POTS OF GOOD STUFF (Bisques, Chili, Gumbos, Jambalaya, Stews & Soup)

Creole Jambalaya

 ¼ cup salt pork, chopped fine
2 c. fully cooked ham, cubed
¾ c. onions, chopped
1 garlic clove, minced
2 T. butter
1 (28 oz.) can tomatoes, cut up
1 (10 oz.) can beef broth
1 c. long-grain rice, uncooked
1 bay leaf, crushed
1 tsp. sugar
½ tsp. thyme                                                                                                         1-tsp. Satan's Breath® Creole Seasoning
¼ tsp. Satan's Breath® X-Hot Chili Powder
Dash ground black pepper
14½ oz. can shrimp, chopped
¼ c. pitted ripe olives
1 med. green pepper, cut in 1 inch squares

Now cook all ingredients, except shrimp, olives and green peppers for 15 minutes. Add shrimp, olives and green peppers and simmer uncovered for 5 to 10 minutes.                                           Serves 6 to 8 people.

Potato Stew

 2-lbs. bulk Satan’s Breath® X-Hot Country Sausage
   ( Put in crock pot first.)
1-12oz. packs O'Brien Hash Potatoes
2.5-lbs.peeled potatoes, and quarter
2-softball size onion, chopped
1-T. minced garlic
Salt to taste
1-pint no fat sour cream
1-pack Hidden Valley Original Ranch Dressing
1-can Campbell’s Cheddar Cheese Soup
½-cup Parmesan Cheese
2-tsp. Satan's Breath® Fire & Brimstone
2-cups shredded New York, Extra Sharp Cheddar Cheese
   (Sprinkle cheese in bowl when you are serving the stew.)

Mix all above together in the crock-pot, set on high heat for 2 hours.  Turn heat to low and simmer 2 hours.

Pepper Chili With Pork

 1 pound red beans
2 tsp. salt
1 large bell pepper, chopped
1 small hot red pepper, chopped
1 banana pepper, chopped
1 Anaheim green pepper, chopped
1 each, Passilla green and red pepper, chopped
2 tennis ball size onions
2 pounds good lean ground pork
2 tsp. salt
2 T. Lea and Perrins Worcestershire sauce
2 - 14 1/2 oz. cans Mexican stewed tomatoes
2 T. dry mustard
1 tsp. Satan's Breath® Cajun Blend
1 T. olive oil
3 T. Satan's Breath® X-Hot Chili Powder
2 tsp. Louisiana Hot sauce
1 T. minced garlic
2 T. soy sauce

Boil beans in salt water for one hour. Remove from heat and let sit for one to two hours. Bring beans back to a boil; cover; turn heat back and let simmer for approximately 1 1/2 hours. Put olive oil in wok and add garlic. Sauté garlic over low heat and when garlic is clear, remove it from the wok and set it aside. Put pork in wok with garlic oil and brown. Add salt while pork is still cooking to stop the fleshy smell. Cook pork until onions are clear. Add tomatoes, beans and pork, along with remainder of spices and simmer on low heat for approximately 30 minutes in order for flavors to mix. Serves 10-12.

Southwest Chili

 1-lb. great northern beans
4-slices bacon
2-lbs de-boned and skinned chicken breast (cubed)
3-cans chicken stock consommé
1-T. minced garlic
2-tennis ball size onions, chopped
1-cup chopped bell peppers
1-small jar pimentos (for color)
3-T. Satan’s Breath® Southwest Blend
Salt to taste (optional) you will not even miss it.
2-T. soy sauce
1-T. Lea & Perrins Worcestershire Sauce
3-baseball size potatoes, peeled and cubed

Wash and clean beans, check for pebbles and discard if any.  Then put in a bowl and cover with fresh water 2" over the top.  Let the beans soak overnight.  Rinse and drain.  Next morning put the beans in a crock pot and cover with the chicken consommé.  Fry the 4 strips of bacon and add to the pot along with 1 T. bacon grease.  Chop onions, peppers and add to the pot with the garlic and pimentos. Now cube the chicken and the potatoes into ¾" cubes and put in the pot.  Finish off with the soy sauce and Lea & Perrins.  Cook on high heat for 4 hours and turn down and simmer for 2 to 3 hours.  Makes a good meal when served with a little cornbread. Serves 8 to 10.

