Venison Boudin

Posted on by
Reply
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

Posted on by
1

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

Posted on by
Reply

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

Posted on by
Reply
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

Posted on by
Reply

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!!!

Shrimp in Alfredo Sauce

Posted on by
Reply

Shrimp / Alfredo Sauce
25mins
PREP 5 MINS
COOK 20
You can also add your choice of meat (chicken, shrimp or even crab).
INGREDIENTS Nutrition
SERVINGS 4-6 UNITS US
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
DIRECTIONS:
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

Posted on by
Reply

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
BLANCHARDS BLEND CAJUN SEASONING

Method

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

Posted on by
Reply

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

Jambalaya

Posted on by
Reply

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!!!