Jimmy L. Babin
Creative Cajun Cooking

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.

Creative Cajun "Dogs"

posted Aug 30, 2019, 3:49 PM by outdoorkitchenshow

From traditional dogs to Super Cajun Dogs, we've got ideas - and TOPPINGS - for your cookout! We use boudin whenever we can here in Cajun Country, but you could also use Italian Sausage, Bratwurst, Chicken Sausage, or hot dogs!

Our toppings make it easy and flavorful. From Chow Chow to Relish, Pickled Quail Eggs and our Sauces - try them all!


Grilled Crawfish Boudin Dog with

Yellow Squash Chow Chow Aioli and Bacon

Grill a Crawfish Boudin link and put it in a toasted, buttery bun. Mix 1 part Yellow Squash Chow Chow with 1 part mayo to make aioli. Drizzle aioli over grilled boudin, and top with bacon bits. 


Grilled Pork Boudin Dog with Gator Pickles and Cajun BBQ Wing Sauce

Grill a regular Boudin link and put it in a toasted, buttery bun. Slather with our Cajun BBQ Wing Sauce (while grilling too, if you like), and top with Gator Pickles. Perfect heat and tang to go with that smooth boudin flavor.


Bacon Cheddar Burger Dog with Cheese Sauce, Crumbled Bacon, and Chopped Quail Eggs

Bacon Cheddar Burger patties (ground beef mixed with shredded cheddar and bacon) are all the rage, so we just shaped one into a dog to make it easy! Grill it and serve on a toasted bun with a jar of cheese sauce, more bacon, and chopped Gator Pickles Quail Eggs! You can slice the eggs for an even prettier presentation.


Alligator Sausage Dog with Jalapeno Ranch and Pickled Green Tomatoes

Grill Alligator Sausage and place in a toasty bun. Mix our Cajun Jalapeno Sauce into your favorite Ranch dressing, about 1 tsp sauce to 1 tbs Ranch, or to taste. Drizzle the sauce over the dog, and top with our Gator Pickles Green Tomato Chunks. (This is good with Chicken Apple Sausage, too!)


Grilled Shrimp Boudin on Flatbread
with Zucchini Chow Chow Aioli

Grill a link of Shrimp Boudin and a piece of naan bread, a pita, or tortilla 'til nice and hot. Mix 1 tbs of our Gator Pickles Zucchini Chow Chow with 1 - 2 tbs mayo to make an aioli sauce. Drizzle it over the top, and add a little extra Chow Chow on top. Amazing flavor combination, and perfect for people who think a bun is too much bread!


Cajun Ketchup & Mustard Dog

This is for folks who want to give a little more flavor to a plain ol' dog. Just add 1 tsp Cajun Garlic Sauce to 1 tbs ketchup. So good!


Maw Maw's Dog on White Bread

Just add mustard and Gator Pickles Relish. For folks with Classic tastes!


Don't forget to SPIN THE WHEEL on our website to get FREE STUFF with your order!

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.

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