Ingredients

• 2 cups walnut halves
• 8 ounces portobello mushrooms, gills removed, roughly chopped
• 3 ounces softened vegan butter
• 3/4 cups brown rice flour 
• 1/2 cup uncooked regular rolled oats
• 2 tablespoons grated red beet 
• 2 tablespoons vegan mayonnaise
• 1 tablespoon soy sauce
• Mo' Cajun Spice Holy Mo'ly (season to taste)
• Hamburger buns
• Hamburger toppings

STEP 1
Finely grind walnuts. Place ground walnuts, chopped portobello mushrooms, softened butter, rice flour, oats, beets, mayonnaise, soy sauce, and Holy Mo'ly seasoning in a bowl.  Mix thoroughly to combine. 

STEP 2
​Shape mixture into (1/2-inch- thick) patties. Heat a grill pan or griddle on high. Add cooking oil or cooking spray. Cook patties until heated through and lightly charred, about 2 minutes per side. Remove from pan or griddle and place in oven safe pan covered with foil.  Place in oven for 10 minutes to allow oats to soften. Remove and serve on buns with your favorite burger toppings.

Recipe:
2 Slightly Beaten Eggs
1 1/4  cup Self-Rising Cornmeal
1 1/4 cup Flour
1 tsp Mo' Cajun Spice (Ole Cajun Seasoning)
1 cup Milk 
1 cup Cream Corn
1/4 Sugar
1 Jalapeno (Seeded and finely chopped, or remove seeds for less heat)
​Vegetable Oil for frying

Mix all ingredients together in a large bowl. 

Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

c​Don't let leftover crawfish go to waste! Create this simple dish that is easy to make and taste GREAT!

Ingredients
1 cup green onion
1 lb. crawfish 
1 lb. sausage
2 - 10.5 oz cans cream of mushroom (add more for creamier texture)
1 lb. spaghetti noodles
2 cups water
1/2 cup Mo' Crawfish Boil
Mo' Seafood (Season to Taste)
*Leftovers from a crawfish boil that have already been cooked and seasoned can be used.  Corn, diced tomatoes, and cheddar cheese can be added for richer taste.

Directions
Bring 2 quarts of water to a boil and add 1/2 cup of Mo' crawfish Boil to water. Add raw crawfish tails to boiling water along with sausage for 10-15 minutes.  In a separate pot add cream of mushroom, two cups of water and green onions and bring to light boil.  Next drain water off pasta once it is Al Dente. Once pasta is drained, use slotted spoon to remove crawfish and sausage from boil water and place in pot with pasta. Pour cream of mushroom mixture on top, along with Mo' Seafood seasoning(season to taste) and mix.  Corn, diced tomatoes, and cheddar cheese can be added for a richer flavor.   

Enjoy!

I am a hunting enthusiast and people always ask how do you cook wild game without the gamy taste.  The key is salt water and ice.  First you submerge raw meat in salty ice water for 5-24 hours.  The next step is to remove meat and rinse well, then season to your liking which I prefer Mo' Cajun Seafood seasoning, parsley and onions.  Bake at 325 degrees for 2.5 hours.  During the winter there is nothing like fresh deer and wild boar. I use this process for all wild game.  HAPPY HUNTING!

2 LBS Turkey Breast

1/2 Orange, large
3 tbsp Rosemary, fresh
4 tbsp Poultry Seasoning
2 tbsp Parsley 
Ole Cajun Seasoning (Season to taste)
1 stick melted Butter (salted)

1. In a small bowl, combine all ingredients and stir together thoroughly. Set aside.
2. Preheat the oven to 350-400 degrees.
3. Rinse the turkey and place in a roasting pan. 
4. Take 1/4 of the butter mixture and rub it, thoroughly, over the breast. Repeat on the opposite side.
5. Roast the turkey in the oven at 350-400 degrees covered for 45 minutes or until tender. 
6. Remove from the oven and pour remaining butter mixture over turkey and bake uncovered for 10 minutes.