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Wild Game Marinade

Venison Tenderloin

For other recipes and links to other Cajun and Louisiana Sites, go to:
Wayde's Cajun Links

Sweet Jalapeno Relish Party Dip

      Serve with chips or crackers!

Gourmet Etouffee or Creole (using our new sauces)

      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.

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

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

Season seafood with cajun seasoning and set aside.  In large pot, melt pound 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

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
   lbs. margarine
10  slices toasted white bread
3    tbsp. cooking oil
1    bunch chopped green onion tops
      dash of sweet basil
      All purpose cajun seasoning (Bootsie’s LA Spice Seasoning)
      bread crumbs

Shrimp Creole

4    lbs. cleaned and deveined shrimp
3    tbsp. flour
4    tbsp. butter or cooking oil
1    chopped onion
   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
   cup chopped green onions
   cup chopped parsley
5    cups boiling water
      All purpose cajun seasoning (Bootsie’s LA Spice 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
      All purpose cajun seasoning (Bootsie’s LA Spice Seasoning)
      parsley and shallot tops

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