Jimmy L. Babin
Creative Cajun Cooking

Red Bean Gumbo & BBQ Glazed Chicken

posted Aug 9, 2019, 4:40 PM by outdoorkitchenshow


🤓(FYI: Red Bean Gumbo is popular around Ascension & St. James Parishes, and both Justin Wilson and Chef John Folse have featured it as a recipe for doing something a little different with red beans.) This recipe shows how to make it from scratch, instead of using leftovers.

🍲FOR THE BEANS: (pressure cooker version, you can do stovetop, too).
2 lbs dry red beans, washed
12+ cups water
1 pack Bean Magic seasoning 
1 lb sliced smoked sausage
1 tbs hot sauce
1 tsp sugar
1/2 - 1 cup roux
skimmed drippings from baked chicken
In a pressure cooker, add beans, water, and seasoning. Set for high pressure, 1 hour 30 minutes. (While that's going, bake or smoke the chicken.) At the end of cook time, release after 15 minutes. Set pot to saute. Add sausage, hot sauce, and sugar. Add the skimmed chicken drippings. Stir to warm through. If there's not enough "juice," add up to 4 more cups of water. When the pot is bubbling, stir in roux to thicken to taste. Serve over cooked rice.

Chicken leg quarters
Cajun seasoning (Magic Swamp Dust & Smokin' Fryin' Rub are featured)
BBQ Wing Sauce
Season & bake the chicken at 350 until done. Glaze with BBQ sauce, bake an additional 5 minutes to set sauce. You can brush with extra sauce when finished. Remove chicken from pan and collect drippings in a large cup. Skim off excess oil from top. Add to beans.


Shrimp & Butter Beans, River Parish style with a roux

posted Apr 5, 2019, 10:11 AM by outdoorkitchenshow

Shrimp & Butter Beans

2 lbs dry butter beans or baby limas
1 pack Creative Cajun Cooking Bean Magic seasoning
12 cups water (adding more as necessary)

optional: Rotel, chopped tomatoes, or tomato paste

Roux: 1 cup oil, 1 cup flour

2 lbs shrimp, peeled & deveined
1/2 stick butter
1 tbs Magic Swamp Dust seasoning

Cooked rice for serving

Beans - In a 5qt Dutch oven, add beans, Bean Magic seasoning, and water. (No overnight soaking necessary for dry beans. If using fresh or frozen beans, the cook time will be less.) Bring to a boil, then simmer covered until tender (from dry, 2 -3 hours). Add water as necessary, just to keep beans covered with liquid, stirring every now and then. (If you are adding tomatoes or tomato paste, add when you lower the heat to a simmer.)

While beans are simmering, make a medium dark roux. (This is optional if you don't like roux in beans, but this is how they do it in the River Parishes, so give it a try! You could also use premade roux, if you prefer.)

Roux: In a small skillet, add 1 cup oil and heat over medium heat. When the oil is hot, add the flour, stirring. Cook over medium heat until the roux is medium chocolate brown, stirring frequently to keep from sticking/scorching. When it's done, remove from heat and set to the side to add to the beans when they're done. When the beans are done, stir roux into the liquid a spoonful at a time, until thickened to your taste.

Shrimp: When the beans and roux are done, cook the shrimp in a skillet. (Optional: you can cook the shrimp directly in the beans if you want, but browning them in a skillet makes them yummier.) To brown the shrimp, heat skillet over medium heat, melt butter, add shrimp in one layer (cook in batches if necessary). Season well with Magic Swamp Dust seasoning. Cook over medium heat, without stirring, until a slight crust forms on the shrimp, then turn each shrimp and let cook until done. 

Serve over cooked rice, topped with shrimp.

