K Jons Pepper Blend Recipes

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K-JON'S JAMBALAYA



K-Jon's Jambalaya image

I got this recipe from a cookbook by Frank Davis a Chef from New Orleans. I have doctored it up over the years to suit my tastes. I hope you enjoy.

Provided by K-Jon Chef

Categories     One Dish Meal

Time 1h20m

Yield 8 10 ounce, 8 serving(s)

Number Of Ingredients 16

1 1/2 lbs andouille sausages or 1 1/2 lbs smoked sausage, diced large
1 1/2 lbs boneless skinless chicken, cubed (I like dark meat best)
1 1/2 cups rice
2 cups chicken stock
3 cups onions, chopped
1 cup celery, chopped with leaves
1 cup green bell pepper
1 1/2 cups red bell peppers
1/2 teaspoon cayenne pepper
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
3 cups tomatoes, chopped or 1 (15 ounce) can chopped tomatoes
1/4 cup flat-leaf Italian parsley (reserve)
1/2 cup scallion, green end only (reserve)
1 lb shrimp, peeled and deveined raw (Optional, reserve)

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!

Nutrition Facts : Calories 666.5, Fat 27.8, SaturatedFat 9.1, Cholesterol 224.4, Sodium 1771.2, Carbohydrate 47.8, Fiber 4, Sugar 8.1, Protein 53.4

K-JON'S CREOLE DEVILED EGGS



K-Jon's Creole Deviled Eggs image

Make and share this K-Jon's Creole Deviled Eggs recipe from Food.com.

Provided by K-Jon Chef

Categories     Cajun

Time 4h30m

Yield 16 pieces, 8 serving(s)

Number Of Ingredients 13

8 eggs (hard boiled)
3 tablespoons jalapeno peppers (pickled and chopped fine)
1/3 cup mayonnaise
1 tablespoon creole mustard (I like Zatarain's)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground chives
1/4 teaspoon white pepper
1/4 teaspoon dried dill
1/4 teaspoon cayenne pepper (I use less if offering to the elderly)
1/2 teaspoon dried parsley
2 tablespoons sour cream
1/2 teaspoon Tabasco jalapeno sauce

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.

Nutrition Facts : Calories 117.5, Fat 8.7, SaturatedFat 2.4, Cholesterol 190.1, Sodium 146, Carbohydrate 3.2, Fiber 0.1, Sugar 1, Protein 6.5

K-JON'S TRIPE CREOLE



K-Jon's Tripe Creole image

I have been making this dish for Christmas Eve for about 17 years. I did skip a year and got yelled at by the elders who "waited all year" to eat it. It is rich and spicy and very much my tastes. I hope you enjoy.

Provided by K-Jon Chef

Categories     One Dish Meal

Time 11h

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 31

5 lbs tripe
1 tablespoon crushed red pepper flakes (or to taste)
1 tablespoon thyme, dry
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon caraway seed
750 ml dry white wine
1 onion, large quartered
1 garlic, whole (not peeled)
1/2 cup salt
1/2 cup butter
4 cups onions (chopped)
4 cups bell peppers (chopped)
3 cups celery (chopped)
2 tablespoons minced garlic
2 (28 ounce) cans whole tomatoes (Crushed with by hand)
1 (28 ounce) can crushed tomatoes
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon basil
1 tablespoon parsley
2 tablespoons sugar
2 bay leaves
1 cup calamata olive (pitted& Chopped) (optional)
1/2 cup capers (optional)
4 (15 ounce) cans great northern beans (optional)
1 lb ham (cubed)
1 -2 smoked ham hock (add meat & remove bone & fat when done)

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 PEPPER BLEND



K-Jon's Pepper Blend image

Make and share this K-Jon's Pepper Blend recipe from Food.com.

Provided by K-Jon Chef

Categories     Low Protein

Time 15m

Yield 6 ounces, 4-6 serving(s)

Number Of Ingredients 4

2 tablespoons whole black peppercorns
6 tablespoons crushed red pepper flakes
2 tablespoons paprika
4 tablespoons ground black pepper

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.

Nutrition Facts : Calories 38.1, Fat 0.9, SaturatedFat 0.2, Sodium 6.8, Carbohydrate 8.7, Fiber 3.9, Sugar 1.8, Protein 1.6

K-JON'S CREOLE COCKTAIL SAUCE



K-Jon's Creole Cocktail Sauce image

I grew up in New Orleans and this is as close as it gets to the bold, tangy and rich sauce used for all southern seafood. Fried shrimp, raw oysters, and catfish this makes a giant explosion of flavor in your mouth. I hope you like as much as my family and I do!

Provided by K-Jon Chef

Categories     Sauces

Time P1DT10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

1 cup ketchup
1 -3 tablespoon horseradish (I use 3)
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground pepper, blend (K-Jon's Pepper Blend)
1/2 teaspoon kosher salt

Steps:

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

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