Cajun Deviled Eggs


8 hard boiled eggs

1/4 cup Miracle Whip Salad Dressing or mayo

2 green onions, including tops, chopped

1 tsp. Creole mustard

Salt to taste

1 tsp. HR&G seasoning

Paprika for sprinkling

Peel eggs and cut in half lengthwise. Scoop yolks out and place in mixing bowl and mash yolks with a fork. Combine Miracle Whip, mustard, onions, HR&G seasoning, and salt in separate bowl and add to the mashed yolks and mix well. Fill egg whites with yolk mixture and sprinkle with paprika.

Cajun Crawfish Dressing


  • 2 Pre-Seasoned Cast Iron Skillets (12.5 inch & 8 inch Pans)
  • Swiss Diamond Nonstick Roasting Pan – 4.5 qt
  • Foil


  • 1 pound shrimp (small, or crawfish cooked and chopped)
  • 1 whole bell pepper (chopped)
  • 2 stalks celery (chopped)
  • 1 whole onion (chopped)
  • 1 clove garlic (minced)
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon poultry seasoning
  • 1 tablespoon HR&G Cajun Seasoning
  • 4 cups croutons (cornbread)
  • 2 large eggs
  • 2 tablespoons butter


  1. In a saute pan, melt the butter and add the celery, onions, minced garlic, and peppers.
  2. Saute the vegetables until the onions start to turn translucent.
  3. Add the poultry seasoning to the vegetables and saute for 1 minute longer. Set aside
  4. In a large bowl, add the croutons.
  5. Next, add the sauteed vegetables, crawfish/shrimp, eggs, and broth.
  6. Season with HR&G Seasoning
  7. Mix well. The cornbread will soak up the juices. The mixture should be very wet.
  8. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook another 15 minutes to brown the top.
  9. Take it out the oven and ENJOY!


Cajun Shrimp Pot Pie


  • Level: Easy

  • Prep Time: 20 min.

  • Total Cooking Time:12 minutes

  • Serves: 6

Bust Out:

  • Butter Brush

  • 2 Medium to Large Size Bowls

  • Medium to Large Size Pot

  • What You’ll Need:

  • 1 lb. medium shrimp

  • 4 medium potatoes

  • 1 stoke celery

  • 1/3 C. lump crab meat

  • 1/3 C. chopped onions

  • 1/3 C. sweet peas

  • 1/3 C. sweet corn

  • 1 egg, beaten well

  • 2 ready-made pie crust

  • 1/3 C. small scallops

  • HR&G Spice-Call Pauline and get you some! (in place of salt & pepper)

Now Let’s Cook It!

  • Preheat oven to 375 degrees.

  • Brush beaten egg inside one of the pie crust, and put in oven for 2 min.

  • Cut your onions into small pieces.

  • Run cold water and in bowl, put shrimp and scallops to thaw and be cleaned. Let set and drain.

  • Take pie crust out of oven after 2 min. and set aside.

  • Cut potatoes into bite sizes and cook until well done or soft. Add salt and pepper to taste.

  • Take corn and peas after thawed (if frozen) and pour in a mixing bowl with potatoes, shrimp, scallops, crab meat, and onions. Mix together well with spoon and pour into your already baked pie crust.

  • Brush edges with egg. Remove other pie crust from pie pan and apply egg brush portion upwards or on the outside of other crust to seal pie.

  • Bake in oven for 8 to 12 minutes

Cajun Jammin’ Jambalaya


Level: Easy   Prep Time: 10 min.   Total Cooking Time: 4hr 10min.   Serves: 6

Bust Out:

  • Your Crock Pot/Slow Cooker

  • Cutting Board & Sharp Knives

What You’ll Need:

  • 1 pound large shrimp, peeled and deveined

  • 1 pound andouille sausage, sliced 1/2 inch thick

  • 2 green bell peppers, chopped

  • 2 stalks celery, sliced

  • 1 bunch scallions, chopped

  • 1 28-ounce can diced tomatoes

  • 1 cup converted rice

  • 1 1/2 cups low-sodium chicken broth

  • 2 teaspoons HR & G Cajun Seasoning

  • 2 bay leaves

  • 1/2 teaspoon dried thyme

  • 1/8 teaspoon cayenne pepper (optional)

  • Chopped fresh parsley, for topping

Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, HR&G’s Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.

Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking.

Discard the bay leaves. Serve topped with parsley.


Cajun Speckled Trout Po’Boy with Homemade Slaw

Po’Boy Ingredients:

  • 2 speckled trout Fillets  (catch em’ here at HR&G)
  • 4 ounces fish breading
  • 2 tablespoons HR&G seasoning     (Call Pauline 888.762.3391)
  • 1 to 1-1/2 cups frying oil
  • 2 6-inch French rolls
  • 1 ripe tomato, sliced

Homemade Slaw

  • 1 pound slaw mix

  • 1 tablespoon sugar

  • 1/4 cup cider vinegar

  • 1/2 cup mayonnaise

  • 2 tablespoons Creole mustard

  • Salt and pepper to taste

  • Hot sauce to taste


  1. To make slaw, combine all ingredients and season to taste; cover and refrigerate.
  2. In a shallow dish, mix breading and seasoning. Coat fillets in mixture, shaking off any excess. Heat oil in large skillet over medium high heat. Add fillets; cook until golden brown, approximately 4 minutes.
  3. Turn once, remove trout, and let drain on paper towel.
  4. Split French rolls and spoon slaw mix in, place fried trout on top of slaw, and add sliced tomatoes.
  5. Serve with your favorite Chips!

