A Recipe For Red Jambalaya With Smoked Deer Meat

I scored a big saddle hunk of venison two weeks ago when a buddy of mine who’s a hunter in Wood County, Texas visited me in New Orleans. After taking possession of the meat I went straight to the backyard and built a fire out of Kingsford charcoal and aged Louisiana pecan wood that I keep stored dry up under the house. Continue Reading

On this day in 1961, Ma Ferguson, the first woman governor of Texas, died of heart failure. She left a Lone Star state-sized legacy but as y’all probably know by now we’re only in it for the chili.

Back in 2013, we produced a pop up restaurant event that we called “Let Us Now Praise Texas Women”

We featured Ma Ferguson’s famous Texas chili as one of seven dishes on our event’s menu.

Here’s what we said about Ferguson’s bowl following the party: Continue Reading

A Recipe For Smoked Turkey Jambalaya with Saint John The Baptist Andouille

When we rolled out to Austin for our annual Louisiana gumbo pop up, one of our cooks gifted us with a plump, freshly-smoked Texas turkey breast. We flew that big thing back to New Orleans and made club sandwiches out of it for a few days before we had a eureka moment. Continue Reading

How To Cook 10lbs Of Rice

Ingredients

10lbs rice (please source from Crowley or Rayne, Louisiana)
3 gallons plus 2 c. water or stock
2 T. salt

Method

  • Bring liquid to boil
  • Gradually add rice
  • Cover kettle with tight fitting lid
  • Cook 20 minutes on low heat
  • Turn heat off
  • Allow to sit for 10 minutes

    Fluff and serve

    —————————————

    How To Cook 5lbs of rice

    Ingredients

    5lbs rice (please source from Crowley or Rayne, Louisiana)
    6 quarts plus 1 c. water or stock
    1 T. salt

    Method

  • Bring liquid to boil
  • Gradually add rice
  • Cover kettle with tight fitting lid
  • Cook 20 minutes on low heat
  • Turn heat off
  • Allow to sit for 10 minutes

    Fluff and serve