Make a light butter Roux with the Flour, Butter, and Canola Oil. Add the Onions, Bell Pepper, Celery, and Garlic and simmer until tender. Add the Cream of Mushroom Soup, Ro*tel, Water, Lobster Base, Lemon Juice, and Buddy's Cajun Spice. Simmer on Low for 30 minutes. Add the Crawfish Tails, Parsley, and Green Onions and simmer for 15 minutes. Adjust seasoning and serve Hot over rice. Garnish with a little Chopped Parsley and Chopped Green Onions. This recipe makes about 6 servings.
Sauté all chopped vegetables in butter until tender. Add flour, parsley, and Buddy’s Cajun Spice to taste. Simmer the vegetables for 15 minutes and add half and half, cheese, and seafood. Simmer for another 30 minutes. Serve hot on #33 rotini pasta.
Trim and cut the Chicken Thighs into bite size pieces and brown well in Olive Oil. Add Diced Tomatoes, Buddy's Cajun Chili Mix, and Broth. Simmer 20 minutes. Add Navy Beans and Chopped Green Onions then simmer 15 minutes. Serve Hot and garnish with Avocado, Cilantro, and Sour Cream.
Season roast well with Buddy's Cajun Spice. Heat 2 tbsp. Of Canola Oil in black iron pot until very hot. Quickly sear the roast on stove top until well browned on all sides. Add soup, stock, onions, celery, and bell pepper. Roast covered in a preheated 350 degree oven for 1 ½ hours. Add mushrooms and continue to roast an additional 30 minutes. You can stretch the gravy by adding a little additional stock. Serve hot with rice or mashed potatoes.
Make a dark roux and add the onions and celery. Simmer 10 minutes. Add the garlic, stock, Buddy's Cajun Spice, and pepper to taste. Add the shrimp and Buddy’s then simmer 15 min. Add the parsley and green onion. Thicken with the corn starch and water if needed.
Season roast well with Buddy's Cajun Spice. Make deep slits in the roast. Stuff with chopped garlic. Roast uncovered in a preheated 350 degree oven for about 1 ½ hours. Add chicken stock. Cover the roast. Continue to roast until very tender. Remove from the pot. Allow to rest tented with foil for about 10 minutes. Slice and sprinkle with additional Buddy's Cajun Spice. Thicken the gravy with corn starch mixed with a small amount of water. Remember.....the corn starch works when the gravy comes to a boil. Pour the gravy over the sliced roast and serve.
Heat the butter and olive oil until hot. Saute onions until tender. Blend in flour and saute 1 minute. Add water, chicken base mixing well. Add Buddy's Cajun Spice, granulated garlic, hot sauce, and lemon juice. Blend in mayo, sour cream and mix well. Add the cheeses. Mix well. Add spinach, artichokes. Mix well. Simmer on low until well blended. Serve hot with chips.
Season the fish well with Buddy's Cajun Spice. It should look like too much. Set aside. Heat the olive oil in a non stick skillet until very hot. Quickly sear fish on both sides until well brown and cooked through. Squeeze juice of 1 lemon over fish and turn over one more time. Remove to plate, sprinkle with additional Buddy's Cajun Spice. Serve hot.
* I use this same Method to do Thin Cut Ribeyes or T-Bones and Thin Cut pork Chops. Better have everything ready to eat because this is real Quick and Easy!!
Peel and devein the shrimp leaving the last segment of the tail attached. Season shrimp well with Buddy's Cajun Spice. Heat the olive oil and butter until very hot. Add the shrimp quickly searing until cooked. Do not overcook. Squeeze the juice of 1 lemon over the shrimp stirring to mix. Remove to the plate. Sprinkle with additional Buddy's Cajun Spice. Serve hot.
*As I mentioned above, this is Lagniappe!! Try bronzing thin cut T-Bones, Ribeyes, Pork Chops or Fresh Fish fillets the same way.
In a 6 to 8 Quart Pot, brown and drain the ground beef and sausage. Add the Chopped Onions, Garlic, Chicken Base, Water, and Buddy's Cajun Spice. Simmer covered until the veggies are tender. About 10 minutes. Add the Diced Sweet Potatoes and Green Onion. Simmer until the Sweet Potatoes are almost tender. Add the rice and mix well. Transfer to a Casserole Dish and top with Panko. Dust the top with a little more Buddy's Cajun Spice and Bake at 350 Degrees until the Bread Crumbs are Slightly Browned. Serve Hot and Enjoy.
* This Dish Won First Place in a local Recipe Contest!!
Method for the Shrimp
Melt butter in a large skillet until hot. Sauté the garlic and green onions until fragrant. Add the shrimp and quickly cook about 5 minutes. Add 1-1/2 cups of water, Lobster Base, Lemon Juice, Buddy’s Cajun Spice, and a few dashes of Tabasco. Reduce to a simmer and cook about 15 minutes. Remove from heat and allow to rest while you cook the grits.
Method for Grits
Bring 6 cups of water to a rolling boil and add the salt then slowly stir in the grits. Reduce heat to very low, cover and cook for 15-20 minutes or until thick stirring occasionally. Remove from heat, stir in the Grated Cheese, then allow to rest covered 10 minutes. Fluff before serving.
Serve a Hungry Man bowl of grits and top with shrimp and a little sauce from the shrimp. Garnish with chopped green onions and chopped parsley. Makes 6 hearty servings. Enjoy!!