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Ingredients:

• 1 stick of butter (Unsalted or Salted - Optional)

• 4 links of Bourque's Smoked Pure Pork Mild Sausage

• 1 medium-sized green bell pepper

• 1 medium-sized yellow onion

• 1 8 oz. can of tomato sauce

• Garlic powder

• Onion powder

• Salt

• Bourque's Original Spicy Seasoning

Instructions:

• Dice your links of smoked sausage into coins.

• In a heated pot, place your stick of butter. Once the butter is nearly melted, place your diced smoked sausage in the pan before cooking until it's browned.

• While the smoked sausage is browning, dice your green bell pepper and yellow onion.

• Add your diced green bell pepper and yellow onion into the pot after the smoked sausage is browned.

• Add an 8 oz. can of tomato sauce to the pot once the green bell pepper and yellow onion have cooked down. After adding the tomato sauce, add water to the pot until it just barely covers the sausage.

• Season to your liking. Whitney uses garlic powder, onion powder, salt, and Bourque's Original Spicy seasoning. Mix.

• Place the lid onto the pot and let it cook down. Stir occasionally. This is will take approximately 15-20 minutes.

• Serve over a bed of cooked rice of your choosing and enjoy!

To watch a video of this recipe being made, click here.

• 10 lb. bag of Chicken Leg Quarters

• Bourque's Original Spicy Seasoning

• Onion powder

• Garlic powder

• Large yellow onion

• Large green bell pepper

• Cooked rice (optional)

• 5 lb. bag whole Russet potatoes

• Bourque's Smoked Pure Pork Mild Sausage

• Medium yellow onion

• Butter

• Bourque's Original Spicy Seasoning

• Onion powder

• Garlic powder

• 2 lb. bag of Mixed Vegetables

• Butter

• Bourque's Original Spicy Seasoning

• Onion powder

• Garlic powder

Instructions:

• Rinse the chicken leg quarters before seasoning on both sides. (Whitney uses a trinity of Bourque's Original Spicy Seasoning, onion powder, and garlic powder - but you may season your chicken however you would like!)

• Place your seasoned chicken leg quarters into a pan before putting it off to the side.

• Dice your yellow onion and green bell pepper before throwing it into the pan with your chicken.

• Cover your pan with aluminum foil before placing it into the oven.

• Cook your chicken (covered) for approximately 1 1/2 hours at 400ºF.

• After the 1 1/2 hour mark is up, remove the aluminum foil and continue to cook for approximately 30 minutes at 400°F.

• You may place your chicken (and the gravy it's made) onto a bed of cooked rice of your choosing.

• Dice your Bourque's Smoked Pure Pork Mild Sausage (or a smoked sausage of your choosing) into coins. Also, dice your medium yellow onion.

• Place a hearty amount of butter into your pot before letting it melt down a bit. Once your butter is nearly melted down, place your diced sausage and diced onion into the pot and cook until the sausage is browned and the yellow onion is cooked down.

• Dice your russet potatoes into small- to medium-sized cubes before throwing them into the pot with your browned sausage and cooked diced onions.

• Season your potatoes using Whitney's trinity (mentioned previously), or however you would like.

• Add water to the pot and cook down until it has reached your desired consistency. (If you would like it more chunkier, cook it for less time. If you would like it more creamier, cook it for more time). This may take approximately 30 minutes or longer.

• Cover half of your pot with water and let it boil.

• Once the water has come to a boil, throw in your mixed vegetables.

• Season your vegetables using Whitney's trinity (mentioned previously), or however you would like.

• Throw in a hearty amount of butter to your vegetables.

• Cook your vegetables until they are your desired consistency.

Enjoy!

To watch a video of this recipe being made, click here.

Ingredients:

• Bourque's Fresh Jalapeno Sausage

• 3 boxes of 8.5 oz. Jiffy Corn Muffin Mix

• 1 10 oz. can of Rotel Mild Diced Tomatoes and Green Chilies

• Shredded cheddar cheese

• 1 15 oz. can of Whole Kernel Corn

• 1 14.75 oz. can of Cream Style Sweet Corn

Instructions:

• Remove the insides of the fresh jalapeno sausage from the casing before adding to heated pot.

• Add your cans of whole kernel corn and cream style sweet corn.

• Add half of the can of Rotel.

• Season to your liking (and well) before cooking down for approximately 20 minutes on medium-heat. Let it cool off for a few minutes after it is done cooking.

• In a separate bowl off to the side, add your three boxes of Jiffy Corn Muffin Mix. Follow the directions listed on the Jiffy Corn Muffin Mix box. After following the Jiffy box's instructions, add the other half of your Rotel to the same bowl. Give it a good mix.

• In a greased pan, add half of your cornbread mixture. Then, you can add your shredded cheese on top of this layer (how much cheese you would like to have is up to you!).

• With the cooled-down sausage mixture, spread it evenly over the cornbread mixture with the shredded cheese.

• Add more shredded cheese on top of the sausage mixture (again, how much cheese you would like is up to you!) before adding the rest of the cornbread mixture on top of that.

• For the cooking time, you can follow the directions that are given on the Jiffy Corn Muffin Mix. If need be, you can cook for longer - just keep an eye on it until it is a bit firm.

To watch a video of this recipe being made, click here.

Ingredients:

• 1 pack of Bourque's Injected & Smoked Turkey Drumsticks (1-2 lbs. approx.)

