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.
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.
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.
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!