From the Kitchen of Brett Broussard

1 1/2 sticks butter
4 tablespoons Worcestershire sauce
2 tablespoons Soy sauce
3 tablespoons Tabasco sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Tony's seasoning
3 cups Corn Chex®
3 cups Rice Chex®
3 cups Bugles®
3 cups Cheez-its
3 cups stick pretzels

Melt first seven ingredients in a saucepan. Combine mixture with all remaining ingredients in a large bowl and mix well. Spread party mix on a baking sheet and bake for 50-60
minutes at 250 degrees stirring every 15 minutes.

From the Kitchen of Brett Broussard

3 pounds boneless chuck roast
1 tablespoon avocado oil or a neutral oil
coarse ground salt and fresh ground pepper
4 dried Guajillo chilis
6 Chipotle chilis in adobo (from a can)
1 small red onion, thinley sliced
8 whole cloves garlic, smashed
32 ounces beef stock
1 tablespoon tomato paste
1 14.5 ounces fire toasted diced tomatoes (can)
1/4 cup organic apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cinnamon stick
3 dry bay leaves
1 teaspoon smoked paprika
1/2 tablespoon fresh grated ginger
1 teaspoon ground coriander

Taco fixings: corn or flour tortillas, lime wedges, fresh cilantro leaves, diced white onions,
shredded Oaxacan cheese (or Italian cheese).
Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. Add beef to
crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.

After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. Remove bay leaves and cinnamon stick from crock pot and discard. Using a high powered or
immersion blender, blend everything until a smooth sauce forms. Transfer sauce back to crockpot to keep warm. Add 1 1/2 to 2 cups of sauce to shredded beef and toss to coat.

Then double dip tortilla into console, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat. To one half of the tortilla, add cheese, then meat, and top with diced onions and cilantro leaves. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. Add a small ladle of consume to the top of the tortilla. Flip over, and fry 2-3 minutes more.

Servings: 8
From the Kitchen of Brett Broussard
1 stick butter
1/4 cup parsley
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce

Heat 3/4 stick of butter until brown over medium heat. Add chopped parsley and let cook for 30 seconds. Add lemon juice and Worcestershire sauce. Remove from heat and fold in the remaining 1/4 stick of cold butter.

From the Kitchen of Brett Broussard

2 pounds cleaned crawfish tails
1/2 pound butter
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 can chopped tomatoes
2 tablespoons garlic, diced
2 bay leaves
1 can small can of tomato sauce
1 cup flour
2 quarts seafood stock or water
1 tablespoon lobster base
1 cup green onions, chopped
1/2 cup parsley, chopped
salt and cayenne pepper to taste
1 tablespoon Louisiana Gold Pepper Sauce
2 cups white rice, steamed

In a 2-gallon stock pot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic, and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into the mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux.

Slowly add lobster base and seafood stock, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to a simmer and cook 30 minutes, stirring occasionally. Add lobster base, green onions and parsley and cook for an additional 5 minutes. Season to taste using salt and Cayenne pepper. Serve over steamed white rice using a few dashes of Louisiana Gold Pepper Sauce.

From the Kitchen of Brett Broussard

1 pound crawfish tails, whole
2 tablespoons butter
1/2 cup onions
1/2 cup celery
1/4 cup red bell pepper
1 tablespoon garlic
2 tablespoons parsley
1/2 cup seafood stock
1 egg
3/4 cup Ritz crackers
salt and pepper
1 pound crawfish tails
1 cup onions
3/4 cup celery
1/2 cup bell pepper
2 tablespoons garlic
3/4 cup Kary's Dark Roux
1/4 cup tomato paste
3 quarts seafood stock
1/2 cup green onion
1/2 cup parsley

To make crawfish bourettes, put crawfish tails in a food processor or chop finely. Sauté onions, celery, bell pepper, garlic and parsley in butter until soft. Add crawfish tails until heated. Mix in stock, beaten egg, and crackers. Season to taste. Stuff equal amounts into crawfish heads or you can roll out patties and fry.

To make the bisque, sauté vegetables with a little vegetable oil. Add tomato paste and allow to brown slightly. Add in
seafood stock and simmer over low heat for at least an hour. Add in crawfish tails, stuffed heads, green onions, and parsley and simmer for an additional 15 minutes.