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Beasley's Smokehouse Chicken & Sausage Gumbeaux

Courtesy Jason Krog

Yields 8 servings

Prep time: Approx 75 minutes


10 cups water

4 beef or chicken bouillon cubes

4 chicken thighs

2 links andouille sausage

2 tbsp butter

1 large yellow onion

7 stalks celery

1 large green bell pepper

1 tbsp fresh parsley, finely chopped

1 tbsp chopped garlic

1 tbsp Beasley's Cajun Blend

1 1/2 tsp ground thyme

1 tsp tabasco sauce

3 bay leaves

6 tbsp roux


1. Add 8 cups hot water and bouillon cubes to a large pot, bring to a boil on high heat. After water is boiling, reduce to medium high heat and add chicken thighs and cover pot. Boil for 30 minutes, and remove chicken thighs to cool.

2. Chop onion, celery, and bell pepper into 1/2" pieces.

3. Cut andouille into half slices, and brown in large pan. Remove & add to boiling water after removing chicken.

4. Add chopped onions, celery, and bell pepper to large pan with 2 tbsp butter on medium heat and saute until vegetables soften (onions should look translucent). Move vegetables to boiling water when done.

5. Add garlic, parsley, bay leaves, Beasley's Pork Rub, thyme, and tabasco to boiling water.

6. Remove skin & bones from chicken thighs, chop into 1" square pieces, and add to large pot.

7. Boil 2 cups water and add roux. Mix well and add roux mixture to large pot. Reduce to medium low heat, and simmer until celery is soft.

Serve over rice. Add salt, pepper, and tabasco to taste.

chicken soup

Southern Chicken Soup

courtesy Jason Krog

5 chicken thighs (w/skin & bone)

2 yellow squash

2 zucchini

½ bag (small one) of carrot chips

5-6 celery stalks

2-3 large leeks, cut in ¼” slices

8 c. water

8 chicken bouillon cubes

2 jalapenos, sliced

2 tbsp parsley

2 tbsp chopped garlic

¼ tsp thyme

¼ c. fresh finely chopped cilantro

3 bay leaves

3 tbsp flour

1 c. whole cream

1 tbsp. Beasley's Smokehouse Rub Poultry Powder

salt & pepper to taste


Pour 8c. water, 8 bouillon cubes, 2 tbsp garlic, and chicken thighs in a 4 qt, or larger, covered pot, and bring to a boil.

Chop carrots, celery, and leeks.

Remove chicken thighs from water, and set aside to cool.

Add carrots, celery, and leeks to boiling water.

Chop zucchini, squash, and jalapenos, and add to pot. Continue boiling covered.

Remove skin & bone, and cut chicken thighs into ¾” square cubes, and add to pot.

Add thyme, bay leaves, parsley, and Poultry Powder.

Warm cream and mix with flour in shaker cup.

Slowly mix cream & flour mix into soup.

Add chopped cilantro.

Season with salt & pepper to taste.

Allow to soup to thicken slightly. Soup will be ready when squash and zucchini are soft, but not mushy...soup will have thickened slightly.

Brussel sprouts

Bacon Brussel Sprouts

Courtesy Vicki Evans

Prep time: 10 minutes

Cook time: 10 minutes

Serves 4

6 slices bacon

1 pkg Brussel Sprouts, shaved (purchased in a bag in produce department)

1 Tbsp Beasley's Secret Blend


1. In a skillet, sauté bacon till crisp, drain.

2. Add Brussel Sprouts and season with Secret Blend.

3. Sauté for 5 or 6 minutes until Brussel Sprouts are tender.

4. Enjoy!

sloppy joe

Sloppy Joes

Courtesy Vicki Evans

Prep time: 10 minutes

Cook time: 10 minutes

Serves 4

1# hamburger

1/2 cup ketchup

1/4.cup water

1 tsp. mustard

2 tsp. Secret Blend


1. Brown hamburger.

2. Add ketchup, water, mustard, and Secret Blend.

3. Let simmer 5-10 minutes to blend flavors.


Chicken Creamy Wine Sauce

Sauteed chicken, onion, and jalapeno in a creamy white wine sauce.

Courtesy Jason Krog

Prep time: 20 minutes

Cook time: 20 minutes

Serves 4


2 tbsp olive oil

2 med. Boneless skinless chicken breast, sliced in strips

1 jalapeno, seeded & sliced lengthwise

1 white onion, sliced

6 oz artichoke hearts, chopped (optional)

1 tbsp Beasley's Smokehouse Rub Poultry Powder

1 c. Sour cream

1/4 c. Pinot Grigio


1. Warm olive oil in deep skillet & cook chicken strips, seasoned with Beasley's Smokehouse Rub Poultry Powder, on medium heat (10 mins +/-), set aside chicken strips.

2. Sautee onion and jalapeno in pan chicken was in until onion is soft and slightly browned.

3. Add chicken back to pan, add sour cream, and wine.

4. Stir ingredients together until mixed well, and sauce thickens slightly.

Serve over rice or noodles



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