Jimmy L. Babin
Creative Cajun Cooking

Alligator Stir Fry

posted Oct 18, 2021, 7:20 AM by Jimmy Babin

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

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

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!


posted Nov 19, 2020, 8:23 AM by outdoorkitchenshow

We picked fresh Louisiana Satsumas and Ruby Red Grapefruit, added crackers to the board, and went crazy with the Chow Chow. We've got versions with Zucchini and Yellow Squash, as well as our Gator Pickles Relish!


posted Nov 19, 2020, 8:21 AM by outdoorkitchenshow


Of course, you start with your favorite Bloody Mary mix and add a little Gator Pickle juice to doctor it up! Rim glasses with Magic Swamp Dust for an extra flavor boost! On the board: sliced tomatoes, Gator Pickles, Okra, and Green Tomato Chunks, Gator Pickles Quail Eggs (BOLD are sliced, Regular are whole), and plenty of bacon! Perfect for sitting by the river and watching the water roll on by. Add our Cajun Jalapeno Sauce or our Cajun Garlic Sauce for a little extra kick!

Cajun Charcuterie Board: Boudin & Cracklins Edition

posted Nov 16, 2020, 7:31 PM by outdoorkitchenshow   [ updated Nov 16, 2020, 7:37 PM ]

A perfect blend of hot and cold, crunchy and creamy, spicy and mild. We used a cast iron skillet to keep the meats warm (chunks of pork boudin and smoked andouille slices). On the boards: Gator Pickles Quail Eggs (Regular are whole, BOLD are sliced), Gator Pickles Okra, Gator Pickles Green Tomato Chunks, plus pork cracklins with Magic Swamp Dust and our Cajun Jalapeno Sauce. We also quartered some Louisiana Satsumas and cubed some pepper cheese. So many options! Get the products:

Cedar Plank Smoked Halibut

posted Nov 16, 2020, 7:00 PM by outdoorkitchenshow

Our friends at REKA Ventures created dish that uses our Fire Department Blend Magic Swamp Dust, proving that our seasoning is great in any cuisine, not just Cajun! Check it out:

YouTube Video

Stuffed Turkey Roulade

posted Oct 15, 2020, 11:27 AM by outdoorkitchenshow   [ updated Nov 12, 2020, 12:17 PM ]

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.

YouTube Video

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

YouTube Video

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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