Big Easy Foods Louisiana Cuisine

  Big Easy Boudin Kolache minutesminutTotal: Kolaches filled with Louisiana boudin are a delightful Cajun culinary tradition. They are often  served for breakfast,  or as a tasty snack.   This is a simple, yet delicious version of kolache made from crescent rolls stuffed with Louisiana Cajun boudin. Ingredients: 1 Big Easy Foods 14 oz pack - Alternatively, you might want to try Market Basket Smokehouse boudin, Savoie's boudin, or Zummo's boudin.  1 to 2 cans 8 count (Pillsbury, or Great Value)  crescent rolls  Cooking frozen boudin:  Stovetop cooking Instructions: Cook thoroughly to an internal temperature of at least 165˚F. Place Boudin links in enough water to cover. Simmer for 10 minutes. Remove links from water and allow 2 to 3 minutes before serving. Directions: 1.  The crescent rolls should be prepared on a baking sheet lined with foil and sprayed with cooking spray while the boudin is cooking. 2. Divide the boudin link in half and spoon j ust enough boudin onto the wider

  Wild Caught Gulf Shrimp Boil minutesminutTotal: In under an hour, you can have this Instant Pot Shrimp Boil ready! It's a classic Southern dish  everyone will enjoy! In a beer broth, juicy sweet corn, Wild Caught Gulf shrimp, and tender potatoes  are simmered with spices and herbs. Ingredients: 2 lbs baby potatoes 1 lb Big Easy Smoked  sausage, or any smoked sausage thinly sliced 1 yellow or white onion chopped 1 tbsp Old Bay seasoning 1 tbsp hot sauce 3 ears corn halved 12 oz Crying Eagle beer, or any lagers 1-1/2 lbs medium-large raw Wild Caught Gulf shrimp shell on, thawed or fresh 3 tbsp butter, salted recommended 1 clove garlic grated 2 tbsp parsley finely chopped 1 lemon cut into wedges Prep time: 15 min. Cook time: 5 min. Pressure Build up time: 25 min. Total time: 45 min. Directions: 1.  Add the potatoes, sausage, and onions to the Instant Pot. Add Old Bay seasoning and hot sauce to taste. Next, lay the corn on topPour beer. 2. Put the lid on the pressure cooker, set the

  minutesminutTotal: A cool, zesty, and refreshing shrimp ceviche recipe with raw or cooked Wild Caught Gulf shrimp.  Served with tortilla chips, on a tostada shell or on tacos, shrimp ceviche is a delicious treat. Ingredients: 1 lb raw or cooked Wild Caught shrimp peeled, deveined & tails off 3/4 cup fresh lime juice 6 large limes 1 large diced tomato 1 large diced avocado  1/2 cup minced red onion  1/2 cup minced cilantro  1 jalapeno seeded & diced 1/2 tsp Salt and pepper Prep time: 15 min. Marinating time: 1 hr 15 Total time: 1 hr 30 Directions: 1. Place frozen shrimp in a medium bowl and cover with warm tap water. Let it thaw for 10 minutes. 2. To prepare the lime juice, squeeze limes and add to a large bowl. Juice from bottles is not recommended. 3. The shrimp should be drained and squeezed gently. Then dice them, and add lime juice to the bowl. 4. COOKED shrimp : During the preparation of cooked shrimp, marinate for 15 minutes. RAW shrimp , marinate for 1.5 hours or until

  minutesminutTotal: An easy weeknight meal. You can make this One Pot Cajun Pasta recipe in just 29 minutes!   This delicious  dish features smoked sausage, peppers, and Cajun-spiced tomato sauce. Ingredients: Olive oil  Bell peppers – red and green bell peppers. Red onion  Garlic – minced cloves Big Easy Foods Smoked sausage, if not available, any Smoked Sausage or Louisiana-style sausage Pasta shells – penne pasta or macaroni noodles Chicken broth Diced tomatoes – diced tomatoes Cajun seasoning Hot sauce –Louisiana Hot Sauce, Red Rooster or Tabasco, but any Louisiana-style hot sauce will work.  Directions: 1. Sausage and vegetables should be cooked together. Cook over medium-high heat in a large pot or skillet with olive oil.As soon as the oil is hot, add diced bell peppers, onions, garlic, and sausage links. After 4 to 6 minutes, remove from heat. 2. Add the remaining ingredients. To the pan, add pasta shells, chicken broth, diced tomatoes, Cajun seasoning, and hot sauce. Mix every