Bayou City Chili Recipes

Steps:

• Coat your Texas beef in corn starch, salt, black pepper and garlic powder and toss well.
• Brown your seasoned Texas beef in the shortening on high heat in a big ol' pot.
• Lower the heat to medium high and add onions and jalapenos stirring until onions are clear.
• Add everything else except the poblanos, tomatoes, and water.
• Stir all that up and add water until your meat is covered.
• Bring to a boil, lower heat to a simmer, and put a lid on it for 1 ½ hours.
• Add poblanos, stir, and put the lid back on and simmer for 30 minutes more to get that chunky, smoky, south-of the-boarder goodness!
• Add crushed tomatoes, stir again, and simmer for the last 30 minutes.
• Serve with sweet cornbread or over rice, the Cajun way. Top with fresh shredded sharp cheddar cheese, fresh sliced jalapenos, chopped cilantro, sour cream, or salsa. Or you can eat this Bayou City Chili bare!

Steps:

• Bring a pot of salted water to a boil. Cook penne according to package directions.
• Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
• Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
• In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.