Geaux JusĀ® Guacamole
Simple, delicious, healthy 2 Hass Avocado’s (soft to the touch) 1 small onion, minced 1 roma tomato, fine diced 5 Tbsp Unca Dukes Geaux JusĀ® Salt and pepper to taste Directions: Cut open avocodos and remove pit. Scoop out pulp with a spoon and mash along with all other ingredients. Great with tortilla […]
Butt RubĀ® & Geaux JusĀ® Bloody Mary
(submitted by Billy Garrett) 1 Ā½ oz. vodka Ā¾ c. V8 juice Ā½ t. Butt RubĀ® Ā½ oz. Geaux JusĀ® Ā½ oz. Worcestershire TabascoĀ Ā to taste Ā¼ oz. celery seed Squeeze of lemon wedge Squeeze of lime wedge Celery stick for garnish Directions: Combine all ingredients with a cup of ice and shake well.Ā Garnish with […]
Cherry Sauce for Pork Chops
(submitted by Gail Underwood) Ā½ c. seeded, halved fresh cherries 2T.Ā honey 2 Ā½ T.Ā Ā Unca Dukeās Geaux JusĀ® ButterĀ Ā as needed Directions: Brown pork chops. Pour cherry sauce & cook pork chops in the oven until done. Remove chops and reduce sauce in pan. Add a small amount of butter to finish the sauce and serve over […]
Dittyās Pie Crust
(submitted by Gail Underwood) 5 c. Flour Ā½ t. Salt 2 c. Lard, Cold Butter or Crisco 1 Egg 3T. Unca Dukeās Geaux JusĀ® Water As Needed Directions: 1. Mix egg, Geaux JusĀ® and enough water to make 1 cup liquid 2. Cut the lard, butter, or Crisco into flour. 3. Gently knead together and […]
Crab Stuffed Mushroom Caps
(submitted by Lisa C. Meyer) Ingredients: 24 Large Mushroom Caps 1/4c.diced onion 1/4c.diced celery 1 tbsp bacon fat or butter 1 c. Cornbread crumbs 2 large jalapeƱos diced 3oz.of Fresh bacon chunks or pieces NOT BITS 1 lb Lump Crab meat 1/4 tsp. Salt 1 1/2 tsp JubileeĀ® Seafood Seasoning Chicken Broth Directions: Sautee onion […]
JubileeĀ® Seafood Seasoning Fish Stew
(submitted by Ted Whisnant) In the Pee Dee area of South Carolina, a catfish stew ranks highly with fine dining. The locals have great recipes, but innovations are welcome from any and all. This is my recipe for catfish stew using JubileeĀ® Seafood Seasoning. Select 3 to 3 1/2pounds of catfish filets. Use JubileeĀ® seasoning […]
Island Seafood Grill
(submitted by Tommy Tucker) Ingredients: 1 lb firm flesh fish fillets 1 lb peeled 21-24 count raw shrimp 1 lb large scallops 1 each red, green, yellow bell pepper sliced thin 1 large sweet onion thinly sliced 2 each yellow and green squash thinly sliced 1/2 cup of chopped cilantro 1 habaƱero minced JubileeĀ® Seafood […]
Heather’s JubileeĀ® Seafood Stuffing for Two
(submitted by J C Stevens) Ingredients: 8 Large Shrimp, 12-16 Count 1 Sleeve Ritz Crackers, Crushed 1/4 Cup Shrimp, small diced 2 Tbsp Sweet Onion, Minced 2 Tbsp Butter, melted 2 tsp JubileeĀ® Seafood Seasoning 1/8 tsp White Pepper (optional) 1 Lemon, cut into wedges Directions: Preheat oven to 375 degrees. Remove shells from shrimp, […]
JubileeĀ® Grilled Shrimp
If you never use our JubileeĀ® Seafood Seasoning for anything else, this method is a must! This dish won 3rd place for the cookās choice category at the 2000 Jack Danielās World Invitational Barbecue Competition. Peel and de-vein large shrimp (leave tail on) Toss lightly in olive oil Season generously with JubileeĀ® Seasoning Skewer the […]
JubileeĀ® Gulf South SautĆ©
For shrimp, scallops, oysters, & fish fillets. This can be prepared ahead and will keep indefinitely in refrigerator or freezer. Blend well 3 tablespoons of melted butter (unsalted), with 2 teaspoons of Bad Byron’s JubileeĀ® Seafood Seasoning (for 1 stick butter add 1Ā¾ tablespoons JubileeĀ®) Use as needed to pan sautĆ© shrimp, scallops, oysters or […]
