1/4 cup light brown sugar, packed
2 cups good ketchup
3 T. Worcestershire sauce
1/2 cup whiskey (like Jack Daniels)
1 T. Louisiana hot sauce
Mix all of the ingredients in a saucepan, and bring to a boil.
Simmer about 3-4 minutes, cool & refrigerate.
Makes about 2 1/2 cups.
Serve with hot French fries
3/4 cup diced onion
1/2 cup diced green pepper
1/4 cup diced celery
1 tsp. chopped garlic
1 Tbls. butter OR margarine
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. ground mustard seed
1/2 tsp. Worcestershire sauce
12 oz. can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 lb. crawfish meat OR ↓
1/2 lb. cubed chicken OR ↓
1/2 lb. raw, peeled shrimp
3 Tbls. sliced green onions
1 Tbls. chopped fresh parsley
3 cups Rice Pilaf
Saute garlic, onion, celery, and green pepper in butter until soft.
Stir in next 8 ingredients.
Bring to a simmer and continue cooking until meat is cooked through.
Stir in green onion and parsley.
Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
Pour Etouffee over rice.
1/2 cup all-purpose flour
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. seasoned salt
1/2 tsp. black pepper
2 lbs. beef chuck roast – cubed
1/4 cup vegetable oil
4 lrg. onions – minced
2 med. stalks celery – sliced
6 lrg. potatoes – peeled, diced
6 med. carrots – sliced
1 Tbls. parsley flakes
1/2 tsp. dried thyme
1/2 tsp. dried basil
4 cups beef broth
1 Tbls. Worcestershire sauce
1 Tbls. cornstarch mixed with 1 Tbls. cold water
2 cups frozen OR fresh peas
In a plastic zipper bag, shake together flour, garlic salt, onion salt, seasoned salt, and black pepper.
Shake meat cubes in mixture, a handful at a time, until well coated.
In a large pot, heat half the oil over medium-high heat.
Brown half the coated meat in hot oil, about 1 minute per side.
Remove the browned meat from the pan and repeat with remaining oil and meat; remove all meat from pot and set aside.
Sauté onions and celery in pot until soft, then remove from pot and set aside.
Drain excess oil/fat from pot.
Add potatoes, carrots, parsley, thyme, basil, beef broth, and Worcestershire sauce to pot and bring to a boil.
Add browned meat, onions, and celery to pot, reduce heat to low, and simmer, covered, for 1 1/2 hours, stirring occasionally.
Slowly stir peas and cornstarch/flour mixture into stew and simmer until thickened and peas are cooked.
1 tablespoon vegetable oil
1 pound country style pork ribs
1 onion, chopped
1 roasted chicken, deboned and shredded
1 (28 ounce) can diced tomatoes
3/4 cup ketchup
1/2 (10 fluid ounce) bottle steak sauce
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 lemon, juiced
2 cubes chicken bouillon
1/2 tablespoon ground black pepper
1 (15 ounce) can whole kernel corn, undrained
1 cup frozen lima beans, thawed
Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.