Search results for 'BOOTSIE'S Cajun Creole Fixin' Mix'

Description: We call it "The Cajun Secret Ingredient". Cajun Creole "Pepper Potpourri" is the perfect blend of spices and dehydrated vegetables used for adding flavor to your favorite meats, poultry or seafoods. If you're part Cajun - sprinkle lightly; true Cajun - sprinkle generously.
Unit Size: 1.8 oz. (51g)

DESCRIPTION:  Richard's BBQ Rub is perfect for Chicken, Pork, Beef, Lamb, Seafood, Vegetables and all your favorite BBQ items!

Description: KONRIKO Greek Seasoning contains no M.S.G., sugar or artificial ingredients; FAT FREE. This seasoning has been masterfully blended to enhance the flavor of all meats, poultry and fish. Especially good in soups, stews, casseroles, vegetables, salads and popcorn or eggs.
Unit Size: 3.25oz. (92g)

Description: KONRIKO Greek Seasoning contains no M.S.G., sugar or artificial ingredients; FAT FREE. This seasoning has been masterfully blended to enhance the flavor of all meats, poultry and fish. Especially good in soups, stews, casseroles, vegetables, salads and popcorn or eggs.
Unit Size: 6oz. (227g)

Description: Since 1906, Mexene has been used by homemakers as one of the first chili seasonings popularized in the U.S. Add a touch of Mexene to eggs, soups, meat loaf, hamburgers, vegetables, or salad dressings.
Unit Size: 3 oz. (85g)
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Description: Tony Chachere's Special Herb Blend is a fine blend of seasonings plus four special herbs: oregano, bayleaf, sweet basil and thyme. This combination is ideal for so many of today's popular grilled, bronzed or blackened dishes. Makes a great marinating spice, plus it's the perfect blend for Italian cuisine.

Unit Size: 5 oz. (142g)

TONY'S FISH COURTBOUILLON Ingredients: 1 cup all-purpose flour 1 cup margarine 3 cups basic vegetable mixture 1 (6 oz.) can tomato paste 1 (8 oz.) can tomato sauce 8 cups water 1/2 lemon, sliced 1 (8 lb.) fish, cut in pieces Tony's Creole Seasoning 1/2 cup chopped green onions Steps: In a Dutch oven, make a dark roux with flour and margarine. Remove from heat and add basic vegetable mixture, stirring mixture until it stops sizzling. Add tomato paste and tomato sauce. Stir over low heat for 5 minutes. Add water; stir well and bring to a boil. Add lemon slices. Lower heat; cover and simmer for 2 hours, stirring occasionally to prevent sticking on bottom. Season fish with Tony's Creole Seasoning; add to mixture. Bring to a boil; lower heat, cover and simmer for 30 minutes. Add more water if the sauce is too thick. Add green onions. Serve over steamed rice. Yields 10 servings.

GRILLADES Ingredients: 1 pound pork steaks Tony's Creole Seasoning 1/2 cup vinegar cooking spray 2 tablespoons chopped onion Steps: Cut steaks in 2 inch pieces. Season with Tony's Creole Seasoning. Place in a jar, add vinegar, and refrigerate overnight. When ready to cook, place drained grillades (pork pieces) in a skillet coated with cooking spray and brown on each side. Add onion, water to cover, and simmer for 1 hour. Yields 4 servings.

STUFFED BELL PEPPERS Ingredients: 6 bell peppers 1 pound lean ground beef 1 onion, chopped 1 tablespoon margarine, melted Tony's Creole Seasoning 1 egg, beaten 1 cup steamed rice 1 cup water or beef broth 1/2 cup bread crumbs Steps: Cut peppers in half, crosswise; remove seeds and cut off stems. Set aside. In a skillet, brown beef. Drain fat. Add onions, margarine, and Tony's Creole Seasoning. Sauté µntil onions are tender. Remove from heat. Add egg and rice and mix well. Fill peppers with meat mixture. Place peppers in an oblong pan and pour water (or broth) around them. Top with bread crumbs. Bake in 350?F oven, basting often, until tops are toasty brown. Yields 12 halves.

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

Description: Veron's Seasoning, a tradition for more than 50 years. Use to enhance and complement the flavor of jambalaya, gumbo, meat dishes, salads, shrimp and boiled crawfish and crabs. Veron's has five wonderful seasonings to choose from: Original, Hot, Garlic, Lemon and Mesquite. Use them separately or in combination to pique the flavor and taste of any dish you are serving.
Unit Size: 8 oz. (224g)

Description: Veron's Seasoning, a tradition for more than 50 years. Use to enhance and complement the flavor of jambalaya, gumbo, meat dishes, salads, shrimp and boiled crawfish and crabs. Veron's has five wonderful seasonings to choose from: Original, Hot, Garlic, Lemon and Mesquite. Use them separately or in combination to pique the flavor and taste of any dish you are serving.
Unit Size: 8 oz. (224g)