"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

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                        Want to share a recipe?                        
    "Doc" Jones grilling "Dem Oysters"
       Chef Reggie Davis works the grill
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           " Reggie's Tuna Sliders"
    grilled tuna "squares" on mini buns 
   with diced onions with a wasabi-ginger  
   mayo...wow !!  coming to a tailgate soon!

      Sparky's Specials
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
BBQ'd Shrimp & Grits
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!