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ALLIGATOR BOUDIN KING CAKE
Non traditional King Cakes are all the rage here in South Louisiana this Mardi Gras season. Stuffed with savory fillings like boudin or crawfish, they're hard to pass up, but so easy to make! Use French Bread dough or crescent roll dough for this recipe:
Candied Jalapenos: https://shop.creativecajuncooking.com/candied-jalapeno-relish/
Magic Swamp Dust: https://shop.creativecajuncooking.com/proche-magic-swamp-dust-seasoning-with-no-msg/
CRAB AU GRATIN
This recipe is a double batch. You can cut it in half to use 1 container of crab.
1 1/4 c flour
1 quart cream, 1 quart half-n-half or whole milk
sliced green onions
1/2 stick of butter
2 containers of fresh crab meat (16 oz each)
Magic Swamp Dust seasoning
4 cups shredded cheese
In a large bowl, combine flour and cream, whisking well. Slowly whisk in a cup of half-n-half or milk. Let stand. You will use the rest of the milk in the skillet. Heat butter in a skillet and saute sliced green onions until tender. Add flour/cream mixture and stir over medium low heat until it gets bubbly. Gently fold in crab meat. Season to taste with Magic Swamp Dust seasoning. Remove from heat and place in 4 large oven safe au gratin dishes. Top with 1 cup cheese each. Bake at 350 until the cheese is melted and bubbly, with a little browning around the edges. About 10 minutes in a convection oven. Serve with toasty French bread.
STRAWBERRY PEPPER JELLY HAM:
Boneless or Spiral Sliced Ham
1 can Sprite or Citrus soda
1 jar Ponchatoula Pepper Company Strawberry Pepper Jelly
Preheat oven to 350. Place ham in a deep pan pour in the Sprite to at least 1/2 inch deep. Remove the lid from the jelly and microwave jar just until the jelly is liquid. Go 30 seconds at a time, stir. If it's not fully melted, go another 30 seconds and stir. Pour 3/4 of jar over ham, covering well and going in between slices. Cover the pan and bake for an hour to 1 1/2 hours, until ham reaches 160 internally. Let rest, then serve with veggies and a little extra jelly drizzle.
SEAFOOD PASTA POMODORO
1 lb scallops
Magic Swamp Dust seasoning
1-2 tbsp olive oil
1-2 tsp garlic
1/2 c white wine
1/2 lb crawfish tails
Magic Swamp Dust
Cajun Garlic Sauce
Season the scallops well with Magic Swamp Dust. Halve larger tomatoes, you can leave smaller ones whole.
In a skillet over medium heat, add olive oil and brown scallops on both sides. Remove the scallops and set to the side when done.
In the drippings, add the garlic, white wine, tomatoes, crawfish tails, lemon juice, Magic Swamp Dust, and Cajun Garlic Sauce to taste. Simmer until tomatoes burst and the sauce is incorporated. Toss the pasta and parmesan cheese in the sauce, serve with the scallops and extra cheese. You can use whatever cooked pasta you prefer. A sweeter white wine helps balance the acidity of the tomatoes and hot sauce. Enjoy!
Cajun Etouffee Topped Redfish Fillets
Season cleaned redfish fillets with our Cajun Jalapeno Sauce and Magic Swamp Dust.
BACON WRAPPED SCALLOPS
- 4 cups water
- 1/2 tsp Smokin' Fryin' Rub for heat
- 2 tbsp Magic Swamp Dust seasoning
- 2 oz Velveeta or other creamy cheese
- 1/2 cup crumbled bacon bits
- 1 cup yellow grits
In a large saucepan, bring the water to a boil. Add seasoning. Add cheese, stirring until melted. Add bacon. Bring to a boil over medium high heat, then whisk in the yellow grits, constantly stirring to prevent clumps. Bring back to a boil, then lower heat to a simmer. Stir often until grits have thickened to taste. Turn off heat, serve with extra bacon.
Cream Cheese + Magic Swamp Dust + Cajun Jalapeno Hot Sauce + Gator Pickles Zucchini Chow Chow on sliced seedless cucumbers.
