Cajun Seasoning, Creole Seasoning, Fruge Cajun Seasoning

Cajun Style (Louisiana) Chicken and Sausage or Seafood Gumbo

Ingredients:

-4 Quarts of Water

-8 Oz of Roux (Half a 16 Oz Jar)

-One Medium to Large Chopped White or Yellow Onion

-1 small chopped Bell Pepper

-1 Cup of Chopped Green Onions

-1/4 Cup of Parsley

-1 Tablespoon of Cayenne Pepper

-2 Tablespoons of Fruge Cajun Seasoning

Meat:

For Chicken and Sausage Gumbo

- 1 pound of boneless skinless chicken breasts – cut into bite size pieces

- 1 pound of smoked sausage – however any kind of sausage can be substituted (Cut into small bite size pieces)

For Seafood Gumbo

- 1 pound of pealed shrimp

- 1 pound of crab meat

Directions:

Boil water and roux in a large pot for 45 Minutes (High Medium to High Flame/Heat). Roux should be completely dissolved and the water will be thick and a medium – dark brown color.

Add chopped white or yellow onion and copped bell pepper. Add the remaining seasonings Pepper, Salt, Cayenne (If you have it). Boil for 30 Minutes.

Add meat (Either Chicken/Sausage or Seafood). Turn the pot down (Low to Medium Heat). Cook entire pot for 1 hour.

Add green onions in the last 20 Minutes.

Serve over rice. Just like soup.

Hints: Pot may want to boil over once the meat is added. Continue to stir and keep an eye on the pot. If it looks like it will boil over, blow or fan over the pot.

Corn and Crawfish Bisque

What's needed:

A large pot

1 stick of margarine

1/2 stick (or 1/2 small tub) of cream cheese

2 cans of corn (drained)

1 can of cream of mushroom soup

2 cans of cream of potato soup

1 pound of frozen crawfish tails (defrosted)-crawfish can be substituted for 1 pound small peeled shrimp or 1 pound lump crab meat

shredded cheddar cheese

ritz crackers

Fruge Cajun Seasoning

optional: 1 small white or yellow onion (chopped finely)

1 small bell pepper (chopped finely)

What to do:

(optional: Sautee the chopped onion and chopped bell pepper in a little bit of butter or margarine in the pot on medium heat) This step can be eliminated if you prefer not to have onion or pepper)

On low to medium heat melt the stick of margarine and the 1/2 stick of cream cheese

When the margarine and cream cheese have started to melt (you may have to stir them a little), you can then add the cream of mushroom and the cream of potatoes to the pot

Cook for about 7 minutes,while continuing to stir it

Then add the defrosted crawfish tails (do not drain or rinse-put it all in)

Cover the pot

Continue to cook on low to medium heat without boiling the bisque

After cooking for another 5-7 minutes, add the drained cans of corn

Season to taste (Using Fruge Cajun Seasoning)

Continue cooking on low to medium heat, while stiring, for about 25 more minutes

The total cooking time should take about 35-40 minutes

When the bisque is done, put in bowls to serve

Everyone can add cheese to their bowls

You can also try it with the crackers