Blanchard's Blend Cajun Seasoning

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!

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.

Enjoy!

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 ® tomatoes
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.

Enjoy!

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.

Enjoy!