After 24 years of penning this Monday Morning (sometimes Tuesday) rag we are hanging 'em up. It’s been an honor for us, and we treasure the relationships we have made during the years here at the lodge. We are excited [...]
BAKED CHICKEN WITH CRAWFISH STUFFING Ingredients One 8-pound baking hen 1/2 pound ground pork 1/2 pound ground beef 1 cup onions, chopped 1 cup red or green bell peppers, chopped 1 clove garlic 1 pound crawfish 1 tablespoon [...]
LASAGNA CUPS Ingredients for the sauce- 2 tablespoons olive oil 1/2 large onion 1/2 pound lean ground beef cooked and drained 1/2 red bell pepper, chopped 1 small zucchini, diced 2 cloves garlic, minced 1-6 oz. can tomato [...]
ARTICHOKE OYSTER SOUP Ingredients 2 Cans Artichoke Hearts 2 Bunches Chopped Green Onions 5 Cloves Crushed Garlic 1 stick Butter (1/4 lb) 2 Cans 14-1/2 oz Chicken Broth 2 cups Whipping Cream 1 Pinch Thyme 1 Pinch Basil [...]
CRAB & SHRIMP MARARONI STEW Ingredients 1 pound shrimp - peeled, deveined, chopped 1 pound crab (rinsed and drained) 4 cups chicken broth 2 can (10 ¾ oz) cream of chicken soup 1 can (10 ¾ oz) [...]
HOUSTON FISHING SHOW OPENS ON WEDNESDAY THE 14TH AT THE GEORGE R. BROWN CONVENTION CENTER COME BY OUR BOOTH AND TALK SOME FISHING WITH OUR GUIDES AND GET SIGNED UP FOR A SPECIALLY PRICED TRIP “Ya Shoulda Been [...]
CRAWFISH CEVICHE Ingredients 1 lb. Louisiana Crawfish tailmeat, cooked 1 Tbsp. Lime juice 1 Tbsp. Cilantro, chopped ¾ cup CLAMATO® juice ¼ cup Green olives, sliced 1 cup Cucumber, peeled, seeded, diced 1 Tbsp. Jalapeno pepper, seeded, minced [...]
JUST TO LET YOU KNOW FROM THE END OF MY BEEK The last 6 days of this year’s waterfowl season will welcome a couple of very cold northers. After the morning hunt some of our hunters are braving [...]
CAJUN COWBOYS Ingredients 1 cup shortening 1 cup brown sugar 3/4 cup white sugar 1/4 cup local honey 2 eggs 2 cups flour 1/2 tsp baking powder 1 tsp salt 2 cups rolled oats 1 tsp vanilla One [...]
PORK, GAME & YAM BREAKFAST SAUSAGE During the split of our duck season a few of us from the lodge had the opportunity to do a little deer hunting. Chef John Folse’s cookbook “After the hunt” is one [...]
