ANNABELLE'S SOUL FOOD SEASONING
America's Best All-purpose, All-in-one Seasoning

INGREDIENTS:  Annabelle’s Soul Food Seasoning is made up of a secret recipe of 12 herbs and spices--- among the finest ingredients available. Suffice it to say, the basic key ingredients are salt, sugar, spices, dehydrated garlic, dehydrated onion and cayenne pepper.  These specific spices, when combined in the correct proportion, bring out the “true” soul of your food---- making it come alive. 

Most other seasonings either have to be supplemented by other spices or they may only be used for a specific purpose. Annabelle’s differs from all of those other brands because you can use it on almost anything, and you don’t need any other seasoning or spice ingredient to produce that authentic “down-home southern” or “soul food” flavor in your foods.  Annabelle's also differs from most other brands in that it's texture is much finer than those other seasoning products.  This enables the seasoning to more effectively penetrate foods, producing a "richer, more complete" flavor.

Although Annabelle's may be used on a wide variety of dishes, our secret recipe of herbs and spices is designed to bring out the unique flavor in all foods, making them all come alive---- each in their specific way--- on your palate.

MEAT SEASONING TIPS: Please be aware that beef, chicken and fish each have different seasoning absorption rates. In other words, you do not put the same amount of Annabelle’s Seasoning on all meat (per pound). Generally, you put more on beef, slightly less on turkey or chicken (or any meat with a skin), less on pork, and even less on fish (per pound) in that order.

Also, the method of cooking can also have an impact on how much seasoning to use. Generally, you use less seasoning when frying a dish, and more when making stew chicken or a smothered dish (i.e. smothered steak, pork chops, etc.).

Set forth below are seasoning recommendations. Your taste may require you to make adjustments for personal preference.

General Notes About the Use of the Seasoning:

  • Cooks generally use vegetables (i.e. bell peppers, onions and garlic), in addition to Annabelle’s Soul Food Seasoning, to season meat, and they likewise use meat (i.e. salt pork, neck bones, etc.) to season vegetables. These vegetable or meat seasonings help to enhance the spice seasoning (Annabelle’s) to produce the rich, full “soul food” flavor in whatever food you are cooking. For those of you who do not eat pork, or are concerned about the health issues, simply omit the meat seasoning.
  • Always keep track of the way the meat looks after you season it so as to make adjustments in the level of seasoning in successive uses of the Product.
  • If you massage the Seasoning into the meat thoroughly prior to cooking, the Seasoning will penetrate the meat so that it will be flavorful throughout.
  • Be sure not to over-season your food, as this will make the food taste salty.
  • If you over-season, usually you can correct it by adding water.

  •  Annabelle's World Famous Recipes:











    Annabelle's Famous Stewed Chicken

    Ingredients

    One whole frying chicken (5 to 5-1/4 lbs)

    2 to 2-1/3 tbs. of Annabelle’s Soul Food Seasoning

    6-8 oz. frozen mixed bell pepper strips (green, red and yellow)--- any brand

    1/2 to 3/4 large brown onion (cut up)

    Remove giblets. Cut chicken into 8 pieces. Wash thoroughly, then drain off excess water. Sprinkle Annabelle’s Soul Food Seasoning on the chicken pieces, massage seasoning into the pieces inside a large pot---thoroughly. Add frozen mixed bell pepper strips, along with the onion (cut up), cover and simmer on a low-to-mid flame for 85-90 mins, or until done. Stir every 15-20 mins. At the 45-55 min mark, reduce the heat to low flame. Makes its own gravy. Best served with white rice and any vegetable.



    Annabelle's Southern Fried Chicken

    Ingredients

    One whole frying chicken (5 to 5-1/4 lbs)

    1-1/3 to 1-1/2 tbs. of Annabelle’s Soul Food Seasoning*

    3 cups of all-purpose bleached flour

    Canola oil (enough to fill pan 1” deep)

    1/4 whole garlic (our “little secret” ingredient)

    * Please note that you use less Annabelle’s Soul Food Seasoning (per pound) than you would use for stew chicken.

    Heat oil in a cast iron skillet (the preferred cooking vessel) to approximately 325 degrees F. Be sure to put enough oil in the pan so that the chicken pieces will not be submerged in the oil while cooking. The oil should cover about 2/3 of the height of the chicken in the skillet. Place cut-up pieces of whole garlic into heated oil, wait for the garlic pieces to begin to boil in oil. Remove giblets from chiken. Cut chicken into 8 or more pieces. It may be necessay to cut the breast pieces into smaller pieces to facilitate the cooking process. Wash thoroughly, then drain off excess water. Sprinkle Annabelle’s Soul Food Seasoning on the chicken pieces, massage seasoning into the pieces inside a large bowl--- thoroughly. Put the flour in a clean plastic bag. Flour the chicken in the bag by placing each piece in the bag and shaking. Be sure to shake off excess flour before placing in skillet. Once the oil has reached the proper temperature, and the garlic has started to boil, immediately place the chicken pieces into the pan and cook for 20-25 mins (longer for larger pieces), or until golden brown and crispy on both sides, as shown. Turn each piece when it appears to be golden brown on the cooking side. Try to avoid turning each piece more than 3 times. It is important to keep the oil at the right temperature (i.e. between 300 to 330 degrees F) in order to achieve the desired level of crispiness. Sometimes it may be necessary to reduce the heat to prevent the oil from overheating and burning the chicken. Remove the pieces once they have reached the desired level of crispiness and golden brown color.

