What’s better than our hot sauces?  Recipes made with them.  Check out suggested recipes here and come back often, we’re adding new ones all the time…..

Jambalaya

• 2 Tbsp Peanut Oil
• 1 Tbsp Cajun Seasoning
• 10 ozs Andouille Sausage sliced into rounds
• 1 lb boneless, skinless Chicken Breasts cut into 1″ pieces
• 1 Onion diced
• 1 small Red Bell Pepper, diced
• 2 Celery stalks, diced
• 3 Cloves Garlic, minced
• 1 16oz can Crushed Italian Tomatoes
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Ground Black Pepper
• 1 tsp Salt
• 1/2 bottle of St. Charles Louisabama Hot Sauce
• 2 tsp Worcestershire Sauce
• 1 tsp File Powder
• 1 1/4 cups Uncooked White Rice
• 2 1/2 cups Chicken Broth

Directions

1. Step 1
2. Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
3. Step 2
4. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
5. Step 3
6. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
7. Reheating:
8. Reheating Jambalaya On The Stove
9. Place the jambalaya into a suitable frying pan.
10. Turn the stove onto medium heat and allow it to warm up.
11. Add a tablespoon of broth or water to the jambalaya to prevent it from drying out.
12. Allow the jambalaya to reheat for up to 5 minutes, or until hot throughout.

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Smoked Turkey Baked Beans

Smoked Turkey Baked Beans

– 2 Cans Pinto Beans (Drained)

– 1 Can Great Northern Beans (Drained)

– 1 Can Black Beans (Drained)

– 12 oz Smoked Turkey Breast

– 2 14 oz Can Tomatoe Sauce

– 1/4 Cup Brown Sugar

– 2 tsp Molasses

– 1/4 Cup Montreal Steak Seasoning

– 1 Tbsp Granulated Onion

– 1 Tbsp Granulated Garlic

– 1/4 Cup San Filippo Hot Sauce

– 1/4 Cup Bacon (Chopped)

– Salt & Pepper (To Taste)

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Ham & Veggie Frittata

– 2 Tbsp. Butter, Margarine or EVOO

– 1/4 Large Onion (Diced)

– 2 Cups Broccoli

– 7oz. Ham (Diced)

– 6 Sliced Button Mushrooms

– 10 Eggs (Scrambled)

– 3 oz Feta (Crumbled)

– Top with Madame Fluffy Sarsaparilla (To Taste)

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Louisabama Cocktail Sauce

– 6 Tbsp Ketchup

– 1/2 Tbsp Horseradish (or to taste)

– 1 Tbsp Freshly Squeezed Lemon

– Pinch Cayenne Pepper

– St. Charles Louisabama Hot Sauce To Taste

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Sausage & Spinach Fritatta

– 2 Tbsp. Butter, Margarine or EVOO

– 1/4 Large Onion (Diced)

– 5 Cups Fresh Spinach

– 8oz. Breakfast Sausage

– 6 Sliced Button Mushrooms

– 10 Eggs (Scrambled)

– 4 oz Goat Cheese

– Top with Constantina Miria Chipotle Sauce (To Taste)