Shrimp & Corn Etouffee


  • Cajun Spicy Etoufee Mix 6 oz. bag
  • Crawfish or Shrimp
  • Corn, Mushrooms, Onions (anything you like to add for flavoring)
  • 5 large tablespoons of margarine
  • 4 1/2 cups of water per 1 bag of etoufee mix


  • Brown 5 large tablespoons of oleo or margarine.
  • Dissolve Cajun Spicy Etoufee Mix in 4 cups of cold water, then add to margarine.
  • When mixture becomes thick, add 1/2 cup or more of cold water.
  • Reduce fire.
  • Add crawfish tails or shrimp (approximately three pounds.)
  • Cook for 15 minutes, then turn fire off.
  • cover and let stand for 15 more minutes.
  • Enjoy!

Dam Good Crackers!

  • 2 tsp of Cajun Fry Dam Good Stuff
  • 1/4 cup of Canola Oil
  • 1 sleeve of unsalted Saltine Crackers
  • Stir Dam Good Stuff into the Canola Oil.
  • Drizzle the Dam Good Stuff/Canola Oil mixture over a container of the unsalted Saltine Crackers.
  • Turn bowl over every 5 minutes for 20 minutes.
  • Enjoy!

Cajun Style Gumbo


  • Cajun Gravy Gumbo Mix
  • 3 tbsp grease
  • 1 1/2 quarts of water
  • Rotel (optional)
  • 1 lb. chicken
  • 1 link of sausage


  • Brown approximately 1 lb. of chicken and 1 link of sausage in 3 large tablespoons of grease.
    • If you like okra, add that to the pot too!
  • Put 1/4 cup of Cajun Gravy Gumbo Mix and 1 1/2 quarts of water.
    • If you want a spicier taste, you can add a can of Rotel.
  • Let it come to a boil and then lower the fire.
  • Cook until tender.
  • Enjoy!


Rice Cooker Pastalaya

  • Cajun Fry Pastalaya 8 oz. bag
  • Fully cooked sausage and/or cooked meat of your choosing (we chose to use chicken and sausage)
  • 3 cups of water per 1 bag of pasta mix
  • Cut up your sausage/meat and cook it to your liking.
  • Add water, pasta mix, and sausage/meat into the rice cooker.
  • Turn on the rice cooker.
  • Once the rice cooker clicks back to warm, it’s ready to serve!
  • Enjoy!