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Use desired amount of frozen boneless skinless chicken thighs and sprinkle liberally with Susan’s Seasoning. Place in covered skillet and let simmer at 250 degrees until thawed, stirring frequently.

Continue cooking until done. Add additional seasoning to suit taste.

These are great with fried rice or use for sandwiches. Also great chopped with a salad or just snacks for snack trays.


1 Tbs. Olive Oil
½ Cup Diced Bacon
¼ Cup Chopped Green Bell Peppers
1 Tbs. Minced Garlic
4 Bay Leaves
6 oz. Sliced Andouille Pork Sausage or the best smoked Hot Links I can find
½ Lb. Smoked ham butt cut into chunks
2 Cups dried red kidney beans (soaked overnight)
1 Tbs. Susan’s Seasoning
1 Tbs. Susan’s Heavenly Chili Mix
½ Tsp. Red pepper if preferred
1 Tbs. Worcestershire Sauce
2 Quarts chicken stock made from ½ Lb. Susan’s Seasoned Chicken and
2 Quarts pure or filtered water
1 ½ Cups cooked long-grain white rice, warm
6 Tbs. Chopped green onion if preferred.

In 10-Quart stockpot cook bacon in olive oil until done.
Add onions, peppers, garlic, bay leaves, sausage, and ham hock, stirring 2 minutes on fairly high heat.

Add beans and continue cooking, stir in Susan’s Seasoning and Susan’s Chili Mix and red pepper if preferred, Worcestershire sauce, and chicken stock with chicken.
Bring to boil.

Toss in a piece of Okra if you like (I cut off the ends, this thickens).
Reduce heat to medium; cook 1 min. Cover pot and continue cooking 15 minutes.

Turn off heat and let the pot sit, covered, for 20 minutes. Turn off heat and let the pot sit, covered 15 minutes. Serve over rice with chopped green onions.

Freeze leftover in serving size portions for quick microwave dinners.
Chicken broth can be make day before. I hickory smoke my own ham butt and sausage or hot links.


2 Tbs. Oil (if preferred)
(4) 1” Thick Pork Chops
(4) Onion Slice Rings
(4) Slices Green Bell Pepper
1 Cup Minute Rice
2 Cans Stewed Tomatoes
Susan’s Seasoning (salted to taste)

Heat oil in non-stick pan, use as little oil as possible if watching your fat grams. Sprinkle chops with Susan’s Seasoning and brown on both sides. Place onion and pepper rings on each chop and fill ring with uncooked rice. Pour tomatoes around on rice. Reduce heat and cook covered for 30 to 40 minutes.

You can also use this with Minute Steak. I like to flour steaks after seasoning before browning.

For best results, always use low heat.


Zucchini Squash Yellow Squash
Bell Pepper (Red & Green) Onion
Potatoes Carrots
And other Favorite Vegetables

Wash vegetables, peel and prepare in large roasting dish. Spray with Wesson oil spray. Sprinkle with Susan’s Seasoning and cook at 350 degrees for 45 minutes or until done.


Dip fresh cut French fries in egg white and sprinkle with Susan’s Seasoning and place on baking rack sprayed with Pam and put in over at 350 degrees for 20 to 30 minutes or until done. These make a great low fat snack.

Susan's Seasonings • Copyright 2002 •

800-854-3030 • 918-485-1616
76090 S 300 Road • Wagoner, OK 74467