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Send us your recipes with Big Bayou Cocktail Sauce and we will put them here on our website

Big Bayou Meatloaf

 Thank you - Lisa O'Neal

Ingredients:

2 eggs,    beaten

1/2 cup   seasoned fine dry bread crumbs

1/2 cup   chopped onion

4 Tbls      Big Bayou Cocktail Sauce - Traditional or Jalapeno (your choice)

1 Tbls      Dijon mustard

1Tbls       Worcestershire sauce

1 sm        Yellow Onion, chopped

2              Scallions, finely chopped

3/4 cup   Mushroom, finely chopped

2 cloves  Garlic, minced

2 lbs        Ground beef sirloin

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Sauce:

1/4 cup  Big Bayou Cocktail Sauce - Traditional or Jalapeno (your choice)

1/4 cup  ketchup

1/4 cup  brown sugar

1/2 Tbls Dijon mustard

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Instructions:

  • Sautee Onions, scallions, and mushrooms. Let cool.

  • Preheat oven to 350 degrees.

  • In a large bowl combine eggs, bread crumbs, onion, mustard, Worcestershire sauce and garlic, and Big Bayou Cocktail Sauce. Add ground beef, and sauteed vegatables, mix well.

  • On a cookie sheet, lightly pat mixture into 9" x 5" loaf.

  • Sauce - in a medium bowl, combine the Big Bayou Cocktail Sauce, ketchup, brown sugar and mustard. Brush thick coating of sauce on meatloaf

  • Bake meatloaf for 1 hour or until internal temperature reaches 160 degrees.

  • Remove from oven and let stand for 10 minutes.

  • Using two spatulas, transfer to serving platter and cut into eight slices.

Big Bayou Campechana
Thank you - Allyson Gourley

Ingredients:

     1Lb      Medium or Large shrimp (have your grocer steam it for you)
     16oz    Package Pre-made Pico de Gallo
     1          Lime
     ½-1c    Big Bayou Bloody Mary Mix (your choice of flavor)
    1pkg    Pre-made Guacamole

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Instructions:

  • Reserve a few shrimp whole.

  • Dice the remaining shrimp to varying sizes.

  • Place diced shrimp in bowl

  • Add all of the Pico de Gallo

  • Squeeze the whole lime over the Pico and shrimp

  • Add Bloody Mary Mix and stir together

  • Chill for about a half hour.

  • Serve with guacamole.

Big Bayou Bloody Mary
Aka... Breakfast of Champions

Build over ice:

 Using a tall glass:

   1. Fill with ice

   2. Add 1.5oz of your favorite Vodka

   3. Add 4.5oz of Big Bayou Bloody Mary Mix

   4. Add a squeeze of lime

   5. Stir vigorously

   6. Add your favorite garnish (suggestions below)

   7. Enjoy!!

Garnish:

 1 short stalk of celery with leaves

 1 Strip crispy bacon

Skewer:

  1 Texas Caviar (green olive stuffed with jalapeno)

  1 boiled, shelled headless shrimp........... Yummy!

Big Bayou Chicken Wings
Thank you - Laura Heckt

Ingredients:

1 bottle     BIG BAYOU COCKTAIL SAUCE (Jalapeno)
1/3 cup     hot sauce
1/3 cup     Blueberry Moonshine (or your favorite bourbon)
1/3 cup     raw sugar

 

Instructions:

  • Bake wings covered with foil for 45 minutes @ 350 degrees, drain excess liquid

  • Uncover wings and cover with sauce, bake for one hour 

  • Stir wings and sauce and return to oven uncovered for an additional 15 to 30 minutes

Enjoy!

Seafood Salad in Bolillo Roll
Thank you - Donna Flock

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Ingredients:

1 medium         Green Onion – finely chopped

1 Tbls                 Yellow Onion -  finely chopped

1 stalk                Celery with leafy top - chopped

7-8oz                  Cooked Crab Meat – chopped - canned is good, rinse well

1 4oz                  Tiny Shrimp - chopped - canned is good - rinsed well

4oz                     Imitation Lobster - chopped

1                         Hardboiled Egg – chopped

1 tsp                   Dried Parsley Flakes

Pinch                  Dried Dill Weed

Pinch                  Old Bay seasoning

Pinch                  Pink Himalayan salt

1Tbls                  Miracle Whip

6 Tbls                 (about 3oz) mayonnaise

Ground black pepper to taste

 

Chop all ingredients about the same size, unless designated. 

