We’ve said it so many times…we love a make-ahead, feed-a-crowd, freezer-friendly recipe, and these hand pies do not disappoint. Refrigerated, rolled pie crust work perfectly, and you’ll get eight 4-inch pies from each roll. It’s a great all-hands-on-deck activity for families. The folding is easy, well, as pie!
Is it Chili Powder or Chile Powder? The answer is: it depends. Here at Red Stick Spice, when you see “Chili” Powder, that means it’s a blend—a blend of chiles, onion, garlic, paprika, salt, etc. We have a basic Chili Powder and a more robust blend called Dark la Mesa Chili Powder. When you see...
JazzFest in New Orleans is the only place where you can get authentic Crawfish Monica. The Kajun Kettle Foods Booth sells bowl after bowl of this delicious creamy pasta to a never-ending line of festival goers. The original recipe is top secret and worth the wait at Jazz Fest. To tide us over, we tried...
This recipe is the perfect example of the magic of an Instant Pot. Big pots of soups, stews and chili are perfect for this handy appliance – we feel this is where the Instant Pot shines. For this rich, robust chili, we bring in Dark la Mesa Chili Powder and Smoked Extra Virgin Olive Oil....
Crawfish Etouffee is an under-an-hour dish that anyone can master. Unlike many of the long-cooking, make-a-roux dishes (totally worthy it, btw), etouffee is a quick-cooking bowl of comfort. Blonde roux binds things together while Bayou Seafood Blend brings home the flavor. Serve this with plenty of steamed rice and sliced scallions. Spicy and delicious!
We love a big pot meal, and this one doesn’t disappoint. This chili is a departure from heavy, beef-based chilis and sends in chicken and citrus as a sub. Our Cilantro and Lime Pepper and Cilantro Lime Extra Virgin Olive Oil are key here. The citrus-y zing really makes the dish. Add this one to...
Our Dark La Mesa Chili Powder, with its toasted notes and hints of chocolate, is a customer and staff favorite. Its unique flavor is just the thing for a pot of chili. It’s also excellent as a rub for chicken and pork. We consider it a pantry staple and a great way to bring in rich,...
I recently spent a Sunday afternoon judging the You’re Gonna Need a Bigger Bowl Chili Cookoff. I was on a panel of four judges, and after tasting 19 chilis (pass the antacid), there was one we kept dipping our spoons into. It was a deep, dark red chili that had big chunks of tender, flavorful brisket. There...