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Bloody Mary Crawfish Jambalaya Recipe
2007-02-23 02:47:02
Bloody Mary Crawfish Jambalaya 1/2 cup Bloody Mary mix1 (8 ounce) can beef consommé1 cup chopped onions1/2 cup chopped green bell peppers1 small fresh jalapeno, seeded and chopped1 (4 ounce) can sliced mushrooms, drained1/2 cup (1 stick) butter, melted1 pound peeled crawfish tails2 1/2 cups long-grain rice (uncooked)1/2 teaspoon salt1/4 teaspoon cayenneCombine all of the ingredients in an 8- to 10-cup rice cooker. Donot add water. Turn on cook cycle. When the cycle is over, keep onthe warm cycle for at least 30 minutes. Do not attempt to cook thisin a smaller rice cooker.Makes about 8 servings.This recipe was sent to us by Johnny, thanks so much!
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French Vanilla Cake Recipe
2007-02-21 08:45:03
French Vanilla Cake 1 pound ladyfinger cookies, crushed 1/4 pound butter or margarine, melted 1 (6-ounce) package vanilla pudding mix (plus the milk needed to prepare as directed)1 quart vanilla ice cream, slightly softened1 (8-ounce) container non-dairy whipped topping 1/4 pound strawberries, crushed Mix crushed ladyfinger cookies and melted butter; press into a 13 x 9-inch pan. Mix vanilla pudding mix according to the package directions. After the pudding is cool, blend in vanilla ice cream, mixing until smooth. Pour over the cookie mixture and top with non-dairy whipped topping mixed with the crushed strawberries. Refrigerate until ready to serve. This french vanilla cake recipe makes 12 servings.
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Cajun Praline Syrup For Pancakes Recipe
2007-02-20 20:44:02
Cajun Praline Syrup For Pancake s Recipe Praline syrup:1/2 cup butter3/4 cup packed brown sugar3/4 cup dark corn syrup or maple syrup3/4 cup chopped pecans½ tsp vanillaCombine butter, brown sugar, maple syrup and pecans in microwavesafe bowl. Cover with plastic wrap and microwave on high setting for30 seconds. Stir. Cook again for 30 seconds if mixture needsfurther combining. Stir in vanilla. Serve warm over Pancakes.Pancake Day, also known as "Fat Tuesday" Mardi Gras Day is February 20th!Celebrate with your favorite pancakes and serve them with this wonderful PralineSyrup.This Cajun Praline Syrup For Pancakes recipe is part of our Cajun and Creole recipes collection.
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Mardi Gras Party Recipe Ideas
2007-02-19 02:41:02
Wonder what to serve for that Mardi Gras Party ? Or are you just curious what is served for the Mardi Gras season?Some people also call Mardi Gras day, "Fat Tuesday" "Shrove Tuesday" and even "Pancake Day". Listed below are several recipe ideas for the Mardi Gras season.Mardi Gras Pancakes can start your day off at breakfast keeping with the Pancake Day tradition. Red Beans and Rice Is a very popular dish served in New Orleans Louisiana year round, and also on Mardi Gras Day! If you plan ahead and soak the dry red beans overnight, it cuts down on a lot of your time spent in the kitchen for Mardi Gras day.Mardi Gras Cornbread which is a unique cornbread with ingredients that include cheddar cheese, peppers, and bacon, would go great served with the above red beans and rice recipe.Cajun Dirty Rice Is another dish that is popular for Mardi Gras Day. There are many versions of dirty rice, this is just one of many recipes.Mardi Gras Parade Pork and Potatoes that are cooked in the crockpo...
