| Recipes | |
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| Fat Johnny's Backwater Bayou Corn Bake |
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| ½ cup bacon grease 1 med yellow onion 2 cups Uncle Bens converted rice - uncooked 4 cups chicken stock w/ roasted garlic (canned) ½ tsp chipotle powder 3 cans golden yellow corn (save the liquid) 1 small can diced ro-tel tomatoes w/mild chilis |
2 cups smoked pulled pork (or beef, or redneck pate', or cooked andouille sausage...) 3 cups shredded cheddar cheese ½ stick butter - melted 1 TBSP Tabasco sauce (Chipotle flavor) 1 TBSP coonass mustard ( Zatarain’s) Salt to taste |
| Directions: In dutch oven, sweat chopped onions in ¼ cup bacon grease...then add the uncooked rice & stir that real good for 3-4 minutes...then add the chicken stock, stir good - put a lid on it & bake in 375* oven for about 20 minutes till liquid is absorbed. Turn it out into a big mixing bowl & add the pulled pork & can of rotel tomatoes. Drain all 3 cans of corn, reserving the corn liquid. Make a roux with the other half of the bacon grease...then thicken the corn juice, making a thick *corn gravy*...dump all the corn back into the gravy & add the melted butter, Tabasco & mustard. Mix well. Salt to taste. Dump the corn mixture into the rice/meat mixture, and start folding in all the shredded cheese. Turn into a buttered 9X13 casserole, sprinkle top with a generous dusting of Tony’s Cajun Seasoning...and bake uncovered 375* for about 20 minutes...until it starts bubbling around the edges. Remove from oven, cover with foil & let it set for about 15 minutes to set up. |
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BBQ Bob's
Hillsboro, TN. 37342
931-588-7437
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