Love Bayou
Tis the Season for Crawfish
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Chicken Boudin
10lbs chicken thighs
1.5lb chicken liver
2 onions
4 green bell peppers
6 celery sticks
1 whole garlic
3 bunches green onion
2 bushels parsley
Blend of Cajun seasonings
4 cups of rice
Yielded 13lbs stuffed
A little cook over the weekend.
Creamy Pastalaya, here ya go, boneless chicken thighs, the Trinity and Pope, andouille sausage, crawfish tails, shrimp, Velveeta, cream cheese, rotelle, Worcestershire, Louisiana hot sauce, two step, chicken broth, bowtie noodles 
Shrimp and potatoes boiled in Swamp Dust
How far do you take it?
Ol Zaner testifying!!
I spent a little time in the kitchen this weekend.
Here’s some boudin egg rolls that I made months ago and pullout of freezer or a quick snack yesterday . They are stuffed with cream cheese and really good.
I may have went a little excessive with the sausage in the red beans and rice tonight.
Last bit of deer chili from last year. Looking forward to restocking .
Last night I made shrimp quesadillas to eat with the leftover gumbo!
So you don’t put beans in your chili but you buy your chilis in powder form and your paste in a can. I bet you love your gumbo roux from a jar. Lol
Here’s some dishes I whipped out the past few days!
Hibachi cooking at the Tiki house.
Chili con queso!
A friend dropped off some fresh snapper yesterday, thanks Ethan, it was great!
Did a little boudin making class tonight. Made 13lbs of deliciousness.
I threw together another batch of Boudin yesterday. Over 17lbs that includes 25 cream cheese boudin egg rolls! Also made a pot of shrimp Creole to snack on throughout the day.
Spinach and cream cheese stuffed chicken breast.
I need to make about 100 of these boudin packages. This was easy and extremely delicious! Boudin Balls!
My recent boudin run produced 6lbs for boudin balls and 4lbs of cream cheese boudin egg rolls!
Shrimp Creole on the open fire and chili on the jet burner….
Steak Competition tonight.
Here’s a pork belly that I cured and smoked myself to make bacon.
About to start this Shrimp Creole
Beef Tallow
When I put away deer meat after processing, I add about 25% beef fat(in this case brisket trimmings) to ground meat. Makes great hamburger and chili.
Todays cook, for the 3rd weekend in a row.
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Brenham, TX
77833
TX-105
Brenham, 77833
Private Brunch/Dining Parties Meal Preparation Event Caterer
2821 Highway 290 West
Brenham, 77833
Simply D’Lish is owned and operated by two interior designers who started a small baking company that grew into a full time catering company.