Recipes | Scrumptious Chef

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

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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

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Authentic Tex Mex Part 25: How To Make Old School Crispy Tacos

How many thousands of crispy tacos have you eaten in your life? If you grew up in Texas, the number is infinite. The lunch ladies at your elementary school knocked them out on a weekly basis and the schoolkids couldn’t wait til Tuesday when they hit the menu. Continue Reading

A Recipe For Texas Hot Guts Breakfast Tacos With Jalapenos

William Moon was the first man to make and serve hot guts sausage in the state of Texas.

The year was 1886, and the name of his business was Southside Market, in Elgin a small town a half hour east of Austin. Continue Reading

How To Cure A 10lb Bone In Pork Belly

Curing a bone-in pork belly is a first in the Scrumptious Chef test kitchen. While we’ve done dozens of bellies over the past decade this marks the first time we’ve tackled one that included the bones. Continue Reading

Louisiana tamalero

30 years ago in Austin, Texas, old Mexican granny women used to circulate amongst the cantinas and taverns on the rough and tumble east side. They’d wheel coolers packed with hot tamales through the doorways and loudly announce their presence with sing-song cries of tamales ! Continue Reading

The Red Devil restaurant in Budapest Hungary

We live in the best eating city in the U.S but New Orleans is a food desert if you’re trying to hunt down a proper bowl of chili. Continue Reading

A Recipe For Texas Jambalaya With Oak Smoked Brisket And Hot Guts Sausage

I was out in Austin, Texas recently, and had occasion to visit John Mueller’s Black Box Barbecue in Georgetown, a northern suburb town with a pack of pit bulls running the police force. Continue Reading

Tacos al pastor in the style of Acuna Mexico

We were never sure if we were eating dog or pork. Continue Reading

A Recipe For Smoked Pork Belly Carnitas

We were making oven carnitas for a work assignment last week, and could not help but dream of how good they would be if cooked over a wood fire. Once we got back on the ground in New Orleans we hit the backyard and knocked out a quick batch Continue Reading

RL Reeves Jr

Writer Documenting Life In New Orleans 9th Ward. Second Lines, Hotplates, Gumbo, Po Boys, Brass Bands

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

How To Cook 10lbs Of Rice

Authentic Tex Mex Part 25: How To Make Old School Crispy Tacos

Authentic Tex Mex Part 24: A Recipe For Texas Hot Guts Breakfast Tacos With Jalapenos

How To Cure A 10lb Bone In Pork Belly

Authentic Tex Mex Part 23: How To Pressure Cook Tamales

Cooking The Soup Of The Devil In New Orleans 9th Ward

A Recipe For Texas Jambalaya With Oak Smoked Brisket And Hot Guts Sausage

Authentic Tex Mex Part 22: A Recipe For Tacos Al Pastor

Authentic Tex Mex Recipes Part 21: Smoked Pork Belly Carnitas

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