Jimmy L. Babin
Creative Cajun Cooking


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

YouTube Video

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

YouTube Video

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 Tomatoes with Crawfish Etouffee Topping

posted Jul 1, 2020, 1:10 PM by outdoorkitchenshow

Our Fried Green Tomato Kit is only $8! 
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

posted May 29, 2020, 9:27 AM by outdoorkitchenshow

YouTube Video

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:

Gator Pickles Quail Egg Potato Salad

posted May 15, 2020, 8:43 AM by outdoorkitchenshow

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.

Chicken & Andouille Gumbo

posted Oct 24, 2019, 9:57 AM by outdoorkitchenshow

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:
Video recipe:

Chicken & Andouille Gumbo

Our New Etouffee Mix!

posted Oct 16, 2019, 9:12 AM by outdoorkitchenshow

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.

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