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


 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!!!

Shrimp in Alfredo Sauce

Shrimp / Alfredo Sauce
You can also add your choice of meat (chicken, shrimp or even crab).
3 tablespoons sweet butter
2 tablespoons olive oil
2 garlic cloves, minced
2 cups heavy cream
1⁄4 teaspoon white pepper
1⁄2 cup grated parmesan cheese
3⁄4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
Melt butter in medium saucepan with olive oil over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
While the sauce cooks, boil noodles for 3-5 minutes.
Other ingredients needed:
2 pounds of fresh Shrimp
Diced onions 1/2 onion
Diced Bell peppers
Sun dried Tomatoes
1/2 cup fresh mushrooms (optional)
After cooking Alfredo sauce take another pan to cook shrimp (Seasoned with Blanchard’s Blend Cajun Seasoning), onions, bell peppers, mushrooms, in butter and minced garlic.
Cook until shrimp is cooked and pink and onions are clear about 5 to 10 minutes.
Add Alfredo Sauce and cook for about 2-3 minutes then add sun dried tomatoes.
Should be ready to pour shrimp / Alfredo sauce over angel hair pasta.
Place pasta on serving plates and spoon sauce over pasta.

BBQ Shrimp Recipe

BBQ Shrimp

2 lbs of shrimp pealed with tail left on
2 Worcestershire sauce
1 12 oz beer
3 sticks of butter
2 tbs of minced garlic
1 cup of shrimp stock
1 tbs of hot sauce
2 tbs of lemon juice
2.tbs of olive oil


In a Dutch oven add oil and butter. When the butter is melted add the garlic and shrimp season with Blanchards Blend Cajun Seasoning to taste . Cook until shrimp is pink then add all the other ingredients . Let simmer for a few minutes then turn heat off. Let sit for 15 minutes for the shrimp to soak up the flavor. Serve over linguine . Eat and enjoy !!!

Grilled Oysters

Fresh oysters shucked and cleaned on the half shell

1 lb of butter

1/2 cup of minced garlic

2 tbs of lemon juice

1 tbs of worcestershire sauce

1 cup of six cheese Italian cheese

1 cup of cheddar cheese

Blanchard’s Blend Cajun Seasoning

In a sauce pan melt butter. Add garlic, worcestershire sauce,and lemon juice. Cook for 5 to 10 minutes. Remove from heat and allow to cool down. Light the grill and while it is heating up, ladle the oysters with the butter sauce. Sprinkle BLANCHARD’S BLEND CAJUN SEASONING on each of the oysters. Top with cheese and you are ready for the grill. Place on the grill and cook for 5 minutes. They cook quickly.  Remove from grill, eat and enjoy


6 cups of water

3 cups of long grain rice

1 lb. of onions chopped fine

1 bell pepper chopped

1 stalk of celery chopped fine

2 tbs of minced garlic

2.5 tbs of salt

Blanchard’s Blend Cajun Seasoning to taste

3 lbs of pork cut into 1 inch cubes

2 lbs of smoked sausage

2 tbs of hot sauce

1 tbs of Worcestershire sauce

Vegetable oil

In a jambalaya pot add oil around a 1/4  of a cup . Heat pot when oil is hot add pork and brown the meat well . Pull pork out of pot and set aside . Then add sausage and brown it . Take the sausage out of and set aside . Add onions,bell pepper and minced garlic sauté them until you see no more white in the onions. Take the pork and sausage return to pot and stir. Next add water,salt,Worcestershire sauce,hot sauce and Blanchard’s Blend Cajun Seasoning to taste. Taste the liquid to see if it is salty and spicy enough. Bring to a boil for 10 minutes to let the flavors mix . Now add your rice while it’s boiling steady. Stir for 8 minutes. Turn your heat down low and cover pot for 10 minutes. Remove the lid now and push the rice away from the side to let the liquid down to the bottom of the pot and cover pot for 20 minutes. When time is up turn off the heat. Remove cover and flip rice. Let it set for 10 minutes,  then enjoy!!!

