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Southern Miss Pirogues by Raymond and Linda Reeves Ground Meat Cajun Link Sausage (recommend Polk's) (Cut sausage into small pieces after cooking) Italian Ground Sausage Cheddar Cheese Lee & Perrin's Italian Spices Meat magic Tony Chacherie's Roux Mix Rolls Cook each meat seperately, mixing in spices as needed (to taste). Hollow out the bread. Mix meat, sausage, cheese. Use a small portion of the grease from the sausage to make a gravy; mix grease and Tony Chacherie's Roux Mix to make. Put meat mixture, gravy and more cheese on top in hollowed out bread and bake until the bread is browned and crispy. |
Black and Gold Sausage Jambalaya by Charlie Thompson Green Peppers- Chopped 2cups Red Peppers- Chopped 2cups Smoked Sausage 5cups Smoked Ham- Cubes 2cups Boneless Chicken- Cubes 2cups Diced Tomatoes 4cups Chicken Stock 4cups Tomato Sauce 2cups Uncooked Rice 4cups Bay Leaves (8) Salt 2tsp Pepper 2tsp Dry Mustard 2tsp Cayenne 1tsp Cumin 1tsp Dried Thyme 1tsp Paprika 1tsp Butter 8tbsp Onions- Chopped 3cups Celery- Chopped 3cups Combine seasonings in a small bowl and set aside. Melt margaring in a large saucepan. Add onion, celery and peppers. Saute until softened. Add sausage, ham, chicken and seasonings. Cook for 3-4 minutes over high heat, stiring often to avoid burning. Add diced tomatoes, chicken stock, and tomato sauce. Bring to a boil, then ad rice. Reduce to simmer and cover. Cook 30 minutes or until rice is cooked. Serve immediately or cool and refrigerate until ready to use. Makes 20 cups/10 servings. If you have a favorite recipe for tailgating and would like to submit it... |
Golden Eagle Cheese Spread by Glenn & Jennine Luzano Parsippany, NJ 2 (8oz) cups Mexican Style Shredded Cheese 2 tbsp Butter 1 tsp Dijon Mustard 1 tsp Horseradish Prepared 1/4tsp Ground Pepper 1/2 cup Beer 1 tsp Chopped Chives and seasonings. Cook for 3-4 minutes over In a food processor fitted with steel blade, combine cheddr cheese, butter, mustard, horseradish and pepper. Process until cheese is finely chopped. Heat beer to boiling; with machine running, slowly pour hot beer into cheese mixture. Continue processing about 30 seconds or until fairly smooth. Transfer to serving bowl; chill. Let stand at room temperature 1 hour before serving. Sprinkle with chives. Serve with crackers, pretzels, or vegetables. |
What is your favorite tailgating recipe or tale? |
Black Gold BBQ Sauce by Ginger Killingsworth & Family Gautier, MS 1/2 cup Molasses 1/2 cup Ketchup 1/4 cup Mustard 2 tbsp Vinegar Pinch of Chili 1 Clove of Garlic (finely chopped) |