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Duck And Andouille Sausage Gumbo Recipe
2007-02-18 14:40:02
Duck And Andouille Sausage Gumbo 4 to 5 pound duck2 onions, medium diced2 stalks celery, sliced medium2 bell peppers, medium diced2 tablespoons garlic, minced1-1/2 cups dark roux1-1/2 teaspoons Creole/Cajun seasoning1-1/2 teaspoons Worcestershire sauce1 teaspoon salt2 teaspoons Tabasco3/4 pound andouille, sliced2 tablespoons Kitchen Bouquet (for color)1 teaspoon white pepper1/4 cup green onions, chopped1/4 cup parsley, chopped Smoke the duck, and debone. Make a duck stock with the bones -- cover the bones with 4-1/2 quarts water and the end pieces from the onions, celery and bell pepper. Simmer for 2 hours. Strain and reserve the stock. It is preferable to do this a day ahead of time, so that the stock may be refrigerated and defatted.Place 1 gallon of stock in a gumbo pot and bring to a boil. Add the roux, Creole seasoning, Tabasco, Worcestershire, white pepper, andouille and half of the onion, celery and bell pepper (the "holy trinity"). Simmer for 1 hour. Add the remaining onion,...
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Mardi Gras Beignets Recipe
2007-02-17 02:39:02
Mardi Gras Beignets Reci pe 1 package active dry yeast 1 1/2 cups warm water (100-115 degrees F) 1/2 cup sugar 1 teaspoon salt 2 large eggs 1 cup evaporated milk 7 cups flour 1/4 cup vegetable shortening oil for deep frying confectioner's sugar for dusting Put the warm water into a large bowl, then sprinkle in the yeastand a couple teaspoons of the sugar and stir until thoroughlydissolved. Let proof for 10 minutes. Add the rest of the sugar,salt, eggs, and evaporated milk. Gradually stir in 4 cups of theflour and beat with a wooden spoon until smooth and thoroughlyblended. Beat in the shortening, then add the remaining flour,about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a s...
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Happy Valentine's Day Poem-Cajun Style!
2007-02-15 14:37:02
Happy Valenti ne 's Day Poem -Cajun Style !Collards is green,my dog's name is Blueand I'm so luckyto have a sweet thang like you.Yore hair is like cornsilka-flapping in the breeze.Softer than Blue'sand without all them fleas.You move like the bass,which excite me in May.you ain't got no scalesbut I luv you anyway.Yo're as satisfy'n as okryjist a-fry'n in the pan.Yo're as fragrant as "snuff"right out of the can.You have some'a yore teeth,for which I am proud;I hold my head highwhen we're in a crowd.Still them fellers at work,they all want to know,what I did to deservesuch a purdy, young doe.Like a good roll of duct tapeyo're there fer yore man,to patch up life's troublesand fix what you can.Yo're as cute as a junebuga-buzzin' overhead.You ain't mean like those far antsI found in my bed.Cut from the best clothlike a plaid flannel shirt,you spark up my lifemore than a fresh load of dirt.When you hold me real tightlike a padded gunrack,my life is complete;Ain't nuttin' I l...
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Cajun Bayou Chicken
2007-02-14 02:35:01
Cajun Bayou Chick en Recipe1/2 cup lemon juice1/4 cup hot pepper sauce3 tablespoons Cajun seasoning2 pounds fresh chicken1 gallon zippered storage bagCombine liquid ingredients and spices in bag to create marinade. Mix well. Place chicken in bag and seal. Marinate in refrigerator 2 hours.Drain chicken and discard marinade. Grill, bake, broil or sauté chicken as desired until fully cooked. Refrigerate leftovers.
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Cajun Chicken and Sausage
2007-02-14 02:35:01
Cajun Chick en and Sausage Recipe6 boneless chicken thighs about 2 pounds1 pound lean smoked sausage; cut into 1 inch pieces1 cup chopped bell pepper1 cup chopped onion1 cup sliced celery3 teaspoons Cajun Creole seasoning14.5 ounce can diced tomatoes2 teaspoons chicken bouillon1 teaspoon garlic powder2 cups instant ricePlace all ingredients, except chicken and rice in crockpot; stir. Top vegetables and spices with chicken pieces. Pepper to taste. Cover and cook on low for 8 to 9 hours. Just before serving, stir in rice and cook 15 to 20 minutes until tender.
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Gifts In A Jar-Create your own...