- French bread pieces cut on the bias
- 1 lb peeled or tail-on shrimp
- 1 tsp Smokin' Fryin' Rub
- 1 tbsp Magic Swamp Dust
- 1.5 cups cream or half & half
- Cajun Garlic Sauce to taste
- 1 cup shredded pepper jack cheese
In a bowl, season shrimp with a little Smokin' Fryin' Rub and Magic Swamp Dust. Toss to coat evenly. In a skillet, melt 1 tbsp butter over medium heat. Toast the bottoms of the French bread pieces. Set to the side when toasty. Add 1 tbsp butter, melt, then add shrimp. Cook just until pink. Add cream, stirring to get all the good stuff from the bottom of the skillet. Add Cajun Garlic Sauce to taste. Add pepper jack cheese and keep stirring over medium heat until cheese is melted and sauce is thickened. Pour shrimp & sauce over toasted French bread. So good!
1/3 c avocado oil (or other light oil)
1 cup onions
2 cups sliced mushrooms
1 1/2 tsp Smokin' Fryin' Rub
1/4 c Magic Swamp Dust
2 tsp Cajun Garlic Sauce
1 cup sliced yellow squash
1 cup snow pea pods
1/2 cup broccoli
1 cup chopped tomatoes
1/2 lime juice
In a large skillet or wok, heat the avocado oil over medium heat. Add the onions and mushrooms. Season well with Smokin' Fryin' Rub for heat, Magic Swamp Dust for low sodium flavor, and Cajun Garlic Sauce for a little boost. Then add the carrots and squash. When they start getting tender, add the alligator. When the alligator is getting cooked through (just a few minutes), add the remaining veggies and lime juice. It's ready pretty quick, just cook to the desired crunch or tenderness you prefer. Taste for seasoning and add more Magic Swamp Dust or Cajun Garlic Sauce as desired.
WILD GAME DIRTY RICE (RICE DRESSING) RECIPE:
- 2 lbs ground venison (or beef)
- 1 lb breakfast sausage
- 1 pack Jamba-Pastalaya & Dirty Rice Seasoning
- 6 3/4 cups water
- 2 1/2 cups rice (parboiled is fastest)
In a large capacity rice cooker, add the meats together with the seasoning and water. Stir well, and add the rice, stirring to mix. Turn on the rice cooker. Lift the lid and stir every now and then. When the meat is cooked and the rice is tender, it's done! You can also do this in a dutch oven on the stove, bringing the mixture to a boil over medium heat, then reducing to a simmer until everything is cooked through and tender.)
You can use regular beef stew meat, but this was excellent with deer, very tender. I was making a small batch, so I only needed a 1/2 box of the R&G Magic, saving the rest for another day! This made 3 quarts, which was plenty for 6 people. You can double the batch if you want, there's plenty seasoning in the box.
CAJUN CHARCUTERIE, BLOODY MARY BOARD:
Of course, you start with your favorite Bloody Mary mix and add a little Gator Pickle juice to doctor it up! Rim glasses with Magic Swamp Dust for an extra flavor boost! On the board: sliced tomatoes, Gator Pickles, Okra, and Green Tomato Chunks, Gator Pickles Quail Eggs (BOLD are sliced, Regular are whole), and plenty of bacon! Perfect for sitting by the river and watching the water roll on by. Add our Cajun Jalapeno Sauce or our Cajun Garlic Sauce for a little extra kick!
CAJUN CHARCUTERIE, BOUDIN & CRACKLINS:
A perfect blend of hot and cold, crunchy and creamy, spicy and mild. We used a cast iron skillet to keep the meats warm (chunks of pork boudin and smoked andouille slices). On the boards: Gator Pickles Quail Eggs (Regular are whole, BOLD are sliced), Gator Pickles Okra, Gator Pickles Green Tomato Chunks, plus pork cracklins with Magic Swamp Dust and our Cajun Jalapeno Sauce. We also quartered some Louisiana Satsumas and cubed some pepper cheese. So many options! Get the products: https://shop.creativecajuncooking.com/
SWEET & SPICY FRUIT & VEGGIE BOARD:
We picked fresh Louisiana Satsumas and Ruby Red Grapefruit, added crackers to the board, and went crazy with the Chow Chow. We've got versions with Zucchini and Yellow Squash, as well as our Gator Pickles Relish!
