Jimmy L. Babin
Creative Cajun Cooking
Creative Cajun Cooking

Oh, just hush and eat! It may take a little preparation for this,
but your friends will think you have done gone out the box,
and then they taste it OOOO-LALA
but your friends will think you have done gone out the box,
and then they taste it OOOO-LALA
Servings: 20 2 each Pork Tenderloins (3" diameter and 12" long) 2 each Sausage Link 12" each (French Settlement Sausage Company) 1/3 pound Art's Ham and Bacon Cure (Can be purchased on this website) 1/3 pound Smokin' Fryin' Rub 2 cups Shallot Bottoms, sliced 1/8" thick 2 cups Shallot Tops, sliced 1/4" thick 2 cups Flour, all-purpose 1 cup Water 1/8 pound Butter (Kleinpeter Brand) 1 each vidalia Onion, diced 8 ounces Cream Cheese (Sure Fine Brand) 1/2 teaspoon Creative Cajun Cooking Seafood Boil 5 tablespoons Magic Swamp Dust Seasoning 4 cups Half and Half (Kleinpeter Brand) 1 pound Crabmeat (White portion only) |
| Yield: 20 servings Per Serving (excluding unknown items): 48 Calories; trace Fat (2.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Vegetable. |