Platform C: The Station 1923 Blog

  • Easy Chicken Pot Pie with Golden Gluten-Free Crust

    With a flaky, gluten-free crust, tender chicken, and plenty of veggies, this pot pie is the perfect fall dish and delicious down to the last bite.

    This chicken pot pie is super easy to make, and comes together in under an hour! Not to mention, it makes great use of leftover chicken. Grab your Citrus Herb and Creole Smoke from Station 1923, and let’s get cookin’!

  • Creamy Creole Pasta with Shrimp and Sausage

    This Creamy Creole Pasta with Shrimp and Sausage dish is decadent, flavorful, gluten-free, and restaurant-worthy! The rich cream blends beautifully with the savory notes of Creole Smoke All-Purpose Seasoning, and every forkful strikes the perfect balance of flavor and texture. You won't believe how easy it is to make!

  • 5 Tips for Crispy, Golden Air Fryer Results Every Time

    With these five air fryer tips, you can enjoy chicken wings, tenders, popcorn bites, fries, shrimp, and fish with crispy exteriors that give you the deep-fried feeling — minus the grease and extra calories. Read on to learn the game-changing tips and tricks to achieve crispy, golden brown air fryer results with all the satisfying crunch — and none of the guilt.
  • Honey Bourbon Grilled Chicken Wings

    Sweet and sticky with just the right amount of savory smoke, these honey bourbon grilled chicken wings are easy to make, and anything but boring. With just a handful of ingredients from your pantry and bar cart, you can have these honey bourbon grilled chicken wings whipped up and ready in 30 minutes or less.
  • Gluten-Free New Orleans Shrimp Etouffee

    You don't have to wait until Mardi Gras to taste the flavors of the Big Easy. With Creole Smoke All-Purpose Seasoning and a little creativity, you can sit down to your very own bowl of New Orleans-inspired shrimp étouffée in just 7 easy steps.
  • Tender and Delicious Brown Sugar Smoke Ribs

    These are the ribs that started it all. If it weren't for these tender, sweet, smoky, and savory, baby back ribs, Station 1923 might not be here today. I created Brown Sugar Smoke with the goal of achieving finger-licking ribs that would leave people wondering what "sauce" I used. Of course, the answer is none. Keep reading for all my tips and tricks for tender, juicy, tasty ribs.