Regional BBQ Recipes
Louisiana
The meat is dry-rubbed and smoked with pecan, which has a nice sweet smoky aroma. Cajun spices in the dry rub and the sauce give it a kick. Not harsh, but a smooth, sweet, spicy flavor that people really like. Due to its location, some Louisiana BBQ includes flavor cues from Texas and Memphis BBQ styles.
Louisiana Style Recipes
Bourbon St BBQ Po' Boy Big Easy Crumb Crusted Salmon with Cajun BBQ Bourbon Sauce Hot & Spicy Louisiana-Style Barbecue Nachos N'Awlins Hot & Spicy BBQ JambalayaBourbon St BBQ Po' Boy
Ingredients
1 ½ cups Prepared tartar sauce
1 Tbsp. Dry Rub, your favorite
30 oz. Popcorn shrimp
1 1/8 cups CATTLEMEN'S® Louisiana Hot & Spicy™ Barbecue Sauce
12 each Baguette, 6", split, interior removed
6 cups Shredded iceberg lettuce
1. Combine Cattlemen's and peach preserves and simmer for 10 minutes. Reserve 3 cups for sauce, use remaining 2 cups for basting.
2. For each serving season 1 pork chop with salt and pepper and grill to desired doneness basting with BBQ sauce during the final 5 minutes of cooking, taking care not to burn sauce. Serve with ¼ cup warm sauce on the side.
Big Easy Crumb Crusted Salmon with Cajun BBQ Bourbon Sauce
Ingredients
¾ cup Plain bread crumbs
2 ¼ Tbsp. Creole seasoning
5 Tbsp. Melted butter, divided
¼ cup Bourbon
2 Tbsp. FRENCH'S® Worcestershire Sauce
1 ¼ cups CATTLEMEN'S® Louisiana Hot & Spicy™ Barbecue Sauce
12 each Salmon fillet, 6 oz.
Spread the tortilla chips on a platter. Spoon on even layers of the filling ingredients in this order: pulled chicken, baked beens, chili, and cheese. Finish with a dollop of sour cream. Combine CATTLEMEN'S® Louisiana Hot & Spicy™ Barbecue sauce and ranch dressing and pour into a squeeze bottle. Drizzle the sauce on top of the nachos and serve extra sauce on the side. Sprinkle lightly with dry rub.
Hot & Spicy Louisiana-Style Barbecue Nachos
Ingredients
6 oz. tortilla chips
8 oz. pulled chicken or pork (or both, if you wish), heated
1 cup baked beans, heated
1 cup chili, heated
1/2 cup shredded cheddar cheese
3 oz. sour cream
1 cup CATTLEMEN'S® Louisiana Hot & Spicy™ Barbecue Sauce
1 cup ranch dressing Dry rub, your favorite
Brush dressing on one slice of bread and layer with pork, ham, and cheese. Grill on a panini press until cheese melts and the outside is golden brown.
N'Awlins Hot & Spicy BBQ Jambalaya
Ingredients
1/3 cup Vegetable oil
1½ lbs. Smoked sausage, sliced
4½ cups Green peppers, chopped
4½ cups Onions, chopped
3 Tbsp. Garlic, minced
3 Tbsp. Cajun seasoning
6 cups Rice
¾ cup White wine
6 cups Chicken stock
6 cups CATTLEMEN'S® Louisiana Hot & Spicy™ Barbecue Sauce
4 each Bay leaves
30 oz. Shrimp, peeled and deveined
1. Heat oil and brown sausage. Add peppers, onions, garlic and Cajun seasoning and sauté until vegetables are tender.
>2. Add rice, toast for 5 minutes and deglaze with white wine. Add stock, Cattlemen's and bay leaves and simmer over low heat covered for 30-35 minutes, until rice is tender. Spread out on sheet pan to cool and refrigerate until needed.
3. For each serving reheat on stove top ¾ cup Jambalaya adding as much as ½ cup water to maintain soupy texture. Grill 2½ oz. shrimp and stir into hot jambalaya.