Mudbug Madness

Instructions
Sausage Hash Method
- Heat a cast iron skillet under medium heat and start melting the butter
- Add the onions, bell pepper, corn, garlic and sausage and cook for about 5-7 minutes
- Add the Cajun spice, crawfish and BBQ sauce
- Cook hash for another 3 minutes and set aside for grits
 

Grits Method
- In a medium saucepan, heat up the olive oil and add the diced onions
- Cook the onions for about 3 minutes, until translucent
- Add 1 cup of low sodium chicken stock and bring up to a simmer
- Slowly sprinkle in the grits and whisk to avoid any lumps
- Add 1/3 cup of crawfish stock and the cream and continue to whisk, all under low heat
- Allow everything to come together cooking mixture for about 10 minutes
- Add cheese and season to taste with salt and pepper

 

Ingredients
  • 1 tablespoon butter
  • 1 charred corn, sliced off the cob
  • 1 tablespoon diced bell pepper
  • 1 tablespoon diced yellow onion
  • 1 teaspoon minced garlic
  • 1 cooked diced hot link sausage
  • ½ cup cooked crawfish tails
  • 1 tablespoon BBQ sauce
  • 1 teaspoon Cajun spice
  • 1 tablespoon olive oil
  • 1 tablespoon yellow onion, small diced
  • 1 cup low sodium chicken stock
  • 1 cup instant yellow grits
  • 1/3 cup crawfish stock
  • ¼ cup light cream
  • ½ cup shredded white and yellow cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
The Back Story
Sausage Hash Method
- Heat a cast iron skillet under medium heat and start melting the butter
- Add the onions, bell pepper, corn, garlic and sausage and cook for about 5-7 minutes
- Add the Cajun spice, crawfish and BBQ sauce
- Cook hash for another 3 minutes and set aside for grits
 

Grits Method
- In a medium saucepan, heat up the olive oil and add the diced onions
- Cook the onions for about 3 minutes, until translucent
- Add 1 cup of low sodium chicken stock and bring up to a simmer
- Slowly sprinkle in the grits and whisk to avoid any lumps
- Add 1/3 cup of crawfish stock and the cream and continue to whisk, all under low heat
- Allow everything to come together cooking mixture for about 10 minutes
- Add cheese and season to taste with salt and pepper

For Complete Ingredients List Click Here

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Charisse Gibson | @Okaycharisse

Charisse Gibson has worked in newsrooms across South Louisiana and South Mississippi. She was named Morning News Anchor of KSLA News 12 This Morning March, 2013. Since joining the #1 Morning Show in the ArkLaTex she started the Family First franchise, featuring stories about the issues families face daily. She made it a priority to serve her community by mentoring children at the Renzi Education and Art Center and speaking at several events that directly affect young, impoverished teens.... (full profile)

Sara Hebert | @Saratoga

By day, Sara is the marketing director for Academy Award and Emmy winning Moonbot Studios in Shreveport, La. I have been cooking since I was a teenager and learned by sitting on a stool next to the amazing women in my family who were all great cooks. My husband Chris and I love southern culture and food and have a podcast/blog called All Y'all: allyallblog.com

Try Sara's grandmother Ma Jane's famous Rice Dressing   ... (full profile)

Instructions

Method

- Crisp off 2 tablespoons of bacon in a small pan and set aside

- Smoke ½ cup of cooked crawfish tails and set aside

- Combine all of the salad ingredients and season with salt and pepper and place in a serving bowl

- In a small pan bring 1 tablespoon of butter to melt and fry the egg for 2-3 minutes under low heat for a sunny side up egg

- Garnish the salad with the egg and top off with cracked black pepper

Ingredients
  • 3 small tomatoes, quartered
  • ½ red onion, sliced finely
  • 1 bunch romaine lettuce, small diced
  • 1 cup arugula
  • 1 avocado, cubed
  • 1 jalapeno, sliced thin
  • ¼ cup sliced scallions
  • 1 charred corn, sliced off the cob
  • 1 tablespoon bacon bits
  • 1/3 cup light ranch dressing
  • ½ cup cooked, smoked crawfish tails
  • 1 teaspoon Salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • 1 Egg
Instructions

Method

- In a medium pot heat up the olive oil and add the celery and onions

- Let the onions and celery sweat out for about 5 minutes

- Add the brandy to deglaze the pot

- Add the garlic, lemons, peppercorn, tomato paste, Cajun spice, bay leaf and water, parsley, and crawfish

- Allow the stock to simmer under medium heat for at least 30 minutes

- Add Crystal Hot Sauce to taste

- Strain the stock through a fine mesh and discard everything besides the “Crawfish Liquor”

- Let the stock cool and store for future use

 

