Cajun Blast Recipes

SAUTE’ MUSHROOM’S (serves 4 to 6)

  • 4-8oz. Pkgs. Tiny whole mushrooms
  • 4oz. Lea & Perrin 3 Medium Onions
  • 8oz. Lemon Herb Cajun Blast 2 Bell Peppers
  • Cajun Blast Creole Seasoning(to taste) 1-10oz. Pack Bacon
  • 4-Tbsp. Chopped Garlic Cut onions, bell peppers and bacon and combine with whole mushrooms, Season all to taste with Cajun Blast Seasoning.
  • Pour Lea & Perrin and Lemon Herb over all vegetables and sprinkle chopped garlic. Mix well and cook on a slow fire until vegetables are soft. Serve as a vegetable or top on pasta or as a steak garnish.

PASTA (serves 4 to 6)

  • 16oz Rainbow Rottini or Fettuccini 2oz.
  • Fresh Sweet Basil 2oz.
  • Fresh Parsley 4oz.
  • Fresh Green Onions Top with Cajun Blast (Garlic Butter, Lemon Herb, Creole seasoning,) fresh parmesan cheese and chopped garlic.
  • Boil pasta until tinder, add basil, parsley, green onions and chopped garlic.
  • Season to taste with Cajun Blast Creole seasoning, coat well with Cajun Blast Garlic Butter and Lemon Herb.
  • Top with fresh parmesan cheese and serve.

PORK ROAST (serves 4 to 6)

  • Fresh pork Boston Butt roast
  • 1 Whole Garlic 4 Medium Onions
  • Cajun Blast Garlic Butter 2 Bell Peppers
  • Cajun Blast Creole Seasoning 1 Bunch Parsley
  • 1-16oz Jar Roux 1 Bunch Green Onions Make slits on all sides of roast. Make the cavity large enough to fit your index finger in all the may.
  • Stuff holes with vegetable blend. Season roast well with Cajun Blast Seasoning.
  • Pour and grease pot with Garlic Butter Blast. Brown roast well on all sides. Chop (fine) 2 onions and 2 bell pepper.
  • After browning, add onions and bell pepper and fill with water to 3/4 up the side of the roast. Simmer for 2 1/2 hours with lid on.
  • Check every 30 minutes. Basting it with Cajun Blast Garlic Butter. After 2 hours, add chopped green onions, and parsley, and 2 tablespoons roux. Cook an additional 10 minutes.
  • Serve over rice. Vegetable Blend: Chop, 2 medium onions, 1 bell pepper, and whole garlic pods. (10 to 12) season all vegetables well with Cajun Seasoning and soak in Garlic Butter Blast with a splash of Worceshire sauce.


  • On Grill, Salt and pepper corn and place on grill.
  • Roll and spray with Garlic Butter Blast as you roast. When corn it tender, serve.
  • In Oven, Salt and pepper corn and coat with Garlic Butter Blast, wrap in foil and cook until tender.
  • If desired, boil corn until tender then season to taste and coat after with Garlic Butter Blast and serve.


  • Garlic Butter Blast is great on popcorn.
  • Just apply desired amount after popping. Enjoy.


  • 2 Cans Pork and Beans; mix with 16oz.
  • Cajun Blast Cajun Heritage BBQ Sauce.
  • Add bacon, cook until bacon is done. Serve.


  • Take 2lbs. ground beef and brown.
  • Pour off excess oil. Add 16oz. Cajun Blast Cajun Heritage BBQ Sauce.
  • Serve on hamburger buns or on slice bread.


  • Cook patties on grill or on stove top.
  • Spray with Hot and Spicy BBQ Basting.
  • Heat 16oz. BBQ Sauce in separate pot.
  • After burgers are done, submerge patties in sauce and place on hamburger bun.
  • Quick and delicious burgers.


  • Take 3lbs.
  • Ribs and completely coat with Cajun Blast Seasoned Rub.
  • Spray well with Garlic Butter Blast and wrap in foil.
  • Cook in over or grill for approximately 2 hours at 250 degrees, or until meat separates from the bone.
  • Cut foil and braze ribs on grill, spraying with Cajun Blast BBQ Basting.
  • Take off and coat ribs with Cajun Heritage BBQ Sauce. Serve


  • Peel shrimp and season with Cajun Blast seasoning.
  • Pour Lemon Herb Blast or Garlic Butter Blast in a skillet.
  • Add shrimp and cook on medium heat. Seafood cooks quickly and over cooking may cause toughness.
  • Take shrimp and serve over pasta or as is.
  • This also works well with fish.


  • Season fish to taste with Cajun Blast Seasoning.
  • Make 3 to 4 slits across the back of the fish.
  • Top fish with lemon slices, onions, bell peppers and garlic.
  • Spray well with Lemon Herb Blast and/or Garlic Butter Blast. Cook until fish is firm.


  • Add approximately 2oz. of Balsamic Vinegar to a little bit of Lemon Herb Blast.
  • Season salad and spray with mixture.


  • When cooking a turkey for the holidays, try Cajun Blast Garlic Butter as your basting sauce.
  • Helps keep your turkey moist and tender and makes the outside crisp, and also gives flavor to your gravy.


  • Take 2oz. Cajun Blast Cajun Creole Seasoning and place in a 16oz. container.
  • Fill the rest of container with Garlic Butter Blast. Mix well and use as an injector or a marinade.