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 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.


Picante Potato Pie

Picante Potato Pie

Picante Potato Pie

  • One 12 oz pkg frozen hash brown potatoes, thawed (2-1/2 cups)

  • 5 eggs, beaten

  • 2/3 cup picante sauce

  • 1 cup (4 oz) shredded Pepper Jack cheese

  • 1/2 cup (2 oz) shredded sharp cheddar cheese

  • 2 green onions with tops, sliced

  • 1/4 tsp salt

  • 6 crisply cooked bacon slices, crumbled

Combine all ingredients except bacon, mixing well. Pour into lightly greased 9 inch pie plate or quiche pan. Sake at 350F for 25 to 30 minutes, or until mixture is set and golden brown. Remove from oven; sprinkle with bacon.

Continue baking 5 minutes. Serve with additional picante sauce.

Combine all ingredients except bacon, mixing well. Pour into lightly greased 9 inch pie plate or quiche pan. Sake at 350F for 25 to 30 minutes, or until mixture is set and golden brown. Remove from oven; sprinkle with bacon.

Continue baking 5 minutes. Serve with additional picante sauce.

Sour Cream Scalloped Potatoes


  • Two 12-ounce packages frozen hash browns

  • One 16-ounce carton sour cream

  • 1/4 teaspoon pepper

  • 1 can low-fat cream of chicken soup

  • 1 cup shredded cheese

  • 1/2 cup onion, chopped

  • 1 teaspoon salt

Preheat oven to 350F. Thaw potatoes. Combine with remaining ingredients, folding in potatoes. Bake one hour in 13 x 9 x 2 inch greased pan.


Carrot Beignets


  • 2 cups mashed carrots

  • 1 cup sugar

  • 1 tbs baking powder

  • 1 tbs vanilla

  • Dash of salt

  • Flour (enough to make a soft dough)

Boil carrots till they are tender. Mix everything together. Drop by heaping teaspoonful into hot oil and fry until lightly brown. Serve it while it is still warm.

Makes about 1 -1/2 to 2 dozen

Cajun Bacon Cheese Potatoes


8 to 10 medium potatoes

1/2 cup onion, finely chopped

1 pound process American cheese, cubed

1 cup mayonnaise

1/2 pound cooked bacon, sliced

3/4 cup ripe olives, sliced

Chopped parsley

Season with HR&G season all available at 888.762.3391 or your favorite sprinkle



Peel the potatoes; place in a sauce pan and cover with water. Cook until tender but firm; drain and cube. In a bowl, mix potatoes with onions, cheese and mayonnaise. Transfer to an ungreased 13 x 9 x 2 inch baking dish. Sprinkle with bacon and olives. Crumble bacon and slice olives. Bake at 350F for 30 minutes until heated through. Sprinkle with parsley and paprika and serve hot.

Cajun Red Neck Hush Puppies


2-1/2 cups corn meal, coarse ground yellow preferred

1 tbs salt

1/4 tsp garlic salt or to taste

1/4 tsp onion salt or 1/2 tsp dried minced onion or 2 to 3 green onions, finely chopped

1 tbs left-over stewed (cooked) squash or cream style corn

2 eggs

Hard boiling water


Mix dry ingredients together. Break eggs on top of mix and stir well. Add hard boiling water a little at a time while stirring until it forms stiff mush (should be stiff enough to stick to spoon). Drop round ice tsp of batter into hot grease after cooking fish. Use second spoon to push batter off.

Keep cup of water handy to keep spoon damp so batter doesn’t stick. The secret is the water must be hot enough to cook the corn meal. The grease just crusts the outside of ball to golden brown.

You can always go back and add more water (be sure it is boiling if you do) but you don’t want it too liquid. It won’t hold together when it hits the grease.

Here is the secret – – Get yourself a bottle of WOW WEE spicy dipping sauce, It is the best I have ever seen for dipping specialty items like hush puppies and etc. Let me know how you like it.

Cajun Style Sweet Potatoes


3 cups sweet potatoes, mashed

1 cup white sugar

1 tsp salt

2 cans pet cream

1 tsp vanilla

1 tsp cinnamon

1/2 cup butter, melted

In large mixing bowl add mashed potatoes. Whip until all strings are gone. For best results boil potatoes instead of baking. Add remaining ingredients, mixing until very fluffy and creamy. Place finished potatoes in deep baking dish. Set aside.



1 cup brown sugar

1 cup pecans, chopped

1/3 cup butter, melted

1 cup all-purpose flour

Mix all above ingredients together until flour doesn’t look white. Crumble over top of potato mixture and bake until golden brown. Heat oven to 325F.



2 ½ pounds ground pork

2 ½ pounds ground venison

1 (16 oz.) can yams, drained

¼ cup chopped parsley

2 tsps dried thyme

1 ½ Tbsps rubbed sage

1 tsp ginger

2 Tbsps salt

1 ½ tsps. Nutmeg

1 tbsp black pepper

1 tbsp cayenne pepper

1 ½ tbsps. Granulated garlic

1 cup ice water


NOTE: When making sausage of any type, it is always best to keep the meat chilled. The ice water will help maintain the meat temperature and set the fat in the sausage. Slice the yams and dice into ¼ inch cubes, Spread cubes on a cookie sheet and freeze them. In a large mixing bowl, combine pork, venison and remaining ingredients. Add ice water. Using your hands, mix sausage well by turning and pushing the mixture for 10/15 minutes to ensure proper blending. Very gently fold in frozen yams, being careful not to break up so solid cubes are visible in the finished product. Roll the sausage into 3” patties and cook them the same as any other breakfast sausage.



1 cabbage, large

1/2 lb ground beef

1/2 lb ground pork

1/2 cup rice, raw

2 (8 oz) cans tomato sauce

1/2 cup water

1/3 cup lemon juice

1 onion, chopped

2 eggs, beaten

1 (10 oz) can Rotel tomatoes

1 bell pepper chopped

salt and pepper to taste


Boil 3 quarts of water. Add cabbage and simmer 2 to 3 minutes until the leaves pull off. Drain cabbage and set aside. For the stuffing, in a large bowl combine ground beef and pork, rice, onion, bell pepper, eggs, salt, pepper and 1/4 cup water. Mix with your fairly clean hands until blended. Put one large spoonful of mixture into each cabbage leaf and roll tightly. Place cabbage rolls next to one another in a baking dish. To make the sauce, in a large bowl, combine tomato sauce, Rotel, lemon juice, 1/4 cup water, salt and pepper. Pour the sauce over cabbage rolls. Cover the dish with aluminum foil and bake in a 350 degree oven for 1 hour..