Voodoo Whole Fried Chicken

posted Mar 1, 2019, 11:18 AM by outdoorkitchenshow

YouTube Video

frying hens, completely defrosted and giblets removed
Smokin' Fryin' Rub to lightly cover chickens
frying oil

Lightly cover chickens with Smokin' Fryin' Rub seasoning. Put onto a frying hook. Add oil in a turkey frying pot to about 2/3 or less. Turn on burner, heat to 350 degrees. Slowly lower chicken into oil. Fry for 30 minutes, maintaining an oil temperature of 325 to 350 degrees. Turn off flame. Very slowly lift the fried chicken out of the oil with the frying hook, letting the grease drain into the pot, not the ground. Set aside to drain and rest for several minutes. Carve and serve. 
**NOTE: Only use turkey frying rigs OUTSIDE, on concrete, away from anything. DO NOT DO THIS INDOORS.**

Mardi Gras Dip video

posted Mar 1, 2019, 11:12 AM by outdoorkitchenshow

YouTube Video

💜💚💛 Mardi Gras Dip recipe:
1/4 c chopped celery
1/2 c chopped purple onions
1/4 c chopped green onions
1 c chopped pecans
1 c shredded cheese
2 tbs Magic Swamp Dust seasoning (mild lemon pepper type)
1/2 tsp Smokin' Fryin' Rub seasoning (spicy hot, red pepper type)
1/2 to 1 c mayo (or Miracle Whip)
Stir together, put in a pretty party dish, top with your favorite pepper jelly (the ones in the video are "Crawfish" and "Habanero" from Ole Homestead.)

NOLA style Turtle Soup

posted Jan 14, 2019, 9:42 AM by outdoorkitchenshow   [ updated Jan 14, 2019, 9:45 AM ]

  • 2 sticks butter, plus 2 tbs to sauté meat and veggies
  • 3/4 cup flour
  • 2 lbs turtle meat, cut into bite size pieces
  • 2 cups finely chopped Creole veggie blend (onions, bell peppers, celery)
  • 1 tbsp minced garlic
  • 2 -3 tbsp Magic Swamp Dust seasoning
  • 1 1/2 cups tomato sauce
  • 1 quart beef stock
  • Cajun Garlic hot sauce (to taste - just a teaspoon will do)
  • 1 tsp sugar (just a pinch, not a tablespoon)
  • Several Gator Pickles® Quail Eggs, quartered
  • chopped parsley for garnish

  • In a skillet to the side, melt 2 sticks butter over medium heat, and when it starts to bubble quickly, add the flour, stirring well to make a medium brown roux. Turn off the heat while making the soup in a separate pot.

    In a 5-quart soup pot or dutch oven, melt the remaining butter over medium heat. Season the turtle meat with Magic Swamp Dust, add the meat to the pot, and cook over med-high heat quickly, just until the meat is browned. Once it's brown, lower the heat to medium and add the Creole veggies. Cook until the vegetables are transparent, scraping up the brown bits from the bottom of the pot as they cook.

    Once the veggies are softened, lower heat, add tomato sauce, and simmer for 5 minutes. Stir in the beef stock, mixing everything well and making sure nothing is sticking to the bottom of the pot. When the stock gets nice and hot, add the roux and cook over low heat, stirring, until the roux is incorporated. Add hot sauce, sugar, and little more Magic Swamp Dust. Let simmer until it gets nice and thick, about 30 minutes to an hour. Check for seasoning, adding more Magic Swamp Dust as necessary. Garnish with Gator Pickles® Quail Egg quarters and chopped parsley.


posted Jan 14, 2019, 8:46 AM by outdoorkitchenshow   [ updated Jan 14, 2019, 10:04 AM ]

Boudin balls stuffed with our Gator Pickles® Quail Eggs. We have reached the pinnacle of Cajun country goodness! To make: use your favorite bulk, cold boudin. Hand roll the boudin into balls, use your thumb to make a depression in the middle, place in a pickled quail egg, then gently mold the boudin around the egg, completely encasing it. Freeze balls for 20 - 30 minutes. Heat oil to 350. Pass the balls through an egg wash and then our Gator Wing Batter. Fry at 350 until golden brown, about 3 to 4 minutes. Drain on a wire rack and serve with remoulade sauce. So good!

Cajun Scotch Eggs

Gator Pickle Devilment Eggs

posted Nov 13, 2018, 8:38 AM by Keith Taubin   [ updated Nov 13, 2018, 8:38 AM ]

Jimmy's Devilment Eggs
deviling hard-boiled chicken eggs with mayo, Magic Swamp Dust,
and our Yellow Squash Chow Chow, then topping with a Gator Pickles Quail Egg,
paprika, and Cajun Garlic Hot Sauce. Perfect party food!

