Celebrate Mardi Gras the right way with a feast full of flavor and comfort. This cookout menu brings together classic Louisiana staples — Jambalaya, Fried Chicken, and Roast Beef Po' Boys — for a spread that'll have everyone coming back for seconds.
Start by melting half a stick of butter in a large pot over medium heat. Once melted, add diced garlic and cook until fragrant. Toss in the onion, bell pepper, and celery — the holy trinity of Cajun cooking — and sauté until the vegetables are soft. Add 1 pound of chicken, seasoned with 1 tablespoon of Q Lab Cajun Rub and a sprinkle of Kosmos Q Garlic Jalapeno Rub. Let the chicken cook through before adding the sausage and shrimp. Cover the pot and let everything simmer until the chicken reaches a safe internal temperature of 165ºF (75ºC).
With the proteins cooked, add the jasmine rice and pour in the chicken broth until everything is submerged — about 50 ounces. Bring the mixture to a boil, then lower the heat to a simmer. Add another tablespoon of Cajun seasoning and cook for about 25 minutes, or until the rice absorbs the broth. Don't forget to fluff the rice before serving.
If you're working with a whole chicken, butcher it into eight pieces: two breasts, two thighs, two drums, and two wings. Generously season the pieces with Q Lab Cajun Rub and Kosmos Q SPG Rub. Let the chicken marinate in the fridge for at least four hours, allowing the spices to penetrate the meat. When you're ready to fry, heat oil in a deep fryer to 350ºF (175ºC).
Prepare two dredging stations: one with whisked eggs and another with flour seasoned with more Cajun Rub and SPG Rub. Dredge each piece in flour, then egg wash, then back into the flour. Fry the chicken in batches, cooking smaller pieces like wings for 10-12 minutes and larger pieces like breasts for 18-20 minutes. The result is crispy, golden chicken with a punch of Cajun spice.
Slather the chuck roast in Worcestershire sauce to help the seasoning stick. Coat generously with Kosmos Q SPG Rub and Cow Cover Hot Rub. Place the roast on a smoker preheated to 225-250ºF (107-121ºC) and cook until the bark develops and the meat looks dark and flavorful. Once the color is right, transfer the roast to a disposable roasting pan, add beef broth and sliced onions, and cover tightly with foil or a lid. Continue cooking until the internal temperature reaches 205ºF (96ºC).
While the beef smokes, make the gravy. In a pot, melt one cup of butter and whisk in one cup of flour, cooking until the roux reaches a deep brown color. Add diced onion, bell pepper, and celery, then pour in 1 1/2 cups of beef broth. Simmer the gravy until thickened. Once the beef is done, shred it and mix it into the gravy. Toast French bread, spread mayo on each side, add shredded lettuce and tomato slices, then pile on the saucy roast beef for a po' boy sandwich you'll never forget.
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