Recipes

Jimmy L. Babin
Creative Cajun Cooking

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.

CAJUN SCOTCH EGGS

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.

Mardi Gras Dip

posted Jan 10, 2012, 2:55 PM by Creative Cajun Cooking Admin   [ updated Apr 7, 2018, 6:04 PM by B ]

Jimmy L. Babin
Creative Cajun Cooking
A mixture of sweet and "WOW" that wakes up the taste buds. 
A dip that you just can't stay away from!
Servings: 50
Yield: 9 cups
2 cups Pecans, broken
2 cups Shallots, sliced 1/8-inch thick
1/4 cup Purple onion, chopped fine
2 cups Cheddar Cheese, shredded
1/2 cup Celery, chopped fine
1 cup Miracle Whip®
  • Pour Pecans, Shallots, Purple Onions, Cheddar Cheese, Magic Swamp Dust Seasoning, and Smokin' Fryin' Rub into a large bowl and mix together
  • Add in Miracle Whip and mix until all products are saturated evenly
  • Roll into a firm ball and place on a platter, then flatten out and shape into your favorite design to a thickness of 3/4 inch
  • Cover half of the design with The Ole Homestead Crawfish Jelly and the other half with The Ole Homestead Five Peppers Pepper Jelly
  • Cover and let stand in refrigerator for 30 minutes before serving
  • Enjoy on your favorite cracker (Mine are Wheat Thins)
  • As you watch the people place some on a cracker, walk away and then put in their mouth and turn around to get more, you know it's good!!!!
Per Serving (excluding unknown items): 75 Calories; 7g Fat (77.7% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

White Beans and Ham

posted Dec 7, 2011, 8:10 PM by Unknown user   [ updated Apr 7, 2018, 6:20 PM by B ]

Jimmy L. Babin
Creative Cajun Cooking
The favorite choice of bean, as a side next to or
over Jambalaya in Southern
Louisiana
Servings: 250
Yield: 12 gallons
20 pounds Great northern beans
10 pounds Onions, chopped
1 can (#10) Mushrooms, stems & pieces
3 cups Magic Swamp Dust
2 cups Cattleman's Original Bar-B-Que Sauce
1/4 cup Creative Cajun Cooking Seafood Boil
10 pounds Ham cubes, When using sausage wait until beans are done before adding.
Use as a side dish or serve over rice.
Options - Ham, Salt Pork, or Sausage.

Copyright: Cookbook #1

  • Put beans into pan with 4" of water over beans and cover for 8 - 12 hours before cooking.
  • After soaking, wash beans and place in cooking pot
  • Add onions, mushrooms, Magic Swamp Dust, Seafood Boil, Ham with bone, and Bar-B-Que Sauce to beans and cover up to 1" over ingredients.
  • Cook on low to medium fire, stirring frequently until done. Serve with Jambalaya or just over rice
Service for 250 - 300 people
depending on portion size.
UTENSILS NEEDED: 1 # 20
(12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 212 Calories; 8g Fat (32.9% calories from fat); 11g Protein; 26g Carbohydrate; 8g Dietary Fiber; 12mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Wendy's Kick Ass Chili

posted Dec 7, 2011, 8:02 PM by Unknown user   [ updated Apr 8, 2018, 10:23 AM by Creative Cajun Cooking Admin ]

Jimmy L. Babin
Creative Cajun Cooking
The "Sugar Britches" Special that's
FINGER LICKIN' GOOD
Servings: 150
Yield: 8 gallons
8 pounds onion (Yellow), diced
10 pounds ground beef
10 pounds ground pork
2 gallons tomato sauce
1 gallon tomatoes with green chilies, crushed
3 cups sugar
2 cups Magic Swamp Dust Seasoning
2 cups chili powder
1/4 cup Creative Cajun Cooking Seafood Boil
2 gallons red kidney beans, canned
3 cups barbecue sauce (Cattlemans)
  • Sauté' onions for 10 minutes to tenderize and add small amounts of water to keep from burning
  • Place all other items in pot except the beans and cook down until meat is done
  • Skim off as much grease as possible after meat is cooked
  • Add in beans and bring back to a boil thin turn off and let stand 30 minutes before serving
  • Add in more Creative Cajun Cooking Seafood Boil to taste if you want more HEAT!!!!!!!
  • Serve with your favorite cracker

Per Serving (excluding unknown
items): 260 Calories; 15g Fat (51.2% calories from fat); 14g Protein; 18g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 659mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

WATERMELON FOOL YOU SALAD

posted Dec 7, 2011, 7:55 PM by Unknown user   [ updated Apr 7, 2018, 6:20 PM by B ]

Jimmy L. Babin
Creative Cajun Cooking
You just won't believe the change of watermelon
to tomato when you taste this!
Servings: 4
1 3/4 pounds watermelon balls,
seeded
1/2 pound feta cheese, crumbled
1/4 cup red onions, diced fine
1/3 Cup corn oil
2 Tablespoons balsamic vinegar
4 Tablespoons MAGIC SWAMP
DUST SEASONING

1/8 tablespoon Creative Cajun Cooking Seafood Boil

  • Place onions in bowl and mix in corn oil, vinegar, seafood boil, and Magic Swamp Dust Mix and let marinate over night.
  • Approximately 15 minutes before serving, mix in watermelon and cheese.

Per Serving (excluding unknown
items): 229 Calories; 19g Fat (71.7% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 3 1/2 Fat.

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