Recipes - Blanchard's Blend Cajun Seasoning

Grilled Lobster Tail

Posted on June 29, 2021 by Rodney Blanchard

Grilled Lobster Tail

2 lobster tails

1 stick of unsalted butter

Parsley

Lemon

Blanchard’s Blend Cajun Seasoning

In a sauce pan melt butter and add a half a teaspoon of Blanchard”s Blend Cajun Seasoning to it . Then slice the lemon in half and squeeze the juice in to the butter . Lite your grill and bring temp up to 350 . Using sheers cut down the center of the lobster tail . Then trim down about halfway down the side making a pie shaped cut going back to the center of the tail . Now using your finger separate the meat from the bottom of the tail leaving it attached at the end of the tail . Brush melted butter on the tail meat then season it with Blanchard’s Blend Cajun Seasoning then set the meat back in the shell . Sprinkle a little bit of chopped parsley on the tail. Place on the grill for 4 minutes then brush more butter on it . Let it cook until internal temp is between 140-145. Pull it off the grill and let it rest for 5 minutes . Eat and enjoy

Grilled Tuna

Posted on June 29, 2021 by Rodney Blanchard

Grilled Tuna

Tuna steak about 1 inch thick

Olive oil

1 lemon sliced in half

Blanchard’s Blend Cajun Seasoning

First rub olive oil onto steak . Season up steak with Blanchard’s Blend Cajun Seasoning. Let it sit In refrigerator for 30 minutes . Then lite your grill. Once your coals are ready place the steak on the grill. Leave it there for around 3 minutes per side . Then squeeze the lemon and add a few drops to the top of the steak . Let it rest for 10 minutes . The middle should be pink . Do not over cook it . Eat and enjoy !!!

Chicken Wings

Posted on June 29, 2021 by Rodney Blanchard

Chicken wings

Blanchard’s Blend Cajun Seasoning

BBQ sauce

Method

Separate the flat from the drums . Then sprinkle Blanchard’s Blend Cajun Seasoning on the wings . Heat smoker to 350 degrees . Place wings on the smoker flip them at 15 minutes . After 30 minutes of being on the smoker check temp of the wings to make sure it’s around 175 if so sauce them . Let sauce sit on them for 5-10 minutes . Remove wings from smoker . Let them rest for 5-10 minutes and eat and enjoy!!!

Fried Back Strap with White Gravy

Posted on June 29, 2021 by Rodney Blanchard

Fried back strap with white gravy

Deer back strap sliced

Milk

4 eggs beaten

Wheat flour

Blanchard Blend Cajun Seasoning

Vegetable oil

Gravy ingredients

1/2 lb of Ground deer meat

4 tbs butter

4tbs of all purpose flour

2 1/2 cups of milk

Blanchard’s Blend Cajun Seasoning

Take the sliced dear meat and soak in milk for 3 hours . Heat vegetable oil up to 375 degrees. Season wheat flour well with Blanchard’s Blend Cajun Seasoning . Place meat in flour and cover it with flour . Then place in beaten eggs and return the meat to the flour . Shake it up well . Fry for a few minutes until you get a crisp golden brown batter or until it floats . Take it out of grease and set aside .

Gravy method

Brown deer meat in a skillet and season well with Blanchard’s Blend Cajun Seasoning . Then remove meat from skillet . Add the butter and once it melts add flour stir for a few minutes to mix well. Take the 2 1/2 cups of milk and add to the skillet stir well . Cook to a medium boil and return the deer meat . Simmer for 15 minutes season to taste. Cover the fried deer with gravy . Eat and enjoy !!!

Pulled Pork

Posted on December 31, 2017 by Rodney Blanchard

Pulled pork

1 Boston butt

Blanchards Blend Cajun Seasoning

Butter

Apple juice

Bbq sauce

Method

Trim Boston butt of fat leaving a little.Then melt butter in a sauce pan and and season with Blanchards Blend Cajun Seasoning . Use the seasoned butter to inject pork butt. Make sure you inject well. Then season the outside of the pork butt heavily. Set your smoker to 250 degrees. Place pork but in smoker and let it smoke for 3 hours. Then take it out wrap it with aluminum foil and add a little apple juice . Place it back in the smoker until internal temp reaches 195 degrees. Let it rest for 1 hour and then start pulling it apart . Bone should be clean and easy to remove use a cleaver to chop pork . Add your favorite BBQ sauce to the pork then Eat and Enjoy!!!

5 lb Jambalaya

Posted on April 12, 2017 by Rodney Blanchard

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

Posted on April 12, 2017 by Rodney Blanchard

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

Posted on January 19, 2017 by Rodney Blanchard

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

Posted on October 11, 2016 by Rodney Blanchard

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

Posted on September 30, 2016 by Rodney Blanchard

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!!!!