STUFFED TURKEY ROULADE:
Perfect for a fancy fall or holiday dinner! Use your favorite stuffing or dressing. We've included an Oyster Cornbread Dressing recipe for you to try... Turkey Roulade 1 large turkey breast, deboned, cut in half 1 pack bacon strips Magic Swamp Dust Seasoning to taste All preparation can be done the day before, so all you have to do is pop the turkey in the oven on the day you want to serve it. On a large cutting board, place one lobe of turkey breast on top of a sheet of plastic wrap so that it opens up to one large flat piece. It is up to you whether or not to leave the skin on.(I prefer it off.) If you do, place the turkey skin side down. If not, lay the breast smooth side down. Cover with additional plastic wrap and pound to an even thickness of 1/2 inch. This will also tenderize the meat. Lay strips of bacon on top of a fresh piece of plastic wrap. Lay the turkey breast on top. Sprinkle with a little Magic Swamp Dust Seasoning and spread stuffing evenly over the middle portion of the turkey breast lobe. Roll it up, using the plastic wrap to help keep the roll in place. (It helps to have a second pair of hands.) Remove the plastic wrap, sprinkle the outside with a little more Magic Swamp Dust Seasoning. Wrap in foil. Bake in a roasting pan for about 1 1/2 hours to an internal temperature of 155 degrees F. Uncover the top to let it brown in the oven and bring the internal temperature to 165 degrees F. Let roulade rest for 15 minutes, move to a clean cutting board, then slice into 1-inch thick slices.
- ½ pound crab meat
- 10 oysters cut into pieces
- 1 teaspoon Magic Swamp Dust
Tartar Sauce recipe:
1 lb small scallops
CAJUN BOILED LOBSTER
You can boil anything in our LOW SODIUM SEAFOOD BOIL! Here's the instructions for boiling lobster. You can also do crawfish, shrimp, crabs, peanuts - anything you want to boil! Buy it here: https://shop.creativecajuncooking.com/creative-cajun-seafood-boil/
Cajun Boil Peanuts in an Instant Pot! So quick and easy! If you're doing a bigger batch in a big pot outside, follow the instructions on the bag for seasoning peanuts, and let them go on a low boil for 2 to 3 hours. The longer you let them soak, the spicier they are. Our LOW SODIUM SEAFOOD BOIL is perfect for anything from peanuts to crawfish to lobster. So good and no swell! Order our low sodium Seafood Boil here: https://shop.creativecajuncooking.com/creative-cajun-seafood-boil/
STRAWBERRY SHRIMP PASTA
Wow, this is so good! Strawberries and shrimp aren't usually tossed together in a skillet, but we add a little butter, Roman Candy Strawberry Rum, set it on fire, then add it to a creamy Dumplin' Magic sauce. Talk about a wow factor!Pasta:Boil fettuccine pasta until tender in water seasoned with 1/4 c Magic Swamp Dust and 1/4 stick butter Sauce:4 cups water1 pack Dumplin' Magic seasoning1 1/4 c flour1 qt cream or half/half1/2 cup grated parmesanIn a saucepan, stir together the water and seasoning and bring to a boil. In a separate bowl, whisk together the flour and cream. Lower the heat to a simmer, and add the cream to the seasoned water. Let simmer until thickened. Add parmesan and stir. Add strawberry shrimp...Strawberry Shrimp:1/2 stick butter4 oz Roman Candy Strawberry Rum divided2 lb peeled shrimp (yes, you can add more shrimp)1 qt strawberries, washed and quarteredIn a cold skillet, add butter and 2 oz of rum. Then turn on heat to medium. When butter melts, add shrimp and saute just until pink. Turn off heat, add strawberries and another 2 oz rum. Using a safety lighter, set the rum on fire. When the flames stop, add strawberry shrimp to cream sauce. Stir, then serve over cooked pasta.Get our Dumplin' Magic seasoning here: https://shop.creativecajuncooking.com/dumplin-magic/
Lamb is definitely not a traditional Cajun dish, but we can still have a little something different with some serious Cajun flavor by adding Magic Swamp Dust seasoning!
