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Hellfire Fear This Cajun Jambalaya

Ingredients:

1 tbsp. extra-virgin olive oil

1 onion, chopped

2 bell peppers, chopped

1 1/2 tablespoons Hellfire Fear This Hot Sauce

Kosher salt

Freshly ground black pepper

1 lb. boneless skinless chicken breasts, cut into 1" pieces

1 tsp. dried oregano

6 oz. andouille sausage, sliced

2 cloves garlic, minced

2 tbsp. tomato paste

2 c. low-sodium chicken stock1 (15-oz.) can crushed tomatoes

1 c. long grain rice

2 tsp. Old Bay seasoning

1 lb. medium shrimp, peeled and deveined

2 green onions, thinly sliced

Directions:

In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.Add chicken broth, crushed tomatoes, rice, Hellfire Fear This Hot Sauce, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.Add the shrimp and cook until pink, 3 to 5 minutes.Stir in green onions just before serving.

Blue Bayou Louisiana Garlic Cheddar Chicken

Ingredients: 

½ cup butter 4 cloves garlic, minced ¾ cup dry bread crumbs ½ cup freshly grated Parmesan cheese 1 ½ cups shredded Cheddar cheese ¼ teaspoon dried parsley¼ teaspoon dried oregano ¼ teaspoon ground black pepper ⅛ teaspoon salt 8 skinless, boneless chicken breast halves - pounded thin, Blue Bayou Louisiana Pepper Sauce

Directions:

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

Step 3

In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

Step 4

Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

Step 5

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Drizzle Blue Bayou Louisiana Pepper Sauce over top of the finished dish

Dirty Dick’s Cheeseburger Meatloaf

Ingredients:

2 pounds ground beef ¾ cup fresh bread crumbs ½ cup minced onion 2 eggs, 2 tablespoons of Dirty Dick's Hot Tropical Twist Hot Sauce, beaten 1 ½ teaspoons salt1 ½ teaspoons ground black pepper 3 cups shredded Cheddar cheese

Directions:

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large bowl, combine the beef, bread crumbs, onion, eggs, salt, pepper, Dirty Dick's Hot Tropical Twist Hot Sauce, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.

Step 3

Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

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What The Media Says

  • Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands.

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  • First-prize winner at the Fiery Foods Show was Peppers' Georgia Peach and Vidalia Onion.

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  • Probably the most unique store in this part of the country.

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  • Chip Hearn's hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he's sample nearly all of them.

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  • Chip has also created a museum of hot sauces ... If you want to have a hot time in Dewey Beach, Delaware.

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