2007-02-14 02:35:01
Gifts In A Jar-Create your own... These neat gifts that come in a jar are so simple to make, and make great gifts, for birthdays, Christmas, Valentines day, or just about any holiday that you can think of! Everything from a layer of soup fixings, to beverage mixes. Top the lid of the jar on the outside with a bright fabric, add a gift tag, and you have a wonderful gift. Use your immagination! This is a great way to make around 24 Bean Soup jar gifts:Combine the following in a bowl large enough to hold:1 pound dried red lentils 1 pound dried green lentils 1 pound dried brown lentils 1 pound dried black beans 1 pound dried red beans 1 pound dried kidney beans 1 pound dried navy beans 1 pound dried great northern beans 1 pound dried baby lima beans 1 pound dried large lima beans 1 pound dried pinto beans 1 pound dried green split peas 1 pound dried yellow split peas 1 pound dried black eyed peas 1 pound dried cranberry beansThen put 2 cups of this bean mixture into a pint-sized canning...
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Cabbage Jambalaya Recipe Request
2007-02-14 02:35:01
Jane asks:"Need recipe for cabbage jambayla."Actually this is spelled jambalaya. If you can help Jane out, with the recipe request please post it for us!ThanksPeggy
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Applebee's® Bacon Scallion Mashed Potatoes Recipe
2007-02-14 02:35:01
Applebee's® Bacon Scallion Mashed Potato es Recipe Ingredients5 strips bacon, cut into 1/2-inch pieces1 cup thinly sliced scallions2 pounds potatoes, peeled and cut into 1-inch cubes4 cloves garlic, peeled1/2 cup low-fat milk, warmed1/2 cup low-fat sour cream1 tsp salt1/4 tsp black pepperDirectionsIn a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender. Fry bacon in skillet until crisp; drain on paper towels. Pour out all but 1 teaspoon bacon grease from pan. Add scallions to grease, saute until soft, but not brown. Add bacon. Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions. Reheat, if necessary, before serving. Yield: 4 servings This recipe is from Applebee's restaurant chain, and as far as I have been able to determine, it is the original recipe.
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Opelousas Baked Chicken-Microwave Recipe
2007-02-14 02:35:01
Opelousas Baked Chick en-Microwave Recipe 4 chicken fryer halves1 Tablespoon Tony's Creole Seasoning1 cup leftover chickenfat or oil1 cup water2 tablespoons Paprika1 teaspoon chili powderSeason chicken generously with Tony's Creole Seasoning, or salt and pepper.Rub well on each side. Place fryer halves in 8 x 12 glass baking dish. Cover with mixture of oil and water. Sprinkle with paprika and chili powder. Cover with wax paper.Micowave on HIGH for 10 minutes. Baste. Cover with wax paper. Microwave on 50% power for 45 to 50 minutes, basting every 10 minutes, or until chicken is done. Let stand, covered 5 minutes before serving.NOTE:* This is a very famous Opelousas dish. The secret is in the seasoning and the long slow basting process.* It is served with rice dressing, petit pois, candied yams, green salad, French bread, and black coffee demi-tasse.Cooking Time: 55 minutesUtensils: 8 x 12 Glass Baking DishYield: 4 ServingsOpelousas Baked Chicken Recipe Source: Tony Chachere's MICRO-...
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Never Ending Cooking Story
2007-02-14 02:35:01
Hi y'all, we started a never ending cooking story on our sister site message board. This is a lot of fun! Someone starts the cooking story off, and others add to it. The story is never ending, and it get's really interesting!Come read what we have so far, this is just the beginning of the story, there have been many parts added since this part!I was in the kitchen cooking up some breakfast. The phone rang, and it was my sister. Well, she and I got to talking and I forgot all about what I was doing. We talked on for quite a while, and she tells me, I have to go, I need to go cook breakfast. I said OH NO! That's what I was doing! I run into the kitchen, and...Read the rest of our cooking story
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Old Fashioned Chicken Stew
2007-02-14 02:35:01
Old Fash ion ed Chick en Stew Recipe-Tony Chachere's Microwave RecipeIngredients:1/4 butter or margarine1 cup sour cream 1/2 teaspoon tarragon1/2 teaspoon thyme1/2 teaspoon basil1/2 teaspoon paprika1/2 teaspoon garlic powder1 teaspoon Tony's Creole Seasoning4 chicken breasts, with bone and skin removed2 cups corn flake crumbsDirections:In a 9-inch pie plate, place butter.Microwave on 70% power for 30 to 45 seconds or until melted. Ad sour cream, tarragon, thyme, basil, paprika, garlic powder, and Tony's Creole Seasoning Mix. Mix well.In 8x12 glass baking dish, place 1 1/2 cups corn flake crumbs. Dip chicken breasts in sour cream mixture then roll in corn flake crumbs. Arrange in 8x12 baking dish so that the meatiest part of chicken breast is to outside of dish. Sprinkle with remaining corn flake crumbs. Sprinkle with chopped parsley, if desired. COver with wax paper.Microwave on high for 15 to 18 minutes or until fork-tender. Let stand, covered, 3 minutes before serving.TIPS: * Micr...
