Kollins Kitchens Recipes

We at Kollins Kitchens hope you enjoy trying out these recipes, and that your family and friends love the delicious meals you prepare. Please return to this page often, as we will add more recipes as time goes on.

If you have any questions or comments about these recipes, please contact us by email at
info@kollinskitchen.com or using the form on the
Your Recipes page.

Kollins Kitchens seasoning blends make these recipes come alive with flavor. To order them from us, go to the
Our Products page.

• 6 tbs. butter
• 1/2 cup chopped celery
• 1/3 cup chopped bell pepper
• 4 tbs. chopped green onions
• 1/2 cup chopped white onions
• 2 tbs. chopped garlic
• 2 tbs. Kollins Kitchens Etouffee' Seasoning
• 6 tbs. plain flour
• 3 cups chicken broth
• 3 tbs. tomato paste
• 1 tbs. Worcestershire sauce
• 1 tbs. lemon juice
• 3 tbs. vermouth (optional)
• 2 lbs. seafood (any combination)
• salt and pepper to taste
• chicken broth to thin
• starch & water mixture to thicken

1. In a large sauce pan, saute' all the vegetables in butter for 2 minutes on medium high heat.
2. Add flour, smooth into the butter and cook for 3 more minutes.
3. Add the rest of the ingredients except the seafood and bring to a boil for 2 minutes to thicken.
4. Add the seafood, cover and simmer on low heat until the seafood is done.
5. Thin with chicken broth or thicken with starch and water.
6. Salt and pepper to taste.
7. Serve over rice.

• 2/3 cup chopped onions
• 1/2 cup chopped green peppers
• 1/2 cup chopped celery
• 1 lb. smoked ham and/or sausage
• 1 tbs. chopped garlic
• 1 can beef broth
• 1 tbs. Worcestershire sauce
• 15 oz. can tomato sauce
• 15 oz. can crushed tomatoes with juice
• 2 tbs. Kollins Kitchen Jambalaya Seasoning
• 1 1/4 cup water
• 1 1/2 cup uncooked rice
• salt & pepper to taste

1. Put all the ingredients, except the uncooked rice into a one gallon pot and simmer on medium high for 15 minutes.
2. Salt and pepper to taste.
3. Turn heat to high, bring to a boil, add the rice.
4. Stir until the rice begins to swell.
5. Cut off the heat, cover the pot and wait 15 minutes or until the rice is tender.
6. Serve and enjoy!

• Before adding rice, stir in extra Jambalaya seasoning mix to taste.
• After turning off the heat, stir in 1/2 cup of chopped green onions.
• Top each serving with 1 or 2 tbs. of warmed picante sauce or salsa.
• Add uncooked chunks of chicken along with the ham and sausage or add uncooked shrimp with the rice.

• 1 1/2 tbs. cooking oil
• 2/3 cup chopped onions
• 2/3 cup chopped celery
• 1/2 cup chopped green peppers
• 2 cups smoked ham and/or sausage cut into 1/2" cubes
• 2 tbs. Kollins Kitchens Red Bean Seasoning
• 3 16 oz. cans light red kidney beans with juice
• 1 16 oz. can light red kidney beans mashed or puried with juice
• 2 tbs. Worcestershire sauce
• 1 lb. smoked sausage cut into 4" lengths

1. Place all ingredients except the 4" sausage lengths in a 6 quart soup pot.
2. Cover with water and cook on high stirring frequently until the beans are soft. It should take about 30 minutes. OR Place all ingredients in a crock pot and cook until done.
3. Add extra Red Bean Seasoning, salt and/or pepper to taste.
4. Meanwhile, heat or brown the 4" length sausage.
5. Prepare 6 to 8 cups of rice.
6. Serve the beans on rice with sausage links.

