Recipes
What else can you do with Cousin Boudreaux's Seasonings and Dip Mixes?
These dishes are prepared using Cousin Boudreaux mixes in a way different from the instructions on the package.
Recipes and Hints
Cousin Boudreaux’s Seasonings and Dips are just that – Seasonings for dishes and dips. You can use the contents of these packages to help you cook other dishes not mentioned on the package.
These products help the novice cook perform like an expert. We make cooking easier and faster for the expert by having everything fresh and available.
Our Meat loaf seasoning makes great meatballs or baked beans. You use the same seasoning but prepare the food differently
In this portion of the website we are going to share some recipes that are not on the packages of our seasonings. These ideas are some of our creations as well as some of our wonderful customers.
If you come up with some ideas that you’d like to share, let us know. If we post your recipe on the site, we will send you your choice of 3 packages of seasonings and give you credit for your recipe if you’d like.
Hints I’d like to share
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If you would like your Jambalaya or Gumbo to have darker color, use Kitchen Bouquet sparingly. Add a couple of drops while you are browning your meat. Kitchen Bouquet colors food and has no flavor unless you add too much or add it directly to the cooking sauce.
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Adding broth instead of water makes your dish have a full flavor. Although Cousin Boudreaux Seasonings are low in salt you need to check the sodium level of the broth.
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Do not use any other seasonings when preparing your meat. Cousin Boudreaux’s Seasonings are all you will need. You may want to add hot sauce or something at the table.
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When preparing Jambalaya do not stir while cooking, wait until it is finished before you fold the rice over one time. Stirring has a tendency to make the rice mushy.
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Our experience has shown that the flavor of these recipes has a direct relationship with the quality of the ingredients used to the dish you are preparing. An example is that if you use good brand of smoked sausage in your jambalaya, the flavor will be better than if you use a cheaper brand.
Black Eyed Pea Jambalaya
Ingredients
- 1 can black eyed peas (you can use plain or with jalapeno pepper style peas)
- 1/2 lb smoked sausage
- 1 pack of Cousin Boudreaux’s Jambalaya
Directions
Cut sausage into small pieces (1/4 slices) and fry down in rice cooker or pot. Follow the directions on Cousin Boudreaux’s Jambalaya mix. Use chicken broth instead of water. Add black eyed peas after you add the broth. Use a bullion cube if you don’t have broth.
Vegetarian version of jambalaya
(you will not be able to tell there is no meat)
Use water instead of broth. Could use vegetable broth and add a drop or two of liquid smoke to mixture. For a darker color, add a cap full of Kitchen Bouquet when you add the peas.
Crawfish Pie
Directions
Prepare crawfish Etouffee following the exact directions on the Cousin Boudreaux’s Crawfish Etouffee package. This will be the filling for your crawfish pie.
Fill tart shells with Etouffee filling. Cover filling with seasoned bread crumbs and a dab of butter. Put pies into preheated 350º oven until tart bread crumbs are golden brown.
The extra Etouffee can be served over rice or can be frozen for future use. You can use all of the filling by making more pies until the filling is gone. These pies can be frozen. They just need to be thawed and baked when you want a quick treat.
Cousin Boudreaux’s Dilly Potato Salad
Prepare potato salad with the amount of mayonnaise you normally use. Add Dilly Dill Dip to taste. (Ingredients in Dilly Dill Dip are: Onions, dill, cayenne, black pepper wheat flour, salt).
Add other ingredients you like in your potato salad such as eggs, celery, and mustard.
Cousin Boudreaux’s Dip Alternatives
Cousin Boudreaux has 9 dips.
- Mardi Gras Dip
- Garlic Dip
- Onion Dip
- Dilly Dip
- Veggie Dip
- Jalapeno Dip
- Spinach Dip
- Shrimp Dip
- Crab Dip
Follow the directions on the package of your favorite dip and enjoy with family friends or just by yourself. The dip seasoning offers the users a lot of flexibility. Be creative. Use your favorite mix as a:
- Vegetable Seasonings – Add your favorite seasoning to your favorite vegetable. Add to taste and remember you may have to add salt too because the dips have little or no salt.
- Stuffed Potatoes - You can make your favorite dip or use left over dip on your baked potato and add shredded cheddar cheese if desired.
- Seasoned grits - Make your morning grits jump to the next level by adding garlic or veggie dip. Fine restaurants are now using seasoned grits as part of their meals.
- Party Canapés – serve your favorite dip such as crab, shrimp, or spinach in small pre-cooked filo dough pie shells.
Cousin Boudreaux’s Enchiladas
Follow directions on Cousin Boudreaux’s Chili Seasoning to make a batch of Chili. I suggest that when you make Chili, make two recipes because it freezes well and will be ready, after heating, the next time you want Chili.