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Tony Chachere's Crispy Fried Chicken Recipe
2007-02-14 02:35:01
Tony Chachere's Crispy Fried Chick en Recipe (Microwave) 2 1/2 to 3 pound fryer chicken cut into serving pieces1 tablespoon Tony Chachere's Creole seasoning1 cup rich milk2 eggs2 cups flour2 tablespoons oilSeason chicken with Tony Chachere's Creole seasoning. Make a batter with 1 can evaporated milk or one cup rich milk and eggs. Marinate chicken pieces for at least 10 minutes.Preheat microwave browning skillet on HIGH for 7 minutesPlace oil in preheated microwave browing skillet. Add coated chickenMicrowave on high for 10 minutes, turn and microwave on high for 15 to 18 minutes or until fork tender. Drain on paper towels, and serve.Tony Chachere's Crispy Fried Chicken Recipe source: Tony Chachere's Microwave Cajun Country Cookbook
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Cajun Jambalaya Mix Recipe
2007-02-14 02:35:01
Cajun Jamba laya Mix Reci pe 1 cup raw long-grain rice 1 tablespoon instant minced onion 1 tablespoon green bell pepper flakes 1 tablespoon parsley flakes 1 bay leaf 2 teaspoons beef bouillon granules 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon thyme 1/4 - 1/2 teaspoon crushed red pepper Place mix in a decorative Jar or pour in a zip bag. Cut an 18x18 square of satin and one of lace. Place lace on flat surface and top with the satin. Lay the bag of mix inside and gather up all side and tie with ribbon and and gift tag with the following recipe. Jambalaya 1 1/2 cups Jambalaya Mix 3 cups water 8 oz can tomato sauce 1/2 cup cooked ham or smoked sausage 1/2 cup cooked shrimp Combine first three ingredients and bring to a boil (in a 6 quart pot) . Reduce heat to simmer; add ham or sausage and cook 20 minutes. Add shrimp and cook 5 minutes more. Remove and discard bay leaf. Makes about 8 CupsCajun Jambalaya Mix Recipe is one of our Cajun recipes collection, and makes 1...
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Peanut-Butter Valentines Day Kisses-Valentines Day Recipe
2007-02-14 02:35:01
Peanut-Butter Valentine s Day Kiss es18 oz creamy peanut butter1 1/4 c granulated sugar 2 ea large eggs9 oz milk-chocolate kissesHeat oven to 350. Have cookie sheets ready. With a wooden stir peanut butter, sugar and eggs in a medium-size bowl until thoroughly blended. (Dough will be slightly sticky) With floured hands, roll level measuring tablespoons full of dough into 1 1/4" balls. Place 1-1/2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes until cookies look dry with tops crackled. Remove from oven and immediately press a chocolate kiss in the center of each cookie.Cool on cookie sheet 1 to 2 minutes; them immediately remove to wire racks.
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Cajun Barbecue Shrimp
2007-02-14 02:35:01
Cajun Barbecue Shrimp Recipe1 cup (2 sticks) margarine 1/2 cup vegetable oil 1/2 cup chicken broth (canned is fine) 4 teaspoons finely minced garlic 5 whole bay leaves, torn into pieces 4 teaspoons dried rosemary, crushed 1 teaspoons dried sweet basil 1 teaspoon Greek oregano 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon (or more) cayenne pepper 4 teaspoons paprika 1 1/2 teaspoons freshly ground black pepper 1 tablespoon fresh lemon juice 2 pounds whole fresh shrimp in the shell (with heads if possible)In a heavy saute pan or saucepan melt the margarine, then add the oil and mix well. Add all the other ingredients except the shrimp and broth, and cook over medium heat, stirring constantly, until the sauce begins to boil.Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burn...