Chicken and Andouille gumbo

1/2 cup of oil

1/2 cup of flour

3 cups of onions chopped fine

1 bell pepper chopped fine

1 stalk of celery chopped fine

2 bay leaves

1 tbs of crushed rosemary

1 lb of andouille in 1/2 inch slices

2 lbs of chicken

2 1/2 cups of okra sliced

2 quarts of water

1 quart of chicken stock

Blanchard’s Blend Cajun Seasoning

2 tbs of hot sauce

First thing you need to do is to add a little bit of oil to coat the pot. Then add chicken into pot and brown it . Remove chicken from pot and add andouille . Brown andouille then remove from pot . Add 1/2 cup of oil and 1/2 cup of flour whisk until a dark roux is formed. Then add your vegetables to the roux and stir until the vegetables are wilted. Next add water and chicken stock and stir until it comes to a rolling boil. Put rest of ingredients in the pot except the okra . In a separate pot add oil and saute okra until no longer ropy, stirring it so it don’t burn. Turn heat off and set aside. Bring it a boil for five minutes and turn down to a simmer. Cook for 1 1/2 to 2 hours and add okra at the end . Serve over rice as a soup. Eat and enjoy!


Shrimp or Crawfish Fettuccinne

1 stick butter

2 lbs. peeled and deviened shrimp/ crawfish tails

3 bell peppers, chopped

3 onions, chopped

3 celery stalks, chopped

4 cloves garlic, chopped

(I use a box of onion mix from Sam’s, or produce dept.

for the last 4 items)

1 lb. pack fettuccine noodles

1/4 cup flour

1 pint Half & Half

18 ounces Velveeta Mexican cheese

1 tablespoon of diced jalapeño’s

Parmesan cheese

Before beginning, rinse shrimp in colander and then cover with Blanchard’s Blend Cajun Seasoning. ( Approximately 2 tablespoons)

Melt butter, then sauté onions, bell peppers, and celery until tender. Add garlic and seafood, and continue cooking for 15 minutes. Add flour, mixing it well. Add cheese and half & half.  Simmer on low heat approximately 20 to 25 minutes.

In a separate pot, cook noodles, while other pot is simmering. Drain noodles well and add them to the mixture. Put the mixture into a 9 x 13 inch casserole dish. If desired, top with Parmesan cheese. Bake at 350 degrees for approximately 20 minutes, or until it’s hot and bubbly throughout.

Feeds approximately 10 to 12


Red Beans and Rice (Blanchard style)

1 lb. red kidney beans (Camellia)
½ lb. ham (cooked of bone is the best)
8-10 cups of water (from the cooked bone)
1 onion chopped
1 bunch chopped green onions
1 tablespoon chopped garlic
2 tablespoons of chopped celery
2 tablespoons of chopped parsley
1-2 bay leaves
2 tablespoons Blanchard’s Blend Cajun Seasoning (more if you like your beans hot)

Put ham bone in pot of water and cook for 2-4 hours (until all meat is cooked off).  You can remove the ham that cooks off and keep cooking the bone for extra flavor.  Break the ham up into small pieces.

While you bone is cooking, soak your red beans in warm water (covering with water several inches).  Every hour, pour off the water and add new warm water.  Do this two or three times.  This will remove the bitter taste you sometimes get with red beans.

Remove bone and check meet for cartilage.  You can let cook and skim off fat for a lower fat version, but keep in mind that this is not a diet meal.

Add beans to stock you retained from cooking the bone (8-10 cups minimum, add water if necessary), and cleaned ham.  Add remaining items and bring to a rolling boil for 10-15 minutes.  Reduce heat and cook for 2 hours or longer.

You should have a thick solution as our red beans cook apart.

Server over rice.


Blanchard’s Bourbon Spiced Pecans

3 ounces of Bourbon ( 6 tablespoons)
1 cup granulated sugar
1 tablespoon of Worcestershire Sauce
1 tablespoon Vegetable Oil
1 Pound of Pecan Halves (4 cups)
2 tablespoon Blanchard’s Blend Cajun Seasoning

Simmer the Bourbon in a saucepan to reduce it by half, to 3 tablespoons.

In a bowl, combine the warm bourbon, sugar, Worcestershire sauce, Blanchard’s Blend Cajun Seasoning, and oil, stirring until the sugar and seasoning has dissolved.

Fill a medium saucepan with water and bring it to a boil. Blanch the pecans in the boiling water
for one minute. Drain the pecans. Add the hot pecans to the bourbon mixture and toss. Let
stand for 5 minutes.

Spread the nuts on a rimmed baking sheet. Pour any of the remaining bourbon mixture in the
bowl over them.

Bake at 350 degrees for 25 minutes, stirring the nuts every 10 minutes. When the nuts are
lightly browned and the liquid has evaporated, remove the nuts from the oven and transfer them
to a clean nonstick sheet and allow them to cool and dry.