• Approximately 1 carton of 32 oz. chicken stock

• 2 10 oz. bags of frozen seasoning blend

• Onion powder

• Garlic powder

• Salt

• Bourque's Original Spicy Seasoning

Instructions:

• Add your smoked turkey drumsticks to the bottom of your slow cooker. Pour your chicken stock into the slow cooker until it covers the top of the turkey legs.

• Add your two bags of frozen seasoning blend into the slow cooker. If you do not have frozen seasoning blend at-hand, then you can chop up a yellow onion, a red bell pepper, a green bell pepper, and a stalk of celery in its place. If you decide to chop up your vegetables, make sure that each of your vegetables are of a larger size.

• Season generously with onion powder, garlic powder, salt, and Bourque's Original Spicy Seasoning.

• Place the lid onto your slow cooker. Cook on high for approximately 6 hours. The cooking time may vary depending on which brand of slow cooker you use. In order to tell that the smoked turkey drumsticks are cooked, the meat will be tender and will be falling off the bone!

• Serve over cooked rice, and enjoy!

To watch a video of this recipe being made, click here.

Ingredients:

• 2 pounds of fresh Louisiana crawfish tails

• 1 stick of butter

• 1 1/2 tbsp of minced garlic

• 1 10 oz. can of Mild Rotel

• 1 large onion

• 1 large bell pepper

• 1 10.5 oz. can of Cream of Shrimp

• 1 10.5 oz. can of Cream of Mushroom

• 1 10.5 oz. can of Cream of Celery

• Liquid seafood boil of your choice

• Bourque's seafood boil (dry)

• Salt

• Onion powder

• Garlic powder

• Bourque's Original Spicy Seasoning

Instructions:

• Melt your stick of butter in a pot.

• Add minced garlic and can of Rotel - cook down together.

• Add chopped onion and bell pepper. Brown on medium-heat for approximately 30-35 minutes.

• While the vegetables are cooking in the pot, place your crawfish tails into a separate bowl. Pour one cap-full of your liquid crawfish boil on top of the crawfish tails. After, dust the crawfish tails with dry seafood boil.

• Once the vegetables are wilted, add your cans of cream of mushroom, cream of celery, and cream of shrimp.

• After all three of your cans are empty, pour water into all empty cans until it reaches the brim of the can. Pour the water into the pot and stir. Let it cook together for approximately 30 minutes on medium-high heat.

• Add your crawfish tails. Season your mixture with Bourque's Original Spicy Seasoning and stir. Cook this for approximately an extra 20 minutes on medium-heat.

• Garnish with green onions, serve over cooked rice, and enjoy!

To watch a video of this recipe being made, click here.

Ingredients:

• 1 pack of Bourque's Smoked Pure Pork Mild Sausage

• 1 pack of chicken legs

• 1 medium red onion

• 1 medium yellow onion

• 1 medium green bell pepper

• Onion powder

• Garlic powder

• Salt

• Any other seasoning of your choosing (for the chicken legs)

Instructions:

• Rinse off your chicken legs and season them well. You may season your chicken legs with whichever seasoning you please, but Whitney personally uses Bourque's Original Spicy Seasoning!

• Mix the chicken legs together so that the seasoning is perfectly incorporated with the chicken.

• In a large, deep pot - insert a cooking oil of your choosing to the bottom. Heat it up for a few minutes before inserting the chicken legs.

• While the chicken legs start to cook, dice up a pack of Bourque's Smoked Pure Pork Mild Sausage. If you do not have any Bourque's Smoked Pure Pork Mild Sausage, any other smoked sausage of your choosing would also work in its place.

• Once the chicken legs are browned on all sides, remove the chicken legs from the pot and set them aside.

• In the same pot you browned the chicken legs in, add the diced, smoked sausage. After adding the smoked sausage, add your chopped vegetables (i.e., large red onion, large yellow onion, and large green bell pepper).

• Sauté the smoked sausage and vegetables until the sausage is browned and the vegetables are cooked down.

• After the smoked sausage and vegetables are cooked, place the chicken legs back into the pot.

• Add water into the pot. Keep adding water until it covers the chicken.

• Bring to a boil.

• Once it has reached boiling temperature, add in onion powder, garlic powder, and salt. Stir.

• Continue to cook for approximately 30-35 minutes - or cook until your gravy is to your desired consistency. Stir occasionally.

• Serve over cooked rice, and enjoy!

To watch a video of this recipe being made, click here.

First, you'll want to thaw out the boudin balls. We suggest opening the bag and setting them on the counter for 20 minutes. This should allow them to thaw some. While they are thawing out, you will want to preheat you're oil to 350F - you'll be frying these until they are a beautiful golden brown. Once the oil is hot and the boudin balls have thawed, you should carefully drop the boudin balls in. They should fry for 6 minutes or until the get that nice golden brown color we mentioned earlier. Once they are finished frying, remove the boudin balls and set them on a plate to cool. We suggest covering this plate with a paper towel or two to absorb some of the oil.

Cooking our boudin egg rolls is a similar process. You do not need to thaw these out. Like before, preheat your oil to 350F, and once it has reached that temperature you can drop the boudin egg rolls in. They should cook for 7-8 minutes, or until golden brown. Once they are done frying, remove the boudin egg rolls and set them on a plate to cool.

See, that wasn't so tough, was it? Let us know how yours come out!

Click here to see our boudin offerings: http://www.bourquespecialties.com/Boudin-Sausage