Creole Jambalaya

Fat Tuesday is right around the corner!  If you need something easy and delicious to feed a crowd, try a pot of Jambalaya, it is sure to please.  This version is made with fresh ingredients (not tomato paste) which gives a bright flavor with a little bit of spice.  I prefer to use fresh bay leaf if available, as well. Laissez les bons temps rouler, ya’ll!

Creole Jambalaya

  • Prep Time: 30 minutes
  • Total Time: 1 hour 30 minutes


  • 20 medium peeled, deveined shrimp, about 1/2 to 2/3 pound. Cut into chunks.
  • 2 chicken thighs or 1 chicken breast, diced
  • 1 Tbsp Stellar Creole Spice
  • 1/4 cup vegetable oil
  • 1/2 cup yellow onion, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup celery, chopped
  • 1/2 tsp Aged Habanero Salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp diced garlic
  • 1/2 cup chopped tomatoes
  • 2 or 3 bay leaves
  • 2 teaspoons Red Headed Step Chile
  • 1 1/2 cups long grain rice
  • 3 1/2 cups chicken stock
  • 1/2 pound sausage, sliced (Andouille is best)
  • Chopped green scallions to top


  • Combine the shrimp, chicken and Creole Spice in a bowl and toss to coat evenly. Set aside.
  • Heat the oil over in a large pot over medium heat. Add the onions, peppers and celery, Aged Habanero Salt and pepper and cook, stirring, for 10 minutes, until softened. Add rice and stir for 1- 2 minutes until rice just begins to brown a bit. Add the garlic, tomatoes, bay leaves and Red Headed Step Chile.  Slowly add the broth. Bring the rice to a simmer, then cover and reduce heat to low, cooking about 15 minutes until most of the liquid is absorbed and the rice is tender.
  • Stir in the shrimp, chicken, and the sausage. Cover and cook for 10 minutes longer. Turn off the heat and allow the jambalaya to rest 10 minutes longer before serving. Top with scallions and serve!

Stellar Green Michelada (aka DragonBeer)


  • 1 good mexican lager
  • 2 key limes (or 1 mexican lime) juiced
  • 1/2 tbs worcestershire sauce
  • 1/2 tbs soy sauce
  • 1 to 2 tbs Stellar Calaverde hot sauce, to taste
  • Stellar Aged Habanero Salt, to taste


For the glass/beer mug:

  • ice cubes
  • tall beer mug or glass
  • Stellar Aged Habanero Salt
  • 1 lime wedge (cut from lime before juicing)


Pour some Stellar Aged Habanero Salt in a plate. Using the lime rim the glass/beer mug all around until well coated with the lime juice. Turn the glass/beer mug upside down and cover the rim with the Aged Habanero Salt. Turn right side up and add the ice cubes. Pour the juice from the lime into the glass/beer mug. Add the worcestershire sauce, soy sauce, Calaverde, and Aged Habanero Salt. Stir until all ingredients are well combined then pour in the beer, mix and taste. Adjust anything if necessary.

Beware! Very spicy.


Stellar Gourmet Foods Summer Cocktails 2013

Stellar Buffalo Ranch Chicken Cups

Chicken wings are excellent, but can be dangerously messy when entertaining.  The perfect solution? Put them in an edible cup!

Prep Time: 20 min Cook Time: 20 min Makes: 6 servings

1 (8 ounce) package cream cheese, softened
1/2 cup Stellar Poblano Ranch
1/2 cup Stellar Red Headed Step Chile (or Sambal Pequin, if you want Atomic!)
1 cup shredded sharp cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
½ tsp garlic powder
Salt and pepper to taste
24 wonton wrappers
1/4 cup blue cheese (or chevre or feta) crumbles

Preheat oven to 375 degrees. In a medium bowl, combine softened cream cheese, ranch dressing, Red Head, seasoning, and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

Lightly spray brownie/muffin tin with olive oil. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

Bake for 20 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cup out.

