Buddy’s Roasted Pork Picnic Shoulder

  • 1 Shank End Pork Picnic Shoulder Roast

  • Buddy's Cajun Spice to Taste

  • Chopped Garlic to stuff in roast

  • 1 can Chicken Stock

  • 2 Tbsp. Corn Starch

  • Season roast well with Buddy's Cajun Spice. Make deep slits in the roast. Stuff with chopped garlic. Roast uncovered in a preheated 350 degree oven for about 1 ½ hours. Add chicken stock. Cover the roast. Continue to roast until very tender. Remove from the pot. Allow to rest tented with foil for about 10 minutes. Slice and sprinkle with additional Buddy's Cajun Spice. Thicken the gravy with corn starch mixed with a small amount of water. Remember.....the corn starch works when the gravy comes to a boil. Pour the gravy over the sliced roast and serve.

Chicken Spaghetti Casserole

  • ​1 Stick Butter

  • 2 Chopped Onions

  • 2 Tbsp. Chopped Garlic

  • 1 Large Bell Pepper Chopped

  • 4 Ribs Celery Chopped

  • 1 Cup Green Onion Chopped

  • 1 Can Cream Of Mushroom Soup

  • 1 Can Cream Of Chicken Soup

  • 1 Can Mild Ro*tel

  • 1 Can Regular Ro*tel

  • 1 Large Can Mushrooms Stems And Pcs.

  • 3 Cups Shredded Cheddar

  • 1 1/2 Tbsp. Buddy’s Cajun Spice (Then To Taste)

  • 4 Cups Chopped Chicken Meat

  • Chicken Stock As Needed

  • 2 8oz #3 Spaghetti

  • 1/3 Cup Romano Cheese​

  • Saute onion, bell pepper, celery, and garlic in butter. Add soups, Ro*tel, mushrooms, and 11/2 cups of the cheese. Add Buddy’s Cajun Spice and simmer 15 min. Add chicken meat. Boil spaghetti in lightly salted water until almost tender then drain. Mix spaghetti and onion mixture adding chicken stock as needed. Pour into buttered casserole and top with 1 1/2 cups cheese and the Romano cheese. Bake at 350 for 1 hour. ​

Buddy's Bayou Country Spinach Dip

  • 4 Tbsp. Butter

  • 4 Tbsp. Olive oil

  • 1 Medium Onion Chopped

  • 1 tsp. Granulated Garlic

  • 6 Tbsp. Flour

  • 1 Tbsp. Buddy's Cajun Spice

  • 1 Tbsp. Lemon juice

  • ½ cup Grated Parmesan Cheese

  • ½ cup Grated Asiago Cheese

  • 1 cup Grated Monterey Jack Cheese

  • 1 cup Grated Manchego Cheese

  • ½ cup Sour Cream

  • ½ cup Mayo

  • 1 1/3 cup Water

  • 1 Tbsp. Chicken Base

  • 2 tsp. Louisiana Hot Sauce

  • 2 cans Artichoke Quarters Chopped

  • 1- 28oz bag Frozen Chopped Spinach thawed and squeezed dry

  • Heat the butter and olive oil until hot. Saute onions until tender. Blend in flour and saute 1 minute. Add water, chicken base mixing well. Add Buddy's Cajun Spice, granulated garlic, hot sauce, and lemon juice. Blend in mayo, sour cream and mix well. Add the cheeses. Mix well. Add spinach, artichokes. Mix well. Simmer on low until well blended. Serve hot with chips.

Cajun Bronzed Shrimp

  • 1 ½ # 21/25 Shrimp peeled and deveined

  • 2 Tbsp. Olive Oil

  • 2 Tbsp. Butter

  • 1 Lemon Juiced

  • Buddy's Cajun Spice to taste

  • Peel and devein the shrimp leaving the last segment of the tail attached. Season shrimp well with Buddy's Cajun Spice. Heat the olive oil and butter until very hot. Add the shrimp quickly searing until cooked. Do not overcook. Squeeze the juice of 1 lemon over the shrimp stirring to mix. Remove to the plate. Sprinkle with additional Buddy's Cajun Spice. Serve hot.

  • *Lagniappe, try bronzing thin cut T-Bones, Ribeyes, Pork Chops or Fresh Fish fillets the same way

seafood meal cooked with buddys cajun spice
shrimp and grist meal cooked with buddys cajun spice

Buddy's Trout Lafourche

  • Fresh Speckled Trout filets or your favorite fish

  • 3 Tbsp. Olive Oil

  • 1 Lemon Juiced

  • Buddy's Cajun Spice

  • Season the fish well with Buddy's Cajun Spice. It should look like too much. Set aside. Heat the olive oil in a non stick skillet until very hot. Quickly sear fish on both sides until well brown and cooked through. Squeeze juice of 1 lemon over fish and turn over one more time. Remove to plate, sprinkle with additional Buddy's Cajun Spice. Serve hot.

