5 lb Jambalaya

5 lb jambalaya

 

5lbs of pork cut into cubes

5lbs of sausage

5lbs of onions chopped fine

5 lbs of mahatma extra long grain rice

3 bell peppers chopped fine

3stalks of celery chopped fine

3 tbs of minced garlic

1/2 cup of Blanchards Blend Cajun Seasoning

3 tbs of salt

5 tbs of hot sauce

3tbs of Worcestershire sauce

5 quarts of water

Vegetable oil

 

Method

In a 5 gallon jambalaya heat pot up add little bit of oil. First add pork to pot and brown meat well. Then take out the pork and set aside . Second add your sausage and brown well. After the sausage is browned take it out of pot and set aside. Third add onions,bell peppers, celery and minced garlic. Sauté well until onions are clear. Fourth add your meat back to pot and mix it well. Fifth add 5 quarts of water to the pot along with hot sauce and worchestershire sauce. Bring it to a boil adding salt and Blanchard’s Blend Cajun Seasoning . Six add your rice and keep stirring as the water is at a medium boil .  Keep stirring for 5 to 8 minutes then shut the fire down to low. Wait 10 minutes and remove cover from pot and run paddle down the side of the pot to run the water back to the bottom of the pot. Put the lid back on and wait 25 minutes then flip your rice . Turn the fire off and eat and enjoy!!!

Blackened Catfish with Lake Verret Sauce

Blackened Catfish with Lake Verret Sauce

 

6 Catfish fillets

1 lb of crab meat

Butter

Blanchards Blend Cajun Seasoning

All purpose flour

1/4 stick of Philadelphia cheese

1 onion chopped

1/2 of a bell pepper chopped

1/2 cup of green onions chopped

1 pint of Heavy Whipping Cream

 

Lake Verret Sauce

Melt butter in pan then add onions and bell pepper . Sauté them then add crab meat sprinkle Blanchard’s Blend Cajun Seasoning and stir well. Next you add whipping cream and Philadelphia cheese . Stir well bring to a boil then turn to simmer stirring every few minutes . Add all purpose flour if consistency is not thick enough. Simmer for 20 minutes and season with Blanchard’s Blend Cajun Seasoning to taste .Then add green onions .

 

Catfish method

First melt butter in a bowl . Then preheat a large skillet very hot . Dip the catfish in the melted butter and season fish with Blanchard’s Blend Cajun Seasoning . Place the fish in the skillet for 3 to 5 minutes per side . Then ladle the Verret Sauce on top . Eat and Enjoy!!!!

Smoked Brisket

Smoked Brisket

 

12 lb brisket trimmed well

Blanchard’s Blend Cajun Seasoning

Brown sugar

Parkay spray butter

Heavy duty foil

 

Method

Sprinkle Blanchard’s Blend Cajun Seasoning  and brown sugar on brisket, and rub it in well. Let sit over night in the refrigerator . Take brisket out and let sit for 1 hour to get to room temp. Heat smoker to 250 degrees using mesquite wood . Place brisket in smoker and spray with Parkay. Close smoker and let smoke for 3 hours . Open up smoker and mist brisket with Parkay.  Close smoker and cook till internal temp of 160 degrees. Then pull brisket out and wrap with foil and return it to smoker . Cook until internal temp gets to 205-210 . Pull it out of smoker and rest for 1 hour . Now you can slice it up . Eat and enjoy!!!

Drunk Chicken

1 whole chicken

1 can of beer

Blanchard’s Blend Cajun Seasoning

 

Take a whole, cleaned chicken, and rub Blanchard’s Blend Cajun Seasoning under the skin . Coat it well . Preheat the smoker to 250 degrees, using pecan wood . Pour Dr. Pepper into your water pan .  Open your beer and take a few sips and stand  the chicken up on the can.  Place in smoker and smoke 3 hours, or until the internal temp is 165 degrees. Eat and enjoy!!!!

Mac & Cheese Crawfish Balls

Mac & Cheese Crawfish Balls

1 lb of cleaned crawfish tails
15 oz of plain bread crumbs
12 oz of velveeta shells and cheese
1 stick of butter
6 eggs
6 cups of water
Blanchard’s Blend Cajun Seasoning
Boil 6 cups of water in a saucepan.  Add the shells and boil for 10 minutes. Drain shells and add the cheese and stir well. Let cool down in the refrigerator. In another saucepan, add one stick of butter, crawfish tails and cook for 5-8 minutes. Sprinkle Blanchard’s Blend Cajun Seasoning on them and continue to stir. Take crawfish out and add to shells. Stir well while adding a little bit of bread crumbs and Blanchard’s Blend Cajun Seasoning to the mixture. Take the crawfish and shells and form into little balls and dip into eggs . Batter them with the plain bread crumbs seasoned with Blanchard’s Blend Cajun Seasoning . Place them in vegetable oil heated to 350 degrees . Fry till they are crispy. Eat and enjoy!!!!

