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• 1 Shank End Pork Picnic Shoulder Roast
• Buddy's Cajun Spice to Taste
• Chopped Garlic to stuff in roast
• 1 can Chicken Stock
• 2 Tbsp. Corn Starch

 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. 

• 4 Tbsp. Butter
• 4 Tbsp. Olive oil
• 1 Medium Onion Chopped
• 1 tsp. Granulated Garlic
• 6 Tbsp. Flour
• 1 Tbsp. Buddy's Cajun Spice
• 1 Tbsp. Lemon juice
• ½ cup Grated Parmesan Cheese
• ½ cup Grated Asiago Cheese
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Manchego Cheese
• ½ cup Sour Cream
• ½ cup Mayo
• 1 1/3 cup Water
• 1 Tbsp. Chicken Base
• 2 tsp. Louisiana Hot Sauce
• 2 cans Artichoke Quarters Chopped
• 1- 28oz bag Frozen Chopped Spinach thawed and squeezed dry

 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. 

• Fresh Speckled Trout filets or your favorite fish
• 3 Tbsp. Olive Oil
• 1 Lemon Juiced
• Buddy's Cajun Spice

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!! 

• 1 ½ # 21/25 Shrimp peeled and deveined
• 2 Tbsp. Olive Oil
• 2 Tbsp. Butter
• 1 Lemon Juiced
• Buddy's Cajun Spice to taste

 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. 

• 1-1/2 Pounds Ground Beef
• 1-1/2 Pounds Fresh Pork Sausage 
  
• 3 Sweet Potatoes Peeled and Diced
  
• 2 Onions Chopped
  
• 1 Tbsp. Chopped Garlic
  
• 1 tsp. Better Than Bouillon Chicken Base
  
• 1/2 Cup Water
  
• 1 Bunch Green Onions Chopped
  
• 3 Tbsp. Buddy's Cajun Spice
  
• 2 Cups Cooked Rice
  
• Panko Bread Crumbs

 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!!  

• It's the hardest thing for me to follow my own recipe!  I'm always trying different things.  Here are just a few things I've tried with awesome results.
  
• Try Adding 1 Tbsp. Apple Cider Vinegar.
  
• You like it Spicy?  Try adding one or two Chipotles in Adobo Sauce.  That should light yo fiya!!
  
• ​If you find my recipe too spicy, try using a little more meat.  Still too spicy?  Add one extra can of Tomato Sauce.  Still too spicy?  Better have pudding for supper.......
• Try using Bloody Mary Mix instead of Tomato Sauce....I like Zing Zang or Major Peter's.
  
• Speaking of Bloody Marys....coat the rim of your Bloody Mary glass with Lemon Juice and dip it in Buddy's Cajun Spice until Thick for the Authentic "Buddy Mary".
  
• Instead of adding the 1/2 cup water as indicated on the package, try using instead 1/2 cup Abita Amber....Drink the rest.
  
• Use Beef or Chicken Broth instead of water.
  
• Use 1/2 cup Red Wine.
  
• Use 1/2 cup Black Coffee.
  
• You might try grating in a little Dark Chocolate.
  
• I sometimes add 6 or 8 toes of Garlic just Peeled and Crushed.  Everyone gets one!!
  
• Try some of the Chili Mix as a seasoning to spice up some Boneless Skinless Chicken Thighs.  Drizzle with Olive Oil and bake em covered until they are really tender.  Shred the meat and roll it up in some Large Flour Tortillas to make Chicken Enchiladas.  Place them in a casserole dish, cover with Salsa Verde and a Mexican Cheese Blend.  Bake at 350 Degrees until bubbly......  I can really hurt myself eating this stuff!!!
  
• I like to use the Chili Mix to season my Chicken Tortilla Soup.  Simmer 20 minutes to hydrate the veggies.
  
• y'all gonna laugh but try spooning the prepared chili over Corn Chips.  Garnish with Chopped Onion, Tomatoes, Cilantro, Pickles, Jalapenos, and Lettuce.  Y'all ready?  Add a little Mayo and just a squirt of Yellow Mustard.  I don't know but it's really good.
  
• Whatever you do, just have fun in the kitchen!! 
  

Good Cooking!!

​     Buddy