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.


Mock Turtle Soup

Makes 6 to 8 servings

This is my grandma Rita's recipe. When Paw Paw or one of the boys would bring home turtles, they'd either end up in a sauce piquante or in this turtle soup. When they had an envie for turtle soup in the winter, Maw Maw would use ox tails instead of turtle meat. It has a similar texture and is equally delicious.


1 cup all-purpose flour

1 cup cooking oil

3 onions, chopped

1 whole bunch celery, chopped

1 bell pepper, chopped

3 cloves garlic, chopped

 5 to 7 pounds oxtails, cut up

1 large (or 2 small) lemon, thinly sliced (1/8- to 1/4-inch)

3 bay leaves

1 can (10 ounces) Ro-tel Diced Original Tomatoes and Green Chiles

1/2 cup chopped green onions

1/4 cup chopped parsley 

6 hard-cooked eggs, peeled

Generous salt and black pepper to taste

With the flour and oil, make a medium roux in a large Dutch oven. Add the Cajun holy trinity (onion, celery, bell pepper) to the roux to stop the browning. Stir well. Stir in garlic. Cook down over medium-low temperature for 45 minutes.

Add oxtails, half the sliced lemons, bay leaves and Ro-Tel. Cover with water, about 1-1/2 quarts. Cover with lid and cook over low boil for 2-1/2 hours.

Add remaining lemon slices, and continue to cook at a low boil until the meat is falling off the bone. (If desired, turn off the heat and use tongs or a slotted spoon to remove bones from the soup. Then turn heat back on.)

Add more water if needed, to desired thickness. Add salt and pepper to taste, green onions and parsley and cook at a low boil for 7 minutes. Cut eggs in half lengthwise and add to the pot; stir them in gently. Let stand 5 to 10 minutes, then serve.

NOTE: Soup can be made ahead and refrigerated or frozen, but add the hard-cooked eggs after re-heating and just before serving.