Stellar BBQ Bacon Chicken Bombers

Let us introduce you to one of our favorite football party dishes: the BBQ Bacon Chicken Bomber.  This little marvel is the turducken of appetizers, taking the omni-present jalapeno popper and inserting a nice meaty layer around it, then glazing it with BBQ sauce.

Delicious?  Oh yeah.


Prep Time: 20 min     Cook Time: 25-35 min     Makes: 10 servings

5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, at room temp
1 cup grated cheddar cheese (for extra zip – replace cream cheese and cheddar with chèvre)
salt and pepper to taste
1 cup Stellar Gourmet Spicy Mesquite BBQ Sauce
4 tablespoons Stellar Gourmet Chilichurri
Slice chicken breasts in half width-wise (Sheets, not strips. Each half will make 1). Pound to approx. 1/4 inch thickness.  Season each with salt and pepper.  Slice jalapeños in half length-wise, removing the seeds and pith.  In a bowl, mix room temp cream cheese with your grated cheddar and Stellar Chilichurri.  Fill each jalapeño half with cheese mixture (about 1 Tbsp).  Place 1 jalapeño half at the end of each pounded breast piece.  If it looks a little loose, don’t worry – the bacon will help seal it up.  Wrap each breast piece with 2 slices of bacon, tucking the ends under.  Toothpicks are not necessary, although I find pinning the bomber once helps hold it together when basting.

If grilling – Cook over indirect heat for 20-25 minutes; turning every 5 minutes. Baste chicken with BBQ sauce each time you turn it. Chicken is ready when it reaches an internal temp of 165 degrees. Baste it one final time after it’s done cooking.

If baking – Preheat your oven to 375 degrees. Bake uncovered for 30 minutes; turning every 5 minutes. Baste chicken with BBQ sauce each time you turn it. Place chicken under broil setting for a few minutes so bacon can crisp completely, and baste one final time after it’s done cooking.

Stellar Mulling Spice Recipes


Mulled Cider
Combine 1 gal. apple cider, zest of 1/2 an orange, a peeled coin of fresh ginger, and a heaping tablespoon of mulling spice in a crock pot. Bring to heat on medium; cover, reduce heat to low, and simmer 30 to 60 minutes. Remove spice bag before serving. Serve hot or cold. Pairs well with bourbon, rum, or brandy when warm, or champagne when cold. You can leave the crockpot on low until the cider is gone, the better to enjoy throughout the day.

Mulled Wine
Choose your wine wisely! Cheap, fruity reds (even boxed) work best, go for something not very oaky, as the extra tannins will require more sugar added. I like Cab’s for mulling. Don’t spend a lot of money on a wine to mull, the subtle flavors will not hold up to the spices you add when mulling.
Combine 1 to 3 bottles of wine, 1/2 an orange, 1/4 cup per bottle of sweetener (vanilla sugar, honey, or maple syrup) and a tablespoon of mulling spice in a crock pot. Cover and bring to heat on low; appx. 60 minutes. Add a splash of brandy to the pot if desired, for more complexity of scent. Serve wine warm. You can leave the crockpot on low until the wine is gone, the better to enjoy throughout the day.

Spiced Vinaigrette
Bring 2 cups apple cider vinegar to a boil, add a tablespoon of mulling spice and simmer 1 minute. Remove from heat; stand 3 hours. Discard spice mix. Store up to 2 weeks as a vinaigrette to toss with salads.

Spicy Maple Popcorn




1. Preheat oven to 275°F.

2. In a small saucepan combine the oil and maple syrup over low heat. Simmer for 1 to 2 minutes.

3. Place the popped popcorn into a 9×13-inch baking pan and pour the spiced mixture over the popcorn. Sprinkle with salt and stir to combine. Bake for 30 minutes, stirring every 10 minutes. Cool completely at room temperature, then transfer to airtight containers.