sauce.

Let rest five minutes, slice and serve.

The Best Braised Brisket

A mouth watering rich and savory sauce made of the beef drippings onions, mushrooms, and balsamic vinegar accompanied by the Beef Brisket being meltingly tender makes this recipe outstanding!

Ingredients Extra-virgin olive oil 1 (5-pound) beef brisket Sea salt 1/4 pound slab bacon, skin removed and reserved, bacon cut into small pieces 3 large onions, thinly sliced 3 celery ribs, thinly sliced on the bias 4 cloves garlic, smashed and finely chopped 1 pound small portabella mushrooms, stemmed and finely sliced 2 cups traditional balsamic vinegar 3 to 4 cups Swanson Chicken Broth 4 bay leaves1 fresh thyme bundle 1 bunch finely chopped fresh chives, for garnish Directions Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve. Preheat the oven to 375 degrees F. Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed.  Lay the brisket on top of the veggie mix in the crock pot and add the chicken stock to the crock pot until it just covers the brisket. Add the bay leaves and thyme. Put the lid on cook on medium heat for 6-8 hours. check the brisket, and turn it over. Add more stock if the liquid level has reduced.  Transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes. Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stove-top over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias.  Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.