Serves 2

Crawfish Jambalaya


This Crawfish Jambalaya is easy to make and will bring a taste of Louisiana to your kitchen. It’s bold and spicy with lots of crawfish and andouille sausage.


  • 4 andouille sausage links or other smoked sausage
  • 1 ½cupschopped onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 2large garlic cloves, minced
  • 2tablespoons butter, divided
  • 2 tablespoons vegetable oil, divided
  • 1 ½ cups long grain rice
  • 1 (14.5-ounce) can stewed tomatoes
  • 2 cups chicken broth
  • 2 bay leaves
  • ½ teaspoon ground thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon tabasco sauce
  • 1 ½ tablespoons tomato paste
  • 1 pound crawfish tail meat
  • ½ cup chopped green onions


1.    Heat a Dutch oven over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. Add sausage and saute until lightly browned, 2 to 3 minutes. Remove sausage from Dutch oven and set aside.

2.    Add remaining butter and oil to Dutch oven along with onion, celery, and green pepper. Saute vegetables until soft, about 3 to 4 minutes. Add garlic and cook 1 more minute. Add remaining ingredients, except crawfish, reserved sausage, and green onions, and stir together well.

3.    Bring to a boil, reduce heat to medium-low and cover pot. Cook about 15 minutes, until rice is cooked and liquid is absorbed.

4.    Add in crawfish and sausage and cook an additional 2 to 3 minutes to warm the crawfish. Sprinkle green onions on top and serve with additional Tabasco sauce.

Crabmeat and Shrimp Casserole


  • 1-1/2 lb large onions

  • 1 large bell pepper

  • 2 ribs celery, cut up

  • 2 cans cream of mushroom soup

  • 2 lb shrimp

  • 1 lb crabmeat

  • 3/4 cup bread crumbs

  • 1 tsp margarine

Saute onions, bell peppers and celery 10 to 15 minutes (until soft). Add soup. Cook 15 minutes. Add shrimp and crabmeat. Cook 20 minutes. Remove from fire. Add bread crumbs. Pour into 9×13 inch casserole dish. Top with bread crumbs. Dot with margarine. Bake 20 to 25 minutes until top is light brown.

Cajun Potatoes


  • 4 baking potatoes

  • 1/4 cup flour

  • 1/4 cup cooking oil

  • 1 cup chopped onions

  • 1/2 cup chopped bell pepper

  • 1 clove garlic (chopped)

  • 1 cup salad shrimp (raw)

  • 2 cups water

  • 1 tsp salt

  • 1/4 tsp cayenne pepper

  • 2 tbs parsley

Cut potatoes into eights leaving the peeling on and deep fry until golden brown. Set aside.

Make a roux with flour and oil and then add onions, bell pepper, garlic water and seasoning. Bring to a boil. Cover and simmer for 30 minutes. Add shrimp and cook five more minutes.

Place potatoes in a casserole dish and pour mixture over potatoes. Bake at 350F for 30 minutes. Sprinkle parsley on top and serve.


Cajun Crawfish Cheese and Grits



  • 1 lb crawfish, peeled, rinsed

  • 1/2 cup beef broth, low sodium

  • 1/2 cup bell pepper, diced

  • 1/2 cup white onion, diced

  • 1/4 cup celery, diced

  • 1/4 cup green onions, diced

  • 3 cloves garlic, minced

  • 1 teaspoon creole seasoning

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 teaspoon cayenne pepper

  • 2 tablespoon butter, unsalted

  • extra virgin olive oil

For The Grits:

  • 1 cup grits

  • 1 cup water

  • 1 cup milk

  • 1 cup beef or chicken broth,

  • 1 stick of butter

  • 1 cup sharp cheddar cheese, grated

  • 1 teaspoon creole seasoning

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • hot sauce to serve


  • Prepare the grits first.

  • In a large pot bring all liquids to boil, add butter and seasonings.

  • Slowly stir in grits while whisking nonstop for about two minutes.

  • Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.

  • Adding extra broth as needed to keep the grits thin.

  • Add cheese and whisk well, add more broth if needed.

To Prepare the Crawfish:

  • Rinse crawfish, drain, pat dry.

  • Place 1 tablespoon of olive oil and 2 tablespoons butter in a skillet over medium heat.

  • Add onion, bell pepper, and celery and saute for about 5 minutes, add 1/2 the spices and garlic, mix well and cook 1 minute more.

  • Add crawfish and remaining spices, cook for about 5 minutes, add broth, bring to boil, reduce to simmer and cook for about 5 minutes on low.

  • Serve over hot cooked grits.

Slow-Cooked Loaded Potato Soup


  • 5 pounds potatoes, peeled and cubed (about 10 cups)

  • 1 medium onion, finely chopped

  • 5 cans (14-1/2 ounces each) chicken broth

  • 1 garlic clove, minced

  • 1-1/2 teaspoons salt

  • 1/4 teaspoon pepper

  • 2 packages (8 ounces each) cream cheese, softened and cubed

  • 1 cup half-and-half cream

  • 1/4 cup butter, cubed


  • 1 pound bacon strips, cooked and crumbled

  • 3/4 cup shredded sharp cheddar cheese

  • 1/4 cup minced chives


Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.

Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.

Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.