CAJUN CRATE
GRILLING CAJUN CRATE • JUNE 2021
GRILLING BOX
CAJUN'S CHOICE SHRIMP SEASONING MIX Cajun Shrimp Mix, also known as barbecue shrimp, is an all-time favorite dish in the south. This one-step seasoning packet helps bring it to your table in 15 minutes or less. The premixed packet of natural herbs and spices takes all the guesswork out of recreating great Louisiana flavor. You can also try it with chicken, scallops, or clams.
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OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX Very similar to jambalaya, dirty rice is traditionally made with a combination of ground meats - beef, pork, and/or giblets. After it is cooked, dirty rice (or rice dressing) may be tossed with chopped green onion and served with roast meat or fowl, barbecued meats, or fried chicken. In fact, many of the fried chicken outlets in South Louisiana offer rice dressing on their menus as an alternative to the usual mashed potatoes. You can also use it as stuffing for turkey, chicken, or other meats.
RUSSELL'S CAJUN BARBECUE SAUCE Since 1974, Russell and his family have been creating and sharing their awardwinning barbecue sauces in the heart of South Louisiana Cajun Country. Russell’s Cajun Sauces are the ultimate accompaniment to ribs, chicken, and pulled pork. Enjoy it on steaks and with your favorite seafood.
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BAYOU GOTHAM RUBY REBELLE HOT SAUCE Bayou Gothem's Ruby Rebelle is a brilliant twist on traditional Louisiana hot sauce, as barreled bourbon accentuates the intense flavors of cayenne peppers. Great for a "Bloody Mary" drink or a dash in your bouillabaisse. Bayou Gotham is a Louisiana and New York City mash-up. Creole-Italian. VietCajun. Caribbean-Soul. Indo-Chinese. Bayou Gotham® is a celebration of these inclusive culinary fusions that could have only arisen through a warm embrace among melting pot mixes of creed, class, and ethnicity.
RAGIN CAJUN SPICY SWEET CANDIED JALAPENO SLICES Like the relish, we take a pickled sliced jalapeno and cure it with sugar and spices. As a condiment, our jalapeno slices will make anything you serve unique and simply wonderful. There are unlimited ways to use this item. After you have tried it, please write us back and tell us about the new ways you use this product.
ZATARAIN'S CREOLE MUSTARD Zatarain's Creole Mustard is stoneground mustard with a uniquely vibrant flavor characteristic of New Orleans, Louisiana. It the special sauce of traditional Po-Boy sandwiches, but it is also a vibrant dipping sauce and condiment for other sandwiches and appetizers.
180°CAJUN BLENDZ CAJUN HARMONY Harmony by Cajun 180 is an AwardWinning All-Purpose BBQ Rub. Harmony will bring your cooking to another level. Made with brown sugar, paprika, garlic, spices, sea salt, and natural smoke flavors, it works well on any protein. AllNatural and Gluten-Free, with just the right amount, it will enhance everything you put it on.
NEW ORLEANS RED BEANS & RICE Preparing Time: Overnight Cooking Time: 3 ½ hours Prepared for: 4 to 6 people
Ingredient • 1 bottle of Bayou Gotham® Ruby Rebelle Hot Sauce • 1 lb dried red beans, rinsed • 2 smoked ham hocks • 1 yellow onion, chopped • 2 celery stalks, chopped • 1 green bell pepper, chopped • 1 teaspoon cayenne • ¼ bunch parsley, chopped • 2 sprigs of fresh thyme • 3 bay leaves • 4 garlic cloves, chopped • 2 green onions, chopped • 4 hot dogs, finely chopped • 2 smoked sausages, 3" chunks • 4 cups cooked white rice • Salt and black pepper to taste
Directions
Place the dried beans in a large bowl and cover with water. Season with a few dashes of Bayou Gotham® Ruby Rebelle Hot Sauce and Worchestershire sauce. Soak the beans overnight in the refrigerator. Drain and place beans in a large heavy pot with the ham hocks, add just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, finely chopped hot dogs, and 1/3 to 1/2 cup of Bayou Gotham® Ruby Rebelle Hot Sauce. Stir to combine. Simmer uncovered until the beans are tender and start to thicken about 3 hours. The beans should look almost overcooked like they are about to burst. Stir the beans occasionally to prevent scorching on the bottom. Add about 1 cup of water if the mixture appears too thick or dry. Toss in the sausages and cook for another 30 minutes to heat them through. Salt and pepper to taste. Serve in a wide bowl over some steamed white rice, garnished with chopped green onion. Tastes even better after a day in the fridge!
