Shrimp & Scallop Louisiana Stew recipe

Shrimp & Scallop Louisiana Stew recipe

The BBQ Pit Boys cook up a pot of Louisiana red stew loaded with Shrimp, Sea Scallops and Andouille sausage. So hold the okra, this ain't Cajun. And this classic Seafood stew recipe is real easy to do with these simple tips. You have to check this out. -...Please Subscribe, Fav and Share us. Thanks..! #BBQPITBOYS #BBQ #RECIPES Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill. To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate, our custom BBQ Pit Boys Old Hickory knife, gifts and more CLICK HERE https://bbqpitboys.com/barbecue-store-gifts. To purchase our official T-Shirts, Mugs, Aprons, Scarfs, Hoodies, and more shipped to you anywhere in the world CLICK HERE https://bbqpitboys.com/barbecue-store-gifts Become a member of the Pit. Or join a BBQ Pit Boys Chapter, or start your own, now over 10,000 BBQ Pit Boys Chapters formed worldwide. Visit our Website to register https://BBQPitBoys.com Thanks for stopping by the Pit and for your continued support..! --BBQ Pit Boys

Creole Shrimp Dip on the PK Grill

Creole Shrimp Dip on the PK Grill

Cajun Shrimp Dip recipe cooked on a PK 360 Charcoal Grill #creoleshrimpdip #cajunshrimpdip #pkgrills Check out the PK 360 Grill here: https://www.pkgrills.com/?afmc=1s Creole Shrimp Dip Recipe - 1lb Raw gulf shrimp chopped - 2 Tablespoons Butter - 4-5 cloves of Garlic minced - 1 Tablespoon Parsley - 1 Tablespoon Creole Seasonings - 1/4 cup White Wine - 2 Tablespoons Lemon Juice - 8oz Cream Cheese - 8oz Shredded Colby Jack - 8oz Shredded Mozzarella - 4oz Grated Parmesan Cheese - 1/2 cup Sour Cream - 1/2 cup Mayo - Green Onion or Parsley for garnish Directions: 1. Prepare charcoal grill for two zone cooking. 2. Melt butter over direct heat side of grill in a cast iron skillet. Add chopped shrimp & garlic and sauté for 2-3 minutes until pink stirring occasionally. 3. Stir in white wine and lemon juice. Season with Creole seasoning to taste. 4. Transfer shrimp mixture to a large mixing bowl and add cream cheese, Colby Jack, Mozzarella, Parmesan, Sour Cream, and Mayo. Stir to combine. 5. Spread mixture into cast iron skillet and cook over indirect side of grill until hot and bubbly about 15 minutes. 6. Garnish with finely chopped green onion and additional Creole seasoning. Serve with toasted baguettes. Connect With Malcom Reed: http://howtobbqright.com/ FB - https://www.facebook.com/HowToBBQRight/ T - https://twitter.com/howtobbqright IG - https://www.instagram.com/howtobbqright/ Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ For Malcom's BBQ Supplies visit - https://h2qshop.com/

Restaurant Review - Henry's Louisiana Grill, (Cajun/Creole) | Atlanta Eats

Restaurant Review - Henry's Louisiana Grill, (Cajun/Creole) | Atlanta Eats

During season 1 of our show, we asked our friends on Facebook, "Where should we go for season 2?" The #1 response, and it wasn't close, was Henry's Louisiana Grill in Acworth. So we went there. Chef Henry is a super star. Imagine Dennis Hopper mixed with a little of Jeff Bridges' The Dude. A little bit crazy, a lot talented, and a huge personality. And the food at his Louisiana Grill? Well, it's a little bit crazy, has a lot of flavor, and a huge personality. And it's Henry's personality that brought the neighborhood together to paint, scrape, and generally lend a hand to open the restaurant in 2000. This award-winning Bayou-style eaterie on historic Acworth's Main Street serves up all the classic fare you'd expect from a place with Louisiana in its name: we're talking etouffee, po' boys, shrimp and grits, and jambalaya; but you'll also find filet mignon medallions,New York strip steak, and grilled center-cut pork chops that rival any of the city's celebrated steakhouses.

The Best Jamaican Jerk Chicken Recipe: Jamaican Jerk Chicken On The Grill

The Best Jamaican Jerk Chicken Recipe: Jamaican Jerk Chicken On The Grill

Click the link below if you want to donate to PBJ! https://www.gofundme.com/PbjCookingShow Follow Me On Social Media Facebook: https://goo.gl/akvlI4 Twitter: https://goo.gl/g5r56y Instagram: https://goo.gl/6CmC3U Pinterest: https://goo.gl/lNEKzb How to make Jamaican Jerk Chicken on the grill Jerk chicken recipe Soak 8 leg quarters in salt water Remove fat Chop up 1 yellow onion, 8 scallions, and 5 scotch bonnet peppers into small pieces (use 9 scotch bonnet peppers if you like very spicy jerk chicken) and chop 2 limes in half Put the chopped veggies in a food processor Add 2 tbs of minced garlic, 1/4 cup of olive oil, 1/4 cup of apple cider vinegar, 1/2 cup of soy sauce, and squeeze fresh juice from 2 limes. Add 3 tbs of brown sugar, 2 tbs of ground Jamaican all spice, 2 tbs of dried thyme, 1 tbs of salt, 1 tsp of cinnamon, 1 tsp of ground ginger, 1 tsp of nutmeg, 1 tsp of black pepper. Blend in processor until a smoothie consistency Poke holes in chicken Poor jerk seasoning marinade in a big bowl and add chicken to marinade Massage well Marinate in refrigerator overnight Place on grill until crispy and cooked all way through Jamaican jerk chicken on the grill recipe