    Please help keep our secret---- you know, about the garlic. 

    Specific Notes on Frying Great Chicken:

  • To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat cast iron for even heat distribution and reliable frying.
  • The oil should be about one inch deep in the skillet, coming about halfway up the food.
  • Get the oil good and hot before adding the chicken: about 300 to 325 degrees F.
  • Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters.
  • Fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.
  • When the chicken pieces are a deep golden brown, remove them to a cooling rack set over a baking sheet to catch any drips.

  • Nana's Roast Chicken

    Ingredients

    One whole frying chicken (5 to 5-1/4 lbs)

    1-2/3 tbs. of Annabelle’s Soul Food Seasoning

    2 tbs of canola oil (optional)

    Preheat oven to 350 degrees. Remove giblets, and cut off excess skin around neck. Wash thoroughly, then drain off excess water. Rub canola oil over the entire chicken (optional). Sprinkle Annabelle’s Soul Food Seasoning on the entire chicken, massage seasoning into the chicken. Place in pan and cover with aluminum foil, and cook for 1hr, 15 mins. Remove the foil after it has cooked for 1hr, 15 mins, and cook for an additional 15 mins, then take chicken out of oven and broil until golden brown, for approximately 15-20 mins.


    Smothered Steak

    Ingredients

    7 lbs. of bone-in steak (preferably rib-eye, t-bone, porterhouse or ny steak)

    1-3/4 to 2-1/4 tbs. of Annabelle’s Soul Food Seasoning (depending on the steak)

    6-8 oz. frozen mixed bell pepper strips (green, red and yellow)--- any brand

    1/2-3/4 large brown onion (cut up)

    1 packet of brown gravy mix (any brand)

    1 cup of water

    Wash thoroughly, then drain off excess water. Sprinkle Annabelle’s Soul Food Seasoning on the meat, massage seasoning into the meat inside a large saucepan. Add frozen mixed bell pepper strips, along with onion (cut up), cover and cook on a low-to-mid flame for 75 mins, or until done. Turn the meat over every 7-10 mins. At the 25-30 min mark, reduce to low flame. Add water and gravy mix (about ¼ of the packet) at the 30 min mark. When adding the gravy mix, try to avoid the meat. Stir gravy mix into meat stock thoroughly. Move the steaks around in the pan from time to time so that water, gravy mix and meat stock mix thoroughly. Stir in gravy mix thoroughly. Simmer until done.

    * Please note: If you use steak that does not have the bone-in, increase the seasoning accordingly.


    One Awesome Beef with Gravy Dish

    Ingredients

    3-1/2 lbs. boneless beef (preferably tri tip roast)

    1-3/4 to 2 tbs. of Annabelle’s Soul Food Seasoning

    6-8 oz. frozen mixed bell pepper strips (green, red and yellow)--- any brand

    1/2-3/4 large brown onion (cut up)

    1 packet of brown gravy mix (any brand)

    1 cup of water

    Trim extra fat; but do not remove all of the fat. Cut meat into bite-sized pieces. Wash thoroughly, then drain off excess water. Sprinkle Annabelle’s Soul Food Seasoning on the meat, massage seasoning into the meat inside a large saucepan. Add frozen mixed bell pepper strips, along with onion (cut up), cover and cook on a low-to-mid flame for 75-85 mins, or until it reaches the desired level of tenderness. Turn the meat over every 7-10 mins. At the 45 min mark, reduce to low flame. Add water and gravy mix (about ¼ of the packet) at the 60 min mark. When adding the gravy mix, try to avoid the meat. Stir gravy mix into meat stock thoroughly. Simmer until done.

    Notes about this dish:

  • Like any other beef dish, the longer you allow this dish to simmer… the more tender it will become; however, do not overcook. The meat will become mush after a certain point.
  • If you over-season this dish for any reason, simply add water.

