2 (4- to 6-oz) shell-on lobster tails, thawed and cut down the middle with kitchen shears
2 (12- to 14-oz) dry-aged rib-eye or New York strip steaks
½ tsp ground black pepper
½ Tbsp extra-virgin olive oil
1 lemon, cut into wedges for serving
Preheat the oven to 450°F. In a bowl, mix together butter, parsley, chives, Texas Rib Rangers Rosemary and Herb Seasoning , oregano, lemon juice and ¼ tsp of the salt. Spread 1 tsp herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined
baking sheet, cut-sides up. Roast until just cooked through and opaque in the center, 8 to 10 minutes.
Meanwhile, season steaks all over with remaining salt and pepper. Heat oil and 1 Tbsp of the herb butter in a large cast-iron skillet over medium-high
heat and cook steaks, flipping once, until deeply browned and medium-rare (about 130°F) or desired doneness, 8 to 10 minutes total.
Top each steak with 1 Tbsp of the remaining herb butter. (Save remaining butter for another use.) Let rest 5 minutes and then serve steaks alongside
lobster with wedges of lemon.
.1 ( 14 ounces ) Package of Hillshire Smoked Sausage
.1/4 cup cooking oil
1/4 cup flour
1 onion, chopped 1 green bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 cup chopped celery 1 cup frozen sliced okra
2 cloves garlic, chopped
2 teaspoons Cajun seasoning
2 cups chicken broth
1/2 teaspoon High River Rogue Hot Sauce
1/2 teaspoon ground black pepper
Salt to taste
1/2 pound large raw shrimp, peeled, deveined
3 cups hot cooked long-grain white rice
Cut sausage into 1/2-inch slices; set aside.
Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook
and stir 6-8 minutes or until roux is a dark reddish brown.
Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning and High River
Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste.
Simmer, covered 15 minutes. Remove cover.
Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.Remove bacon form skillet and
transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
Add about 1 Tablespoons of oil / butter to the pan. Followed by shrimp. Season with salt and pepper, and sauté shrimp for about 3-4 minutes. Set
Then add garlic, parsley, green onions and tomatoes. Add about broth and Gator Hammock Hot Swamp Mustard Hot Sauce.
Continue cooking for another 3 minutes. Add shrimp towards the and then add the crisp bacon . Adjust seasonings with salt and pepper.
Bring water to a boil; slowly stir in grits; return to a boil Reduce heat to medium-low and cook 4-5 minutes or until thickened, stirring occasionally.
Add cheese and continue cooking 2-3 minutes, stirring occasionally until cheese is melted. Add salt and pepper to taste.
Assemble the dish by placing the grits at the bottom of a shallow bowl, shrimp and it’s sauce. Enjoy piping hot!