Alligator recipe by the BBQ Pit Boys

Alligator recipe by the BBQ Pit Boys

The BBQ Pit Boys cook up a 5 foot Gator, stuffed with Crawfish and Andouille Cornbread. They serve it with sides of Fried Oysters, and Crawfish tails on a Po Boy Sandwich. You can print out this recipe and 100's more on our Website: https://bbqpitboys.com/stuffed-alligator-barbecue/ Join or start a BBQ Pit Boys Chapter, or to purchase our T' Shirts, sauces, seasonings, rubs or our BBQ tools check us out here https://bbqpitboys.com/

Fried Soft Shell Crab & Shrimp Po' Boy Recipe

Fried Soft Shell Crab & Shrimp Po' Boy Recipe

How to cook soft shell crab, how to cook shrimp. Crab and shrimp recipe This is my idea of real comfort food on a cold, rainy day! Pure heaven between two pieces of French bread! Enjoy! Breading Recipe: 1 1/2 cups of "SELF RISING FLOUR" 1 teaspoon of salt 2 teaspoons of cayenne pepper 1 1/2 teaspoons of granulated garlic Combine all ingredients well! Dip shrimp or other seafood into cold water, then apply a dusting of the self rising flour mixture, and then re-dip the shrimp again into the cold water. Now put a final coating of the self rising flour mixture, then shake off access flour, and drop into 350 degree F cottonseed oil. Fry until golden brown. Enjoy! Please go over to FoodJazz and visit Karen, and enjoy her wonderful video recipes, and don't forget to subscribe! Here is a link to her channel: http://www.youtube.com/user/foodjazz You can also connect with me on FaceBook & Twitter! https://www.facebook.com/smokyribs1?ref=hl https://twitter.com/SmokyRibs If you are interested in the "Frog Bone" products, please visit: http://www.frog-bone.com "Music courtesy of Audio Network"

Easy Delicious Seafood Gumbo Recipe: Seafood Gumbo With Shrimp Crab meat & Okra

Easy Delicious Seafood Gumbo Recipe: Seafood Gumbo With Shrimp Crab meat & Okra

Click the link below if you want to donate to PBJ! https://www.gofundme.com/PbjCookingShow Follow Me On Social Media Facebook: https://goo.gl/akvlI4 Twitter: https://goo.gl/g5r56y Instagram: https://goo.gl/6CmC3U Pinterest: https://goo.gl/lNEKzb How to make Seafood Gumbo Delicious Seafood Gumbo Recipe Chop 2 small tilapia fish into small square shape pieces Chop 2 andouille sausage (13-16 oz pack) into 1/4 inch wide circles. Place a pan over medium heat. To the pan add 1/2 cup of oil. Add 2 chopped tilapia fish and andouille sausage and cook them until they brown, approximately 10 mins. Then sit aside. Chop up 1/2 medium onion, 1 large stalk of celery, 1/2 small green pepper, and a small jalapeno pepper into small pieces. Use about a hand full of jalapeno peppers Roux: Place a pot over low heat and to the pan add the oil from the pan you fried the fish and sausage in. Add 1/3 cup of flour and whisk flour and oil until roux turns a peanut butter brown and thickens. Stir constantly and thoroughly. Right before roux is done, add vegetable to the roux and continue to stir until it's done. Cut fire off and then add about a cup worth of frozen okra, 1 tbs of minced garlic and garlic juice, 1/2 cup of diced tomatoes, and andouille sausage Add 3 squirts of worcestershire sauce, 1/2 tsp of basil seasoning, 1/2 tsp of oregano, 1/2 tsp of thyme, 1/2 tsp of pepper, 1-2 tbs of creole seasoning, 1 tsp of sugar, 1 bay leaf Cut fire onto medium heat then add 2 quarts of chicken and shrimp broth to cover. Then whisk all the ingredients together. Cook for about 45 minutes. Peal tails and skin off of medium uncooked deveined shrimp. Add fish, 1/2 pound of lump crab meat, about 25 shrimp, and crab claws. Cook until shrimp turn orange and then cut fire off

3 Pig Roast Barbecue by the BBQ Pit Boys

3 Pig Roast Barbecue by the BBQ Pit Boys

The BBQ Pit Boys 3 Pig Roast "low and slow" whole hogs and serve them with some of their favorite sides including slaw, barbeque beans, green beans and peppers, potato salad, corn bread, biscuits, cherry pie and a whole lot more! Print out this recipe with directions here: https://bbqpitboys.com/3-pig-roast-barbecue/ Join or start a BBQ Pit Boys Chapter, or to purchase our T' Shirts, sauces, seasonings, rubs or our BBQ tools check us out here https://bbqpitboys.com/

