Crawfish Boil Potato Salad Recipe

Crawfish Boil Potato Salad Recipe

It is winter, which can only mean one thing to many Southerners: Crawfish boil season. Lucky for all of us, Garden & Gun has a delicious Crawfish Boil Potato Salad recipe that is sure to impress all guests at gatherings and boils. This is an adapted home-cook version from esteemed New Orleans chef, Colleen Quarls. Bon appétit!



1 gallon water
1 cup Zatarain’s Pro Boil
2 tbsp. kosher salt
¼ cup Crystal hot sauce
2 lemons, halved
1 orange, halved
2 lb. medium red potatoes, cut into quarters
1 intact head of garlic, unpeeled and halved
2 whole artichokes, trimmed and outer leaves removed
2 lb. corn on the cob, husks removed
1 lb. white or portobello mushrooms, cleaned and trimmed
1 lb. green beans, cut into thirds
5 lb. crawfish or 3 lb. of 16- to 20-count unpeeled shrimp


1½ cups Duke’s mayonnaise
¼ cup sour cream
2 tbsp. buttermilk
1 tbsp. lemon juice
1 tbsp. Zatarain’s Creole Seasoning
1 tbsp. Creole mustard
1 tbsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. black pepper
½ cup celery, diced
½ cup scallions, sliced thin


For the boil, place first 4 ingredients in a large stockpot or Dutch oven over high heat. Squeeze lemons and orange into the water, and toss in the halves, too. Bring the liquid to a boil, then reduce to a simmer. Drop in potatoes and garlic, cover, and simmer for 45 minutes to an hour, until tender. With a strainer or a slotted spoon, remove potatoes and garlic and set aside on a sheet pan to cool.

Return liquid to a boil and begin to add vegetables. Start with artichokes. After 15 minutes, add corn. After another 10 minutes, add mushrooms. After 5 more minutes, add green beans, and cook for 3 minutes. With a strainer or a slotted spoon, remove vegetables to a sheet pan to cool.

Return liquid to a boil, drop in crawfish, cook for about 4 minutes, then turn off heat and let the pot sit for 20 minutes. (If using shrimp, turn off the heat immediately and let the pot sit for 5 minutes.) Remove crawfish and discard liquid. When crawfish have cooled, peel, remove the tail meat, and chop. (Discard shells.) Chop potatoes into chunks. Cut the corn kernels from the cob. Remove the leaves from the artichokes and chop the hearts into a medium dice, along with the mushrooms and green beans.

For the dressing, place all ingredients except celery and scallions in a large mixing bowl. Squeeze pulp from cooled garlic cloves (as much or as little as desired) and mince. Add to bowl, and whisk to blend. The dressing can be made ahead and kept for up to five days in the refrigerator.

To assemble the salad, place vegetables and crawfish in a large mixing bowl, and toss to mix. Start with ½ cup of dressing and mix, adding more until you reach the desired consistency. (Any leftovers make a tasty dip for crudités.) Add the celery and scallions; taste and season with salt and pepper.

Kentucky Butter Cake Recipe

Kentucky Butter Cake

Don’t you just love a good pound cake? Buttery, dense, no-nonsense pound cake. Well here is a recipe for Kentucky Butter Cake from Cameron at that you just have to try!

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Something’s Burning: Cioppino with Fighter & The Kid Bryan Callen & Brendan Schaub

On this episode of Something’s Burning Bert invites Bryan Callen & Brendan Schaub from The Fighter & The Kid Podcast to make Cioppino. Hilarity ensues as Bert is not a good cook. The laughs keep coming but I’m not sure I would eat Bert’s Cioppino. If you could use a good laugh check it out!

Bacon, Egg and Cheese Brunch Ring Recipe

Bacon, Egg and Cheese Brunch Ring

Looking for creative new breakfast ideas? Here is a delicious Bacon, Egg and Cheese Brunch Ring Recipe from Pillsbury. This Bacon, Egg and Cheese Brunch Ring takes less than an hour to make and is sure to impress. Check out more great recipes, free samples, $250 coupons and more from Pillsbury Here!


* 4 slices bacon, cut in half crosswise
* 1/3 cup plus 1 tablespoon milk
* 4 eggs, slightly beaten
* Salt and pepper, if desired
* 1/4 cup chopped red bell pepper
* 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
* 1 cup shredded Mexican cheese blend (4 oz)
* Chopped fresh cilantro, if desired
* cup Old El Paso Thick ‘n Chunky salsa, if desired

Cooking Instructions:

Step 1: Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

Step 2: In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Step 3: Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Step 4: Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Step 5: Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.

