(3 pack) Louisiana Fish Fry Products Cajun Gumbo & Rice Entree Mix 8oz

Louisiana Fish Fry Company Cajun Creole Meals Bundle - 1 each of Gumbo Base 5 Ounces and Etouffee Base 2.65 Ounces

Tony Chachere’s Spice N’ Herbs Seasoning Blend is great for bronzing blackening grilling or just sprinkling on your favorite foods... even spaghetti and pizza. From blackened shrimp or redfish to a loaf of buttery hot garlic bread this versatile seasoning is sure to surprise you. Tony’s Chachere’s Spice N’ Herbs Cajun/Creole Seasoning is the perfect combination of Tony’s world-famous Original Cajun/Creole Seasoning mixed with an assortment of herbs so flavorful you’ll want to try it on everything! The word is out—this seasoning blend is one of our best kept secrets! This seasoning is peanut and tree nut free! It also has no MSG!

Is the sodium level a concern in your meal preparation? Tony’s Chachere’s Lite Cajun/Creole Seasoning cuts the salt without sacrificing the taste you love and expect. With its extraordinary blend of flavorful spices you won’t even realize there is a third less sodium in each can. Specifically formulated for health care school lunch programs senior care facilities. Like our Original seasoning blend it enhances the flavor of your favorite dishes. This seasoning is tree nut-free and peanut-free.

Mix Crawfish Pie Box 2.75 OZ The original New Orleans entree. A product of Certified Louisiana. Comments or questions? Call 1-800-EAT-KJUN (1-800-328-5586) or visit us at www.mampapauls.com for great recipe ideas and other product information. This dish is such a favorite in south Louisiana that a song was written about it. Use a prepared frozen crust for a quick prep dish that is sure to please your family and friends. For a party prepare the filling as a dip for a real crowd pleaser. Facebook. YouTube. No MSG. The original New Orleans style entrees since 1972. My grandmother Mam Papaul was known for her culinary skills and hospitality. She could always be counted on to greet unexpected guests with a warm embrace and one of her Cajun/Creole specialties. These authentic New Orleans Style entrees are now available in convenient easy to prepare packages just minutes from stove top to table top. - Nancy Wilson Founder Mam Papaul s. You ll Need: 3 quart sauce pan; 1-1/4 cups of water; 8 tablespoons (1 stick) butter margarine; 2 pie crusts (store bought or homemade) (if using homemade pie crust: place second pie crust over pie filling trim and crimp edges. Make four (4) one inch slits in the crust to vent steam and bake at 350 degrees F until crust is browned approximately 45-50 minutes.); 1 pound frozen crawfish tails thawed. 1. Preheat oven to 350 degrees F. 2. Melt butter in 3 quart saucepan; add crawfish saute for 3 minutes. 3. Add Mam Papaul s Crawfish Pie Filling Mix and 1-1/4 cups of water into saucepan. Stir well bring to a boil. Reduce heat simmer 6 minutes. If desired add additional salt and pepper to taste. 4. Pour the mix into 8 inch pie shell. Invert second pie crust (while still in pan) onto top of the pie filling. Top crust will fall into place while baking. 5. Place pie into 350 degree F oven. After 10 minutes remove top pie pan continue baking until crust is nicely browned approximately 35-40 minutes. Makes approximately 6 servings. Contains: wheat. 2.75 oz (77.9 g) Harvey LA 70058 800-EAT-KJUN

Dan-O’s® Cajun is your go-to seasoning when you want to bring the bold zesty flavors of the South straight to your kitchen! Perfect for everything from classic gumbo and jambalaya to mouthwatering seafood boils and blackened chicken this seasoning packs a punch of authentic Southern flavor. Whether you’re looking to bring the heat or simply add some Southern flair Cajun has just the right balance of heat herbs and spices giving you an authentic taste of Southern-inspired flavor in every sprinkle!

Tony Chachere s Cajun Seafood Boil is sure to add the spark needed for your next crawfish shrimp or crab boil with its wonderful blend of spices. Tony Chachere s Cajun Seafood Boil has no MSG or High Fructose Corn Syrup. This seafood boil is also produced in a peanut and tree nut free facility. Tony Chachere s Cajun Seafood Boil makes everything taste great!

Blackening is a popular technique used in Southern and Creole cooking. Of all the cooking techniques out there this one is probably the punk rocker wearing black torn up jeans and sporting more than one lip piercing – it has attitude and requires a lot of guff to pull off. Slather your meat chicken or fish in melted butter and then dredge it in flour and our Cajun Blackening Seasoning. Place in a cast iron pan so hot the air above it shimmers. Sear hard on all sides until nicely charred on the outside but still tender inside. We also love to add this mix to egg dishes: deviled eggs egg salad and even omelettes benefit from this twangy mixture.