Monday, November 25, 2013

Crab Chops

I don’t know about y’all, but here at Cajun Grocer we will use any excuse to enjoy fresh Louisiana seafood.  This recipe uses the finest Jumbo Lump Louisiana Blue Crab straight from  We love the versatility of this dish; it works as an appetizer, a party dish, a snack or a side dish to a Cajun meal.  Just follow our instructions and order authentic, discounted Cajun ingredients. 

3 Tbsp butter
3 green onions, chopped (green and white parts)
2 Tbsp all-purpose flour
1 cup milk
1 lb Louisiana Jumbo Lump Crabmeat picked over for shells and cartilage
20 saltine crackers, finely crumbled
1 egg, lightly beaten
½ tsp salt
Cracker meal or bread crumbs for dredging
Butter and vegetable oil for frying

Heat the butter in a large skillet over medium heat.
Add the onions and cook, stirring, for about one minute.
Alternate adding flour and milk, stirring constantly to make a smooth and thick white sauce.
Remove from the heat.
Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and Tabasco.
Gently mix together and set aside to cool completely.  (If you wish, you can chill the mixture in the refrigerator.)
Gently shape into six patties.
Dredge them in the cracker meal or breadcrumbs, coating completely and evenly.
Put about one-half inch of equal parts of butter and vegetable oil in a nonstick skillet over medium heat. 
Fry the patties two to three minutes on each side until golden brown.
Drain on paper towels and serve warm.

This recipe makes 6 servings.  Everyone will love the Louisiana crabmeat and the golden texture of these patties.  Fry them up and enjoy.  You can get more Cajun recipes and ingredients exclusively from

Monday, November 18, 2013

Garlic Bread Pudding

Bread Pudding is a southern standard; we upped the ante on this traditional dessert and turned into a savory Cajun party dish.  Just follow our simple instructions and visit for authentic Cajun ingredients at unbelievably low prices. 

2 cups of milk
2 Tbsp minced garlic
2 large whole eggs
2 large egg yolks
¼ cup finely chopped parsley
¾ tsp salt
¼ tsp freshly ground black pepper
2-1/2 cups ½-inch cubed Poupart’s French bread

Scald the milk with the garlic in a small saucepan.
Let the mixture stand off the heat for 15 minutes.
If you’re not a garlic fan, strain the mixture through a sieve and discard the garlic.
If you are a garlic fan, leave it as is.
In a bowl, whisk the whole egg and the egg yolks.
Add the milk in a steady stream, whisking constantly. 
Add the parsley, salt, black pepper and cayenne.  Mix well.
Divide the bread cubes among eight buttered 1/3-cup muffin tin.
Ladle the milk and egg combination over the bread, dividing it evenly.
Let it stand for 10 minutes.
At this point the pudding can be covered and chilled for 8-10 hours.
Bake the puddings for 45 minutes or until they are golden and puffed.
Let the pudding cool for several minutes.
They will sink as they cool.
To remove them from the muffin tins, run a thin knife around the edges and lift them carefully.
Serve warm.

This updated Southern favorite serves 8 and is great party food because of its shape and surprising flavor.  Everyone will be begging for the recipe, just send them over to for more Cajun recipes and discounted ingredients.  

Monday, November 11, 2013

Stuffed Pork Chops

Stuffed Pork Chops are a Cajun favorite.  This entrée is a spicy and filling dish that your entire family will love. It’s surprisingly simple for such a flavor-packed meal.  Just follow our simple instructions and head over to for the most authentic and affordable Cajun ingredients around.

6 center-cut pork chops, about 1-1/2 inches thick
½ cup finely chopped onions
½ cup finely chopped celery
2 Tbsp finely chopped Savoie’s Tasso
5 Tbsp olive oil, in all
2 slices of bread, cut into 1-inch cubes and toasted
¼ cup of beef broth
Salt, freshly ground black pepper and Cajun Chef Cayenne Pepper
1 large egg, beaten
Italian-style bread crumbs

Cut a pocket in each chop.
In a skillet, sauté the onion, celery and tasso in three Tbsp of oil for about 5 minutes, or until soft.
Remove them from the skillet and pat dry with paper towels.
Put them in a bowl. Add the beef broth to the onions and tasso mixture and season with salt, black pepper and cayenne.
Stir the mixture together and pour it over the toasted bread in the bowl.
Toss to mix
Divide the stuffing into six portions and stuff into the pockets of the pork chops. 
Dip the chops in the beaten egg, and then dredge them in the bread crumbs, pressing in the crumbs with your fingers.
Place the chops in a lightly oiled shallow baking pan and cover them lightly with foil.
Bake at 350 F for about one and a half hours.
Or deep-fry the chops.

This recipe serves 6.  It will quickly become a family favorite.  Check out our side dishes for items to pair with your stuffed pork chops.  For more Cajun recipes and discounted ingredients head on over to  

Monday, November 4, 2013

Cajun Bloody Mary

The Bloody Mary is a long standing favorite. But, you have never truly had a Bloody Mary until you’ve had a Cajun Bloody Mary.  Nobody knows spices and seasonings quite like a Cajun.  Follow these simple instructions and order the garnishes and ingredients from  These will be the hit of any brunch or party. 

4 cups of quality, thick tomato juice
1 tsp salt
1 tsp black pepper
½ tsp celery salt
8 to 10 drops of TABASCO Pepper Sauce to taste
2 tsp fresh lime juice
4 to 5 jiggers of vodka
Lime wedges for garnish

In a large pitcher, combine all of the ingredients and chill for at least an hour.
Stir again before serving.
Pour into tall glasses over chipped ice and garnish with lime.
This will make about 4 drinks.
Try garnishing with McIlhenny Farms Spicy Beans, Boscoli pickled Spicy Beans or any of the items in our Peppers & Pickled section. 

Bloody Marys are a staple for parties, brunches and hangovers.  You will love this recipe! For more Cajun drink recipes and ingredients, go to

Friday, November 1, 2013

The Great Gumbo Debate

We recently took to Facebook to find out how the Cajun Grocer fans weighed in on The Great Gumbo Debate.  Cajun or Creole?  The votes came in with Cajun-50, Creole-25 and 21 of you loved ‘em both.   There were still a few of you asking, “What’s the big difference?”  We thought we’d take an opportunity and try to clear that up for you. 

The similarities in Cajun and Creole cooking can be traced to the shared French heritage of both cultures.  Cajun and Creole cuisine both take notes from Spain, Africa and Native America.  What they have most in common is that they both take their passion for food VERY seriously. 

Creole Style
The roux for a Creole gumbo is made from butter and flour.  Creoles borrowed seasoning and flavoring tips from Native Americans, the Caribbean and Africa.  These cultures introduced them to okra, red pepper, tomatoes and file powder; all of which can be found in a traditional Creole gumbo. 

Cajun Style
A Cajun roux is made from oil or lard and flour.  Cajun cuisine combines the French heritage with the Acadian, or Nova Scotia, roots.  Cajun food is often depicted as fiery hot, but this is only one element of Cajun cuisine.

The great thing about gumbo is that you don’t have to pick a side! You can mix elements from both cultures until you find the one you love.  At Cajun Grocer we have gumbos from your favorite Louisiana establishments and premade rouxs.  We also have gumbo kits that make great Christmas and Father’s Day gifts.  Browse our ingredients and come up with your own perfect recipe ¾ and decide for yourself which side of the Gumbo Debate you’re on.