Combine the contents of this package with ½ cup of water, ½ cup wine, and ½ cup olive oil. Pour over 1 ½-3-lbs. round steak, sliced into ¼ ” strips. Marinate for 3 hours, turning once. Remove meat, pat dry, lightly flour, and brown in 2 tbsp. Oil. Drain cooking oil and marinade. Cover and cook until tender. Serve over fried rice, noodles, or potatoes.
Sauté 1 lb. sliced okra in 1 tbsp. oil until ropiness is gone (about 20 min.) and set aside. In a heavy pot, heat 2 tbsp. oil. Gradually add 2 tbsp. flour, stirring constantly until dark brown. Gradually add ½ cup water, then ½ can tomato paste. Blend well. Add additional 3 ½ cups water, 1 package (½ jar) River Road ® Gumbo Seasoning, ½ tsp. Worcestershire sauce and cooked okra. Bring to a boil. Add gumbo crabs (optional). Cover and simmer for 30 min. Add 1 lb. peeled shrimp, ¼ lb. crab claw meat, and/or 1 dz. Oysters. Simmer for 10 min. Thin with water if too thick. Serve over rice
Combine one packet (1/2 jar) of River Road ® Jambalaya Seasoning with 3 cups water or broth and bring to a boil. Add 1 cup raw rice, 3 oz. tomato paste, and/or 1 lb. ham, sausage, shrimp, or chicken. Simmer covered 20 minutes or until rice is tender, stirring once. Also microwaveable.
Melt 2 sticks butter or margarine. Add 3 Tbsp. Worcestershire sauce, 1 package (½ jar) of River Road ® New Orleans Style Chicken Seasoning, and blend. In a shallow baking dish, arrange 2 lbs. of chicken pieces and pour mixture over evenly. Place in a 350* oven for 2 hours. Serve with rice and French bread.
Our Aunt Bev Loves her black beans. She suggests 1 lb. Black Beans, 1-14 oz. can whole tomatoes, 8 Tbls. Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, 1 1/2 quarts water, and 1 lb. ham chunks or sausage. Rinse beans and cover with water and tomatoes. Cover and bring to a boil. Reduce heat and simmer 2-3 hours or until tender adding hot water when needed. Add 8 tablespoons Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, ham or sausage if you desire it and simmer another 30 minutes. Garnish with sour cream, pico-de-gallo and Monterey Jack Cheese. Black Bean Ole’ may be prepared ahead and frozen. Serve as an entree or as a side dish with Fajitas, Mexican Rice or puree for chalups, crispy tacos or Mexican style layer dip.
- 3 Tbs River Road ® Creole Seasoning
- 4 Tbs butter
- 1 cup Peeled or Chopped Tomatoes
- 1 cup Tomato Sauce
- 1/2 tsp Louisiana Style Hot Sauce
- 3/4 cup Chopped Onion
- 3/4 cup Chopped Celery
- 3/4 cup Chopped Bell Pepper
- 1 1/2 tsp Chopped Garlic
- 1 1/2 cup Chicken Stock
- 1 tsp Sugar
Melt butter in a large pan over medium heat. Add tomatoes, onions, celery and bell peppers. Add garlic is River Road ® Creole seasoning and stir thoroughly. Sauté until onions are transparent. Stir in chicken stock, tomato sauce, sugar and hot sauce. Bring to a boil. Reduce heat and let simmer for about 20 minutes, stirring occasionally. Serve over jambalaya, baked chicken, omeletts, Creole meatballs, or use with your favorite recipe.
Use one pound of ground pork, beef or chicken. Brown meat and drain. Add 2¼ cups of water, one tablespoon of butter or margarine 1 cup of rice and 5 Tablespoons (1/3 jar) of River Road® Dirty Rice Seasoning. Stir until mixed. Bring to a boil, cover, and reduce heat to low. Simmer for 20-25 minutes or until rice is soft and liquid has been absorbed. Remove from heat, let sit for 5 minutes, fluff and enjoy! Makes an excellent stuffing for fowl or vegetables such as bell peppers or zucchini.