Cajun Cream Cheese Dip

posted Mar 31, 2016, 4:28 PM by Creative Cajun Cooking Admin   [ updated Apr 7, 2018, 2:54 PM by B ]

Jimmy L. Babin
Creative Cajun Cooking

Go to our online store and pick up some Creative Cajun Cooking's products to make this delicious recipe today!  Click here...
3 Pounds of Cream Cheese
1 Pound of Sour Cream
3/4 Cup Gator Pickle Juice
1 Tablespoon Creative Cajun Cooking Seafood Boil
3/4 Cup Miracle Whip Dressing
1/2 Cup Magic Swamp Dust (Proche) Seasoning
Using an electric mixer with a whisk, mix all ingredients together until very smooth. Shape into your favorite mold.
Serve with crackers, celery, or any of your favorite dipping items and just watch it disappear.

Cajun Shrimp Bruschetta

posted Jan 8, 2013, 7:12 AM by Creative Cajun Cooking Admin   [ updated Apr 7, 2018, 2:54 PM by B ]

Jimmy L. Babin
Creative Cajun Cooking
An appetizer that with send your taste buds on journey
 and make you go back for seconds!

Bree Babin, Jimmy's granddaughter, takes over the Creative Cajun Cooking kitchen to make an appetizer for "The Outdoor Kitchen Show." Host Sean Turner helps her out. She makes Cajun Shrimp Bruschetta...

and visit
HERE to contact Jimmy Babin
Servings: 20
Yield: 20
1 cup boiled shrimp, chopped
1 bag Creative Cajun Cooking Seafood Boil
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1/2 cup gator pickles, without the juice, chopped
1/2 teaspoon hot sauce
1 tablespoon Magic Swamp Dust
2 poboy bread, cut into dials
  • Boil the shrimp in some Creative Cajun Cooking Seafood Boil (Follow instructions on package).
  • Then rough chop the shrimp and Gator Pickles. You can get some extra shrimp to set to the side for a garnish.
  • Mix together shrimp, mayonnaise, cheese, Gator pickles, hot sauce, and Magic Swamp Dust, then let it cool in the fridge.
  • In a skillet, put the bread dials down and let it get golden brown on one side. Do not brown the other side.
  • Spoon shrimp mixture onto toasted sides of the bread and place on a baking sheet. (Add shrimp garnish at this time, optional).
  • Put the baking sheet into the over at 350 degrees for 8-9 minutes.
  • Once the cheese has melted, it is ready. Remove from the oven, let it cool, serve warm.
Per Serving (excluding unknown items): 79 Calories; 9g Fat (99.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 66mg Sodium. Exchanges: 0 Vegetable; 1 Fat.

Cajun Crackers and Creamy Dipping Sauce

posted Jan 8, 2013, 7:02 AM by Creative Cajun Cooking Admin   [ updated Apr 7, 2018, 2:53 PM by B ]

Jimmy L. Babin
Creative Cajun Cooking
The cracker with a kick and a cream sauce to cool it down!
Servings: 1
Yield: 1 box
1 box Triscuit crackers, original
1/2 cup Gator Pickle juice
1 package Hidden Valley Ranch Mix
1 tablespoon Smoking-Frying Rub by Creative Cajun Cooking
1 1/4 cups Sour Cream
1 cup mayonnaise
1 tablespoon Fire Department Blend Magic Swamp Dust by Creative Cajun Cooking
  • Combine ranch mix and smoking-frying rub in a bowl and mix well.
  • Then whisk in the Gator Pickle juice.
  • Dip Triscuit crackers into mixture and place onto a pan. (Make sure to get enough seasoning on each cracker. You may need to add a little more Gator Pickle juice).
  • While the crackers are soaking up the juice, mix the sour cream, mayonnaise and Fire Department Blend Magic Swamp Dust in a separate bowl.
  •  Once it is mixed well, put it in the fridge.
  • Place the crackers on a paper towel and place in the microwave until the crackers are dry.
  • Once the crackers are dry, place them into the oven at 350 degrees.
  • When the crackers are golden brown, they are ready.
  • Let them cool and serve with the Creamy Dipping Sauce.
Per Serving (excluding unknown items): 2193 Calories; 247g Fat (95.9% calories from fat); 11g Protein; 12g Carbohydrate; 0g Dietary Fiber; 205mg
Cholesterol; 1404mg Sodium. Exchanges: 1 Non-Fat Milk; 28 Fat.

1-10 of 77