Click here for the recipes to our Magic Mixes

Most recent recipes...



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:

Magic Swamp Dust:


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. 



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.




For 2 large servings:
1 lb scallops
Magic Swamp Dust seasoning
1 lb tomatoes (grape or cherry)
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
parmesan cheese
cooked pasta (linguine)

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.

Bake at 350 for about 20 minutes, until flaky. For the etouffee, use our Cajun Etouffee Mix. In a large bowl, stir the etouffee mix into 2 cups of water and let stand. In a large saucepan, add 2 cups water and 1 cup cream (or 1/2 & 1/2), and let come to a boil over medium heat. Whisk in the bowl of mix/water, and bring back to a fast simmer. In a skillet, saute 1 lb peeled shrimp and 1 lb crawfish tails, seasoned with a little Smokin' Fryin Rub in 1/4 stick butter, just until done. Add the cooked seafood to the pot of etouffee, stir, and let simmer for a minute. It's done. Spoon the Shrimp & Crawfish Etouffee over the baked redfish fillets. We served this over Jimmy's Swamp Grits.



bacon-scallops-dust.png bacon-scallops-toothpick-small.png bacon-scallops-close-small.png

Season fresh scallops with Magic Swamp Dust
Wrap tightly with a slice of bacon, secure with toothpick
Mix 1 stick softened butter with Magic Swamp Dust and chopped parsley, brush over scallops
Preheat oven to 340 and bake until bacon is done, 15 - 20 minutes (you can also use an air fryer or in a grill pan on the grill).
Serve with our Cajun BBQ Wing Sauce to dip. Buy Magic Swamp Dust and Cajun BBQ Wing Sauce here:

1 cup grits + 4 cups liquid = 4 servings of grits. Adjust as necessary for serving size in case you want a little or a lot.
Jimmy's Swamp Grits:
  • 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.

Who needs cucumber sandwiches or a charcuterie board for a Southern brunch? Not us. Dump the bread and add some Zucchini Chow Chow and Cajun Jalapeno sauce for an easy cucumber appetizer (that you may devour before your guests get to try it!)

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
  • butter
  • 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!

Pan Fried Fish Alfredeaux
1 lb fish fillets
1 tbsp Cajun Garlic Sauce
2 tsp Magic Swamp Dust
1/2 tsp Smokin' Fryin' Rub
1 tbsp butter
1.5 c half & half or heavy cream
1 cup shredded pepper jack cheese
cooked fettuccine pasta
In a bowl, combine fish, Cajun Garlic Sauce, Magic Swamp Dust, and Smokin' Fryin' Rub. Add butter to a large skillet and melt over medium heat. When the butter is melted, add seasoned fish fillets to skillet. Cook for about 2-3 minutes per side, just until browned and cooked through. Remove the fish and keep warm. Add cream, stirring to get all the good stuff off the bottom of the pan. Add the pepper jack cheese and stir just until melted. Toss cooked pasta into sauce. Add sauced pasta to plate, top with cooked fish, drizzle more pan sauce on top. 

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
1/2 cup baby carrots
1 cup sliced yellow squash
1 lb fresh alligator meat, cut in bite size pieces
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. 



  • 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.
2 to 3 lbs trimmed and cubed venison
1/2 cup R&G Magic thickener
1/4 c oil
1 onion, diced
1 tbs garlic paste or minced
1/2 c red wine (optional)
1 tbs tomato paste (more if you like)
2 qts water or unsalted beef stock
1/2 pack R&G Magic seasoning
2 lbs potatoes, cubed
1/2 cup thickener to 1/2 cup water
(we serve this over rice, but it's also good over egg noodles)
Heat the oil over medium high in a 5 qt or larger pot. In a bowl or ziploc bag, dust the cubed meat with 1/2 cup of the thickener that comes in the box, coating the meat lightly. Brown the meat in the oil, not overcrowding the pan so all pieces cook separately, just until they're browned. Remove the meat from the oil and set aside.
Reduce heat to medium, add the onion and garlic to the pot, cooking 5 minutes until softened, stirring often. Add the red wine and let reduce by half. Stir in the tomato paste, the water/stock, and 1/2 pack of the R&G Magic seasoning. Bring to a boil. Add the potatoes, bring back to a gentle boil and cook until the potatoes are tender (20 or 30 minutes, depending on the size of the potatoes). Combine 1/2 cup thickener to 1/2 cup water in a separate bowl or measuring cup, stirring well to incorporate. Stir mixture into the pot, to thicken as desired. You can add more if you want it super thick. When it's as thick as you want, lower the heat to a simmer and add the meat back in. Let simmer until you're ready to eat. Serve over cooked rice or noodles. Reserve left over thickener and seasoning for another meal! This was amazing with a few drops of our Cajun Garlic Sauce added to the bowl, too!