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Gordon Ramsay’s ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak

Ever wonder what it takes to cook a perfect steak? Gordon Ramsay takes you step by step through the process in his ULTIMATE COOKERY COURSE. You’ll be able to impress your friends and family after watching. Now you are on your way to being a master chef (well that might be a stretch lol). Enjoy!

Something’s Burning: Korean Nachos with Bill Burr and Tom Segura

Comedians Bill Burr and Tom Segura learn how to make Korean Nachos on the first episode of Bert Kreischer’s (AKA The Machine) cooking show, Something’s Burning. The conversation is hilarious. Almost as hilarious as how bad Bert is at cooking. If you could use a good laugh today check it out!

Chicken Noodle Soup Recipe

Chicken Noodle soup

Chicken Noodle Soup may be the ultimate comforting soup. Here is a great recipe from that’s is sure to comfort the soul and bellies.

Serves: 6
Prep Time: 15 min
Cook Time: 28 min


* 2 carton(s) (26-ounce) reduced-sodium chicken stock or broth
* 2 cup(s) water
* 3 large carrots, peeled and thinly sliced
* 3 small parsnips, peeled and thinly sliced
* 3 stalk(s) celery, thinly sliced
* 1 large onion, finely chopped
* 3 1/2 cup(s) cooked, shredded chicken
* 1/2 pound(s) extra-wide egg noodles
* 2 tablespoon(s) minced parsley
* 2 teaspoon(s) kosher salt
* 1/2 teaspoon(s) freshly ground black pepper


1. In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.


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Vegetarian Pumpkin Chili

Vegetarian Pumpkin Chili

Fall is in the air. Two staples around my house this time of year is pumpkin and chili. So why not combine the two for a hearty Vegetarian Pumpkin Chili. In my quest to find a recipe I stumbled across a great recipe from Pumpkin chili is definitely on the menu at my house in the near future. Yum!

Serves 8 to 10

3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
2 medium turnips, about 3/4 pound
1/2 cup unsalted butter
1/2 cup olive oil
1/2 cup finely ground cornmeal
2 red bell peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
4 cups vegetarian broth
2 10-ounce cans diced tomatoes with green chilies, such as Rotel
2 16-ounce cans chili beans, drained
2 cups frozen corn
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
Several dashes vegetarian Worcestershire sauce
Salt and freshly ground black pepper, to taste
Balsamic vinegar, to taste
Chopped green onions, to serve
Shredded cheddar cheese, to serve
Sour cream, to serve

Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)

Peel the turnips and cut into 1-inch pieces.

In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.

Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.
Recipe Notes

*Vegan & Gluten-Free Pumpkin Chili: Substitute olive oil for the butter and offer dairy-free toppings to make the chili vegan. The chili is naturally gluten-free, as long as all prepared ingredients are gluten-free.

*Find More Great Recipes From the Here

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Pumpkin Bread Recipe

Pumpkin bread

Pumpkin season is here! The air has a chill, the kids (and adults) are picking their halloween costumes, and pumpkins are everywhere. Here is a delicious Pumpkin Bread recipe from that is sure to put smiles on faces.

Prep time: 15 minutes
Cook time: 45 minutes
Yield: Makes one loaf.


1 1/2 cups (200g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup (240 ml) pumpkin purée*
4 ounces (1 stick, 112 g) butter, melted (can sub 1/2 cup light olive oil)
2 eggs, beaten
1/4 cup water
2 teaspoons molasses
1 teaspoon orange zest (optional)
1/2 cup (120 ml) chopped pecans or walnuts (optional)

Optional Orange Glaze:

1 cup powdered sugar
2 Tbsp orange juice
1 teaspoon orange zest
1/4 teaspoon vanilla

* To make pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff. Place the pumpkin halves cut side down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.


1- Preheat your oven to 350°F (180°C). In a large bowl, whisk together the flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice.

2- In a separate bowl mix together the pumpkin purée, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using). Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix! If adding chopped pecans or walnuts, stir them in.

3- Butter the insides of an 8 x 4 x 3 -inch loaf pan. Pour the batter into the loaf pan and smooth the top. Put in the middle rack of the oven. Bake for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.

Remove from oven and let cool in the pan for 5 minutes. Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

4- If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla. Whisk until smooth. If too thick add  a little more juice. If too thin, add a little more powdered sugar.

Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Less crumbs that way!

* Get more Great recipes from Here

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