K Jons Creole Cocktail Sauce Recipes

K-JON'S JAMBALAYA

Steps:

• 1.) Brown the sausage till crisp, remove and set aside.
• 2.) Brown the chicken in sausage oil, remove and set aside.
• 3.) Saute your Holy Trinity (peppers, celery and onion) 5minutes.
• 4.) Add dry spices and cook 5 minutes more.
• 5.) Add meat, tomatoes, rice and stock and bring to a simmer.
• 6.) Now you can cover and cook on stove top for 1 hour or transfer to a 10 X15 glass pan cover with foil and cook 1 hour.
• 7.) If you want to add shrimp do it at minute 45 and cook for 15 more minutes.
• 8.) Now add Fresh Parsley and scallions and fold into rice mixture and serve with ice cold beer!

K-JON'S CREOLE DEVILED EGGS

Steps:

• 1. peel eggs.
• 2. cut in half long ways.
• 3. remove all yolks and reserve the 1/2 whites.
• 4. mash the yolks with a fork until smooth.
• 5. add the rest of the ingredients and mix well.
• 6. place mixture in egg white cups with spoon or pipe with a bag.
• 7. garnish with my pepper blend Recipe #426929 or paprika!
• 8. chill at least 4 hours or overnight is best. can do days in advance.

K-JON'S BUFFALO WING SAUCE

Steps:

• melt butter with everything but hot sauce simmer 5 minutes.
• add Hot sauce and boil 5 minutes more.
• toss with chicken!

K-JON'S PEPPER BLEND

Steps:

• 1.with a spice grinder grind first 2 ingredients separately. make sure not to over grind.
• 2. now add last 2 ingredients and mix well
• mix well and store in an air tight container.

K-JON'S TRIPE CREOLE

Steps:

• Boil Tripe in a broth of the following for 6 hours:.
• 3 gallons water.
• 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
• granulated garlic, onion powder, parsley, caraway seeds.
• 1 bottle of white wine.
• 1 onion ¼ er'd, 1 bulb garlic, ½ cup salt.
• Remove tripe and rinse well, remove garlic bulb and save for stew,.
• Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
• When cool, rinse again & cut tripe in ½"X 2" pieces set aside.
• Stew.
• Sautee all of the following for 15 minutes on mid-high heat:.
• 1 stick butter.
• 4 cups onion (chopped).
• 4 cups bell pepper (chopped).
• 3 cups celery (chopped).
• 2 tablespoons minced garlic.
• Add all of the following and stew for 4 hours:.
• 2- 28oz. can whole tomatoes (Crushed with by hand).
• 1- 28oz. can crushed tomatoes.
• 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
• 2 Bay Leaves, 2 tbs. sugar,.
• 1 cup calamata olives (pitted& Chopped), ½ cup capers.
• 12 oz. Ham (cubed) (I like Black Forest).
• 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
• Add the following and cook 1 hour more:.
• Tripe, Boiled Garlic (pealed), and reserve broth.

K-JON'S CREOLE SHRIMP COCKTAIL

Steps:

• 1st thaw the shrimp in cold water.
• Brine the shrimp:.
• boil the water and sugar and salt.
• now add the ice and let in melt completely.
• brine should be cold.
• add shrimp for 20 minutes then rinse well under cold water.
• Cook the shrimp:.
• boil the last 7 ingredients for 10 minutes.
• now add the shrimp -- cook for 3- 5 minutes, DO NOT OVER COOK!
• when shrimp are bright pink they are done.
• quickly strain shrimp and add to ice bath for 10 minutes.
• serve with lemon wedges and my creole shrimp sauce #433042.

K-JON'S CREOLE COCKTAIL SAUCE

Steps:

• Whisk all ingredients together and chill for a few hours at least. Best overnight!