Venison Boudin

4 lbs of venison  cubed
1 lb of liver venison or pork cubed
1 cup of yellow onions diced

2 cups of green onions diced
3 cups of medium grain rice
1 bay leaf
Hog casing

Blanchards Blend Cajun Seasoning

Put yellow onions, meat and bay leaf in a pot. Add enough water to cover meat and bring to a boil. Season to taste with Blanchards Blend Cajun Seasoning. Lower the heat to a simmer for 2 1/2 to 3 hours . Cook your rice, but do not add salt to the rice. When your meat is done, put it in a meat grinder and grind the meat . In a bowl, add rice to the meat and add the green onions . Taste the stock from your meat for seasoning to determine if you need to add more seasoning add it. Add about 4 cups of stock to your rice and meat. Mix as well as possible.  It shouldn’t be soggy .Clean the hog casing well. Using a sausage stuffer,  stuff the hog casing with your mixture into 10 inch links . Now you can cook your boudin on the grill. Eat and enjoy!!!

Glazed Duck

1 whole duck cleaned

1/3 cup of Cane syrup

1/2 cup of honey
1/2 cup of orange juice
1/2 cup of balsamic vinegar
1 stick of butter

Blanchard’s Blend Cajun Seasoning 

Preheat oven to 375. Place duck in a oven pan and rub Blanchards Blend Cajun Seasoning all over it . Make sure to rub seasoning under the skin. In a skillet add all of the other ingredients . Let simmer for 10 minutes . Place duck in heated oven and baste with the sauce every 15 minutes. Bake duck for about 1 hour and 15 minutes to 1 hour and a 1/2 . Eat and enjoy!!!

BBQ Baby Back Ribs

BBQ Baby Back Ribs

  1 rack of ribs
  Light brown sugar
  Apple juice
  Parkay
  Aluminum foil
  Pecan and cherry wood
  Blanchard’s Blend Cajun Seasoning
First thing to do is pull the skin off of the bottom of the ribs. Coat the ribs with Blanchards Blend Cajun Seasoning and sugar . Rub the seasoning in well. Then heat up your smoker to 225 and add wood pecan and cherry is a good mix I like to use. Place ribs on the rack in the smoker close it up and wait 1 hour. After 1 hour open smoker and spray apple juice on the ribs then close the smoker . Smoke for 1 more hour then take the ribs out . Place the ribs in heavy aluminum foil and sprinkle sugar and make a few lines of parkay on them.Then add apple juice not much just a little under the ribs and double wrap the ribs. Place back in the smoker for 2 1/2 hours . Unwrap the ribs after 2 1/2 hours out of the foil and sauce the ribs with your favorite sauce . Leave ribs in smoker for 30 more minutes . Take the ribs out of the smoker let them rest for 15 minutes then eat and enjoy!!!

 

Catfish Lake Verret

6 Fillets of catfish 
1 lb of crab meat 
Corn flour 
4 eggs
1/2 cup of milk
1 stick of butter
1 pint of heavy whipping cream
All purpose flour 
1/4 stick of Philadelphia cheese 
1 onion chopped
1/2 of a bell pepper chopped
1/2 cup of green onions chopped 
Lemon wedges 
Blanchard’s Blend Cajun Seasoning 
Prepare Sauce
 Melt butter in pan then add onions and bell pepper . Sauté them then add crab meat sprinkle Blanchards Blend Cajun Seasoning and stir well. Next you add whipping cream and Philadelphia cheese . Stir well bring to a boil then turn to simmer stirring every few minutes . Add all purpose flour if consistency is not thick enough. Simmer for 20 minutes and season with Blanchards Blend Cajun Seasoning to taste .Then add green onions .

Fish method
  In a bowl add beaten eggs and milk . Season with Blanchards Blend Cajun Seasoning and stir well . Then soak the fillets in that mixture . In another bowl add corn flour and sprinkle Blanchards Blend Cajun Seasoning on it and mix well . Pull the fillets out and cover the fillets with the  corn flour . Place fillets in oil heated to 350 to 375 degrees . Fry until golden brown then place in plate top it with crab sauce. Serve with a slice of lemon. Eat and enjoy!!!!!!!

Crawfish Étouffée

2 lbs of crawfish tails cleaned

1 onion diced

1 bell pepper diced
1 stalk of celery diced
1/2 cup of diced tomatoes
1/2 cup of tomato sauce
1 stick of butter
3/4 cup of flour
1/2 cup of chopped green onions
1 bay leaf

BLANCHARDS BLEND CAJUN SEASONING

 Method
 In a Dutch oven melt stick of butter and add the onions,bell peppers,and celery . Once the vegetables are wilted add the crawfish and flour stir well . Then add tomatoes and tomato sauce and bay leaf. Add water enough to cover the crawfish to get the consistency you need. Bring to a boil stir then turn to simmer for 30 minutes. Season with Blanchard Blend Cajun Seasoning to taste. Serve over rice eat and enjoy!!!