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Cajun Bread Pudding
2007-02-14 02:35:01
Cajun Brea d Pudding Recipe12 cups cubed white bread1 cup raisins1/2 cup butter, melted2 cups milk2 eggs1 (12 ounce) can evaporated milk1 can sweetened condensed milk1 small box instant vanilla pudding2 teaspoon vanilla extractToss bread with raisins. Place in a 3-quart, rectangular baking dish. Combine and mix the remaining ingredients in a large bowl. Pour over bread; let stand for 30 minutes. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean. Serve warm.Serves 15.From our Cajun bread and pudding recipe collection
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Cajun Pizza
2007-02-14 02:35:01
Cajun Pizza RecipeDough for 1 (13-inch) pizza1 pound smoked pork sausage1 pound crawfish tails, peeledSaltRed pepperGarlic powder1 onion, choppedJalapeño peppers, slicedPizza sauceMozzarella cheese1 tablespoon melted butterBoil pork sausage for 15 minutes, then slice.Preheat oven to 450 degrees F.Prepare dough as instructed on box. Spread into a pizza dish and paint with a thin coat of melted butter.Season crawfish. Spread a thin layer of pizza sauce over pizza. Add crawfish, onions, sausage and jalapeño peppers. Cover with a layer of mozzarella cheese. Bake for 15 minutes.NOTE: Shrimp may be substituted for crawfish, but do not use sausage if you use shrimp.From our Cajun recipes collection.
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Dove Pie
2007-02-14 02:35:01
Dove Pie Recipe6 doves 1 cup water 2 ribs celery 1/2 green bell pepper 1/2 teaspoon crushed red pepper 1 teaspoon salt 1 recipe 2-crust pie pastry 1/4 cup butter Black pepper, to taste Place doves in pot with 1 cup water. Add celery, bell pepper, red pepper and salt. Steam 45 to 60 minutes until birds are tender. Cool and bone doves. Reserve 1 cup broth. Line an 8-inch square baking dish with 1/2 pastry. Top with meat from doves. Dot with butter. Season with salt and pepper. Add reserved broth. Top with remaining pastry. Brush with melted butter. Bake pie at 350 degrees F until brown, about 1 hour. Yields 4 to 6 servings.
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All Purpose Cleaner
2007-02-14 02:35:01
All Purpose Clean er Recipe Ingredients 1/2 c household ammonia2 c 70% isopropyl alcohol1 ts dish detergentwater to make one gallon Directions Use this all purpose cleaner in a spray bottle to clean: Glass, counter tops, enamel, sinks, toilets and more. All come squeeky clean and disinfected.
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Bear Paw Bread
2007-02-14 02:35:01
Bear Paw Brea d RecipeThis pueblo (Bear Paw) bread originated in the Rio Grande area of New Mexico and has always been made in the shape of a bear's paw. It is crusty, easy to make, delicious to eat, and most impressive in appearance! This recipe can easily be halved; it can also be frozen, well wrapped, for up to three months.2 cups hot water 2 teaspoons solid vegetable shortening, lard,butter, or margarine 1 teaspoon honey 1/2 teaspoon salt 2 packages (about 2 tablespoons) active dry yeast 1/2 cup warm water (110 degrees F)Place the 2 cups of hot water, shortening, honey, and salt in a large bowl; stir to melt shortening.Dissolve yeast in the warm water in a small bowl. When liquid in the large bowl has cooled to room temperature, stir in the yeast mixture. Add flour 1 cup at a time, beating well after each addition. After 8 cups have been added to the dough, place the remaining 2 cups on a board and turn out dough over flour. Knead dough until smooth and elastic, 10 to 15 minutes...