FRIED ALLIGATOR BITES, Plain, Buffalo & BBQ
All you gotta do is pass some Alligator meat though egg wash and Gator Wing Batter. Fry at 350 for 3 to 4 minutes, until golden brown. Toss with our Cajun BBQ Wing sauce, or combine a bottle of our Cajun Garlic sauce with a stick of melted butter and toss for a medium Buffalo style sauce. Quick, easy, and so good!
All you need is an egg wash and frying oil, we've got the Green Tomato Slices and Gator Wing Batter. Drain the jar, then dip through the egg wash, dredge through the dry batter, then fry at 350 until golden brown.
Order the Fried Green Tomato Kit and Cajun Etouffee mix here: https://shop.creativecajuncooking.com/
Bacon Wrapped Quail
Our easy, but not basic, gumbo recipe. Start with a roux on the side to make things faster and easier. Add our LOW SODIUM Magic Swamp Dust, Smokin' Fryin' Rub, and Cajun Garlic hot sauce for maximum flavor.
1 lb sliced andouille or smoked sausage
Order all seasonings here: https://shop.creativecajuncooking.com/
1 jar Gator Pickles Quail Eggs (regular or bold), drained
Shrimp & Crab Etouffee
CREATIVE CAJUN DOGS:
From traditional dogs to Super Cajun Dogs, we've got ideas - and TOPPINGS - for your cookout! We use boudin whenever we can here in Cajun Country, but you could also use Italian Sausage, Bratwurst, Chicken Sausage, or hot dogs!
Our toppings make it easy and flavorful. From Chow Chow to Relish, Pickled Quail Eggs and our Sauces - try them all!
Grilled Shrimp Boudin on Flatbread with Zucchini Chow Chow Aioli
Grill a link of Shrimp Boudin and a piece of naan bread, a pita, or tortilla 'til nice and hot. Mix 1 tbs of our Gator Pickles Zucchini Chow Chow with 1 - 2 tbs mayo to make an aioli sauce. Drizzle it over the top, and add a little extra Chow Chow on top. Amazing flavor combination, and perfect for people who think a bun is too much bread!
Cajun Ketchup & Mustard Dog
This is for folks who want to give a little more flavor to a plain ol' dog. Just add 1 tsp Cajun Garlic Sauce to 1 tbs ketchup. So good!
Grilled Crawfish Boudin Dog with Yellow Squash Chow Chow Aioli and Bacon
Grill a Crawfish Boudin link and put it in a toasted, buttery bun. Mix 1 part Yellow Squash Chow Chow with 1 part mayo to make aioli. Drizzle aioli over grilled boudin, and top with bacon bits.
Grilled Pork Boudin Dog with Gator Pickles and Cajun BBQ Wing Sauce
Grill a regular Boudin link and put it in a toasted, buttery bun. Slather with our Cajun BBQ Wing Sauce (while grilling too, if you like), and top with Gator Pickles. Perfect heat and tang to go with that smooth boudin flavor.
Bacon Cheddar Burger Dog with Cheese Sauce, Crumbled Bacon, and Chopped Quail Eggs
Bacon Cheddar Burger patties (ground beef mixed with shredded cheddar and bacon) are all the rage, so we just shaped one into a dog to make it easy! Grill it and serve on a toasted bun with a jar of cheese sauce, more bacon, and chopped Gator Pickles Quail Eggs! You can slice the eggs for an even prettier presentation.
Alligator Sausage Dog with Jalapeno Ranch and Pickled Green Tomatoes
Grill Alligator Sausage and place in a toasty bun. Mix our Cajun Jalapeno Sauce into your favorite Ranch dressing, about 1 tsp sauce to 1 tbs Ranch, or to taste. Drizzle the sauce over the dog, and top with our Gator Pickles Green Tomato Chunks. (This is good with Chicken Apple Sausage, too!)
RED BEAN GUMBO & BBQ GLAZED CHICKEN