Here are some of our
Favorite Cajun/Creole Recipes:

Also, go to our About Us page for:
 Southern Coastal Cooking's videos
using some of our products

Sweet Jalapeno Relish Party Dip

8    oz.  cream cheese
8    oz.  sour cream
3-5  tablespoons of Ragin Cajun Jalapeno Relish

      Serve with chips or crackers!

Gourmet Etouffee or Creole (using our new sauces)

1    lb. seafood (peeled shrimp or crawfish) or diced chicken breast
1    jar, 16 oz. Ragin Cajun Gourmet Etouffee or Creole Sauce

      Empty the contents of the Sauce into a 4 quart pot.  Fill jar with water and mix water with sauce.  Add seafood or chicken breast.  Bring to a boil and simmer until seafood or chicken is cooked.  Stir occasionally while cooking.  Serve over rice or pasta.  Makes approximately 6 cups as prepared.
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      Southern Coastal Cooking's Joe Giuffria posted a video of him preparing crawfish etouffee using the Ragin Cajun etouffee sauce Check it out!  Click here to see the video.

Gumbo (using our new Dry Roux)

     Bring 3 quarts of water to boil in a 5 quart pot.  In a separate skillet add 1/4 cup vegetable oil and saute 1/2 cup bell peppers, 1 1/2 cups chopped onions, 4 cloves chopped garlic, and 1/2 cup chopped celery.   Remove from heat and stir in 1 cup Southern Seasonings Dry Roux (1/2 jar) with vegetables.  Add all this to boiling water and cook on medium heat for one hour.  Add meat or seafood and cook as follows:

     Chicken and Sausage:  Cut and season 1 medium chicken, add to pot with 1 pound sausage.   Cook 45 minutes, add 2 tbsp. chopped green onion and cook an additional 15 minutes or until chicken is tender

     Seafood:   Add 1 pound crabmeat and 1 pound shrimp to pot.  Cook 30 minutes.  Add 2 tbsp. chopped green onion and cook an additional 15 minutes.

     Season to taste and stir occasionally while cooking.  Server over steaming rice.  Garnish with chopped green onions and parsley, and season with gumbo file', if desired.

Stew & Gravies (using our new Dry Roux)

      Brown meat, add chopped vegetables, saute.  Add 1/8 cup Southern Seasonings Dry Roux per pound of meat.  Saute 5 more minutes, then add HOT water -- more for stews, less for gravies -- and season to taste.  Cook on medium at least 30 minutes.

Shrimp or Crabmeat Dip

2  cups mayonnaise
1   grated lemon  
1   tsp. Tabasco hot sauce  
1   tsp. Worcestershire
1   tsp. horseradish
2   tbsp. ketchup
1   tsp.paprika
2   tbsp. chopped dill pickles
1   tbsp. grated onions
2   lbs. boiled shrimp or crabmeat
     All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)

      Mix all ingredients together except for shrimp or crabmeat.   Chop shrimp and add to other ingredients.  Blend well.  Season to taste with cajun seasoning. Refrigerate 2-3 hours.  Serve cold with crackers or chips.   Serves 8 to 10 people.

Etouffee

2    lbs. seafood (peeled crawfish, peeled shrimp, crabmeat, etc.)
1    cup finely chopped celery
1    cup finely chopped onion
1    cup finely chopped bell pepper
4    cloves chopped garlic   
1    tsp. Tabasco hot sauce
1    cups hot chicken broth
1    tbsp. cornstarch   
1    cup green onions   
1    cup chopped parsley    
1    lb. butter
      paprika (for color)
       All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)

      Season seafood with cajun seasoning and set aside.  In large pot, melt butter.  To this add chopped celery, onion, bell pepper, garlic, and Tabasco.   Cook gently until onions are transparent. Now add chicken broth and seafood.   Bring to boil, then immediately turn heat down and cook very slowly for 20 minutes, stirring often.  Dissolve cornstarch in cup of liquid and stir until smooth.   Add this to mixture, stirring until fairly smooth.  Add green onions and parsley, more seasoning if needed.  Cook 10-15 minutes more to bind in flavor.

Crabmeat Au Gratin

1    large onion
3    stalks celery
2    sticks butter
4    tbsp. flour
1    large can carnation milk
2    egg yolks, beaten   
1    cup green onions   
1    tsp. chopped parsley
2    lbs. crabmeat
10  oz. grated cheese (Velveeta or cheddar)
1     tbsp. Worcestershire    
1     tsp. garlic powder
       All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)

     Saute onions, celery, green onions, and parsley, in butter until soft. Add flour and blend well; then add milk and mix well.  Remove from heat; add beaten eggs, crabmeat, cajun seasoning, Worcestershire, cheese, and garlic powder. Put in casserole dish and top with more cheese. Bake for 30 minutes at 350 F.

Stuffed Crabs

1    lb. crabmeat
2    chopped onions
1    chopped bell pepper
4    stalks chopped celery   
1    lbs. margarine
10  slices toasted white bread
3    tbsp. cooking oil
1    bunch chopped green onion tops      
      dash of sweet basil      
      bread crumbs
      All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)    

      Cover bread in water and soak for 15 minutes.  Squeeze bread with hand and set in colander.  Saute' onions, bell pepper, and celery in oil.  Add bread, cajun seasoning, green onion tops and dash of sweet basil.  Fold in crab meat and margarine.  Stuff crabs in shell or foil tray.  Then sprinkle with bread crumbs. Place in 350 F oven for about 20 minutes.  Makes 12 crabs.

Shrimp Creole

4    lbs. cleaned and deveined shrimp
3    tbsp. flour
4    tbsp. butter or cooking oil
1    chopped onion   
1    cup chopped bell pepper
3    chopped garlic cloves
1    small can tomato sauce (or whole tomato or tomato paste)
1    tsp. red pepper dash thyme   
1    cup chopped green onions   
1    cup chopped parsley
5    cups boiling water
      
All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)

      Melt butter or oil in pot.  Add all chopped vegetables.  Saut 20 minutes and add cajun seasoning.  Stir well.  Add tomato sauce and flour.  Simmer about 30 minutes stirring occasionally.  Add water and adjust seasonings.  Cook one hour, then drop in shrimp.  Bring to boil and simmer 15 minutes.  Add parsley and green onions.  Turn fire off.  Serve hot over rice. Serves 8 to 10 people.

Chicken Fricassee

1    large chicken, cut up
2    large onions
1    cup cooking oil      
      flour
      parsley and shallot tops

      All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)     
 

     Dredge chicken in flour and brown in oil.  Remove and brown onions in oil.   Put chicken back in the pot and add 1 quarts water.  Let cook until chicken is tender, stirring to be sure it does not stick.  Should be a thick gravy.  Ten minutes before serving, add 1 tablespoon each of chopped parsley and chopped onion tops.  

Wild Game or Poultry Marinade

     Pour olive oil and fresh minced garlic over meat or poultry.  Rub Southern Seasonings "Wild Game" Seasoning into meat and refrigerate of a minimum of 1 hour.  Leave overnight for more flavoring.  

Venison Tenderloin

     Marinate meat according to the above instructions.  Pan saute' meat in thin layer of olive oil on each side, or as an alternative cook on open grill for even more flavor.  Slice and serve.