Bayou City Chili Recipes

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

BAYOU CITY CHILI

Steps:

• Mix 2 tablespoons of cornstarch with salt, black pepper and garlic powder. Toss the beef in corn starch mixture. Brown the seasoned beef in the shortening on high heat in a large pot. Reduce the heat to medium high and add onions and jalapenos, stirring until onions are clear. Add 1 ½ cups beer, bouillon cubes, chili powder, cumin, cayenne and oregano. Stir all that up and add water until your meat is covered. Bring to a boil, lower heat to a simmer, and put a lid on it for 1½ hours. Stir occasionally. Add poblanos, stir and put the lid back on and simmer for 15 minutes more. Whisk together the remaining ½ cup beer and 4 tablespoons corn starch, and add to the pot. Add crushed tomatoes and stir again. Simmer for 30 minutes

BAYOU CITY CHILI

Steps:

• Coat your Texas beef in corn starch, salt, black pepper and garlic powder and toss well.
• Brown your seasoned Texas beef in the shortening on high heat in a big ol' pot.
• Lower the heat to medium high and add onions and jalapenos stirring until onions are clear.
• Add everything else except the poblanos, tomatoes, and water.
• Stir all that up and add water until your meat is covered.
• Bring to a boil, lower heat to a simmer, and put a lid on it for 1 ½ hours.
• Add poblanos, stir, and put the lid back on and simmer for 30 minutes more to get that chunky, smoky, south-of the-boarder goodness!
• Add crushed tomatoes, stir again, and simmer for the last 30 minutes.
• Serve with sweet cornbread or over rice, the Cajun way. Top with fresh shredded sharp cheddar cheese, fresh sliced jalapenos, chopped cilantro, sour cream, or salsa. Or you can eat this Bayou City Chili bare!

BABO'S CHILI

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir beef, green bell pepper, chili powder, cumin, celery seed, basil, chile pepper, bay leaves, and salt into onion mixture; cook and stir until beef is no longer red in the center, about 10 minutes.
• Stir tomatoes into beef mixture, decrease heat to low, and simmer for 4 hours.
• Stir kidney beans and cocoa powder into the chili; cook, stirring occasionally, for 1 hour more.

BAYOU PASTA WITH CHICKEN ( COPYCAT CHILI'S CAJUN CHICKEN PASTA )

Steps:

• Bring a pot of salted water to a boil. Cook penne according to package directions.
• Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
• Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
• In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.

PENNSYLVANIA COWBOY CHILI

Steps:

• In a large pot start browning ground beef.
• When beef is half done add all veg. to pot.
• When veg. are half done add remaining ingredients excluding the tomato paste.
• Bring to a boil over high heat stirring often.
• Lower heat to simmer and let cook for 2 to 6 hours stirring often (the longer then better).
• If chili is not thick enough for you add the tomato paste.
• If you want to add beans go ahead, but this chili is great without them!

BAYOU CROSTINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Slice the baguette into 24 rounds. Brush bread rounds lightly with olive oil. Place bread rounds on a baking sheet.
• Toast the bread rounds in the preheated oven just until crisp, 5 to 8 minutes. Meanwhile, slice Brie cheese into 24 equal pieces. Remove toasted bread from oven; top each round with a slice of Brie cheese. Return the crostini to the oven to melt the cheese, about 5 minutes.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. In an ovenproof casserole, stir together the oysters, butter, any remaining olive oil, salt, and pepper.
• Broil in the preheated oven until the oysters begin to curl at the edges, about 5 minutes. Remove the oysters; place one oyster on top of each crostini. Top the crostini with red pepper strips; serve warm.