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Bannock
2007-02-14 02:35:01
Bannock RecipeThe Chippewa took these fried cakes (Bannock) along when the tribe was moving or warriors were hunting. They are, however, best eaten hot.1 1/2 cups cornmeal1/2 cup water4 tablespoons melted butter or bacon drippings4 tablespoons maple syrup or honey1/2 teaspoon salt (optional)3 to 4 tablespoons cooking oil (for frying)In a bowl, combine cornmeal, water, butter or bacon drippings, syrup and salt.In a large skillet, heat 2 tablespoons oil over medium-high heat. Drop batter by tablespoonsful into hot oil. Flatten with spatula and fry cakes until crisp and browned on both sides. Add more oil as needed.Serves 4 to 6.From our Native American Recipe collection.
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Batter Bread
2007-02-14 02:35:01
Batter Brea d RecipeThis Batter bread is a staple of the Cheyenne Indians.1 quart milk or water2 cups yellow or white cornmeal3 eggs, separated4 tablespoons melted butter1 1/2 teaspoons salt1/2 teaspoon pepperPreheat oven to 375 degrees F.Bring milk to a boil in a large saucepan over medium heat. Gradually stir in cornmeal and cook, stirring, for a few minutes until thickened. Beat in egg yolks, butter and seasonings.In a separate bowl, beat egg whites until they stand in stiff peaks. Fold whites into corn mixture and pour into a 2-quart baking dish. Bake for 20 to 30 minutes, until puffed and golden brown on top.Serves 6.From our Native American recipe collection.
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Navajo Bread
2007-02-14 02:35:01
Navajo Brea d Recipe2 cups all-purpose flour, not sifted4 teaspoons baking powder1/2 teaspoon saltLard and waterMix dry ingredients and add 1/2 cup warm water. Make soft dough consistency. Work and knead out air bubbles. Slap to make flat pancake-shaped patties about 8 inches in diameter. Using skillet half full of melted lard or shortening, drop patties into very hot fat. When golden brown, drain on paper. Good cooked in one-half bacon drippings and one-half shortening.From our Native American recipe collection
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Native American Pudding
2007-02-14 02:35:01
Native America n Pudding Recipe4 cups milk1 cup maple syrup1/4 cup butter2/3 cup cornmeal1/2 teaspoon dried ginger1/4 teaspoon ground nutmeg1 1/2 cups raisins or dried currantsPreheat oven to 300 degrees F. Butter a 2-quart casserole.In a saucepan, combine 3 cups of the milk and all the maple syrup over medium heat. Heat until just boiling and add butter.In a separate bowl, combine cornmeal, ginger and nutmeg. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened, about 10 minutes.Fold in raisins or currants. Spoon mixture into the casserole. Pour remaining milk over pudding; do not stir. Bake pudding 2 1/2 hours or until all of the milk has been absorbed and top is golden brown. Serve warm, topped with ice cream, if desired.From our Native American recipe collection
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Apache Corn Soup
2007-02-14 02:35:01
Apache Corn Soup RecipePeel the acorns and grind them. The outer part of the acorn is not used.1 (2 1/2 pound) beef roast2 quarts water1 teaspoon salt1 teaspoon pepper1 cup ground acorn mealCover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper. Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.From our Native American recipe collection
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Cajun Pork Butt
2007-02-14 02:35:01
Cajun Pork Butt Recipe1 (6 pound) boneless pork butt15 to 20 garlic slivers 3 tablespoons red pepper flakes (or less) 4 tablespoons yellow mustard 3 tablespoons Tony Chachere's Original Seasoning 3 tablespoons brown sugar 1 teaspoon black pepperCut 15 to 20 slits 1-inch deep on external surface of pork butt. Press one garlic sliver into each slit with thumb, to bottom of slit. On top of each garlic sliver, insert 1/4 teaspoon of red pepper flakes in the slit. Pinch slit closed.In a bowl, mix mustard, Cajun seasoning, brown sugar and black pepper. Mix well and apply to pork butt. Lightly dust with a coating of red pepper flakes. Wrap in plastic wrap and refrigerate overnight.Smoke cook using apple and hickory chips on a covered barbecue pit off the heat for 1 hour per pound or until the internal temperature reaches 190 degrees F.Serves about 8 to 10.From our Cajun recipe collection.
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