Shrimp and Corn Soup

2 lbs of shrimp
3 cans of cream corn
3 cans of regular corn
1 can of stewed tomatoes
1 5oz can of V8 Vegetable
1 lb of vegetables
1 stick of butter
3/4 can of Rotel ® 
Blanchard’s Blend Cajun Seasoning

Add stick of butter to pot add vegetables sauté
Add shrimp and cook and stir for about 10 minutes until shrimp are pink.
Add all the ingredients bring to a boil for 3 minutes, stir.
Simmer for 45 minutes add Blanchard’s Blend Seasoning to taste.


Gator Sauce Piquante

3 lbs gator meat
1 cup cooking oil
1 serving spoon all-purpose flour
2 onions, chopped fine
1 bell pepper, chopped fine
1 small can of tomato paste
1 8 oz. can tomato sauce
1 can Rotel® tomatoes
2 bay leaves
2 stalks celery, cut fine
1 pinch rosemary
4 tbs. sugar
Blanchard’s Blend Cajun Seasoning (to taste)
Soak gator in milk for at least 3 hours.  Strain the milk from the meat and sprinkle Blanchard’s Blend Cajun seasoning on the meat (according to your taste).
On a medium-high heat, add enough oil to the black iron pot to brown the meat.  Brown seasoned meat, and remove from oil.  Retain the stock for later use.
Put the remainder of the oil in the pot on medium heat, and flour.
Stir slowly until flour turns dark (you are making the roux).  Be sure not to burn it which can happen if you try and brown it to quick.
Next add onions, bell peppers and celery.  Stir for 5 to 7 minutes.
Add  tomato paste, tomato sauce and Rotel® tomatoes with about 1 quart of water.  Stir until it comes to a boil.  Add the bay leaves and rosemary.
Let cook for about 30 minutes.
Add the gator meat back to the mixture with the retained stock.  There should be enough water to just cover the meat, it not add water.
Bring to a boil, then reduce heat to simmer, stirring often.
Simmer for about 3 hours.
After simmered for 3 hours, add sugar.
Season to taste and serve over rice.

Duck bombs

4 Duck breast
1 Onion
1 Bell Pepper
1 8 oz. Philadelphia Cream Cheese
4 Strips of Bacon
Blanchard’s Blend Cajun Seasoning

Slice the onion and bell pepper into long strips.
Slice the duck breast open and insert onion and bell pepper. Add cream cheese.
Season the breast with Blanchard’s Blend Cajun seasoning to taste.
Put a slice of onion on the bottom of the breast, some cream cheese and a slice of bell pepper on the other side and wrap with bacon, using a toothpick through the breast to hold the bacon in place.

Put on hot grill until bacon is cooked.


Baked Tilapia with Crawfish Cream Sauce

2 lb. Tilapia
1 Stick of Butter
1 Onion – chopped
1 Bell Pepper – chopped
¾ cup Green Onions – chopped
1 lb. Crawfish tails (pealed)
1 pint Heavy Whipping Cream
2 oz. Philadelphia Cream Cheese (1/4 bar)
Blanchard’s Blend Cajun Seasoning


Melt butter in pan, add onions, bell peppers and crawfish seasoned with Blanchard’s Blend Cajun Seasoning.  Cook until vegetables are wilted.
Add Heavy whipping cream and cream cheese, stir and let simmer for 15 minutes.
Top with green onions and season to taste.

Preheat oven to 425.
Season fish with Blanchard’s Blend Cajun seasoning to taste.
Cook fish for 6 to 10 minutes (until flake easy).
Top with crawfish cream sauce.