Beef Stew

 3-lbs. lean chuck, cubed 3/4"
2-½ lbs. potatoes, quartered
4-tennis ball size onions, quartered
1-lb. baby carrots, whole
1-lb.mushrooms, cut in half lengthwise
1-bell pepper, chopped
¼-cup minced garlic
1-cup celery, 1/4" chopped
¼-cup soy sauce
¼-cup Lea & Perrins Steak Sauce
4-bay leaves
1-T. Satan's Breath® Chipotle Rub
12 or 14 whole peppercorns
2-tsp. salt
1-tsp. Satan’s Breath® Jalapeño Garlic
½-cup vermouth (not wine)

Stew meat one hour prior to adding remainder of ingredients. (you can use that hour to prepare the rest of your ingredients).  Add all vegetables and bring back to a boil.  Cut down heat, cover pot and simmer two hours.                                                                                                         Serves 8+

Cobra Chili

 2 oz. olive oil
2 T. minced garlic
4 lbs. ground beef
2 lbs. Satan's Breath® Hot Italian Sausage.
1 large pepper, chopped
1  cup celery
1  T. salt or to taste
1/4 cup Satan's Breath® Cobra Chili Powder
3 T. Lea & Perrins & Worcestershire Sauce
3 T. Soy Sauce
2 T.  Louisiana Red Hot Sauce
3- (14oz.) Trappes Jalapeno Pintos
3- (14oz) Mexican Stewed Tomatoes
6 oz. chocolate  (Hershey Bars)

Put the olive oil and garlic in a preheated wok.  Let garlic sweat a couple minutes then add meat.  Brown meat.  When done, add all the other ingredients and stir-fry until the onions are clear.  When the onions are clear, lower heat and simmer for 15 minutes.  Serve with garlic bread and a dash of parmesan cheese.   Serves 8 to 10

Elmo's Fiery Gumbo

 1.5-lbs. Satan’s Breath® X-Hot Italian Sausage
2-lbs boneless, skinless chicken breast (cubed)
18-oz. frozen cut okra
3-cups chopped Vidalia onion
1-cup chopped green bell pepper
¼-cup dehydrated red bell pepper
12-oz. whole mushrooms, chopped
1-cup chopped celery
1-T. minced garlic
3-14.5oz. cans diced tomatoes
1-4oz. can tomato paste
1-15oz. can sweet corn
2-t. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
1-T. Filé Gumbo
2-lbs. cleaned shrimp (21 to 30 count)

Cut Italian sausage into coins, ½” thick.  Put the sausage and chicken breast in the crock-pot with 1 cup of boiling water.  Cook it on high heat for 4 hours.  Put the cut okra in the microwave and cook per instructions on the box.  When it is finished add it to the sausage and the chicken.
Now add the onions, both bell peppers, mushrooms, celery, garlic, tomatoes and sweet corn.  Add the crab & shrimp boil along with the file gumbo.  Let it simmer for 3 to 4 hours and add the shrimp 20 minutes prior to serving.  The hot gumbo will cook the shrimp.           Serves 6

Salsa & Red Bean Soup

 2 15oz. cans red kidney beans
1½ lbs. ground chuck
1 7oz can Mexicorn
1 C. diced bell pepper
2 c. diced onions
2 4oz. cans mushrooms (stems & pieces)
20oz. Del Monte Traditional Salsa, Mild
4 oz. Dromedary Spicy Sliced pimentos
3 10oz. cans Rotel tomatoes
2 c. precooked, diced potatoes
2 T. olive oil
Salt and pepper to taste

Put olive oil in a preheated wok with garlic, mushrooms, onions and peppers.  Cook until the onions are limp and then take out and set aside.  Add ground chuck and cook until brown.  Add salsa, tomatoes, pimentos and potatoes and stir.  Salt and pepper to taste.  Cover and simmer for 30 minutes on low heat.  This soup is good and can also be served over rice or pasta.

Seafood Bisque

 1 T. olive oil
4 slices bacon, chopped fine
2 lbs. shrimp, chopped
4 lbs. white fish (flounder)
1 lb. fresh crabmeat (Alaskan King Crab)
1 pt. oysters, chopped
1 stalk celery W/top, chopped
1 T. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
2 Tsp. Satan’s Breath® Jalapeño Garlic
3 cups milk
3 baseball size onions, chopped
1 T. garlic, minced
1/2 stick butter
2 T. flour
1/4 cup File' gumbo
2 cups cream
4 cups potato (cubed  1/4" size)
2 cans chicken consommé
Salt & Pepper to taste

Clean and fillet the fish.  Make sure you get all the bones.  Clean and de-vane the shrimp and chop into pea-size.  Clean crab legs and chop pea-size.  Chop or grind the oysters, and save the juice.
When all the seafood in cleaned and prepared, set aside in the refrigerator.  The seafood will go into the pot last.  Use a 10 qt. size pot.  Put in the olive oil and chop the bacon.  Put it in the pot and brown it crisp.  When it is brown add chicken consommé, celery, onions, garlic and potatoes.  Cook until potatoes are most done but still crunchy.  Try to cook down as dry as possible.  When potatoes are ready add flour, butter, milk and all the spices.  When it comes to a boil add the seafood.  When it comes back to a boil turn heat down and simmer for 10 to 15 minutes until it is done.  If it gets a little soupy than you like add a little cream of tartar or my favorite, instant mash potatoes. If this is to be used as a main dish figure at least 1 cup of seafood per person.

