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GUMBO WEATHER ❄️ ⛄️ Roux: • 1 cup vegetable oil • 1-1 ½ cups flour 1. On low heat, heat the oil in a heavy-bottomed pot, then add the flour. 2. Constantly stir with a whisk or wooden spoon. 3. Cook until the roux is a dark brown color, then remove from heat. Gumbo: • 1 large onion, diced • 1 large green bell pepper, diced • 2 ribs celery, chopped • 2 lbs andouille sausage • 3 lbs boneless, skinless chicken thighs, cut into thirds • 64 oz water • 64 oz chicken stock • 1 tablespoon chicken base • 4 cloves garlic, minced Spices (to taste): • Britscookin Cajun seasoning • Garlic powder • Onion powder • Black pepper • Cayenne pepper • 2-3 bay leaves Notes: The amount of seasoning will depend on your preference and the type of sausage you use. Instructions: 1. Make the Roux- This can take 30-60 minutes, so be patient! 2. Brown the sausage in a separate pot. Once browned, remove and set aside. 3. Season the chicken with Cajun seasoning, garlic powder, onion powder, black pepper, and a pinch of cayenne. Brown the chicken in the same pot, then remove and set aside. 4. In the same pot, add the onion, bell pepper, and celery (the Holy Trinity). Season lightly with a little more Cajun seasoning. Cook until the veggies are tender. 5. Stir in the minced garlic and cook until fragrant. Then, carefully add the dark brown roux to the pot, stirring to combine. 6. Pour in the chicken stock and water. Stir in 1 tablespoon of chicken base. Add bay leaves. 7. Let the gumbo simmer for about 30 minutes before adding the sausage and chicken back into the pot. Lower heat and continue to cook for 2-3 hours, stirring occasionally. Taste and adjust seasoning as needed. 8. Serve the gumbo over cooked rice and garnish with fresh parsley. Enjoy!
britscookin
9383
·1d ago Find me on INSTA&YT♥️:BRITSCOOKIN Chimichurri recipe: 1/2 cup olive oil 2tbsp red wine vinegar 1 bundle chopped parsley 4 cloves minced garlic 1 red chili minced 1 tsp Britscookin garlic & herb 1/2 tsp oregano 1/2 tsp garlic salt 1/2 tsp black pepper
britscookin
5873
·4d ago Sausage and Cheese McGriddle Muffins ✨ Ingredients: • 1 pound breakfast sausage, cooked and crumbled • 2 cups prepared pancake batter (follow directions on the box) • 1 cup shredded cheddar cheese • Syrup, for drizzling Instructions: 1. Preheat your oven to 350°F. 2. Cook and crumble the breakfast sausage in a skillet, then set it aside. 3. In a large bowl, combine the prepared pancake batter, shredded cheddar cheese, and cooked sausage. Mix until well combined. 4. Grease a muffin tin, then spoon the mixture into each cup. This recipe makes enough batter for 12 regular-sized muffins. 5. Drizzle a little syrup over the top of each muffin. Be careful not to overdo it, as the syrup will sink to the bottom and make the muffins overly sticky when removed. 6. Bake for 20 minutes, or until the muffins are set and lightly golden. 7. If you have trouble removing the muffins, run a butter knife around the edges. Let them cool slightly before serving. #creatorsearchinsights
britscookin
4038
·6d ago Smothered Steak Rice and Gravy! Ingredients: • 2 lbs round steak • 2 lbs seven steak (or any cheap cut of steak) • 1 tsp Britscookin’ Cajun seasoning • 1 tsp onion powder • 1 tsp garlic powder • Mild hot sauce • 1 large onion, diced • 2 green bell peppers, diced • 1 stalk celery, diced • 3 cloves garlic, minced • 1 tsp dried parsley • 1 tsp beef bouillon powder • 6-8 cups water (or as needed for gravy) • Cooked rice (I recommend @Parish Rice —Parish is higher in protein and has a low glycemic index.) Instructions: 1. Season the steak heavily with Britscookin’ Cajun seasoning, Britscookin’ Garlic & Herb, onion powder, garlic powder, Worcestershire sauce, and hot sauce. (I didn’t measure the seasonings here—just sprinkle until it looks like enough.) 2. Heat a heavy-bottomed pot, like aluminum or cast iron, over medium-high heat. Sear the steak until browned on both sides. Remove the steak, place it in a large bowl, and set it aside. 3. In the same pot, add the diced onion, bell peppers, and celery. Stir to pick up the browned bits from the bottom of the pot. Add a splash of water to deglaze. 4. Cook until the onions are soft, then mash the vegetables with a potato masher. (This is what makes the gravy, in my opinion!) Add the minced garlic and cook for about 1 minute. 5. Return the seared steak to the pot, along with any juices. Use the same bowl the steak was in to measure 8 cups of water, then pour it into the pot. 6. Season again with parsley, onion powder, garlic powder, beef bouillon, and Cajun seasoning. 7. Let it simmer with the lid off for about an hour and a half, then cover with a lid and cook low and slow for another hour and a half, stirring occasionally. 8. Serve over freshly cooked rice and enjoy! #creatorsearchinsights #parishricepartner #riceandgravy #cajun
britscookin
49.3K
