• 2 cooking oil
  • 2 all-purpose flour
  • 2 bags chicken drumettes
  • 20 water
  • 3 leaves
  • 2 yellow onions, chopped
  • 7 bunches parsley
  • 8 green onions, chooped
  • 3 celery stalks, chopped
  • 10 jalapeno peppers, chopped
  • 10 banana peppers, chopped
  • 5 pkgs. Eckrich smoked sausage, sliced
  • 2 30 to 50 count shrimp, peeled and deveined
  • 10 crab legs
  1. For roux: In a cast-iron skillet, add to cups of cooking oil and heat. Add flour, stirring continuously until dark-colored. Set aside.
  2. Preheat oven to 375° F. Liberally season chicken with Creole seasoning to taste. Bake for approximately 35 minutes. Once chicken is partially baked turn broiler to low to lightly brown. Set aside.
  3. In a 40-qt. pot, add water, bay leaves and half the container of Creole seasoning. Bring to a boil. Add roux, making sure to stir well.
  4. Add all vegetables and sausage. Stir well. Cook for 30 minutes over medium heat.
  5. Add chicken and some juice from baking process. Cook for 20 minutes.
  6. Add shrimp and crab legs; cook for 15 minutes. Serve over rice and enjoy.

Chicken Recipes Fish Recipes Jamaican Recipes Main Entree Recipes Meat Recipes Spicy Hot Recipes
  • 1 whole chicken
  • 3 olive oil
  • Kickin Chicken Finger Lickin Spice Blend
  • 1 can beer, any brand
  1. Remove giblets and any other internal parts of chicken; discard
  2. Thoroughly wash the outside and cavity of the chicken; pat dry the chicken with paper towels
  3. Preheat the oven to 350° F. Rub entire outside of chicken with olive oil. Generously sprinkle spice blend both inside and outside the chicken.
  4. Place opened beer can upright inside cavity of chicken; place on a baking sheet on the lowest oven rack.
  5. Roast for 1 hour and 45 minutes to 2 hours, or until chicken is brown and crispy on the outside. The internal temperature should reach about 180° F when meat thermometer is inserted into the thickest part of the thigh.
  6. Carefully remove the pan from the oven; let chicken stand for about 20 minutes. Use kitchen tongs and oven mitts to gently remove the beer can from the chicken; discard can. Slice and serve the chicken as desired.

Chicken Recipes Main Entree Recipes Meat Recipes
  • 3 of ribs, about 2-3 lbs. each
  • Black pepper to taste
  • 1 bottle Heinz yellow mustard
  • 6 canola oil
  1. Cut ribs individually. Season with Creole seasoning and black pepper.
  2. Place ribs in a large bowl or long baking dish. Squeeze all but 3 oz. of mustard of the ribs. Using your hands, massage the ribs until they are well covered with the mustard.
  3. Allow the ribs to marinate 4 to 6 hours or overnight. Remove ribs and let stand for 1 hour. Add remaining 3 oz. of mustard prior to frying.
  4. In a deep fryer or cast-iron skillet, heat oil to 300° F; fry ribs until thoroughly browned.

Game Day Recipes Main Entree Recipes Meat Recipes Party Recipes
  • 1 organic, local ground chicken
  • 1/2 organic kale or spinach, chopped
  • 1 jalapeno, seeded and finely chopped
  • 1/2 bell peppers (red, orange or yellow), finely chopped
  • 1/2 juice of lemon
  • 1 free-range egg
  • 1/2 white onion, finely chopped
  • 1 dried parsley
  • 1/4 dried cumin
  • 1/4 chili powder
  • 1/2 cracked black pepper
  • 1 garlic powder
  • 1/8 ginger
  • 1 1/2 sea salt
  • 1 high-quality, extra-virgin olive oil
  1. In a large bowl, mix together all of the ingredients well.
  2. From the mixture into golf ball-sized balls, and place on a baking sheet or in a baking dish. Cook at 350° F for 25-30 minutes, or until fully cooked. Serve as desired.

Chicken Recipes Italian Recipes Spicy Hot Recipes
  • 1 sweet potato, peeled and chunked
  • 1/2 yellow onion, chunked
  • 1 organic Gala apple, chunked
  • 2 Kerrygold butter (or ghee)
  • 12 free-range, local eggs
  • 1/2 cooked pastured bacon, crumbled
  • 1 fresh parsley, chopped
  • 1/2 sea salt
  • 1/2 pepper
  • 1/2 dried dill weed
  1. Place sweet potato, onion and apple in a food processor and chop well. Transfer the mixture to a heated pot. Add butter and cook approximately 5 minutes, adding salt to taste. Allow to cool.
  2. Butter a muffin pan with Kerrygold butter. Add 1/2 cup of mixture to each muffin cup and press down using the bottom of a glass. Bake at 400° F for 10 minutes.
  3. In a large bowl, mix eggs with the remaining ingredients and whisk well. Pour egg mixture on top of baked sweet potato mixture, filling to 2/3 full. Bake as 400° F for 15 minutes, or until center is set. Allow to cool for about 10 minutes before loosening sides with a knife and removing from tin.

Breakfast Recipes