Monday, October 28, 2013

Shrimp Dip Delight

Shrimp Dip Delight is a spicy, savory dip that your guests won’t be able to get enough of! It combines the Cajun kick of Gulf shrimp and Tabasco with the creamy texture that every great party dip has.  Just follow these simple instructions and order the ingredients, at the lowest prices available, from

1 lb. raw Gulf Shrimp
1 (8 oz) pkg. cream cheese, softened
½ cup finely chopped green onions
½ cup chopped celery
3 tbsp lemon juice
2 tbsp ZATARAIN’S Parsley Flakes
½ tsp. salt

Boil, peel, devein and chop shrimp.
In a separate bowl, blend cream cheese until smooth.
Add remaining ingredients and mix well. 
Fold in shrimp.
Cover and refrigerate.
Serve with crackers or fresh vegetables.

This simple dip will make such a huge impression; it might just become your signature dish.  For more Cajun recipes and authentic Cajun ingredients visit

Monday, October 21, 2013

Jambalaya, My Way

Jambalaya is a Cajun food staple.  This dish is comfort food and the center of family gatherings. Jambalaya can be time consuming and labor extensive, until now.  Cajun Grocer’s recipe for Jambalaya, My Way, makes the work easier and the taste outstanding.  Follow these instruction and order top-of-the-line, discounted Cajun ingredients from

6 Tbsp butter
½ cup chopped green onions
½ cup chopped yellow onions
1 large green bell pepper, seeded and julienne
1 cup coarsely chopped celery
1 tsp minced garlic
½ lb medium Gulf White Shrimp, peeled and deveined
½ lb cubed boiled ham
1 (16-ounce) can whole tomatoes, crushed with the can juices
1-cup chicken broth
2 bay leaves
1 cup Falcon Medium Grain Rice, uncooked

In a large heavy pot, heat the butter over medium heat.
Add the onions, bell peppers, celery and garlic.
Sauté for about five minutes or until they have wilted.
Add the shrimp and ham.
Cook for two or three minutes or until the shrimp turn pink.
Stir in the tomatoes and chicken broth.
Season to taste with salt and cayenne.
Add the bay leaves and the rice.
Cover and reduce the heat to medium-low.
Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.
Remove the bay leaves and serve!

Pass the hot sauce! It’s a jambalaya requirement.  This recipe makes about 4 servings.  You wont believe how simple it is to make something so delicious.  For other recipes and more discounted ingredients, visit

Wednesday, October 16, 2013

It’s a Chicken, inside a Duck, inside a Turkey

Make this Thanksgiving memorable.  Make it the Thanksgiving you finally order a Turducken.  You know you’ve been curious.  Kill that curiosity with 3 layers of poultry and 3 layers of decadent stuffing.  If you are still a little confused as to what a Turducken is, watch our latest video. 

It’s a chicken, inside a duck, inside a Turkey!

Cajun Grocer has expanded our stuffing flavors.  Now, you can choose from Cornbread Stuffing, Creole Pork and Cornbread, Seafood Jambalaya, Cornbread and Rice dressing, Creole Pork Sausage or Cajun Style Veggies.  Take a chance with the stuffing; we promise they are all amazing. 

As if you need another incentive to try the Turducken that the Wall Street Journal voted Best Overall & Best Value, you can earn reward points to apply to future orders.  Like the video says, Cajun Grocer has it, and your belly wants it. 

Monday, October 14, 2013

Sausages in Wine

Our recipe for Sausages in Wine is a Cajun twist on an Italian favorite.  This appetizer is savory, full of flavor and extremely addictive.  Follow this recipe, order the products from and you will have the perfect appetizer for any meal. 

½ lb Kielbasa
½ lb Brockwurst (Ground Veal Sausage)
5 Green Onions, Minced
½ cup Dry White Wine
1 tsp Dried ZATARAIN'S® Parsley Flakes

With a sharp knife, cut sausage in ½ inch pieces.
In a deep skillet, over medium-high heat, cook Italian sausage pieces for 3-5 minutes or until lightly browned.
Drain the grease from the sausages.
Add remaining sausages and green onions.  Cook for 5 additional minutes.
Reduce heat to low, add wine, garlic sauce and parsley. 
Simmer 8-10 minutes, stirring every 2-3 minutes to be sure all of the sausage is flavored with the wine.
Remove from heat and pour into chafing dish. 
Serve with toothpicks.

This recipe makes 4 cups.  Sausages freeze well for future use.
For more recipes and Cajun ingredients at reduced prices, visit

Thursday, October 10, 2013


The holidays are a time of tradition.  Well, it’s time for a bold, new tradition.  Ditch the old, faithful frozen turkey and take a walk on the Cajun wild side with a Turducken from Cajun Grocer. 

Yes, it is exactly what it sounds like.  We take a deboned chicken, wrap it in a deboned duck and drop them in a partially deboned turkey.  In between each layer of moist poultry we place a layer of decadent Cajun stuffing.  That makes SIX layers of Cajun-style flavor.  We offer 5 varieties of stuffing; it will be difficult to decide which one to wow your guests with. 

We know that we have the best Turducken on the market, but we may be a bit partial.  You know who isn’t partial? The Food TV Network and the Wall Street Journal.  The Food TV Network chose Cajun Grocer’s Turducken to introduce this Cajun concoction to the world.  The Wall Street Journal voted Cajun Grocer’s Turducken as Best Overall and Best Value. 

Speaking of value, our Turducken is only $71.95 (only $59.95 is you take advantage of the Early Bird Special).  Each Turducken feeds 25-30 people.  Not only will you be able to feed a crowd of 30, but also you will feed them a meal they won’t be able to stop talking about for only $71.95!  

It’s time for a new tradition.  It’s time to shake up the Thanksgiving routine.  Make a Cajun-style impact with a Turducken from Cajun Grocer.  Place your order here!