• 1/2 cup oil
• 1/2 cup flour
• 1/3 cup green onions
• 2/3 cup chopped yellow onions
• 2/3 cup chopped celery
• 2/3 cup chopped green peppers
• *1/2 cup cut okra (optional, see below)
• 1 tbs vinegar
• 2 tbs Kollins Kitchen Gumbo Seasoning
• **6 cups stock or chicken broth cut in half with water
• 4 cubes chicken bullion
• 1 1/2 lbs chicken wings
• 1 lb smoked sausage cut 1/2" long
• salt and pepper
• extra file'

1. In a 1 1/2 gallon soup pot (Do not use an uncoated aluminum pot!), bring the oil to frying temperature.
2. Reduce the heat to medium, add flour and brown to a peanut color stirring constantly. Do not burn the mixture!
3. Add green onions, peppers, yellow onions, celery and saute' 2 minutes.
4. Add remainder of the ingredients and cook on low heat for 2 to 3 hours or until the chicken is done.
5. Add water or stock to thin.
6. Cook 6 to 8 cups of rice.
7. Serve the gumbo over rice with extra file' on the side.

• *Okra is optional. Some diners do not care for it in soup or gumbo because it has a slimy texture. If you first fry the okra in oil until no strings appear while stirring, you will eliminate the slime.
• Add extra Chicken and Sausage Seasoning, salt and/or pepper to taste.
• **To make stock that can be used in any dish, combine chicken wings, 1 quartered medium onion, 3 cut celery ribs, 2 bay leaves, 2 tablespoons of basil, 1 can of chicken broth and 3 quarts of water into a stock pot. Boil until the wings are half done. Remove the wings, continue to boil the mix, reducing it to 2 quarts and strain. Use the wings and stock in the gumbo recipe.

• 6 fillets with scales on - Select a heavily scaled fish such as redfish, white perch, red snapper, bass, etc.
• 2 tbs. Kollins Kitchens All-Purpose Seasoning
• 1 tbs. Kollins Kitchens Seafood Seasoning
• 1 tbs. sweet basil
• 1 tbs. marjoram
• 1 tbs. garlic powder
• Parmesan cheese

1. Fillet the fish leaving the scales on.
2. Rub a thin coat of butter on the filets and sprinkle with the spices on the ingredient list.
3. Place hot coals along one side of the grill and the filets on the other side.
4. Salt and pepper to taste.
5. Cover the grill with lid or foil.
6. Cook until the fish is flaky, yet still moist. The filets should be shuttled one time exchanging those closest to the heat with those futherest away.
7. Just before filets are done, sprinkle with parmesan cheese and let melt.
8. Serve fish scales down on plate with dip of choice and sprig of parsley.

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/3 cup chopped green onions
• 3 tbs. chopped parsley or 1 1/2 tbs. dried parsley
• 2 tbs. chopped garlic or 3/4 tbs. garlic powder
• 6 tbs. butter
• 2 tbs. Kollins Kitchens Seafood Seasoning
• 3 tbs. plain flour
• 1/2 pt. half & half
• 2% milk, seafood stock, or chicken broth to thin
• 1 tbs. Worcestershire sauce
• 1 tbs. lemon juice
• 2/3 cup sliced mushrooms
• 1 lb. seafood (any combination you prefer)
• 3 tbs. vermouth (optional)
• 3 tbs. parmesan cheese
• salt and pepper to taste

1. In 2 qt. sauce pan, saute chopped onions, celery, green onions, parsley and garlic in butter for 5 minutes until celery appears clear.
2. Add flour, smooth into butter and cook for 3 minutes.
3. Add half & half, bring to slow boil to thicken.
4. Thin with 2% milk, stock or broth if needed.
5. Add remainder of ingredients except cheese, cover and simmer until the seafood is done.
6. Remove from heat, blend in parmesan cheese one tablespoon at a time.
7. Salt and pepper to taste.
8. Serve over pasta or rice.

1. Combine groud meat, 4 tbs. green peppers, 4 tbs. onion, 4 tbs. celery, 2 tbs. green onions, 2 tbs. tomatoe sauce, all the half & half, egg, Worcestershire sauce, bread crumbs, hot sauce and 1 tbs. Meat & Poultry Seasoning Blend.
2. Mold the meat mixture into a boat hull with all sides and bottom at least 3/4" thick and set aside.
3. In a large sauce pan, saute in 2 tbs. butter all the remaining vegetables until the celery is clear.
4. Add the rest of the tomato sauce, Meat and Poultry Seasoning, and lemon juice and simmer 10 more minutes.
5. Salt and pepper to taste.
6. Place the meat boat into a baking dish, fill with the sauted vegetables and spoon sauce over the top.
7. Cover and bake in a 350 degree pre-heated oven until done.
8. To serve, slice meat roll into 1 to 1 1/2" thick slices, cover with some of the remaining sauted tomato sauce and vegetables.

