Suggestions for cooking for the big game Saturday?

Sauce piquant
Étouffée
Red beans and rice
Make your own poboy station
Raw and Chargrilled oysters

Red beans and rice is always a good one.

I was planning on doing Gumbo but found out yesterday I have to work during the day on Saturday


And Welcome to Dallas

Treedawg has a good recipe

10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.

1) Brown seasoned meat, in melted Butter, in Pot.

2) Brown Sausage in Skillet at same time.

3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.

4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.

5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook until blended well then add Roux. Cook untill blended well again.

6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.

7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.

8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water ans Sesoning as needed.

9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.

The recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!

Holy cow I found this while looking for the piquant recipe

Oyster and Artichoke Bread Pudding with Bacon Cream Sauce

I can't for the life of me picture it but man it sounds awesome! Anyone try it?

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Oyster and Artichoke Bread Pudding with Bacon Cream Sauce

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That sounds disgusting

What she said and add muffalettas to the list.

Hello Eric,

1. Finger foods - Blanton's saltines
2. Dips and spreads - Blatonton's Kentucky hilltopper jalapeño cheese
3. Meat - brisket marinated with Blanton's single barrel spice rub
4. Dessert - Blanton's ice cream or frozen yogurt

Beverages - I'm stuck on this one.....

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Courtbouillon

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This and the Ettoufee is something most people don't think about to serve for a party like that and it's something I actually prefer. Both can be made with shrimp which are very available in Dallas and the courtbouillion can be made with any good fish that holds together. My grandmother always made it with catfish.

Both are easy to make. Serve over rice. I use. The Redfish Grill recipe for courtbouillion but use chicken stock and more tomato then thicken just a bit with cornstarch slurry. I like it thinner than most.

If doing jambalaya cook a big pot of white beans to go with it. And I've been putting a sprig of rosemary wrapped in cheese cloth in them and it really gives a good flavor. If not rosemary a pinch of cinammon.

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Plan on making a dove and sausage gumb

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That is exactly what I plan on making, among some other stuff. I'll and a bunch of oysters to mine