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Bayou Recipes

Cajun Jambalaya

By: Leighton Province

1. Chop all vegetables and slice the sausage. Cut pork into cubes, leaving some fat. Season meat with salt and pepper.

2. Brown pork well done in oil, letting some pork stick to pot, then stir. Do that over and over until most of the water is cooked out of the pork. The sticky part (gratin) on the bottom of the pot will dictate the color of the rice.

3. Add the other meat and brown.

4. Add the onions, bell pepper, celery, and sauté until tender. You should still be scraping the bottom for the gratin and cooking all the water out.

5. Add chicken stock, turn up the heat and bring to a boil, then add the rice and the green onions. Stir to make sure rice doesn’t clump or stick to the bottom.

6. Let it boil until it starts to expand and, “jump out of the pot.” The “popping” of the rice is very important! Let the rice get noticeably bigger/expanded before next step.

7. Reduce heat to “low “and cover, DO NOT LIFT THE LID! After 20 minutes, completely cut off your cooker. 8. After a total of 25 minutes, uncover and “roll” the rice, don’t stir! Roll it from the bottom to the top. 9. Cover and let stand about 10-15 minutes before serving 

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Crawfish Boil

By: Chris Lowe

Fill an 80-quart Bayou Classic® stockpot 1/2 with water. Place pot on a Bayou Classic® Single or Dual Jet propane burner on high heat. Add onions, and lemon halves. •Bring to full rolling boil. Stir in the Zatarain’s® Seasoning and salt. Reduce heat to medium-low. Boil 20 minutes or until potatoes are fork-tender. Remove potatoes and onions. •Return water to full rolling boil on high heat. Add Crawfish, Sausage & Mushrooms. Return water to full rolling boil for 6 minutes & Turn off heat. Add frozen corn and cooked potatoes. Let stand for a minimum of 30-45 minutes. 

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Bourbon and Peach Braised Brisket

By: Cody Owens

(optional) I put a dry rub on it over night: smoked paprika, black pepper, a pinch of cinnamon and some smoked salt. • Brown the brisket fat side down in a large braising pan. Flip and do the same on other side. Maybe 3 minutes each. Remove. • Add onions, garlic, celery, and one peach to food processor and give it a quick blitz. Add to braising pan (in beef fat). Cook down and add herbs. Deglaze with several glugs of bourbon. • Cook that down a bit. Then add one stout beer, a
few cups of some beef bone broth and a sliced peach. Put brisket back in (fat side up), cover and cook in 325 degree over for at least 3 hours. • (For glaze) In saucepan add about ½ Cup of braising liquid, peach jam, ½ Cup of bourbon and soy sauce. Reduce until it's syrupy. Rub that on top of brisket and turn on broiler for 5-10 minutes. Remove meat and let rest before serving.

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Oyster Fritters

• Heat 1 to 2 inches of oil in your Bayou Classic® Skillet to about 365º

• Whisk eggs and milk together in a bowl

•Combine the flour, corn meal, baking powder, green onions and salt in another bowl, and blend well.

Add the egg and milk mixture, and blend with a spoon until smooth. Stir the chopped oysters into the batter

• Drop by spoonful into the hot oil. A cookie scoop works well to keep them small and round.

• Cook in batches, turning to brown both sides. Drain on paper towels.

• Serve and enjoy

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Spicy Shellfish with Smoked Sausage

 By: Ana Shellem @shellemseafoodco

Slice 1 / 8 stick of butter and place it in the dutch oven on medium heat. Once the butter melts, add your sliced sausage/ chorizo and begin browning. While the meat browns, add carrot, fennel, onion, and garlic. As this all begins to cook nicely, go ahead and add your shrimp to the mix up and cook until they're almost fully cooked. Remove all ingredients from dutch oven and place them in a side bowl to rest while we begin our roux. Reduce your heat just slightly and add the rest of your butter. As the butter melts at two tablespoons of flour and stir constantly with your roux spoon until the butter begins to brown. It is important to keep stirring so you don't burn the butter. Once your roux is thick and darker in color, add your 6 diced tomatoes and dried Arbol peppers. I added just three because I was happy with the level of heat they provided. You can add more if you'd like, to make it more spicy. Next we are going to add the clams and mussels. I am using fresh clams and mussels that naturally have a higher salt content. You may want to add salt later on, however, depending on the saltiness your selfish does/ does not provide. If you put the lid on your dutch oven at this time, it will allow the clams and mussels to pop a little faster. Their delicious salty liquor will flood the roux/tomato mixture with epic flavor and give the sauce a better consistency.

Once the shellfish opens nicely, add your previously cooked medley of vegetables, sauces, and shrimp to the pot. Allow it all to simmer and blend flavors while you prepare your baguette. You can heat it/slice it however you'd like. When you're ready to eat, top with freshly ground pepper, red pepper flakes (to taste), and your chopped Italian parsley. We ate ours right ut of the dutch oven after we
placed it on a heat safe surface. If you'd prefer, this meal is also delicious over rice instead of with baguette. 

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Sausage Smashburgers

 By: Farmer the Foodie

For the Biscuits: 1. Place a Seasoned Bayou Classic 10.5-in Reversible Griddle over low heat. Wait for the griddle to completely preheat. 2. Butter the bottom and edges of the Bayou Classic 10.5-in Reversible Griddle. 3. Take 1 canned homestyle biscuit and cut it in half lengthwise. You should now have 2 half biscuits. 4. Lay the biscuits in the Bayou Classic 10.5-in Reversible Griddle and cook until the bottom of the biscuits are browned, and flip them with your Bayou Classic Stainless Griddle Spatula. 5. Cook on the opposite side until it is browned. Remove. Set biscuits to the side.

For the Burgers: 1. Place a Seasoned Bayou Classic 10-in Cast Iron Skillet over medium/high heat. Wait for the skillet to completely preheat. 2. Roll ground sausage into 2, 2oz balls. 3. Once the Bayou Classic 10-in Cast Iron Skillet is preheated,lay 2oz balls down spaced several inches apart. Start by squishing one patty down with your Bayou Classic Bacon Press until meat is about 1/2 inch thick. 4. Spread just the edges of the patty down with you Bayou Classic Bacon Press until they are paper thin. Keep the middle of the patty about 1/2 inch thick. Repeat for the next patty. 5. Once patties begin to crisp on the edges, scrape from the pan and flip. 6. Immediately add American cheese to each patty. 7. Once melted, stack patties, and add your double smashburger to your biscuit buns!

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