·1w ago Italian Grinder Sliders! Ingredients: • 1 pack of King’s Hawaiian rolls • 9-12 slices salami • 9-12 slices pepperoni • 9-12 slices turkey • 6 slices provolone cheese • 4 tbsp butter, melted • garlic salt taste • 1/2 tsp parsley • 1/2 tsp minced garlic • 1/4 cup Parmesan cheese Grinder Salad: • 1/2 cup mayonnaise • 1 tbsp mustard • 1 tbsp red wine vinegar • 1/2 tsp Brits’ Cookin’ Garlic & Herb seasoning (or your favorite herb seasoning) • 1/4 tsp red chili flakes • 1/2 tsp parsley • 1/4 cup pepperoncini, sliced • 1/4 cup red onion, thinly sliced • 2 cups shredded lettuce Instructions: 1. Preheat the oven to 350°F. Slice the King’s Hawaiian rolls in half. 2. Layer the bottom half with salami, pepperoni, turkey, and provolone cheese. Replace the top buns and set aside. 3. Melt the butter in a small bowl and stir in garlic salt, parsley, and minced garlic. Brush the butter mixture generously over the top of the rolls. 4. Cover the sliders with foil and bake for 20 minutes. 5. While the sliders bake, prepare the grinder salad. In a bowl, mix mayonnaise, mustard, red wine vinegar, garlic and herb seasoning, chili flakes, and parsley. Add the pepperoncinis, red onions, and shredded lettuce. Toss until evenly coated. 6. When the rolls are done baking, remove the top buns and spread the grinder salad evenly over the meat and cheese layers. 7. Replace the top buns and sprinkle with Parmesan cheese. 8. Slice into individual sliders and serve warm. Enjoy! #creatorsearchinsights
britscookin
89.7K
·1-14Taking a break from watching Speidi updates to post this Banana Cheesecake Delight! 🍌 Crust 11oz box vanilla wafers ¼ cup brown sugar 1 ½ sticks salted butter Pudding 2 3.4 oz boxes vanilla pudding 3 cups cold milk ½ tsp or more of rum extract (optional) Garnish Nilla wafers Bananas Caramel Nuts 1 container no bake cheesecake 4 fresh bananas 8oz cool whip Prepare the crust and press it into a 13x9 dish. Chill in the refrigerator for 10 minutes. Next, add the no-bake cheesecake filling. Slice bananas and place them on top of the cheesecake filling. Prepare the pudding - it should have a thick consistency. Spread the pudding over the bananas. Finish by adding whipped topping and garnish as desired.#creatorsearchinsights
britscookin
98.7K
·1-12Chicken Alfredo Lasagna Rolls! Ingredients: • 8-10 lasagna noodles • 1 block Boursin cheese • 1 cup ricotta cheese • 1 egg • 1 tsp garlic powder • 1 tsp black pepper • 1 tsp BritsCookin’ Garlic and Herb Blend • 1 stick butter • 1 tsp minced garlic • 2 cups heavy whipping cream • 1/2 cup Parmesan cheese • 1/2 cup Asiago cheese • Salt and black pepper to taste • 1 chopped/shredded rotisserie chicken • 2 cups shredded mozzarella cheese Instructions: 1. Boil lasagna noodles until tender; set aside. 2. In a bowl, mix Boursin cheese, ricotta, egg, garlic powder, black pepper, and Britscookin seasoning. 3. For the Alfredo sauce, melt butter in a pan, add minced garlic, then stir in heavy cream. When it bubbles, whisk in Parmesan and Asiago cheese. Season with salt and pepper. Simmer 3 minutes or until it starts to thicken. 4. Spoon 1 cup of sauce into the bottom of a baking dish. 5. Spread the ricotta mixture over each lasagna noodle, top with chicken and mozzarella, then roll up carefully. 6. Place rolls seam-side down in the dish, pour remaining Alfredo sauce over the top, and sprinkle with mozzarella and Parmesan. 7. Bake at 375°F, covered, for 10 minutes, then uncovered for 10 more minutes. 8. Serve warm and enjoy! #creatorsearchinsights #pasta #cookingtiktok #foodie
britscookin
123.4K
·1-10Run errands with me! @gingerbreadtwins #dailyvlog #kingcake #louisiana #creatorsearchinsights
britscookin
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·1-9Snow Crabs @Valerie Rogers @HalTheCajunLadyAccent #creatorsearchinsights #louisiana
britscookin
27.3K
·1-7Beef & Veggie Soup! 🥣 🌽🥕🧅✨ Ingredients • 2 lbs beef shoulder or chuck roast, cut into bite-sized pieces • 1 tbsp BritsCookin Cajun seasoning (for roast) • 1/2 tsp black pepper (for roast) • 1 onion, diced • 1 bell pepper, diced • 2 tbsp minced garlic • 36 oz spicy hot V8 juice • 48 oz water (plus 2 more cups later) • 1 can (15 oz) cream of corn • 1 can (14.5 oz) fire-roasted diced tomatoes • 2 cups diced potatoes • 2 cups frozen corn • 2 cups frozen peas and carrots • 1 cup vermicelli egg noodles Seasonings for soup: • 1 tbsp chicken bouillon powder • 1 tbsp BritsCookin Garlic & Herb seasoning • 1/2 tsp cayenne • 1/2 tsp black pepper • 2 bay leaves Instructions 1. Cut beef into bite-sized pieces and season with Brit’s Cookin Cajun seasoning and black pepper. 2. Brown the beef in a heavy-bottom pan over medium heat. 3. Add diced onion and bell pepper. Cook until tender. 4. Stir in minced garlic and cook for 1 minute. 5. Deglaze the pan with a small amount of water, scraping the browned bits off the bottom. 6. Add V8 juice, 48 oz water, chicken bouillon powder, Brit’s Cookin Garlic & Herb, cayenne, black pepper, and bay leaves. 7. Stir in cream of corn and fire-roasted diced tomatoes. 8. Simmer the soup for about 1 hour, OR until the beef is tender. 9. Add diced potatoes, frozen corn, peas, carrots, and 2 more cups of water. Cook until potatoes are tender. 10. Add vermicelli egg noodles and cook until noodles are done. 11. Serve warm and enjoy! #creatorsearchinsights #easyrecipe #whattomakefordinner
britscookin
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