"Creole White Beans and Shrimp"
One of Sparky's Tailgate Staples
2 yellow onion (diced)
1 purple onion (diced)
2 green pepper (diced)
1 red pepper (diced)
3 lbs dried white beans
3 lb Smoke Sausage
3 lb peeled shrimp
3 tbsp "Zatarain's" liquid shrimp boil
3 tbsp minced garlic
3 stick butter
3 tbsp black pepper
3 tbsp Zatarain's Creole Seasoning
sweat peppers, garlic and onions in 1-1/2 stick of butter
add sausage and cook until sausage is browned
in another pot soak beans overnight.. rinse beans and add fresh water.. bring beans to a boil then add seasonings and 3 tbsp "Zatarain's" liquid shrimp boil... cook 2-4 hours
finally add 3 lbs of shrimp, cover and bring to boil
add 1/2 stick of butter and reduce heat.. let simmer for 20 minutes on medium heat and then serve over rice
yields 30 bowls
"Doc" Jones grilling "Dem Oysters"
Chef Reggie Davis works the grill
" Reggie's Tuna Sliders"
grilled tuna "squares" on mini buns
with diced onions with a wasabi-ginger
mayo...wow !! coming to a tailgate soon!
I spoke to Erik Youngblood of Central PoBoys and Central Catering and he will be putting together a menu for the entire 2021 season!
We should have the menu up soon...
I'll be doing my Jambalaya.. maybe even throwing in a few shrimps!!
Seared Tuna Gourmet Tacos
Sparky's Charbroiled "Soft-shell" Oysters
Blackened Shrimp & Avocado PoBoys
"Bayou Blaze" BBQ'd Shrimp
Jack Seither working "Dat Flat-top"
Sparky making Zatarain's Proud!
Whole pig smoking on the Traeger!
Jason Seither & Mr. Kenny boiling some shrimps!
Click here to see Zatarain's Video of
"Sparky's Game Day Jambalaya!