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Recipe of the week!



4 lbs. venison roast, cubed
3 lbs. hot sausage
4 med. onions
1 garlic clove
2 green chilies
2 tbsp. oil
1 beef bouillon cube
2 tbsp. cumin
1/2 tsp. dry mustard
Pinch of oregano
2 (12 oz.) cans tomato sauce
1 (12 oz.) can whole tomatoes
1 oz. vodka or Tequila
2 (12 oz.) cans beer


Chop onions, garlic and chiles fine. Brown deer and sausage in small amount of oil.

Add rest of ingredients. Simmer, covered for 2 1/2 hours, stirring occasionally.

Simmer another 30 minutes without stirring. Add a can of beans, if desired.


I'm sure you wouldn't think about grilling Jambalaya, But if you take chicken breasts, sausage, and some vegetables out to the grill first, not only can you cut back on the cooking time, but you get that great grill flavor into your next pot of jambalaya without a lot of work.

Prep Time: 30 minutes

Cook Time: 4 hours


• olive oil
• 3 skinless, boneless chicken breasts
• 1 pound pork sausage
• 2medium onions
• 1 large green bell pepper
• 3 large tomatoes
• 6 teaspoons Bayou Blend Seasoning
• 10 green onions, cleaned and chopped
• 16 ounces tomato sauce
• 2 cups raw rice
• 3 cloves garlic, minced
• 2 tablespoons butter
• water


Preheat grill. Rub chicken with Bayou Blend seasoning. Cut onions, tomatoes, and green pepper in half. Brush with olive oil and sprinkle with Bayou Blend seasoning. Grill chicken, onions tomatoes, pepper and sausage until they have good grill marks and meat has browned on the outside. It's not important that it be completely cooked yet, but the longer everything stays on the grill the more flavor it will have. Watch everything carefully and remove items as they get cooked. The tomatoes will be done quickly.

In a large pot melt butter and add garlic. As you remove items from the grill, chop up and add to pot. Cut the meat into bite size pieces and dice the vegetables. Add remaining ingredients to pot and add enough water to cover everything. Simmer until rice is tender.

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