Ingredients
  • 2 tablespoon olive oil
  • 1 yellow onion, quartered
  • ¼ cup celery ribs, rough chopped
  • ¼ cup garlic cloves, whole, crushed
  • 1 Lemon, quartered
  • 1 tablespoon black peppercorn
  • 1 tablespoon tomato paste
  • 1 tablespoon Cajun spice
  • 1 bay leaf
  • ¼ Cup Brandy
  • 1 cup water
  • 2 sprigs of parsley
  • 1 live crawfish
  • 3 dashes of Crystal Hot Sauce
The Back Story

Method

- Crisp off 2 tablespoons of bacon in a small pan and set aside

- Smoke ½ cup of cooked crawfish tails and set aside

- Combine all of the salad ingredients and season with salt and pepper and place in a serving bowl

- In a small pan bring 1 tablespoon of butter to melt and fry the egg for 2-3 minutes under low heat for a sunny side up egg

- Garnish the salad with the egg and top off with cracked black pepper

For complete ingredients Click Here

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Charisse Gibson | @Okaycharisse

Charisse Gibson has worked in newsrooms across South Louisiana and South Mississippi. She was named Morning News Anchor of KSLA News 12 This Morning March, 2013. Since joining the #1 Morning Show in the ArkLaTex she started the Family First franchise, featuring stories about the issues families face daily. She made it a priority to serve her community by mentoring children at the Renzi Education and Art Center and speaking at several events that directly affect young, impoverished teens.... (full profile)

Sara Hebert | @Saratoga

By day, Sara is the marketing director for Academy Award and Emmy winning Moonbot Studios in Shreveport, La. I have been cooking since I was a teenager and learned by sitting on a stool next to the amazing women in my family who were all great cooks. My husband Chris and I love southern culture and food and have a podcast/blog called All Y'all: allyallblog.com

Try Sara's grandmother Ma Jane's famous Rice Dressing   ... (full profile)

The Back Story

Method

- In a medium saucepan bring 3 tablespoons of butter to melt

- Add the garlic and onions and cook for about 5 minutes

- Add the flour and combine with the onions and garlic

- Slowly ladle in the crawfish stock

- Add the light cream all while mixing with wooden spoon under low heat

- When sauce has thickened, should take about 10-15 minutes, slowly add cheese

- Add cooked crawfish tails and scallions and mix

- Season to taste with salt and pepper

- Pour cheese sauce over ½ pound of cooked whole wheat pasta and adjust seasonings

For complete recipe list click here

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Charisse Gibson | @Okaycharisse

Charisse Gibson has worked in newsrooms across South Louisiana and South Mississippi. She was named Morning News Anchor of KSLA News 12 This Morning March, 2013. Since joining the #1 Morning Show in the ArkLaTex she started the Family First franchise, featuring stories about the issues families face daily. She made it a priority to serve her community by mentoring children at the Renzi Education and Art Center and speaking at several events that directly affect young, impoverished teens.... (full profile)

Sara Hebert | @Saratoga

By day, Sara is the marketing director for Academy Award and Emmy winning Moonbot Studios in Shreveport, La. I have been cooking since I was a teenager and learned by sitting on a stool next to the amazing women in my family who were all great cooks. My husband Chris and I love southern culture and food and have a podcast/blog called All Y'all: allyallblog.com

Try Sara's grandmother Ma Jane's famous Rice Dressing   ... (full profile)

The Back Story

Method

- In a medium pot heat up the olive oil and add the celery and onions

- Let the onions and celery sweat out for about 5 minutes

- Add the brandy to deglaze the pot

- Add the garlic, lemons, peppercorn, tomato paste, Cajun spice, bay leaf and water, parsley, and crawfish

- Allow the stock to simmer under medium heat for at least 30 minutes

- Add Crystal Hot Sauce to taste

- Strain the stock through a fine mesh and discard everything besides the “Crawfish Liquor”

- Let the stock cool and store for future use

For complete ingredients Click Here

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Charisse Gibson | @Okaycharisse

Charisse Gibson has worked in newsrooms across South Louisiana and South Mississippi. She was named Morning News Anchor of KSLA News 12 This Morning March, 2013. Since joining the #1 Morning Show in the ArkLaTex she started the Family First franchise, featuring stories about the issues families face daily. She made it a priority to serve her community by mentoring children at the Renzi Education and Art Center and speaking at several events that directly affect young, impoverished teens.... (full profile)

Sara Hebert | @Saratoga

By day, Sara is the marketing director for Academy Award and Emmy winning Moonbot Studios in Shreveport, La. I have been cooking since I was a teenager and learned by sitting on a stool next to the amazing women in my family who were all great cooks. My husband Chris and I love southern culture and food and have a podcast/blog called All Y'all: allyallblog.com

Try Sara's grandmother Ma Jane's famous Rice Dressing   ... (full profile)

Subscribe to RSS - Mudbug Madness