-      Heat oil in a pot, and add pork sausage, celery and bell peppers; let cook down

-      Add lean ground beef, and break apart to stir in

-      Add corn, salt and pepper

-      Add chili flakes

-      Stir ketchup and barbeque sauce

-      Add minced garlic

-      Add onion

-      Add rosemary

-      Stir stewed tomatoes

-      Stir chicken stock

-      Add boiled potatoes

-      Add chicken

-      Bring pot to a simmer

-      Stir in Crystal Hot Sauce





  • ½ pound pork sausage, sliced
  • ½ pound lean ground beef
  • 2 cups stewed tomatoes
  • 2 cups of diced potatoes, boiled
  • 1 cup chicken stock
  • 1 cup corn
  • 1 cup shredded chicken, cooked
  • ½ cup bell peppers
  • ½ cup ketchup
  • ½ cup barbeque sauce
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon chili flakes
  • 1 sprig rosemary
  • Dash of Crystal Hot Sauce
  • Salt and pepper to taste


-      Season chicken with salt and pepper

-      Heat 2 tablespoons of oil in a cast iron pot

-      Place chicken in pot along with ½ cup sliced onions, 2 tablespoons garlic and thyme; let chicken brown

-      Once chicken is browned, remove to a separate baking dish and bake in a 350-degree oven for 20 minutes

-      In the same pot, create a roux with 2 tablespoons of olive oil, vegetable oil and flour

-      Stir in chicken stock to create gravy

-      In a separate skillet, sauté remaining onions and garlic as well as ½ cup celery

-      Once cooked, add vegetables to pot, and let simmer

-      Remove baked chicken from oven, and serve with gravy

  • 8 ounces bone-in chicken
  • 2 cups of chicken stock
  • ¾ cup sliced onions
  • ½ cup chopped celery
  • ¼ cup olive oil
  • ¼ cup minced garlic
  • 3 tablespoons flour
  • 2½ tablespoons vegetable oil
  • 2 sprigs thyme
  • Salt and pepper to taste
The Back Story


-      Heat 2 tablespoons of grapeseed oil in a Dutch oven

-      Add onion, celery and bell green pepper to the pot, and stir

-      Add garlic and stir; cook for 1 minute

-      Add fingerling potato halves, corn, Cajun seasoning and salt and pepper to pot

-      Begin to char jalapeno peppers over open flame

-      Chop carrot, and add to pot

-      Create a well in the pot, and stir in flour and 3 tablespoons of grapeseed oil, creating a rue

-      Stir in chicken stock

-      Once charred, dice jalapeno pepper and half of red and yellow jalapeno, and add to pot

-      Cover pot and let simmer for 7 to 10 minutes

-      Add shredded chicken, and cook for an additional 5 minutes

-      Stir in diced tomatoes and hot sauce to taste

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)

Rhino Coffee | @Rhino_Coffee

Rhino Coffee was established after seeing a need for an independent locally owned coffee house in Shreveport. Rhino Coffee prides itself on a custom made cup, a traditional coffee menu, healthy homemade food, and a warm, comfortable atmosphere.

Many customers ask, “Why the rhino?” While the owner was backpacking through Nepal, he came across many rhinos. The magnificent rhino is often valued for its horn, some cultures believing powdered rhino horn will cure anything from fever... (full profile)



-        Mix together ½ teaspoon salt, ½ teaspoon pepper, cumin, coriander, and paprika in a mixing bowl

-        Season the pork on all sides

-        Heat olive oil in a Dutch oven and sear the pork roast evenly on all sides

-        Place the pork in a roasting pan and cook at 300° for 3-4 hours

-        Remove the pork and let it rest for 20 minutes and remove meat from bone

-        Mix the onion, celery, carrots, bell pepper, garlic, and liquid smoke with the excess juice from the pork

-        Mix in flour and deglaze the pan with beer

-        Add bay leaves, chicken stock, crushed tomatoes, Crystal hot sauce, and the remaining salt and pepper and continue to mix

-        Add potatoes, red beans, and 3 cups of pulled pork to the pot and let simmer for 30 minutes stirring occasionally

-        Garnish each bowl with fresh parsley and diced tomatoes if desired

  • 5-8 pounds organic bone-in pork shoulder roast
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • ¼ cup olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced bell pepper
  • ½ cup fresh minced garlic
  • 1 teaspoon liquid smoke
  • 1/3 cup organic all-purpose flour
  • 8 ounces dark beer
  • 3 bay leaves
  • 4 cups chicken broth
  • 1 cup crushed tomatoes
  • ½ teaspoon Crystal hot sauce
  • 2 cups diced baby red and purple potatoes
  • 1 cup ready cooked red beans
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