Not Just for Bloody Marys

Add our big and bold flavors to many recipes

Bloody Mary

1 Part Vodka, 3 Parts Mix

A squeeze of Lime, Garnish with Celery, Olives, Bacon and Pickles

Michelada

1 Part Beer, 1 Part Mix

Garnish with Salt and/or Tejin on the rim.

Texas Shrimp Cocktail

The Way Shrimp Cocktail is Supposed to Taste

1-2 pounds 26/30 count boiled shrimp
2 cups Texas Armadillo Juice
1 small fresh diced jalapeno
1/4 cup chopped red onion
1/2 cup diced fresh tomato
2-4 tablespoons lemon juice (to taste)
1/2 cup chopped green onion
Cilantro to taste
1 chopped avocado

Cooking Instructions:
Take all ingredients and toss into a gallon size bag, Make sure all ingredients are mixed well.

Put bag in the refrigerator. Let sit for 20 minutes, then mix again. Put mixture back in the refrigerator to marinate another 10-20 minutes.

Put into a serving dish and garnish with cilantro or parsley.

Skewer one whole shrimp and hang it on the
side of your preferred cocktail glass.

Texas Armadillo Juice Chili 2 lbs.

2 lbs. Lean ground chili meat or venison, etc.
1/2 Large onion
2 tsp. Chopped garlic
1 cup Water
12 oz Texas Armadillo Juice Bloody Mary Mix
1 14.5 oz Can diced tomatoes
4 tbs. Chili powder
2 tbs. Comino
1 1/4 tsp Cayenne pepper (optional)

Cooking Instructions:

  • Brown chili meat, garlic, and onion together.
  • Add the water then simmer until the onions look clear (20-30 min) stirring occasionally.
  • Add one 14.5 oz can of diced tomatoes, juice, and all.
  • Add 12 oz. of Texas Armadillo juice. Let simmer another 20 – 30 min
  • Add 1 tsp salt, comino, and chili powder. Let everything cook down for another hour stirring regularly. The longer it simmers, the better the flavors blend together and the thicker it will be.

Note:
Cayenne pepper will make it somewhat spicy.

Suggested Serving:
Sprinkle cheese on top and add a side of cornbread or saltine crackers.

Texas Armadillo Juice Chili 5 lbs.

5 lbs. Lean ground chili meat or venison, etc.
1 large Onion
2 tbs chopped Garlic
2 Cups water
1 32 oz bottle of Texas Armadillo Juice
1 28 oz can Diced tomatoes
1/2 cup Chili powder
1/4 cup Comino
1 tbs Salt
1 tsp Cayenne pepper (optional)

Cooking Instructions:

  • Brown chili meat, garlic, and onion together.
  • Add the water then simmer until onions look clear (20-30 min) stirring occasionally.
  • Add one 28 oz can of diced tomatoes, juice, and all.
  • Add one 32 oz bottle of Texas Armadillo Juice. Let simmer for another 20- 30 min.
  • Add 1 tbs salt, Comino, and chili powder. Let everything cook down for another hour stirring regularly. The longer it simmers, the better the flavors blend and the thicker it will be.

Note:
Cayenne pepper will make it somewhat spicy.

Suggested Serving:
Sprinkle cheese on top and add a side of cornbread or saltine crackers.

Enchanted Rock Spicy Vodka Marinara

  • 3 cups Texas Armadillo Juice
  • 1 cup Enchanted Rock Vodka
  • 1/2 cup chicken stock
  • 1/4 cup olive oil
  • 1 tsp fresh pepper
  • 1tsp sea salt
  • 1 cup diced red onion
  • 1/2 cup sliced mushrooms
  • 1 14.5 oz can petite tomatoes ( not drained)
  • 4 sprigs of thyme stripped from the stem
  • 1/2 cup each of fresh oregano and basil leaves

Cooking Instructions:

  • Sauté olive oil, garlic, thyme, oregano, basil, mushrooms, and onion in a large skillet.
  • Cook on med-high heat for about 5 minutes. Add your chicken broth and Enchanted Rock Vodka. Simmer for 5-7 minutes or until the mixture is reduced to about half.
  • Add the Texas Armadillo Juice and petite diced tomatoes. Add your sea salt and fresh black pepper. Simmer on Med high heat for another 30 min or until the mixture is cooked down and thickened. Reduce heat to low.
  • Stir in heavy cream until it is mixed well. Keep on low heat until hot. Toss with your favorite penne pasta or linguine. Garnish with shredded Italian cheese.

Note:
You can also add fresh boiled shrimp or stir in a 1/2 and 1/2 mixture of lean hamburger and spicy Italian sausage. Serve with crusty bread and a colorful fresh salad and enjoy!

Black Eye Pea Salad

  • 3 cans of black eye peas drained and rinsed
  • 1 cup Texas Armadillo Juice
  • 1/2 Cup red bell pepper
  • 1/2 cup chopped purple onion
  • 1 cup diced tomato
  • 1/4 cup chopped green onion
  • 1/2 apple cider vinegar
  • 1 tablespoon sugar

Cooking Instructions:

  • Heat vinegar and Texas Armadillo Juice in a saucepan.
  • When hot, add the sugar and stir until well blended. Bring to a boil.
  • Toss all vegetables and let simmer for 2-3 minutes.
  • Pour the hot mixture onto the black eye peas and mix well. Pour into a serving dish and enjoy.

This can be served hot or cold.