Fold all ingredients together in bowl. 

Dig out a bolillo roll and stuff with seafood salad. 

Top with Big Bayou Cocktail Sauce of choice (I liked the traditional).

  •      This is also great in a bed of a crisp lettuce with garden fresh sliced tomatoes

Enjoy!

HAWAIIAN MEATBALL SKILLET –
BIG BAYOU BLOODY MARY STYLE
Thank you - Donna Flock

 

Ingredients:

1 lb      Italian Style Pork Meatballs with parmesan and parsley

             (Homemade or store bought)

1Tb      Garlic olive oil

¼ tsp   Salt added to oil (sprinkled in a coated frying pan)

 

Add

½          Green Bell peppers - diced

½          Orange Bell pepper - diced

½          Yellow Onion – diced

Small   Celery stalk - diced

2          Garlic cloves – crushed

1x        14.5 oz can stewed tomatoes – diced small

1x        8 oz can tomato sauce

8 oz     Big Bayou Original Bloody Mary Mix

â…› tsp   Thyme

â…› tsp   Italian seasoning

â…› tsp   Garlic powder

             Pepper to taste

8 oz     Can of Pineapple Tidbits (drained)

 

​

Heat a coated skillet – add olive oil and salt. Cook Meatballs on a medium heat until browned on all sides and done.  Add Peppers, Onion, Celery and cook until slightly browned.  Add crushed Garlic, Stewed Tomatoes, tomato sauce, Big Bayou Original Bloody Mary Mix, Thyme, Italian seasoning and Garlic Powder.  Bring to a boil stirring, then simmer on medium low for approximately 15 minutes until the tomatoes are done - add Pineapple chunks-(drained).  Heat.

 

Serve over cooked wild rice.

Bon Appetit

Meatballs with Bloody Mary.jpg

Bloody Mary Shrimp and Pasta 
Thank you - PJ McDowell

Ingredients

​

1 lb                 shrimp, fresh, peeled and deveined

1 lb                 pasta, of your choice.  I prefer Ziti

2 Tbls              butter

1/4 cup           olive oil

1/4 cup           chopped yellow onion

3 cloves          garlic, crushed

1/2 Tbls          crushed thyme

2 Tbls              fresh parsley, chopped

1 3/4 cups      BIG BAYOU BLOODY MARY MIX

                        Black pepper to taste/garnish

                        parmesan cheese, grated

​

Directions

​

  • Cook pasta according to directions; drain and reserve about an ounce of pasta water in with the pasta. Keep pasta warm.

  • Add olive oil, butter and onion in a nonstick fry pan and sauté. After 4-5 minutes, add crushed garlic, crushed thyme, and shrimp. Cook until shrimp flesh is opaque and tender - about 3-5 minutes. Add to pasta.

  • In the same skillet heat the Bloody Mary Mix until warm and add to pasta. Toss.

  • Garnish with fresh chopped parsley and grated parmesan cheese.

Ziti Shrimp.jpg

Vampire Bloody Mary  Shooters
Thank you - Donna Flock

The mix is topped with a layer of black vodka in these spooky shooters.

YIELD:   Makes 12 per bottle

 

Bloody Mary Mix Shooters

  • Tall double shot glass - 3 oz ea

  • Lime wedge – small - squeezed for taste

  • Black lava salt and coarsely ground black pepper for rim

  • BIG BAYOU BLOODY MARY MIX 

  • Blavod Vodka (black vodka) 

  • 2 green olives/stuffed pimento per shot glass

  • Bamboo skewers – small cocktail size

  • Small celery stalk, for garnish/slender stalks

 

Directions

  1. Shooters: Stir together equal parts salt and course pepper on a small plate. Rub Lime wedge around the rims of four double shot (3-ounce) glasses.

  2. Dip rims into salt and pepper mixture.

  3. Pour 2 ounces BIG BAYOU BLOODY MARY MIX into bottom of each glass (reserve remaining Bloody Mary mix for another use).

  4. Holding a spoon upside down over the top of the glass, slowly pour 1 ounce Blavod Vodka over spoon into each glass (vodka should sit on top of Bloody Mary mix and create a layer of black). Garnish with celery and …eye of newt (green olives skewered)

 

Blavod Vodka is an 80-proof black vodka distilled in the UK. The vodkas distinct black colour comes from Black Catechu i.e extracts from the heartwood of Burmese catechu acacia trees

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