Cajun Jambalaya

Makes approximately 10 cups

INGREDIENTS

  • Jambalaya Mix (creole, mild or hot)

  • Cajun Trinity (1 onion, 2 bell peppers, 3          stalks celery, chopped)

  • 1/2 lb chicken (breasts or thighs), diced

  • 1/2 lb andouille sausage, sliced

  • 1/2 lb shrimp

  • 1-2 Tbsp olive oil

  • 2 tsp minced garlic

  • 3 cups chicken stock

In a large pot over medium temp, heat oil.  Add shrimp and saute until cooked (about 3-5 minutes).  REMOVE FROM POT.  Add Cajun Trinity. Cook until soft, about 5 minutes, then stir in chicken. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage and garlic, and cook until fragrant, about 1 minute.  

Pour in Jambalaya Mix, saute for 1-2 minutes to release spices.  Add chicken stock, bring to a boil, reduce heat and simmer until water is absorbed (about 20 minutes).  Stir in shrimp and serve!

Cajun

red beans and rice

Makes approximately 10 cups

INGREDIENTS

  • Dirty Rice Mix

  • Cajun Trinity 

  • 1/2 lb chicken (breasts or thighs), diced

  • 1/2 lb andouille sausage, sliced

  • 1 can kidney beans

  • 1-2 Tbsp olive oil

  • 2 tsp minced garlic

  • 3 cups chicken stock

In a large pot over medium temp, heat oil.  Add Cajun Trinity. Cook until soft, about 5 minutes, then stir in chicken. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage and garlic, and cook until fragrant, about 1 minute.  

Pour in Dirty Rice Mix, saute for 1-2 minutes to release spices.  Add kidney beans and chicken stock, bring to a boil, reduce heat and simmer until water is absorbed (about 20 minutes).  

Cajun

gumbo

INGREDIENTS

  • Gumbo/Gravy Mix

  • 6 Tbsp butter

  • Cajun Trinity 

  • 12 oz andouille sausage, sliced

  • 1 lb shrimp

  • 2 tsp minced garlic

  • 4-6 cups chicken broth, depending on consistency preference

  • cooked white rice for serving

In a large, deep skillet over low-medium temp,  melt butter then add gumbo mix.  Cook, stirring constantly, until dark caramel colored, about 10-20 minutes.  Add Cajun Trinity. Cook until soft, about 5 minutes. Stir in garlic, sausage and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.

In the last 10 minutes of cooking, add shrimp until cooked through.  Serve over rice.

SHRIMP

ETOUFEE

INGREDIENTS

  • Etoufee Mix

  • Cajun Trinity (1 onion, 2 bell peppers, 3          stalks celery, chopped)

  • 3 lb shrimp

  • 5 Tbsp butter

  • 2 tsp minced garlic

  • 4 1/2  cups water or chicken stock

  • White rice for serving

 

Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes.

Dissolve Etoufee Mix with 4 cups water then add to veggie/butter mix in pan.  Cook on medium heat, stirring frequently.  When mixture becomes thick, add 1/2 cup water.  Reduce heat and add shrimp.  Cook 15 minutes, turn off heat and let stand for 15 additional minutes.  Serve with white rice.

SEAFOOD

BOIL

NOTE:  A 1 pound bag will boil 12 pounds of crawfish, 1 1/2 dozen crabs, or 15 pounds of shrimp.

 

INGREDIENTS

  • Seafood Boil Mix

  • Lemon Salt (optional)

  • Red Potatoes

  • Corn on the cob, halved

  • Seafood of choice

 

In a large boiling pot, add desired amount of Seafood Boil, potatoes and corn with enough water to cover vegetables and seafood (when added).  Add lemon salt (we suggest a ratio of 1 part lemon salt to 2 parts boil mix - adjust for taste).  

Boil corn on potatoes approximately 20 minutes, then add seafood.  Bring to a second rolling boil, boiling for 3-5 minutes.  Turn off heat.  Let vegetables and seafood soak for 20-30 minutes.