Jimmy L. Babin
Creative Cajun Cooking

Stuffed Turkey Roulade

posted Oct 15, 2020, 11:27 AM by outdoorkitchenshow

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 Ingredients · 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 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 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. Order any of our products at

Creamy Crawfish, Bacon & Spinach Bisque

posted Oct 7, 2020, 10:10 AM by Jimmy Babin

Creamy Crawfish Bisque with Spinach and Bacon
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!
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Back Porch Fish Fry & Homemade Tartar Sauce

posted Sep 11, 2020, 8:58 AM by outdoorkitchenshow

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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. 
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Gar Boulettes & Gravy

posted Sep 6, 2020, 10:01 AM by outdoorkitchenshow

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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.

Lobster, Scallop & Crab Etouffee

posted Aug 28, 2020, 10:59 AM by Jimmy Babin

YouTube Video

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.


posted Aug 6, 2020, 12:02 PM by outdoorkitchenshow

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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:


posted Aug 6, 2020, 11:14 AM by outdoorkitchenshow

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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:

Strawberry Shrimp Fettuccine Pasta

posted Jul 27, 2020, 12:08 PM by outdoorkitchenshow   [ updated Jul 30, 2020, 8:35 AM ]

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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 water 1 pack Dumplin' Magic seasoning 1 1/4 c flour 1 qt cream or half/half 1/2 cup grated parmesan In 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 butter 4 oz Roman Candy Strawberry Rum divided 2 lb peeled shrimp (yes, you can add more shrimp) 1 qt strawberries, washed and quartered In 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:

Slow Roasted Lamb with Magic Swamp Dust

posted Jul 24, 2020, 9:59 AM by outdoorkitchenshow

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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!

Fried Alligator Bites, Buffalo & BBQ

posted Jul 10, 2020, 10:04 AM by outdoorkitchenshow

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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!

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