Here are some of our
Favorite Cajun/Creole Recipes:

8    oz.  cream cheese
8    oz.  sour cream
3-5  tablespoons of Ragin Cajun Jalapeno Relish

1    lb. seafood (peeled shrimp or crawfish) or diced chicken breast
1    jar, 16 oz. Southern Seasonings Gourmet Etouffee or Creole Sauce

     Bring 3 quarts of water to boil in a 5 quart pot.  In a separate skillet add 1/4 cup vegetable oil and saute 1/2 cup bell peppers, 1 1/2 cups chopped onions, 4 cloves chopped garlic, and 1/2 cup chopped celery.   Remove from heat and stir in 1 cup Southern Seasonings Dry Roux (1/2 jar) with vegetables.  Add all this to boiling water and cook on medium heat for one hour.  Add meat or seafood and cook as follows:

     Chicken and Sausage:  Cut and season 1 medium chicken, add to pot with 1 pound sausage.   Cook 45 minutes, add 2 tbsp. chopped green onion and cook an additional 15 minutes or until chicken is tender

     Seafood:   Add 1 pound crabmeat and 1 pound shrimp to pot.  Cook 30 minutes.  Add 2 tbsp. chopped green onion and cook an additional 15 minutes.

      Brown meat, add chopped vegetables, saute.  Add 1/8 cup Southern Seasonings Dry Roux per pound of meat.  Saute 5 more minutes, then add HOT water -- more for stews, less for gravies -- and season to taste.  Cook on medium at least 30 minutes.

2    lbs. seafood (peeled crawfish, peeled shrimp, crabmeat, etc.)
1    cup finely chopped celery
1    cup finely chopped onion
1    cup finely chopped bell pepper
4    cloves chopped garlic   
1    tsp. Tabasco hot sauce
1    cups hot chicken broth
1    tbsp. cornstarch   
1    cup green onions   
1    cup chopped parsley    
1    lb. butter
      paprika (for color)
       All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)

      Season seafood with cajun seasoning and set aside.  In large pot, melt butter.  To this add chopped celery, onion, bell pepper, garlic, and Tabasco.   Cook gently until onions are transparent. Now add chicken broth and seafood.   Bring to boil, then immediately turn heat down and cook very slowly for 20 minutes, stirring often.  Dissolve cornstarch in cup of liquid and stir until smooth.   Add this to mixture, stirring until fairly smooth.  Add green onions and parsley, more seasoning if needed.  Cook 10-15 minutes more to bind in flavor.

1    large onion
3    stalks celery
2    sticks butter
4    tbsp. flour
1    large can carnation milk
2    egg yolks, beaten   
1    cup green onions   
1    tsp. chopped parsley
2    lbs. crabmeat
10  oz. grated cheese (Velveeta or cheddar)
1     tbsp. Worcestershire    
1     tsp. garlic powder
       All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)

     Saute onions, celery, green onions, and parsley, in butter until soft. Add flour and blend well; then add milk and mix well.  Remove from heat; add beaten eggs, crabmeat, cajun seasoning, Worcestershire, cheese, and garlic powder. Put in casserole dish and top with more cheese. Bake for 30 minutes at 350 F.

4    lbs. cleaned and deveined shrimp
3    tbsp. flour
4    tbsp. butter or cooking oil
1    chopped onion   
1    cup chopped bell pepper
3    chopped garlic cloves
1    small can tomato sauce (or whole tomato or tomato paste)
1    tsp. red pepper dash thyme   
1    cup chopped green onions   
1    cup chopped parsley
5    cups boiling water
       All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)

1    large chicken, cut up
2    large onions
1    cup cooking oil      
      flour
      parsley and shallot tops
      All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)     
 

     Pour olive oil and fresh minced garlic over meat or poultry.  Rub Southern Seasonings "Wild Game" Seasoning into meat and refrigerate of a minimum of 1 hour.  Leave overnight for more flavoring.  

     Marinate meat according to the above instructions.  Pan saute' meat in thin layer of olive oil on each side, or as an alternative cook on open grill for even more flavor.  Slice and serve.