Chef Paul Prudhomme was responsible for putting Cajun cuisine on the map in the 80’s with this dish. And he was essentially responsible for redfish being nearly fished out in the Gulf of Mexico! Folks often ask us about blackening fish – is it a spice blend or a technique. The answer is: both. This...
We are all here for a traditional Cajun dirty rice, complete with chicken livers and homemade stock. We’re also here for some shortcuts, too. Just as our Skillet Jambalaya makes quick work of the classic, this speedy dirty rice comes together in a pinch. We love the the savory spice that Boucherie delivers to this...
Chicken fingers, crawfish tails, fried pickle chips or french fries. No matter what you dip, you’ll want to grab Meaux Betta Blend, make this sauce, then dip it. Dip it good.
Jambalaya Seasoning is the answer for a perfectly seasoned pot of Jambalaya. Start by searing chicken and sausage in Roasted Garlic Avocado Oil. Add in aromatics and rice, and this big skillet of comfort is on its way. This cast iron skillet version of Jambalaya delivers the taste of Louisiana with a bonus: it’s ready...
Sweet cornbread meets spicy Voo Doo Blend in this delicious pan of scrumptiousness. This recipe bakes up into a tall pan of cornbread that’s delicious on the plate as a side. We love those sweet nibbles of corn alongside the meaty Louisiana crawfish.
JazzFest in New Orleans is the only place where you can get authentic Crawfish Monica. The Kajun Kettle Foods Booth sells bowl after bowl of this delicious creamy pasta to a never-ending line of festival goers. The original recipe is top secret and worth the wait at Jazz Fest. To tide us over, we tried...
Sweet. Simple. Satisfying. This dish has a long history that intertwines Native Americans, Nova Scotians who became “Cajuns” and the Creole culture. It’s simple. It’s quite complex. All of those factors make it an important dish to embrace, understand and cook often and on repeat.
Crawfish Etouffee is an under-an-hour dish that anyone can master. Unlike many of the long-cooking, make-a-roux dishes (totally worthy it, btw), etouffee is a quick-cooking bowl of comfort. Blonde roux binds things together while Bayou Seafood Blend brings home the flavor. Serve this with plenty of steamed rice and sliced scallions. Spicy and delicious!
While this recipe is a holiday staple in store owner Anne’s home, it’s really best served in summer when corn is at its height. We adapted Marcelle Bienvenu’s recipe to include The Stuff all-purpose Cajun Creole blend. We also cook it from beginning to end in a cast iron skillet. It’s so delicious.
This This Monday staple does not get much simpler that this! Everything in a pot. Bring to a boil, then slow simmer. Red Bean Seasoning does the work in this perfectly-spiced recipe. We love this blend for red beans – and all beans. It does wonders in a pot of black eyed peas. Red Bean...