“D!@# Good” Chili

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This is the chili recipe that started it all.  Given to us by Mrs. Myra Lewis, I feel she had no idea what kind of impact it would have on “the world!”  Well lookie, lookie…It’s theChilihouse.com!  Not too thick, not too thin.  100% Ground Chuck combined with 2 kinds of beans, onions, bell pepper, and cooked slow with Mrs. Lewis’ secret Southern seasonings.  Hot or not…you choose.  Some also like it topped with rice.  Even better with chopped green onions and grated cheddar on top!  Anyway, it’s “D!@# Good!”

New ‘Awlins Red Beans & Rice
 
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Red beans, soaked, then simmered with smoked sausage, ham, freshly sauteed vegetables and true-blue Cajun spices.  Laid atop a bed of steamed white rice.  An outrageous Emeril Lagasse recipe!  

Ragin’ Cajun Shrimp Creole
 
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This is an ancient Dawkins family recipe. Freshly sliced onions, celery, and tomatoes, along with chili powder and cayenne pepper, bring this recipe to life.  Stuffed with fresh Gulf Shrimp over a pile of steamed white rice.  ~Emeril Wishes~

Louisiana Seafood Bisque 
  
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This recipe was a gift from our good friend and excellent cook, Lisa Lampton.  It has become a favorite of “TheChiilihouse.com” regulars.  The recipe calls for Andouille, Shrimp AND Crawfish to be butter sautéed with bell pepper and onion and a blend of Cajun seasoning.  To this is added half & half and Velveeta cheese (Oh my Gosh!).  As if that weren’t enough to make you melt, new red potatoes are added and it is simmered ‘till you can’t stand it any longer (come on now, you have to let the potatoes get done!).  Go ahead…God will forgive you!

Zeus’ Seafood Gumbo  

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Our Mother’s nick-name (when she wasn’t listening) was Zeus.  She was a very sweet woman with a very strong will!  She never did anything half way, and when she was in her kitchen it was the best or nothing.  So she was considered a god in our kitchen….sometimes full of smiles and jokes….other times raining  thunder and lightning in her attempt at perfection, which she always attained before it was over with.  Well, her seafood gumbo was the definition of perfection, and she passed the recipe on to us.  It literally takes hours of constant attention to make this gumbo to her specifications…and we’d never make it any other way, Zeus….we promise!  The recipe starts with a dark cajun roux (that takes a little over  an hour), then are added all of the onions, bell pepper, celery, okra, etc. (Cook about 1 ½ hours, stiring constantly) Add some of the seasoning.  Stir, stir,stir.  Add the rest of the seasoning and broth then let simmer for 3 hours, making sure to STIR!  This recipe is stuffed with shrimp, crab, crawfish, and oysters and is divine beyond belief !    Our friends in New Orleans cry the blues for her secret recipe!  This is the only item on our menu that we unconditionally guarantee.  Can’t beat it.