• 1 1/4 lbs. groud beef
• 12 tbs. chopped green peppers
• 3/4 cup chopped onions
• 3/4 cup chopped celery
• 1/2 cup chopped green onions
• 1 15 oz. can herbal tomato sauce
• 1/4 cup half & half
• 1 egg beaten
• 1 tbs. Worcestershire sauce
• 1/2 cup bread crumbs
• 1 tbs. hot sauce
• 3 tbs. Kollins Kitchens Meat & Poultry Seasoning
• 2 tbs. butter
• 2 tbs. lemon juice
• Canned low salt beef broth to thin
• Salt and pepper to taste

1. In a 6 quart stock pot, boil the stock making ingredients until the chicken is tender.
2. Remove the chicken, bone and cut into bite size pieces.
3. Strain stock and save liquid.
4. Discard remainder of the stock ingredients and chicken bones.
5. In the same pot, add all remaining ingredients with 2 cups of stock or broth.
6. Cook on medium high heat for 15 minutes.
7. Add cooked chicken and cook for 10 minutes.
8. Add stock to thin, starch and water mixture to thicken.
9. Salt and pepper to taste.
10. Serve over rice or pasta.

• Stock making ingredients:
  or use canned chicken broth
  • 1/2 cut up frying chicken
  • 3 cubes chicken bouillon
  • 1/2 onion quartered
  • 2 celery ribs cut into 1" lengths
  • 2 tbs. sweet basil
  • 2 qts. water
• 1 cup chopped white onions
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 2 tbs. minced garlic
• 1 15 oz. can tomato sauce
• 1 medium chopped ripe tomato
• 2 tbs. Worcestershire sauce
• 2 tbs. Kollins Kitchens Meat and Poultry Seasoning
• 1/4 cup chopped green onions
• Chicken stock
• Salt and pepper to taste
• Starch and water mixture

1. In a 1 1/2 gallon soup pot, bring the oil to frying temperature.
2. Add flour and cook until it reaches a dark brown color.
   Do not burn!
3. Add the rest of the ingredients except the crab meat, oysters and shrimp.
4. Bring to a boil for 5 minutes.
5. Reduce heat to low, cover and simmer for 1 hour.
6. Add the rest of the seafood and simmer for 30 minutes.
7. Serve over rice with extra file on the side.

• 2/3 cup cooking oil
• 2/3 cup plain flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green peppers
• 1/2 lb. fried cut okra (optional)
• 3 tbs. Kollins Kitchens Seafood Seasoning
• salt & pepper
• 1/2 lb. crab meat
• 1/2 pt. oysters cut in half
• 1 1/2 lb. peeled shrimp tails
• 3 gumbo crabs
• 3 cans chicken broth
• 2 tbs. Worcestershire sauce
• 2 tbs. white vinegar
• chicken broth to thin
• extra file'

1. Saute onions in butter until limp.
2. Add potatoes and sprinkle with seasonings
3. Cover pot and simmer on medium heat until potatoes are done.
4. Stir as needed to prevent burning.
5. Uncover, turn heat to medium high and saute until potatoes are partially browned.

• 3 tbs. butter
• 3 peeled white potatoes cut into bite size pieces
• 1 medium onion, sliced with the rings separated
• 1 tbs. Kollins Kitchens All-Purpose Seasoning
• 1 tbs. Kollins Kitchens Meat and Poultry Seasoning
• Salt and pepper and addtional All-Purpose Seasoning to taste

1. Cook popcorn.
2. Add butter if desired and stir well.
3. Sprinkle on a generous coating of All-Purpose Seasoning and stir again.

• Popcorn
• Butter or margarine if desired
• Kollins Kitchens All-Purpose Seasoning