Recipes
Whisk Raginâ Cajun Authentic Seafood Bisque Mix with 1 quart (4 cups) heavy cream and 1 cup cold water, then bring it to a boil. Add the shrimp and crab together, reduce the heat to low and cook for the packageâs 25-minute stage. Let the bisque stand for 5 minutes before serving.
Rinse Ragin' Cajun Seasoned Pinto Beans, then cook with the enclosed seasoning and 10 cups of water at a low boil until tender. Keep fully cooked smoked sausage refrigerated while the beans cook. Brown it in a separate skillet near the end, add it directly to the tender beans and heat through.
Rinse Ragin' Cajun Seasoned White Beans, then cook with the enclosed seasoning and 10 cups of water at a low boil until tender. Add diced fully cooked ham near the end and heat through, then serve over long-grain rice.
Pat peeled shrimp dry, dip them in a wet batter made with Ragin' Cajun y'ALL Purpose Breading Mix, then coat them in the remaining dry mix. Fry in small batches, checking the shrimp for doneness before moving them to a clean draining rack. Serve promptly with lemon and dipping sauce.
Use one jar of Ragin' Cajun Authentic Creole Sauce 16 oz, one jar of water and 1 pound of raw shrimp in a 4-quart pot. Add the shrimp before bringing the pot to a boil, then simmer and stir until the shrimp are cooked. Serve over separately prepared rice.
Use one jar of Ragin' Cajun Authentic Etouffee Sauce 16 oz, one jar of water and 1 pound of raw shrimp in a 4-quart pot. Add the shrimp before bringing the pot to a boil, then simmer and stir until the shrimp are cooked. Serve over separately prepared rice.