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Description: Some call me "Joe" but my real name is Sloppy Boudreaux.
Instructions for Sloppy Boudreaux 1. Brown 1 to 1 1/2 lbs. of ground meat and drain fat. 2. Add 1 jar of Cajun Power Sloppy Boudreaux. 3. Heat and Serve. Other Suggestions: Use left-over chopped steak, roast, chicken etc. For the Ultimate Sloppy Boudreaux, use chopped Bar-B-Q pork.
Unit Size: 16 oz.
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.
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Featured Products No Nutrition Data 1 Brand Cajun Power Perishable 0 Size 16 oz Serving Size 3 Tbsp Serving per container 10 Calories 60 Calories from fat 25 Total fat 3 Saturated fat 0 Saturated fat per unit 0 Cholesterol 0 Cholesterol per unit 0 Sodium 470 Sodium per unit 20 Total carbs 7 Total carbs per unit 2 Dietary Fiber 1 Dietary fiber per unit 4 Sugars 4 Protein 1 Vitamin A 2 Vitamin C 4 Calcium 0 Iron 0 Organic No Ingredients onions, water, Cajun Power Garlic Sauce (vinegar, garlic, sugar, spices, salt, cayenne pepper, xanthan gum [stabilizer]), ketchup (tomato paste, corn sweeteners, water, vinegar, salt, spices), tomato paste, brown sugar, mustard (yellow mustard seed, vineg
Soft Shell Crab Poboy
Ingredients:
Vegetable Oil for deep-frying
1/2 cup all-purpose flour
3 teaspoons Creole Seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup yellow cornmeal
2 large eggs
2 tablespoons water
4 large soft-shell crabs, cleaned, rinsed, and patted dry
4 (7-inch) lengths French bread, cut in 1/2 lengthwise
1/2 cup Remoulade Dressing
2 cups shredded iceberg lettuce
12 thin slices ripe tomato
12 dill pickle slices
In a large pot, heat 2 inches of oil to 375 degrees F.
In a bowl, combine the flour, 1 teaspoon of the Creole Seasoning, 1/4 teaspoon salt, and 1/8 teaspoon cayenne. In another bowl, combine the cornmeal, 1 teaspoon of the Creole Seasoning, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
In a small bowl, beat the eggs, water, and remaining teaspoon of Creole Seasoning. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
With tongs, lower 2 crabs at a time into the hot oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and season lightly with Creole Seasoning.
Spread both sides of the French bread with remoulade sauce. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab. Close the sandwiches and serve immediately.
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