- 1 lb. potatoes
- 3 eggs
- 1-3/4 oz. package Bolner’s Fiesta Brand Ground Shrimp
- 1 tablespoon butter (or to taste)
- salt & pepper to taste
Boil potatoes until done, rinse and mash, adding butter, salt, and pepper to taste.
Separate egg whites and yolks. Whip egg whites on high for about 2 minutes until soft peaks form, then add yolks and the package of Bolner’s Fiesta Ground Shrimp. Mix thoroughly.
Form patties with the mashed potatoes and coat with the egg mixture. Fry in the 350 F oil until done (about 2-3 minutes), turning patties halfway through.
Add 1/2 cup (1/2 jar) River Road ® Seafood Boil to 2 quarts of water in a 4-5 quart pot and bring to a boil. Add 3 lbs of shrimp, crab or crawfish and return to a boil. Cook for 5 minutes, remove from heat and let seafood soak in hot water for 15 minutes to allow for flavor development. Cool seafood and enjoy!
Melt 1/2 stick of butter in a large skillet. Whisk in 1 package (or 5 Tbs) of Seafood Pasta seasoning and 1.5 cups of milk. Simmer for 5-7 minutes until sauce thickens. Add 1 lb of peeled and deveined shrimp and cook until just pink, about 4 minutes. Serve hot over pasta and garnish with green onions.
- 1 tablespoon of oil
- 1 lb. hamburger meat
- 2 cloves fresh garlic (chopped)
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 1 teaspoon parsley (chopped)
- 1 1/2 oz. can tomato paste
- 1 1/2 oz. can whole tomato (chopped)
- 1/2 teaspoon salt (optional)
- 3 cups of water
- 2 teaspoons BOLNER’s FIESTA BRAND ZESTY ITALIAN DELIGHT
Brown the meat in the oil. Add the vegetables and brown them until onions start to clear. Add the tomatoes and the water and bring the sauce to a boil. Simmer 30 mins over medium heat. Add the seasonings and simmer 30 more minutes over low heat.
Use the sauce in any dish requiring Italian Red Sauce (Spaghetti, Lasagna, Pizza, etc) for a very low calorie sauce. Use only 1 teaspoon of oil for browning the vegetables.
Veggie Sprinkles is a delicious blend of seasonings that adds zest to any cooked vegetable. Sprinkle on your favorite steamed, stir-fried, broiled or baked vegetables such as broccoli, green beans, squash, or carrots. For a South Texas treat, brush de-seeded poblano, Anaheim and red bell peppers with olive oil and Bar-B-Que until tender. Season with Veggie Sprinkles after peppers are removed from fire.
1 lb. red beans
1lb. sausage or ham
Put 1 lb. red beans in a 4-5 quart pot. Cover with water and soak for 2 hours. Drain water, add back seven cups of water and one package (½ jar) of River Road ® Red Beans and Rice Seasoning. Add 1 lb. sausage or ham or a combination of both. Bring to a boil, then reduce heat and simmer for 3 hours or until beans are tender. To thicken, mash some of the beans in the gravy. Serve over hot steamed rice. Salt may be added.
Recipe for large pieces ( Hams, Shoulders, Backstrap, Geese, and Ducks)
- 2 cups of oil
- 1 can of beer or 1 cup vinegar
- 4 teaspoons Bolner’s Fiesta Brand® Wild Game Rub
Mix all ingredients together, pour marinade over meat and refrigerate overnight turning once. Place bacon strips on meat and barbecue or bake over moderate heat until done (geese, roasts 3-4 hours, backstrap 45 minutes). For smaller pieces (steaks, doves, quail, etc.), sprinkle Bolner’s Fiesta Brand® Wild Game Rub on game at least two hours before cooking ( overnight is best). Barbecue, bake, braise or fry as preferred.