Voodoo Chicken Fried Steak

This spellbinding dish features tender breaded cubed steak that’s smothered with creamy roux loaded with chopped bacon and crawfish tails.



1. 1 qt. Pioneer® Roasted Jalapeno Cream Skillet Gravy Mix (214161), prepared
2. 3 cups Pioneer® Pre-Dip Batter Mix (216558), prepared 1 lb. batch
3. 4 cups Pioneer® All Purpose Batter and Breading Mix (216555)
4. 1 lb. Bacon, sliced
5. 30 pcs. Cubed steak (4-6 oz. each)
6. 1 stick Butter, divided
7. 2 cups Onion, diced
8. 2 cups Green bell pepper, diced
9. 48 oz. Crawfish tails


1. Preheat deep fryer to 350°F.
2. Prepare the Pioneer® Roasted Jalapeno Cream Skillet Gravy Mix according to package instructions. Reserve 1 quart of the gravy for another use and set 1 remaining quart aside.
3. Cook the bacon in a large Sauté pan over medium-high heat until crispy. Remove from pan and pour off about half of the fat in the pan, set pan with fat aside. Chop cooled bacon and set aside.
4. Place 3 cups of prepared Pioneer Pre-Dip Batter Mix in a bowl. In another bowl, place 4 cups of dry Pioneer All Purpose Batter and Breading Mix.
5. Fry breaded steaks in hot oil until golden brown, or the internal temperature reaches 165°F. Keep warm.
6. Melt ½ stick of butter in reserved pan with bacon fat (from step 3) and Sauté the onions and green bell peppers until translucent, about 5-7 minutes.
7. Add the chopped bacon and crawfish tails and simmer for 1 minute.
8. Combine the 1 quart of reserved prepared gravy with the bacon and crawfish tail mixture along with the remaining ½ stick of butter.
9. Simmer for 2-3 minutes, stirring often to melt the butter, then serve over the hot chicken fried steaks with extra sauce on the side for dipping.


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