Family Recipes
Crispy Deep-Fried Turkey
- 12–13 lb turkey (thoroughly defrosted) - ½–¾ bottle Moutons All-Purpose Seasoning - Large mixing bowl filled with HOT water - 5 gallons peanut oil - Kitchen injector - XL deep fryer
Braised Short Ribs with Red Wine and Vegetables
- 4 short ribs - Baby carrots (as many as desired) - 3 stalks celery, roughly chopped - 1 white onion, diced - 3 tbsp tomato paste - 4 cloves garlic, minced - 2 cups chicken stock - 2 cups dry red wine - Fresh thyme (a few sprigs) - 1-2 bay leaves - 4 red potatoes, halved - 1 tbsp vegetable oil - 1 tbsp flour - Mouton all-purpose seasoning (to taste) - Optional: Italian seasoning (to taste)
Classic Hearty Beef and Bean Chili
-1 pound ground beef - 1 green bell pepper, chopped - 1 yellow onion, chopped - 2 stalks celery, chopped - 2 cans diced tomatoes (14.5 oz each) - 1 can tomato paste (6 oz) - 1 cup beef broth - 1 jalapeño, chopped - 2 cans kidney beans - 2 cans chili-seasoned pinto beans - 4-5 cloves garlic, minced - Mouton’s All-Purpose Seasoning, to taste - Chili powder, to taste - Oregano, to taste - Cumin, to taste - Salt and pepper, to taste - Seasoned salt, to taste - Garlic powder, to taste - Red Rooster Louisiana Hot Sauce, to taste - 1-2 tablespoons olive oil
Mama Mouton's Gumbo
- Roux - 2 white onions - 2 green bell peppers - 4 stalks of celery - 8 fresh cloves of garlic - 1 stalk green onions - 2 boxes of chicken stock - Approximately 16 cups of chicken broth - 2 chicken breasts - Crystal hot sauce, to taste - 5 chicken legs - 4 fresh andouille sausages - 2 packages of Louisiana sausage - 10 Eggs - 1-2 pounds of crab legs - Gumbo file, to taste - Mouton's All Purpose Seasoning, to taste
Potato Salad
- 4 large potatoes - 6 large eggs - ¾ to 1 cup mayonnaise - ¼ cup mustard - ½ to ¾ cup dill relish - 3 tablespoons Mouton’s All Purpose Seasoning
Broiled Pork Chops
- 4 bone-in pork chops (about 1-inch thick) - 2 tablespoons salted butter - Mouton’s All Purpose Seasoning, to taste
Creole Spinach
- 4-5 tablespoons butter - 1 can light beer -4 bags of baby spinach - 4-5 eggs, hard-boiled - 1 can Campbell’s cream of mushroom soup - Optional: Fresh sliced mushrooms - 2 tablespoons Mouton’s All-Purpose Seasoning - 4 tablespoons mayonnaise
Tomato-Basil Chicken Alfredo
- 2 chicken breasts - 1 pint cherry tomatoes - 1 bag fresh spinach (about 5-6 ounces) - 1 bunch fresh basil - 1/2 package of white mushrooms - 14 ounces penne/fettuccine noodles - 6 cloves garlic, minced - Salt, pepper, garlic powder to taste - Mouton’s All Purpose Seasoning - 2 tablespoons olive oil - 2 tablespoons butter - 2 jars (16 ounces each) garlic Alfredo sauce - 1 cup shredded mozzarella cheese
Air Fryer Chicken Dinner
- 1 whole chicken (about 5 pounds) - 2-3 large potatoes - 2 tablespoons olive oil - 1 tablespoon salt and pepper - 1½ cups hot water - 3 heaping tablespoons Mouton’s All Purpose Seasoning - ½ yellow onion - 5 cloves garlic
Shrimp Sauté
- 1 pound shrimp, peeled and deveined - 1-2 tablespoons vegetable oil - Mouton’s All Purpose Seasoning, to taste
Mouton Seasoning Sauce
- ½ cup mayonnaise - ¼ cup ketchup - 5 dashes Louisiana hot sauce - ½ lemon, juiced - 2-3 teaspoons Mouton’s All Purpose Seasoning
Grilled Steaks
- Steak of choice - 1 bottle Beef Stubbs Marinade - 1/4 bottle Lawry’s Caribbean Jerk Marinade - 2-3 tablespoons butter - Light beer - Mouton’s All Purpose Seasoning
Grilled Pork Chops
- Bone-in pork chops (about 1 inch thick) - 1 bottle Pork Stubbs Marinade - 1/4 bottle Lawry’s Caribbean Jerk Marinade - 2-3 tablespoons butter - Light beer - Mouton’s All Purpose Seasoning
Stuffed Chicken Breasts with Shrimp
- 6 large chicken breasts - 1 pound 31-40 count shrimp, peeled - ½ container of sliced white mushrooms - 7 tablespoons minced garlic - 13 tablespoons Mouton’s All-Purpose Seasoning - 7-8 tablespoons parsley flakes - 7 tablespoons mayonnaise - Paprika (for garnish) - 6-10 slices of Swiss cheese
Blackened Catfish
- Catfish filets - Butter (for soaking) - Mouton’s All-Purpose Seasoning
Shrimp Boil
- 3 onions, quartered - 3 bell peppers, quartered - 2 boil-in bags of crawfish, shrimp, and crab boil - 1 bag of crawfish, shrimp, and crab boil seasoning - 6 lemons, halved - 1 cup minced garlic - Accent seasoning, to taste - Lawry’s seasoning salt, to taste (start with ½ cup) - Mouton’s All-Purpose Seasoning, to taste - 4 sticks of butter - 8 pounds of shrimp - 8-12 Louisiana sausages - 3 pounds of red potatoes - 6 ears of fresh corn, cut in half