Stuffed Bell Pepper Soup

2-T. olive oil
1-T. minced garlic
2-cups chopped onions
3-large bell peppers, chopped into ¼"squares.
2-14.Soz.cans sliced stewed tomatoes
1-pound ground chuck
1-8oz, cans tomato paste
2-cups cooked brown rice
½-tsp Satan's Breath® Cajun Blend
1-tsp basil
1-T. parsley flakes
¼-cup soy sauce
¼-cup red wine

Put the hamburger in a wok. Season it with the minced garlic. Brown it and drain it, set aside. Now add the olive oil and chopped bell peppers. Cook the peppers until they start to wilt. At that point add the burger back to the wok with the peppers. Now add the tomato paste, 1-can water, and the 2 cans of stewed tomatoes. After the tomato paste is dissolved into normal juice add the basil, parsley, soy sauce and red wine. When it starts to boil, add 2 cups brown-10-minute rice. Let it cook at a simmering boil for 10 minutes. It is ready to serve. Serves 6 to 8

Texas Style Chili

 2 lbs. ground lean beef
1 lb. ground hot bulk sausage
1½ lbs. chorizo sausage
1 to 3 T. Satan's Breath® X-Hot Chili Powder
1½ tsp Satan's Breath® Cajun Blend
6 crushed cloves garlic
3 tsp oregano
1 T. cumin powder
1½ tsp black pepper
2 jalapeño peppers chopped fine
2 bell peppers chopped fine
2 baseball sized onions chopped fine
2 cans tomato paste
4 cans crushed tomatoes
Optional - 2½ cups precooked black beans

Brown sausage and break down into granules.  Tilt wok and let grease drain to the bottom for removal.  Remove grease and set aside.  Now do the same with the lean beef and the chorizo sausage.  We are trying to remove the all the grease possible.  Now add the balance of the ingredients, place in a slow cooker and let it cook high heat till it boils, reduce heat and simmer 1 hour to blend flavor.  Serves 10-12

Crab Bisque

 1 tsp olive oil
1/2 stick butter
2 tbsp. celery, minced
3 cups milk
1 tsp Lea & Perrins Worcestershire sauce
1 cup heavy cream (1/2 Of which is whipped)
1 tennis ball size onion, minced
1/2 tsp lemon zest
1 lb. artificial crab meat
1 can crab meat
1/8 tsp mace
4 tbsp. sherry
1/2 tsp. Satan's Breath® Cajun Blend
1 tsp. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
Paprika to Sprinkle

Put olive oil and butter in pan and melt. Then add onion and celery. When onions are clear, add flour and brown. When flour is brown, slowly whisk in milk. Reduce heat and put in double boiler and cook until it thickens and add lemon juice, artificial crabmeat and mace, sherry and pepper. Simmer for 10 minutes on low heat. Whip other half of cream and add to the bowl. Sprinkle top with paprika before serving. Serve with crackers.  Serves 8 people 

Pork & Shrimp Jambalaya

 4-lbs. Satan's Breath® Boudin Sausage
3-lbs. shrimp or crawfish tails
2-T. olive oil
4-solf ball size onions, chopped
2-bell peppers, chopped
1-cup celery, chopped fine
1-cup scallions with tops
2-14.5oz. can stewed tomatoes w/ green chilies
2-cans beef bouillon
2-tsp. Satan's Breath® Creole Seasoning
Salt to taste (optional)
4-cups instant rice

De-head and peel shrimp.  De-vein and set aside.  Now put sausage in a preheated oven at 400oF. and cook until med. well.  When sausage is finished remove from oven, cut into 1/2" long pieces, set aside.  Take a wok and put in the olive oil, onions, celery, peppers and the green onions.  Cook until the onions are clear.  Put the onion and pepper mix in a large pot, add the tomatoes, beef bouillon, Creole Seasoning, Boudin Sausage and salt if you choose.  Simmer the above for 30 minutes to allow the flavors to mix.  When the 30 minutes are up stir in the rice and raw shrimp, cover.  Simmer for 5 more minutes.  Cut off heat, stir, cover and let sit for 15 minutes.  This will allow the shrimp and rice to cook.

There are so many different ingredients that can be used with this recipe it will work for anyone.  Crab meat, lobster, chicken breast.  The difference will be great too.

Spicy Thick Onion Soup

 4-lbs. mild onions
2-T. olive oil
1-clove. minced garlic
1-T. salt or to taste
1-tsp. Satan's Breath® Fire & Brimstone
2-14oz. cans cream of potato soup
6-slices bacon (fry crisp, save fat, set bacon aside)
2-cups instant mash potato flakes
1-cup low-fat milk

Peel and chop the onions.  Put the onions, olive oil, garlic, salt, Fire & Brimstone, Cream of Potato Soup, and milk in a soup pot.  Now put the bacon in a non-stick wok and fry until a golden brown.  Set aside until it cools.  When cool, crumble the bacon and put in the soup pot.  Add 1-T. of the saved bacon grease to the onion soup.  When the soup is almost ready to serve, add the potato flakes until you have the thickness you desire.  If it gets too thick, you can add more water or milk.  Serve with a sprinkle of cheese over the top. Serves 6 to 8