Copy Cat Mardi Gras Wings Rub Recipes

COPY CAT MARDI GRAS WINGS RUB

Steps:

• Mix all items and add canola oil.
• Toss with frozen wings until well coated.
• place on baking sheet lined with foil and sprayed with Pam.
• Bake at 400 for 45 minutes turning occasionally.

LOUISIANA MARDI GRAS PASTA

Steps:

• In a cast iron pot (3 qt), melt butter over med-high heat.
• Add green onions, mushrooms and andouille.
• Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
• Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
• Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
• Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
• Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over burner.
• Do not stir with a spoon.
• Continue adding butter until all is incorporated.
• Remove from heat, add parsley and season to taste using salt and pepper.
• Gently fold in cooked fettudcine and serve.
• This is also good served cold as a pasta salad.

RAJUN CAJUN OMELETTE

Steps:

• In a small frying pan add your sausage, ham, onions, and bell peppers. Saute for about 3-4 minutes. You shouldn't need any butter or oil due to the fat content in your sausage. Once onions and bell peppers just start to soften add your garlic, take off heat and set aside.
• Heat butter and peanut oil in omelette pan on high.
• Whisk the eggs and water together until fluffy and combined.
• Once butter has completely melted into oil swirl butter and oil around to coat entire pan. Add your eggs to hot pan.
• Turn temp to Med-High and let cook about 1 minute or until edges begin to look cooked. Carefully push cooked edges towards the middle using a spatula. You want to allow the uncooked eggs to move to the edge and coat the bottom of the pan. Shake a little and make sure eggs are not sticking (they shouldn't because there should be plenty of "lube" with the butter and oil). Turn heat to Med.
• Once eggs look mainly cooked with very little rawness on the top you'll want to sprinkle lightly with creole seaoning, add your ham, sausage, onions, bell pepper, garlic and cheese. Flip half omelette over and onto itself and allow to cook for about 2 minutes or until cheese is fully melted.
• Garnish with fresh parsley and serve with a bottle of louisiana hot sauce on the side.
• I usually make these one at a time, even when I'm entertaining. If you really want to add some pow then I suggest serving with creole sauce over the top. But really good with or without it.
• If serving a large group you can 5X the recipe and combine ingredients and pour into a 8x 12x glass baking dish and bake for 40 minutes at 350°F Be sure to place a small oven safe bowl filled with water inside of the oven with the dish while baking. Let sit for at least 10 minutes before serving. Should withstand the toothpick check by poking middle with toothpick and coming out clean by the 40 minutes. If not clean then let bake another 5-10 minutes or until done in middle.

HURRICANE PUNCH

Steps:

• Stir together all ingredients.
• Serve over ice.