Cooking Shows‎ > ‎


Jimmy L. Babin
Creative Cajun Cooking

Seafood Pasta Pomodoro

posted Jul 26, 2022, 4:50 PM by outdoorkitchenshow

Seafood Pasta Pomodoro

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

posted Apr 21, 2022, 10:47 AM by outdoorkitchenshow   [ updated Apr 21, 2022, 10:47 AM ]

Etouffee Topped Redfish

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. for recipes and ingredients.

Bacon Wrapped Scallops

posted Apr 7, 2022, 9:24 AM by outdoorkitchenshow   [ updated Apr 7, 2022, 9:33 AM ]


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).

Jimmy's Swamp Grits

posted Mar 31, 2022, 9:12 AM by outdoorkitchenshow   [ updated Mar 31, 2022, 9:17 AM ]

Jimmy's Swamp Grits

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.

Chow Chow Cucumber Apps

posted Mar 1, 2022, 7:33 AM by outdoorkitchenshow   [ updated Mar 1, 2022, 7:33 AM ]

Chow Chow Cucumber Apps

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.

Big Jimmy's Shrimp

posted Feb 15, 2022, 11:10 AM by outdoorkitchenshow   [ updated Feb 15, 2022, 11:10 AM ]

Big Jimmy's Shrimp

Big Jimmy's Shrimp recipe:

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!

Pan Fried Fish Alfredeaux

posted Feb 15, 2022, 9:51 AM by outdoorkitchenshow   [ updated Feb 15, 2022, 9:51 AM ]

Pan Fried Fish Alfredeaux

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. 

Alligator Stir Fry

posted Oct 18, 2021, 7:20 AM by Jimmy Babin   [ updated Oct 18, 2021, 7:20 AM by outdoorkitchenshow ]

Alligator Stir Fry

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. 

Wild Game & Sausage Dirty Rice (Dressing) with Jamba-Pastalaya Dirty Rice Seasoning

posted Feb 12, 2021, 2:34 PM by outdoorkitchenshow   [ updated Feb 12, 2021, 2:34 PM ]

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.)

VENISON & POTATO STEW with Roast & Gravy Magic

posted Feb 12, 2021, 2:32 PM by outdoorkitchenshow   [ updated Feb 12, 2021, 2:32 PM ]

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!

1-10 of 107