Get ready to prepare the perfect Fall dishes for Halloween or just to celebrate the changing of the leaves. Either way, we’ll tell you how to turn up the heat during the crisp days.

The Drinks

As long as you don’t say it three times in front of the mirror, you’ll be fine because the only thing scary about this drink is how delicious it is. Tabasco’s Spicy Bloody Mary turns up the heat on this Southern staple. It adds chili powder and bacon, which might seem like an odd combination, but lends to a fiery mixture that will have everyone ready to party till midnight on Halloween night.

The Pre Game Grub

There’s just something about squash that reminds us of Fall, and this Butternut Squash and Red Potato Hash blends two of our favorite things: breakfast food and Tabasco. If the colorfulness of the dish didn’t already sell you, then the relative ease of preparing this dish will. It’s great for getting up early to go to the pumpkin patch or even as a late night snack after trick or treating all night.

The Snackage

Are you ready for some football? We are, and we can’t wait to serve up some of these delicious sriracha snacks. Caramel Popcorn or Spicy Cauliflower Bites with Sriracha Dipping Sauce are just some of the quick and easy snacks you can make for game day or even as on the go snacks while you’re getting all that chocolatey goodness from the neighborhood (just don’t tell the kiddos you snuck a few pieces while they were sleeping).

If you decide to make any of the above recipes, share them on your social pages and tag us in the posts (IberiaTravel and VisitIberia)! We’d love to see how they turned out. And once you do, be sure to take the newly expanded Tabasco Factory tour and have a meal you didn’t have to prepare yourself, at Restaurant 1868. Happy fall, y’all!

If you enjoyed this, check out:

• Cajun Christmas Recipes
   
• Thanksgiving Recipes
   
• Konriko® Holiday Duck Gumbo Recipe

The post Tabasco Fall Recipes appeared first on iberiatravel.com.

For those who are tired of the same ol’ turkey and stuffing year after year, why not spice things up with recipes from TABASCO® and KONRIKO® using their signature products. Here are some great ideas for the chef of the house looking to bring a little Southern cooking into their home this Thanksgiving.

Start off your feast with a TABASCO® Lentil Confetti Salad. It can serve as an appetizer or a great side dish. Don’t limit yourself to just one flavor of TABASCO® sauce. Shop at TABASCO® Factory Tours and Country Store for a wide range of hot sauces, as well as other TABASCO® centric products.

Next, you have a variety of options for your main dish. If you want to keep with tradition, TABASCO® Brined Turkey with Creole Rice Stuffing is a nice twist on a classic.

Another option is KONRIKO®’s Cranberry Pecan-Pilau. What makes this dish special is using KONRIKO®’s Wild Pecan Brown Rice, which can be purchased at KONRIKO® Company Store/Conrad Rice Mill.

If you haven’t had your fill of all things pumpkin this year, try brewing up TABASCO®‘s Double-Spiced Pumpkin Cheesecake.

Some of the recipes require celery, garlic, etc., and most of these items can be found fresh at our local farmers markets including Delcambre Seafood & Farmers Market, GLC Farmers Market, Teche Area Farmers Market, Da Berry Fresh Market and at Iberia Community Garden. It’s a great way to keep your family eating healthy and organically over the holiday season.

If you enjoyed this, check out:

• Tabasco® Fall Recipes
   
• Cajun Christmas Recipes
   
• Konriko® Holiday Duck Gumbo Recipe

The post Thanksgiving Recipes appeared first on iberiatravel.com.

Click here to view/print a PDF version of the recipe and visit KONRIKO®’s website for more amazing recipes.

Duck and Sausage Gumbo with Wild Pecan® rice:
2 large wild ducks (such as mallard), or 6 small wild ducks (such as teal), or 1 (5-pound) domestic duck, or 1 (3-pound) chicken
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 cup vegetable oil, divided
¾ cup all-purpose flour
1 large onion, chopped
1 large bell pepper, chopped
1 stalk celery, chopped
3 large cloves garlic, minced
8 cups water
1 pound andouille or other smoked sausage, cut into ½-inch slices
¼ cup chopped green onion
¼ cup chopped parsley
1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice, cooked according to package directions

Directions:
Cut up duck into serving-size pieces; trim off excess fat and skin. In a small bowl combine salt and pepper; sprinkle about 2 teaspoons over duck. Heat ¼ cup of the oil in a large skillet over medium heat; add duck and cook until brown on all sides, about 15 minutes. Set aside.

In a large, heavy saucepan or Dutch oven, combine remaining ¾ cup oil and the flour; mix well and cook over medium heat until roux turns the color of peanut butter, about 10 minutes, stirring constantly. Add onion and cook 5 minutes, stirring often. Stir in bell pepper, celery, and garlic and cook 6 to 8 minutes longer or until vegetables are tender.

Stir in water and bring to a boil; add duck and remaining seasoning. Reduce heat to low, cover, and simmer until duck is tender, about 1 to 1 ½ hours, depending on age of duck, adding additional water if needed. Add sausage and cook 15 minutes longer. Skim fat off surface. Stir in green onion and parsley and check seasoning. Remove meat from bones, if desired. Serve in bowls with Wild Pecan® rice.

If you enjoyed this, check out:

• Tabasco® Fall Recipes
   
• Cajun Christmas Recipes
   
• Thanksgiving Recipes

The post KONRIKO®'s Holiday Duck Gumbo Recipe appeared first on iberiatravel.com.