Big Red's Restaurant Invasion ep. 3 - Bubba T's Shrimp Po Boy, Boudin Balls & Cajun Burrito Re-Edit

Big Red's Restaurant Invasion  ep. 3 - Bubba T's Shrimp Po Boy, Boudin Balls & Cajun Burrito Re-Edit

***ATTENTION*** The Contest is OVER. This is a re-edited video with the new title screen. This is the last video before I choose a permanent name for this series, so get you submissions in. If I choose you suggestion I will send you a "Big Red's Food Army" T-Shirt free. In this episode of "Big Red's Restaurant Review", Big Red goes to Bubba T's Cajun Kitchen to see if someone in the northern Houston suburbs can do Cajun / New Orleans food any justice. See what he thinks. Stay tuned. You can purchase "Big Red" T-Shirts here: https://teeimp.com/product-category/the-big-red-show/ See more of my videos here: https://www.youtube.com/channel/UCWb3ntdkU8d32pcZB41ptSQ Follow me on: Twitter: @CoreyDempsey72 https://twitter.com/CoreyDempsey72 Instagram: @therealbigredshow https://www.instagram.com/therealbigredshow/ Facebook: https://www.facebook.com/TheRealBigRedShow/ If you like this video or channel please subscribe, comment and share. If you want to help support this channel or would like to see something special feel free to donate for the advancement of this channel here: https://www.paypal.me/CoreyBigRedDempsey

Cajun Smoked Turkey | Smoked Turkey Recipe on the Yoder Smoker

Cajun Smoked Turkey | Smoked Turkey Recipe on the Yoder Smoker

Smoked Turkey Recipe with a cajun turkey brine, seasoning and injection smoked on Yoder Pellet Smoker For more barbecue and grilling recipes visit: http://howtobbqright.com/ For this Cajun Smoked Turkey, I start with a 14lb turkey that I let thaw for 5 days in the refrigerator. Remove the turkey from its package and rinse under cool water. Be sure to remove the neck and the giblet bag located in the cavity. Also toss out the pop-up thermometer located in the breast if it has one. Those things are unreliable. For the brine, start with 2 quarts of water in a large pot over medium high heat. Add 2 cups of sugar, 1 cup of salt, and ½ cup of Cajun seasoning (recipe is below). Bring this mixture to a boil and stir occasionally until the dry ingredients dissolve. Pour the mixture into a gallon container and add 2 ribs of celery (chopped), 1 medium size onion (chopped), 6 cloves garlic, 1 Tablespoon Black Peppercorns, 4 Bay leaves, 1 bundle of poultry herbs (rosemary, thyme, sage) and the juice of 2 lemons. Top the mixture off with 2 quarts of water and let it steep for an hour at room temp. Place the turkey in an over-sized zip lock bag; you can find these in the storage container section of Walmart or Lowes. Pour the brine over the turkey and add 2 more quarts of water to completely cover the bird. Squeeze as much air out of the bag as possible and store the bag in a cooler. Place a couple bags of ice on top and below the turkey to weight it down in the brine and keep it cool. After 24 hours remove the turkey from the brine and rinse off any excess seasoning. Pat the outside dry with paper towel and stuff the cavity with quartered apples and onions. Tie the legs together to hold everything in the cavity and inject the turkey with a Cajun Butter injection. I use 14oz chicken broth, ½ cup melted butter, 2 TBS Killer Hogs Hot Sauce, and 1 Table spoon of Cajun seasoning (recipe below). Combine these ingredients into a jar and shake or stir. Shoot the legs, thighs, and breast evenly with the injection mixture. Spray the skin of the turkey with vegetable cooking spray and sprinkle the outside with the Cajun Seasoning. Let the turkey hang out for a few minutes while the grill comes up to temperature. I’m using my Yoder pellet smoker for this cook but you can use any smoker set up for indirect heat. Run the pit at 300⁰ and use your favorite wood for smoke, pecan is my favorite on turkey. Place the turkey on the pit and smoke it for about 3 ½ hours. To keep the skin from drying out and turning too dark, spray the outside every hour with additional cooking spray. If it does start to turn dark, you can lay a piece of aluminum foil over the turkey. This will shield the heat and stop the browning process. After 2 hours on the pit, you want to start monitoring the internal temp. I use a DOT thermometer from Thermoworks (you can check out the DOT here: http://www.thermoworks.com/DOT?tw=KILLERHOGS ) set for 165⁰ in the breast. Once the alarm goes off you know the turkey should be done. Verify the temp reading in the opposite breast and the thigh. I use a Thermapen for this - and you can check out these Termapens here: http://www.thermoworks.com/Thermapen-Mk4?tw=KILLERHOGS Turkey is done when it hits 165 in the breast and 175 in the thigh/leg areas. Remove the smoked turkey from the pit and cover loosely with foil for 20 minutes before carving. This Cajun Smoked Turkey is incredible, the brine packs the flavor into the meat and the injection keeps it super moist. It is spicy but not hot and the skin on the outside is just as good as the meat. Give this one a try this Thanksgiving! For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

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