Buddy’s Recipe Box

Buddy’s Crawfish And Crab Fetticcini

  • 1 lb. Crawfish

  • 1 lb. Crab Meat

  • 2 Chopped Onions

  • 2 Stalks Celery Chopped

  • 1 Chopped Bell Pepper

  • 1 Tbsp. Chopped Garlic

  • 1-1/2 Sticks Butter

  • 1-1/2 Tbsp. Flour

  • 1 Tbsp. Chopped Parsley

  • ½ Pint Half and Half

  • ½ lb. Velveeta Cheese

  • Buddy’s Cajun Spice to taste

  • Sautee all chopped vegetables in butter until tender. Add flour, parsley, and Buddy’s Cajun Spice to taste. Simmer the vegetables for 15 minutes and add half and half, cheese, and seafood. Simmer for another 30 minutes. Serve hot on #33 rotini pasta.

Buddy's Hot Crab Dip

  • ¼ cup Mayo

  • ¼ cup Sour Cream

  • 8oz Cream Cheese

  • 1 cup Grated Pepper Jack Cheese

  • ¼ cup Chopped Purple Onion

  • 1 tsp. Chopped Garlic

  • 1 tsp. La Hot Sauce

  • 2 Limes Juiced

  • 2 Diced Roma Tomatoes

  • 2 Chopped Green Onions White and Green Parts

  • 1 Tbsp. Chopped fresh basil

  • 1 tsp. Buddy's Cajun Spice

  • ½ tsp. White Pepper

  • 1# Crab Meat Picked Over

  • Blend everything together except the crab until well mixed. Add the crab and fold in. Bake at 350 for 30 minutes.

Buddy's Bayou Country Chuck Roast

  • 1 Boneless Chuck Roast

  • 2 Tbsp. Canola Oil

  • 1 Bell Pepper Quartered

  • 2 Stalks Celery cut in 2 inch pcs.

  • 1 Large Onion course chopped

  • Chopped Garlic

  • Buddy's Cajun Spice to taste

  • 1 can Cream of Mushroom Soup

  • 1 soup can of Beef Stock

  • 1 pkg. Sliced Fresh Mushrooms

  • Season roast well with Buddy's Cajun Spice. Heat 2 tbsp. Of Canola Oil in black iron pot until very hot. Quickly sear the roast on stove top until well browned on all sides. Add soup, stock, onions, celery, and bell pepper. Roast covered in a preheated 350 degree oven for 1 ½ hours. Add mushrooms and continue to roast an additional 30 minutes. You can stretch the gravy by adding a little additional stock. Serve hot with rice or mashed potatoes.

Granny’s Shrimp Stew

  • 2.5# 70/80 Count Shrimp
  • ½ cup Oil
  • ½ cup Flour
  • 2 Medium Onions Chopped
  • 2 Stalks Celery Chopped
  • 1 Tbsp. Garlic
  • 2 Tbsp. Chopped Parsley
  • 2 Tbsp. Chopped Green Onions
  • Pinch of Cayenne Pepper
  • 1 Tbsp. Buddy’s Cajun Spice (then as needed)
  • 1 Quart Chicken or Seafood Stock
  • Cornstarch and Water to thicken if needed
  • Make a dark roux and add the onions and celery. Add the garlic, stock, salt, and pepper to taste. Add the shrimp and Buddy’s then simmer 15 min. Add the parsley and green onion. Thicken with the corn starch and water if needed.

Cajun Potato Au Gratin

  • 3# Yukon Gold Potatoes Peeled and Sliced

  • 2 Onions Chopped

  • 1 Small Pkg. Mushrooms Sliced

  • 2 Tbsp. Chopped Garlic

  • ¼ Cup Olive Oil

  • 1 Pint Heavy Cream

  • 2 Tbsp. Buddy’s Cajun Spice

  • Additional Salt If Needed

  • 1 Cup Grated Greyere Cheese

  • First, peel, slice, and microwave potatoes on high for 12 minutes then set aside. Saute onion in olive oil until brown. Next, add mushrooms and saute until liquid is evaporated. Add Buddy’s and salt. Add the cream and simmer until reduced by ½. Place ½ of the potatoes in buttered casserole and top with ½ of the cream mixture. Add another layer of the potatoes and the remaining cream mixture. Top with grated cheese, cover and bake at 375 for 30 minutes. Uncover and bake an additional 20-25 minutes until cheese is lightly browned. Serve hot.

"A Taste of the Bayou Country"

Buddy's Cajun Spice