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!



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:

boudin-a1.png boudin-3-small.png

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!




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.


Crab and Oyster Cornbread Dressing
First you make the cornbread 
· 1 cup all-purpose flour
· 1 cup yellow cornmeal
· ⅔ cup white sugar
· 1 teaspoon salt
· 3 ½ teaspoons baking powder
· 1 egg
· 1 cup milk
· ⅓ cup vegetable oil
Cornbread Directions · Step 1 Preheat oven to 400 degrees F Spray or lightly grease a 9-inch round cake pan. · Step 2 In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. · Step 3 Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Once cornbread is done, let cool Then you make the dressing
Dressing Ingredients
  • ½ pound crab meat
  • 10 oysters cut into pieces
  • 1 teaspoon Magic Swamp Dust
Directions Blend all ingredients together in a bowl, and place on turkey breast what will fit comfortably.
Not all will fit, so place in that cornbread pan and bake out as a side dish.
You can use our Roast & Gravy Magic mix to make an amazing turkey gravy. 
Creamy Crawfish Bisque with Spinach and Bacon Recipe:
10 ounces uncooked bacon
1 bag of Dumplin' Magic seasoning
3 cups water
1-quart cream or half & half
1 cup all-purpose flour
10 ounces baby spinach, washed and cut into thin ribbons
2-3 pounds Louisiana crawfish tails (from a boil or pack)
Cook bacon until crispy, drain and chop into small pieces.
In a sauce pan, empty one bag of the Dumplin' Magic seasoning and 3 cups of water, add the bacon bits, and let cook over medium heat about 15 minutes.
In a bowl, whisk the flour and cream together until smooth. Pour into pot, whisking until incorporated. Keep stirring so it will not stick on the bottom, until it begins to thicken. Lower heat to a simmer, and add the spinach and crawfish tails.
Gently simmer until tails are heated through. Taste for seasoning. Add a little Cajun Garlic hot sauce for some extra kick! Serve with Fried Green Tomatoes for lagniappe.

Back Porch Fish Fry makes frying fish easy, and adds that satisfying crunch to every bite!
Jimmy marinates his fish in Cajun Garlic hot sauce and a splash of lemon juice, then dredges in his Back Porch Fish Fry. Let set for just a few minutes, then fry until golden and crispy. Serve it with homemade tartar sauce!

Tartar Sauce recipe:
1/2 cup Gator Pickle Relish
1 cup plain yogurt
1 cup mayo
splash lemon juice
2 tsp Magic Swamp Dust seasoning
Stir it all up, refrigerate until ready to use. 
Get the products here:

Gar Boulettes & Gravy is a classic in Louisiana, and we show you how to make it easy with our Roast & Gravy Magic mix. Of course, we put Magic Swamp Dust in the boulettes, too! Lots of options with this recipe - make it how you like it! Whether you make meatballs or patties, let it simmer in our gravy for an amazing meal!
2-3 pounds gar meat
1 cup bread crumbs
1/2 c green onions, chopped fine
Magic Swamp Dust, Fire Dept Blend
2 eggs, beaten
Seasoned Flour: 2 cups flour, Magic Swamp Dust
frying oil
Roast & Gravy Magic (seasoning packet & thickening packet)
Grind the gar meat in a meat grinder or food processor.
Add the bread crumbs, green onions, Magic Swamp Dust, and eggs.
Mix well and shape into balls (boulettes) or patties (pain de toilettes).
Roll in seasoned flour.
Heat the cooking oil over medium high heat and brown the balls evenly.
In a large Magnalite or Dutch oven, stir the Roast & Gravy Magic seasoning packet into 6 cups water. Bring to a boil, then lower to a simmer. In a bowl, add the thickening packet to 2 cups water, whisking until smooth. Add the thickener to the pot slowly, a little at a time, until it's as thick as you want it. Don't add it all at once! Drizzle it into the pot, whisking until smooth and thick. Add boulettes/patties to the gravy and let simmer for 20 to 30 minutes.
Serve over rice, or eat them straight out the pot.

