Cajun Trinity:  1 onion, 2 bell peppers, 2 stalks celery, chopped


Cajun Dirty Rice


  • Cajun Fry Dirty Rice 12 oz. bag

  • 1lb. Ground Meat

  • 1lb. Chicken Gizzards (optional)

  • 3 cups cold water per 1 bag of Rice Mix


  • Brown ground meat and gizzards.

  • Add 3 cups of water and dirty rice mix.

  • Bring to a boil, cover and lower fire.

  • Cook for 25-30 minutes.

  • Enjoy!


Crawfish and Corn Etoufee



  • 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!


Cajun Spicy Boiled Crawfish (large group)

Looking for the perfect seasoning for your crawfish boil? Look no farther than our Cajun Spicy Crab, Crawfish, Shrimp Boil!

Use 1 pound of Cajun Spicy Crab Boil (Spicy or Mild) for 12 pounds of crawfish, 1 1/2 dozen crabs, or 15 pounds of shrimp.


  • Pour 1 pound of Cajun Spicy Crab Boil with enough water to cover seafood.

  • Bring water and seasoning to a rolling boil.

  • Add seafood to water, bring to a second rolling boil. Boiling for 3 – 5 minutes.

  • Turn fire off. Soak for 20 minutes. (For spicier taste, soak 20-30 minutes.)


Creole Jambalaya

(rice cooker)


  • Cajun Fry Creole Jambalaya 12 oz. bag

  • Fully cooked sausage and/or cooked meat of your choosing (we chose to use shrimp and sausage)

  • 3 cups of water per 1 bag of jambalaya mix


  • Cut up your sausage/meat, and cook it to your liking.

  • Add water, jambalaya 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!

Dam Good Stuff Green Beans


  • 1(16 oz.) bag of frozen or fresh green beans

  • 2 tbsp. Olive Oil

  • 1/2 tsp. Dam Good Stuff Seasoning

  • 4 tbsp. Parmesan Cheese


  • Preheat oven to 425F.

  • Toss green beans, olive oil, and Dam Good Stuff in a bowl.

  • Spread evenly onto a baking sheet.

  • Bake for 30 minutes, stirring halfway through baking time.

  • Remove from oven, sprinkle with parmesan.

  • Enjoy!


Dirty Rice Stuffed Turkey


  • Turkey (app. 12-13 lbs.)

  • Cajun Fry Cooked Dirty Rice

  • Dam Good Stuff Seasoning (DGS)

  • Olive Oil

  • 2 Cups Water


  • Inject Turkey with 4 Tbsp DGS and 2 Cups Water.

  • Coat Outside of Turkey with Olive Oil and DGS.

  • Cover Turkey lightly with Aluminum Foil.

  • Bake at 350 for 2 hours.

  • Uncover and cook for 1 hour.

  • Enjoy!

Note: Greaseless Fryer – follow same preparations, cook for 10 minutes per lb., use the mesh cover to crisp the skin for the last 15 minutes.


Cajun Hot Fish Fry

Looking for the best ways to capture that amazing Cajun flavor? It’s oh, so simple!
Let us help you! Here is our favorite recipe for a great fried fish flavor using our Hot Fish Fry!

  1. Heat your grease to 350 degrees.

  2. Pass your favorite type of fish through the Hot Fish Fry.

  3. Fry for 3 to 4 minutes.

  4. Let cool and enjoy!

***For more flavoring, baste with mustard before passing the fish through the Fish Fry!


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!


Cajun Fried Chicken


  • Mild Cajun Fry seasoning

  • Raw chicken of your choice (thighs, legs, breast, wings, boneless)

  • 2 Small Eggs

  • Mustard

  • Grease (we used peanut oil)


  • Preheat grease to 320 degrees.

  • Combine chicken, 2 eggs, and mustard in a bowl. Mix well.

  • Coat chicken with 1 layer of Mild Cajun Fry Fish-Fry.

    • If you want to double batter, dip the chicken in buttermilk/milk and then re-coat in Mild Cajun Fry Fish-Fry.

  • Place Chicken in grease and fry for 12-14 minutes depending on size of chicken.


Dam Good Stuff 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!


JD's Seafood Gumbo


  • 1 lb shelled shrimp

  • 1 lb crab claw meat

  • 5-8 Tbsp butter

  • 1 package Cajun Fry Gumbo/Gravy mix

  • 1 onion, diced

  • 1 bell pepper, diced

  • 6 cups water


Combine Gumbo mix with 5-8 Tbsp butter.  Cook on medium heat until desired color, approximately 20-30 minutes, stirring constantly.

Add water, onions and pepper.  Cook on medium-high heat until desired tenderness of vegetables.

Reduce heat, add shrimp and crab meat.  Cover and let simmer until shrimp is cooked, approximately 15 minutes.


Heidi's Jambalaya

(Instant Pot)


  • 1 lb of meat of your choice (Heidi likes Conecuh brand Hickory Smoked and chicken or sweet Italian sausage), diced

  • 1 onion

  • 1 pepper

  • 1-2 Tbsp olive oil

  • 1 package Cajun Fry Mild Jambalaya

  • 3 cups chicken broth (Heidi uses Better Than Bouillion, mix it in with rice and veggies, then add 3 cups cold water)


Using the saute function, brown the sausage and chicken.  Remove from pot.

Add oil and vegetables to pot and saute until desired tenderness, scraping bottom of pan to release juices from meat.  

Add jambalaya mix and saute with veggies for at least 1 minute.

Add 3 cups water, mix.  Cook for 8 minutes.  Let slow release for 5 minutes, then manually release steam to add meats.  Mix meats in and seal for additional 5 minutes (just on "warm" function).