1 pound Ground beef
1 can Corn
2 cups Salsa
1 can Rotel
15 oz Black beans (rinsed and drained)
2 tablespoons Taco seasoning
1 1⁄2 tablespoons Dry Ranch mix
2 cups Beef or Chicken broth
Optional for topping: sour cream, shredded cheese, tortilla chips, cilantro.


In a large pot cook ground beef, crumbling, and stir occasionally until browned. Drain fat and return to stovetop.

Add corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.

Pour in beef broth and allow to simmer on medium/low for 30-40 minutes.Serve and top with optional toppings


Olive oil
1 diced red bell pepper
½ C diced onion
½ lb shrimp cut up
2 C cream
1 can of tomato sauce
1 can tomato soup
Hot sauce (to your liking)
½ t basil
½ t lemon pepper
Handful of parmesan cheese
Parsley (garnish optional)


In a pot/pan, sauté onion and bell pepper in olive oil

Add ½ the shrimp, ½ the parmesan and remaining ingredients and simmer for 5 minutes

Transfer to blender and process until pureed (may need to do in 2 batches)

Garnish with remaining shrimp, parmesan and parsley (optional)


Chef Doug Boczek

Soups & Chilis


4 slices bacon, cut into small pieces
2 1⁄2 pounds boneless beef chuck, cut into 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
1⁄2 teaspoon salt
4 cloves garlic, minced
12 oz Baum Brahaus, Drunken Piper Scottish Ale
1⁄4 cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 teaspoon white sugar
1⁄2 teaspoon freshly ground black pepper, or to taste
2 1⁄2 cups chicken stock, or as needed to cover


Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes.

Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.

Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.

Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.


Chef Ross Rubenacker


Chef Steve Down


Chef Mark Black


1⁄2 cups Vegetable Oil Plus 1 Tablespoon, Divided
1-1⁄2 pound Sliced Andouille Sausage
3 pounds Boneless, Skinless Chicken Thighs
3 Tablespoons Emeril's Essence
1 cup All-purpose Flour
2 cups Chopped White Onion
1 cup Chopped Celery
1⁄3 cups Chopped Green Bell Pepper
1⁄3 cups Chopped Red Bell Pepper
1⁄3 cups Chopped Yellow Bell Pepper
1 teaspoon Kosher Salt
1⁄4 teaspoons Cayenne Pepper
3 leaves Bay
7 cups Reduced Sodium Chicken Broth
1 can (14.5 Oz) Reduced Sodium Beef Broth


Prepare all ingredients for quick assembly: measure out oil, flour, broth, chop onions, celery, bell peppers, etc. Set everything aside to be thrown in at the proper time.

Season all chicken thighs generously with Emeril’s Essence. I’d say it almost looks like “blackened” chicken, but it’s probably not quite that much seasoning.

My cooking pot of preference for this is a heavy cast iron Dutch oven (mine is from Lodge). This seems to give the best results for me when I’m working with roux (especially getting a very dark roux like in this recipe).

Add 1 tablespoon of vegetable oil to the pot and heat. Add sliced sausage and brown. After browning, remove with a slotted spoon and place on a dish covered with a few paper towels.

Next, add the seasoned chicken in batches and brown well on both sides. Remove the chicken and allow to cool briefly, then refrigerate until ready to use again.

Lower heat to medium and add the remaining 1/2 cup of oil to the fat that has rendered from the sausage and chicken. Then, add the flour. So, here we’re cooking a roux. You will need to stir constantly. Please be careful, as this mixture is VERY HOT. Also, wear comfortable shoes; you’ll be standing at the stove and stirring this roux as it cooks for about 20–25 minutes. I like my roux to get pretty dark, about the color of milk chocolate or even slightly darker.

When you’ve achieved the desired color, add the onions, celery, bell peppers and cook about 5 minutes.

Next, add your sausage, salt, cayenne, and bay leaves. Continue cooking and stirring for about 2 minutes more.

Now, you will start adding your broth. (You can use all chicken stock/broth, but I like to add a little bit of beef broth.) I usually have all my broth in one giant measuring cup and I slowly add about 1 to 2 cups at a time, making sure everything is well combined/incorporated.

Bring the heat up to medium-high again and bring everything to a boil. Once at a boil, reduce the heat to medium-low and allow to simmer uncovered for about 1 hour. Stir occasionally.

Your mixture will have reduced in volume. Add the reserved chicken to the pot and continue to simmer for 1 1/2 hours. Skim any fat/oil that rises to the surface. (I find when I use boneless skinless thighs, I don’t have as much fat to skim.)

Toward the end of your cooking time, remove the chicken. Allow it to cool

enough to handle. Remove and throw out bay leaves. You can use a couple of forks to pull apart and shred the chicken thighs. Return the shredded chicken to the pot.

Et voilà! Serve with white rice and hot sauce (I prefer Louisiana Hot Sauce).Optional: garnish with chopped parsley.