So easy! You can add just about anything to our Cajun Etouffee mix and it will be amazing!
For this UPRGRADED version...
8 oz lobster meat (out of the shell)
1 lb small scallops
1 lb crab meat 
3 oz Velveeta or cream
2 + 2 cups water
Cajun Etouffee mix
In a bowl, add 1 1/2 cups water to our Cajun Etouffee mix, whisking thoroughly. Let stand.
In a large saucepan or dutch oven, add 2 1/2 cups water and 3 oz Velveeta or cream. Bring to a simmer over medium low heat, and whisk until smooth. Add in the Etouffee mix from the bowl. Bring to a boil. Add the seafood, gently stir over medium low heat until it starts bubbling and thickening. When it's thick enough and the seafood is just done, serve over cooked rice. AMAZING.


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:

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:



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:

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!
Prep lamb breast by trimming excess fat and scoring halfway down the bone. Make a seasoning paste with 1/2 c olive oil, 1/4 c worcestershire sauce, 1/4 c chopped rosemary, and lots of Magic Swamp Dust. Add our Smokin' Fryin' Rub if you want some heat. Cover with foil and roast at 325 for 2 hours (lower temp to 300 if you have a convection oven). Open the foil and baste with drippings. Put back in the oven until nicely browned. Serve by carving slices off the bone. Delicious, easy, and a little something different!

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!



Fried Green Tomato Kit instructions
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. 
For the Crawfish Etouffee topping, you just add a little less water (2 cups instead of 4) to the mix so it's thicker. Add 3 oz Velveeta cheese (like MawMaw's Commodity Cheese), or substitute cream if cheese isn't your thing. Bring everything to a simmer, add crawfish (or crab or shrimp), bring back to a simmer and it's done. So easy!
Order the Fried Green Tomato Kit and Cajun Etouffee mix here:


Bacon Wrapped Quail

This works for all game birds. Use breasts or whole birds. Stuff with green grapes for a burst of sweetness! Wrap birds in bacon, season with no MSG Magic Swamp Dust and a little Smokin' Fryin' Rub for a touch of heat, bake at 340 for 30 minutes. Easy to make, and so impressive. Find Magic Swamp Dust and Smokin' Fryin' Rub in most Louisiana grocers, or order them online:


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 cup oil
1 cup flour
2 onions, chopped
2 lbs chicken, in pieces (white or dark, your preference)
1-2 tsp Smokin' Fryin' Rub
2-3 tbsp Magic Swamp Dust
8 - 10 cups water or stock
1 lb sliced andouille or smoked sausage
1 package frozen sliced okra (prevents okra slime)
Cajun Garlic Sauce to taste
In a side skillet, make a dark roux by stirring together flour and oil, stirring often over medium heat until a dark chocolate brown.
In a dutch oven or large pot, add the onions and chicken. Season well. Add water to cover. Bring to a boil, then simmer until tender. Add sausage. Bring back to a boil, stirring. Add okra. Stir in roux until thickened to taste. Simmer until thickened. Check for seasoning. Add Cajun Garlic hot sauce to taste. Serve over rice. Lot of folks also require a potato salad to go with it. ;)
Order all seasonings here:
Gator Pickles Quail Egg Potato Salad recipe:
1 jar Gator Pickles Quail Eggs (regular or bold), drained
1 1/2 cups mayo
1/2 cup spicy brown mustard
1/2 cup Yellow Squash Chow Chow for relish
2 tbs Magic Swamp Dust seasoning
1 tsp Smokin' Fryin' Rub
2-3 lbs boiled potatoes, your choice of variety, in chunks
In a large bowl, cut up or smash the Gator Pickles Quail Eggs to the consistency you want. Add mayo, mustard, Chow Chow, and seasonings. Blend together. Add the potatoes in pieces and blend together. You can use any kind of potato you want - this recipe makes them all taste good.

Shrimp & Crab Etouffee

1 pack Cajun Etouffee mix
4 1/2 cups water, divided
3 oz Velveeta cheese
8 oz crab meat
1 lb peeled deveined shrimp
Empty Cajun Etouffee mix into a bowl, add 2 cups water, and whisk until smooth. Let stand 30 minutes, whisking occasionally. 
In a large saucepan, add 2 1/2 cups water and start heating. 
Place 3 oz Velveeta cheese in pan and heat until melted.
Pour into the pot the crab and shrimp and cook until it comes to a slow boil.
Pour in etouffee & water mixture, scraping all into the pot, and cook on low heat.
Stir pot often, until a few bubbles appear in the middle.
Turn off heat. It will thicken as it stands.

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!

garlic-sauce-1.jpg ketchup-1a-w-bott.png

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!)