  • Annabelle's Smothered Pork Chops

    Ingredients

    3-1/2 lbs. pork chops

    1-1/2 to 1-3/4 tbs. of Annabelle’s Soul Food Seasoning

    6-8 oz. frozen mixed bell pepper strips (green, red and yellow)--- any brand

    ½ to ¾ large brown onion (cut up)

    1 packet of pork gravy mix (any brand)

    1 cup of water

    Wash thoroughly, then drain off excess water. Sprinkle Annabelle’sä Soul Food Seasoning on the meat, massage seasoning into the meat inside a large saucepan. Add frozen mixed bell pepper strips, along with onion (cut up), cover and cook on a low-to-mid flame for 60 mins, or until done. Turn the meat over every 7-10 mins. At the 25-30 min mark, reduce to low flame. Add water and gravy mix (about ¼ of the packet) at the 30 min mark. Stir in gravy mix thoroughly. Simmer until done.


    Annabelle's Southern Fried Red Snapper

    Ingredients

    ¾ lb. red snapper* (filets)

    ½ to ¾ tbs. of Annabelle’s Soul Food Seasoning*

    3 cups of corn meal (any brand)

    Canola oil

    * You may also use catfish or tilapia.

    Heat oil in a cast iron skillet (the preferred cooking vessel) to approximately 260° F. Be sure to put enough oil in the pan so that the fish pieces will not be submerged in the oil while cooking. The oil should cover about 2/3 of the height of the fish in the skillet. Wash thoroughly, then drain off excess water. Cut fish into pieces that may easily be turned in skillet so as to facilitate the cooking process. Sprinkle Annabelle’s Soul Food Seasoning on the fish pieces. Massage seasoning into the pieces thoroughly on cutting board or other flat surface. Put the corn meal in a clean plastic bag. Douse the fish in the bag by placing each piece in the bag and lightly shaking. Be sure to shake off excess corn meal before placing in skillet. Once the oil reaches desired temperature, mmediately place the fish pieces into the pan and cook for about 20-25 mins, or until golden brown and crispy on both sides, as shown. Turn each piece when it appears to be golden brown on the cooking side. Try to avoid turning each piece more than 3 times. It is important to keep the oil at the right temperature in order to achieve the desired level of crispiness. 

    Specific Notes on Frying Great Fish:

  • Generally follow all of the tips that apply to frying chicken.
  • Fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy fish.
  • When the fish pieces are a deep golden brown, remove them to a cooling rack set over a baking sheet to catch any drips.
  • Oil should only be used 2-3 times before being discarded. If the oil ever burns, then discard immediately irrespective of number of times it’s been used.

  • Annabelle's Red Snapper Sandwich

    Ingredients

    3/4 llb. red snapper* (filets)

    1/2 to 3/4 tbs. of Annabelle’sä Soul Food Seasoning*

    2-4 American cheese slices

    Tatar sauce

    3 cups of corn meal (any brand)

    Canola oil

    * You may also use catfish or tilapia.

    Cut the fish into pieces that will fit a bun. Prepare Red Snapper as shown above. Prepare sandwich with cheese slices on each side of the fish. Add tartar sauce.


    Barbecue Seasoning

    Use Annabelle's Soul Food Seasoning in lieu of salt and pepper (or any other seasoning preparation) to season beef, pork, poultry or fish.   Massage the seasoning into your meat at least twenty minutes prior to placing on grill.  You may use the seasoning recommendations for beef. pork, poultry or fish set forth above.


    My Mom's Killa Mac-N-Cheese

    Ingredients

    1 or 2 eggs

    1/2 stick of butter or margarine (optional)

    1 tbs of vegetable oil

    1 teaspoon of salt*

    2/3 cup of milk

    1/2 to 3/4 lbs of large elbow macaroni

    12-14 oz of shredded medium cheddar cheese

    *Note: Does not require Annabelle’s Soul Food Seasoning

    Preheat oven to 330 degrees F. Boil water in a pot. Add one tablespoon of oil to water. Add macaroni, and stir intermittently. Allow to cook for about 8-9 minutes, only. Strain water and allow to drain in colander Whip the eggs and milk in a bowl. Add salt to the mixture. Pour half of the cooked macaroni in a casserole dish (or similar pan). Pour half of the egg/milk mixture onto the macaroni, and mix it in well. Add half of the cheese, and mix into macaroni, thoroughly. Add half of the butter to macaroni by cutting into slices, and placing squares on macaroni. Pour the remainder of the cooked macaroni into the dish or pan, and repeat the prior steps (i.e. pour the remainder of the egg/milk mixture on top of the dish. Add remainder of the cheese and butter) to create top layer. Place in oven for about 35-40 mins. Remove from oven and allow to set for 10 mins before serving.

    All Vegetables:

    Sprinkle Annabelle’s Soul Food Seasoning on any vegetables to personal taste, and cook the vegetables in the prescribed manner.

    Specific Notes on Seasoning Vegetables:


  • Most “old school” cooks add pork (i.e. salt pork, neck bones, or bacon) to the vegetables as they cook in order to add flavor.
  • Some of the more experiences “soul food” cooks (such as the original Annabelle’s) would also add a pinch of sugar to the vegetables.


  • Copyright 2010 Annabelle's Foods Company, LLC. All rights reserved.

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