Super Bowl spread with Louisiana flavor
Super Bowl weekend kicked off Friday morning on 2une In with a Cajun spread.
Donald "Chef Bucks" Barkemeyer pulled off all the stops with his Cajun Grill Sausage.
He packed all the flavor into a small tasty treat with a big impact.
CAJUN GRILL CRAWFISH MUFFINS
1 lb. Diced Crawfish Sausage
½ cup diced onion
4 oz. Can drained stem & pieces Mushrooms diced
1 2/3 cup Bisquick baking mix
1 ¾ tsp. Packed brown sugar
1 tsp. dry mustard
½ tsp. Cayenne pepper
1 cup milk
2/3 cup shredded Romano cheese
Heat oven to 400. Grease only bottom of muffin cups. Sautee sausage with unions and mushrooms. Drain on paper towels, let cook slightly.
Mix baking mix, brown sugar, dry mustard and cayenne pepper in medium bowl.
Stir in sausage mixture, milk and cheese until blended. Batter will be thick.
Fill muffin cups 2/3 full. Bake 20-25 minutes or until golden brown. Serve warm.
Makes 12-18 muffins.
Top with a few drops of Creole Mustard
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