Prep Time: 5 minutes
Yield: 15 - 20 servings
Recipe By: Keith LeJeune
Cook Time: 40 minutes
½ Pak Breakfast Sausage
½ Pak Blazin Bacon
½ Ct. Guidry’s Fresh cuts onion-seasoning mix
1 stick Unsalted Butter
6 Tbl. Flour
1 Gal Whole Milk
1 Qrt. Whipping Cream
3 can Piggly Wiggly Brand Buttermilk Biscuits
KaJeune Shake All-Seasoning, salt and fresh ground black pepper to taste
You first want to cook your bacon and breakfast sausage according to package
instructions. Then chop in to small chunks. In a pan on medium
heat, with butter, sweat the onion mix. Add the flour and cook while stirring
till gold color. Add sausage and bacon pieces then milk, cream and seasoning. Cook
till mixture thickens, about 30 to 40 minutes.
Bake biscuits according to package. Serve on plate with White gravy poured
over the biscuit. DONE
Yawl eat we got plenty.
Prep Time: 5 minutes
Yield: 15 - 20 servings
Recipe By: Keith LeJeune
Cook Time: 20 minutes
½ Pak Breakfast Sausage
½ Pak Blazin Bacon
½ Ct. Guidry’s Fresh cuts onion-seasoning mix
½ stick Unsalted Butter
1 ½ doz. Eggs
1 Pak Flour Tortillas
1 Pak Sargento Shredded Mexican Blend Cheese
1 Btl. KaJeune Spread
KaJeune Shake All-Seasoning to taste
You first want to cook your bacon and breakfast sausage according to package
instructions. Then chop in to small chunks. Beat the eggs and KaJeune’s
seasoning together. In a pan on medium heat, with butter, sweat the onion
mix. Add the eggs and scramble till cooked.
Assemble burrito by squirting with KaJeune Spread or your favorite spicy sandwich
spread, put some of the egg mixture, then some bacon and sausage, then top
with cheese, then wrap and lightly toast in pan on both sides. DONE
Yawl eat we got plenty.
Prep Time: 5 minutes
Yield: 15 - 20 servings
Recipe By: Keith LeJeune
Cook Time: 20 minutes
1 lb. Fresh Green Onion Sausage
1 lb. Smoked Pork Sausage
½ Ct. Guidry’s Fresh cuts onion-seasoning mix
½ stick Unsalted Butter
1 Gal. Whole Milk
1 Can Cream of Onion Soup
1 Can Water
1 Box 3-Minute Grits
KaJeune Shake All-Seasoning and Salt to taste
In a pot on medium heat, with butter, sweat the onion mix. Add the two sausages
and brown to desired level. Use your spoon to keep the meat from sticking
and burning to the bottom of the pot. Add milk, soup, water and seasoning,
then bring to a boil. Keep stirring the pot so the milk doesn’t burn
on bottom.
Once your liquid is at a rolling boil add box of grits while stirring, keep
stirring for 3 minutes. Turn of burner, stir another minute then cover
with lid for 3 minutes.
Yawl eat we got plenty