Heat up your Thanksgiving with Datil Pepper Hot Sauce.

Hot sauce is not just for eggs and soups any more. Thanksgiving is right around the corner and if you are like me, you are looking for something new to add to the dinner table along with those tried and true favorites.

You can use hot sauce in more dishes than you can think of. Add it to your dressing or stuffing, whatever you call it in your area of the country. Whether you use bread or cornbread, a few dashes of hot sauce add an amazing punch of flavor.

Brussels sprouts, turnip greens, green beans, spinach and kale, whether you broil, braise or use them in a casserole; all are raised to a new level with the addition of hot sauce. Even traditional mac and cheese takes on a new dimension.

Old St Augustine Gourmet Hot Sauces are made with the unique Datil Pepper, which is unlike any pepper you have ever tasted. It is sweet with a latent heat that tickles your taste buds. Snake Bite Datil Pepper Hot Sauce is a medium heat sauce. You can add a little for just a touch of heat, or a lot to take it up a notch. Venom Datil Pepper Hot Sauce is hotter from the start. We created it in response to customers who requested a datil pepper sauce with more burn. You can’t lose either way. Both hot sauces allow the taste of the datil pepper to shine, and you can still taste the food you are eating.

Can’t wait for Thanksgving!

Spicy Shrimp and Crab Stuffing

Prep Time: 20 minutes
Cook Time: 30 minutes

Yields: 10–12 servings

Ingredients:

1 package cornbread stuffing mix, (I prefer Pepperidge Farms)

1/2 cup seasoned breadcrumbs

2 Tbsp. butter

1 Tbsp. minced garlic

1/2 c. celery, chopped

1 sweet onion, chopped

1 red or green bell pepper, chopped

1 lb. jumbo lump crabmeat, picked through for shells

1/2 pound medium shrimp, peeled and deveined

1 can Cream of Mushroom Soup

1 1/2 cups chicken broth (See note below)

1 Tbsp. Old St Augustine Snake Bite or Venom Datil Pepper Hot Sauce

Salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F. Grease a 13" x 9" glass casserole dish.
2. In a large skillet melt butter over medium high heat. Sauté butter, garlic, celery, onion, and bell pepper until tender. Add crabmeat and shrimp and continue to cook for 3 minutes, stirring gently so as to not break up the crabmeat. Remove from the heat.
3. In a large bowl combine the dry stuffing and bread crumbs. Add in the vegetables and seafood.
4. Stir in the cream of mushroom soup and as much chicken broth as you like. (1 1/2 cups is just a guideline. I like my dressing really moist, but I know people who like it drier.) You can always add a little to the top of the casserole as it is baking if it seems a little too dry.)
5. Stir in the Snake Bite or Venom Datil Pepper Hot Sauce
6. Mix well and pour into greased casserole dish. Bake for 30 minutes and serve.
7. Can be made a day ahead and refrigerated, covered, until ready to bake.

This is a nice change from just traditional cornbread stuffing. You can vary it by adding 1 pound of smoked or spicy link sausage that has been cut into 1/4 inch pieces and sauteéd with the vegetables, or you can use bulk sausage that has been broken up, browned and then added to the vegetables.

Enjoy your Thanksgiving and may your life be truly blessed this holiday season!

Angela