Cajun Marinara Sauce

There are many ways this Marinara sauce is used in our area not just for spaghetti. You can use just about any pasta that you prefer and then the fun comes in. Over here we use many different kinds of meat as well as mixing them together. You can use meatballs, sausage, shrimp, oysters, crawfish, crab and etc. Use your imagination. Serve with fresh, warm French bread and a nice glass of red wine or maybe a bottle. Enjoy

Cajun Marinara Sauce

1/2 cup olive oil

4 cups coarsely chopped onions

2 small carrots, sliced

4 cloves garlic, finely minced

8 cups canned tomatoes

Salt and pepper

2 tsp dried oregano

2 tsp dried basil

Saute onions, carrots and garlic in hot oil in skillet. Puree tomatoes in processor and add to vegetables. Add salt and pepper. Partly cover and simmer 30 minutes. Liquefy by putting small batches in processor. Return to skillet, and add oregano and basil. Simmer partly covered 30 minutes or longer, depending on thickness desired.

Cajun Mustard Sauce for Fish

Cajun Mustard Sauce for Fish

  • 1/2 lb butter or margarine
  • 2-1/2 cups onion
  • 2 cups bell pepper
  • 2 cups celery
  • Salt and red pepper to taste
  • 3 tbs spicy hot mustard (made by French)
  • 1/2 cup lemon juice
  • 1 oz dry white wine

Saute onions, bell peppers, celery in margarine for at least 20 minutes until vegetables are clear. Remove from heat and add all other ingredients. Pour sauce over well-seasoned fish and bake in 350F for about 1 hour. Baste two or three times during cooking.


Shrimp Remoulade Sauce

Shrimp Remoulade Sauce

  • 1 cup olive oil

  • 1/3 cup vinegar

  • 5 tbsp. creole mustard

  • 1 stalk celery

  • 1 bunch green onions

  • 2 cloves garlic

  • 2 tbsp. paprika

  • 1 sprig parsley

  • Salt and pepper

Grind very fine all vegetables, and then add mustard, paprika, salt and pepper. Mix all ingredients thoroughly with vinegar and then add the olive oil gradually. After the shrimp are boiled and peeled, let them soak in this sauce for a few minutes. Shrimp should be served on shredded lettuce and tomatoes as a garnish


Hackberry Rod & Gun Tasty Redfish Dip


1-1/2 pounds steamed redfish filets
1 tablespoon HR&G seasoning- Order from our online gift shop
1 large package cream cheese
1/2 lb margarine
1 medium onion, chopped
3 tablespoons fresh chives, chopped
3 dashes Tabasco Sauce
1 tablespoon lemon juice
1 teaspoon garlic powder


Season redfish filets with seafood seasoning and steam until flaky. In separate pot melt margarine: add onions and soften. Melt in cream cheese. Add in chives, Tabasco Sauce, lemon juice and garlic. Stir well. Break up redfish into very small flakes and stir into cheese mixture until well mixed.
Serve hot with Ritz crackers or small rounds of fresh French bread.

Cajun chicken barbecue Sauce


2/3 cup margarine

2 tbs sugar

1 tsp salt

A few grains of cayenne pepper

2 tbs flour

2/3 cup chicken bouillon

2 tsp Worcestershire sauce

1-1/4 tbs lemon juice

1/4 cup vinegar

1/4 tsp Tabasco


Melt butter and combine dry ingredients, adding to melted butter, stirring until well blended. Remove from heat. Combine remaining ingredients and gradually stir into the mixture. Return to heat and cook, stirring constantly, until thick and smooth.

Makes about 1-1/2 cups or enough for two broiled chickens.

Alligator Sauce Piquant


4 lb Cubed Alligator Meat
1/2 cup Chopped Celery
1 cup Flour
1/2 cup Chopped Bell Pepper
1 cup vegetable Oil
One 8 oz Can Chopped Mushrooms
4 tbs Butter
1 cup Water
2 Medium Chopped Onions
1 Jar Salad Olives
1/2 tsp Sugar
1/4 cup Chopped Parsley
1 Can Tomato Paste
1/4 cup Chopped Scallions
To Taste Salt, pepper, Cayenne Pepper & Louisiana Lightin Hot Sauce – Call Pauline At 888.762.3391 to get this great hot sauce


Soak meat with hot sauce and lemon juice for 30 minutes prior to cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour and cook until golden. Sauté onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, garlic, mushrooms and stir well. Add water and cook 1 hour over low heat. Add scallions, parsley, alligator (cut in small pieces, and preferably meat other than from the tail) salt, pepper and cayenne to taste. Cover pot and cook slowly for 30 minutes or until meat is tender. Add olives which have been soaked in water and cook a few minutes longer.

Serve over cooked rice