Duck (or chicken) and Andouille Gumbo

2 lb. Bourgeois Andouille
1 five to six pound domestic duck (or chicken)
1 large bell pepper
3 large onions
2 stalks of celery
1 can chicken broth
½ – 1 cup flour
½ – 1 cup oil

1. Quarter and season duck with your favorite seasoning (Tony’s works just fine)

2. First brown the duck until dark brown in a black iron skillet

3. Make about a cup of roux with the flour and oil

4. Add your Cajun trinity to the roux (onion, celery, bell pepper) and cook down well

5. Add duck, sliced Bourgeois Andouille, chicken broth, and about 4 cups of water

6. Cook until the duck is tender

7. (Optional) Remove all bones from pot before serving

Shrimp and Tasso Pasta

1 lb. Bourgeois Tasso
2 lb. shrimp
1 large onion
1 large bell pepper
1 talk of celery
1 can Rotel
1 qt. heavy whipping cream
1 cup grated Monterey Jack cheese
1 bag bow tie pasta

1. Boil Bourgeois Tasso in a pot with just a little water until tender

2. Add onion, celery, bell pepper, Rotel, and shrimp and smother down

3. Add heavy whipping cream and let mixture come to a rolling boil

4. Lower fire and add cheese to thicken

5. Combine with cooked pasta and serve

Cabbage Casserole

1 lb. Bourgeois Smoked Sausage
1 lb. Bourgeois Ground Meat
1 large head of cabbage
1 large onion
1 bell pepper
1 stalk of celery
3 garlic cloves
1 cup of rice
1 10 ¾ oz. can of tomato sauce

1. Preheat oven to 350F.

2. In a large covered roaster, add cut up cabbage, sliced Bourgeois Smoked Sausage, Bourgeois Ground Meat, onion, celery, bell pepper, garlic, rice, tomato sauce, and seasoning. Mix together.

3. Place in oven for approximately 1 hour, stirring every 15 minutes.

Slap Ya Momma Jambalaya

The name of this dish is an abbreviation of the not uncommon Cajunism, “Taste so good, you’d slap ya momma for a bowl.”
1 lb. Bourgeois Smoked Sausage
1 lb. Bourgeois Andouille
1 lb. Bourgeois Ground Meat, browned
3 lb. Bourgeois seasoned pork roast, roasted and deboned
6 chicken thighs, seasoned, baked, and deboned
1 cup of oil
1 cup of all-purpose flour
3 large onions, chopped
1 large bell pepper, chopped
2 stalks of celery, chopped
1 can of Rotel
6 cloves of garlic, peeled and chopped
3 cans of chicken broth
Parsley, chopped
Green onions, chopped
4 cups of cooked rice

1. Make a very dark roux with flour and oil

2. Add onions, celery, bell pepper and sauté until “muddy”

3. In a separate pan, brown sliced Bourgeois Smoked Sausage and Andouille

4. Add all meats to the pot

5. Add parsley and onion tops, and water if needed

6. Add seasoning to taste and cook 15 minutes

7. Add enough rice until preferred consistency and simmer on low for 15 more minutes.

This dish is best if made a day early and stored in the fridge over night for the flavors to meld.

Bourgeois Boudin Stuffed Bell Peppers

Bourgeois White Boudin (or even better, Bourgeois Crawfish Boudin)
Large bell peppers
Note: You will need about 1lb of boudin per large bell pepper

1. Preheat oven to 350F.

2. Cut bell peppers in half long ways and clean them out

3. Take boudin out of the casing and stuff into the bell peppers

4. Sprinkle bread crumbs on top and put into the oven for about 2 hours or until bell peppers are at desired softness


Bourgeois Best Big Burgers

Ingredients: (makes 8 burgers)

2 lb. Bourgeois Ground Meat
2 lb. Bourgeois Fresh Sausage (jalapeno recommended)
1 lb. pepper jack cheese
8 large hamburger sesame seed buns
(optional) onions
(optional) bacon

1. Remove the fresh sausage from the casing and mix with the ground meat by hand.

2. Make 8 half pound burgers by patting the meat back and forth in your hands until the desired thickness is attained (thinner and wider is better).

3. Add the burgers to a hot charcoal grill and cook thoroughly.

4. Add cheese to the burgers right before they’re done cooking to melt.

5. Add grilled onions and cooked bacon if desired.