Ingredients
- Cousin Boudreaux’s Chili
- Corn Tortillas (to fill baking pan)
- 1-bag of shredded cheddar cheese
- Chopped onions (to taste)
- Chopped jalapeno peppers ( to taste)
- 2 – 3 cups of cut lettuce and tomato
Directions
In a skillet, heat just enough butter to soften each corn tortilla before rolling shredded cheddar cheese inside and putting them into a baking dish.
When the baking dish is filled, sprinkle chopped onion and chopped jalapenos over the tortillas. Complete cover the tortillas with chili and put them into a preheated 350º for 12 minutes. Sprinkle the rest of your cheese on top and reheat until the cheese has melted.
Place the lettuce and tomato on your plate and eat with the enchilada.
(This dish can get very hot as you add jalapenos. Be careful if you can’t take the heat.)
Cousin Boudreaux’s Tamale Pie
Follow directions on Cousin Boudreaux’s Chili Seasoning to make a batch of Chili. I suggest that when you make Chili, make two recipes because it freezes well and will be ready, after heating, the next time you want Chili.
Ingredients
- Cousin Boudreaux’s Chili
- 1 box Jiffy corn muffin mix (or your own favorite)
- 1-bag of shredded cheddar cheese
- Chopped onions (to taste)
- Chopped jalapeno peppers ( to taste)
- 2 – 3 cups of cut lettuce and tomato
- Sour cream (or to taste)
Directions
Prepare Cousin Boudreaux Creole Chili according to directions and set aside. Prepare the Jiffy muffin mix In a skillet and cook in the oven.
Spread Chili, and sprinkle onions, Jalapeno peppers, sour cream, cheddar cheese, on top of corn bread while still in the skillet.
Place skillet into a preheated 350º oven until everything is melted (about 10 minutes)
Serve with a lettuce and tomato salad topped with sour cream.
(This dish can get very hot as you add jalapenos. Be careful if you can’t take the heat.)
Cousin Boudreaux’s Garlic Dressing
Ingredients:
- 1 cup olive oil
- ½ cup sour cream
- ¼ cup vinegar
- 1 Pack of Cousin Boudreaux’s Garlic-o-Holic dip
Combine all ingredients and refrigerate for an hour. Can use any dip you think you would like such as onion.
Cousin Boudreaux’s Meat Balls
Follow Cousin Boudreaux’s Creole Meat Loaf recipe. Form the meat into balls.
- In spaghetti sauce - Coat meatball with flour and fry outside layer evenly and drop into your spaghetti red sauce until done.
- In brown gravy – Coat meatball with flour and fry until browned. Add 1 cup of water cook on low heat for 20 minutes. Add more water if needed. Add can of brown gravy mix and continue cooking until gravy has reached your desire thickness. Served over rice.
Cousin Boudreaux’s Meat Loaf with Onion Dip
Ingredients
- 2 lb ground chuck
- 1 egg
- 1 small can tomato sauce
- 2 slices bread
- 1 pack of Cousin Boudreaux’s Onion Dip
Directions
Wet the bread slices in water and squeeze dry. Thoroughly mix egg, tomato sauce, wet bread, and onion dip. Combine the mixture into the ground meat. Pat meat in to a greased loaf pan or form into a loaf and place on a baking sheet.
If desired you can cover the top of the meat loaf with catsup, or bacon, or both. You can also use a can of brown gravy and serve with rice or mash potatoes.
Place in a preheated 350º oven for 1 hour.
Cousin Boudreaux’s Red Shrimp Jambalaya
Ingredients
1 Pack of Cousin Boudreaux’s Shrimp Creole Mix
- 1 lb of peeled shrimp
- 1 1/2 Cup long grain rice
- 2 Cup water
- 8 oz can tomato sauce
- 1 Tbs. butter
Directions
When using a rice cooker – Sauté the shrimp in butter for 3 minutes. Combine all the other ingredients with the shrimp and stir all in the rice cooker. Turn rice cooker on and cover. Serve when cooker turns off.
When cooking on top of stove - Sauté the shrimp in butter for 8-10 minutes. Combine all the other ingredients with the shrimp and stir in a 5 quart pot. Slow boil until the liquid is just above the rice. Cover and steam until all liquid is gone.
Cousin Boudreaux’s Creole Sauce (Different version)
Ingredients
- 1 Pack of Cousin Boudreaux’s Shrimp Creole Mix
- About a pound of any meat you wish such as chicken, hot dog wieners, beef, pork, or even fish.
Directions
Prepare Cousin Boudreaux's Shrimp Creole Mix according to the directions on the back of the package except substitute the shrimp for any other meat such as listed above.
Cousin Boudreaux’s Rice Dressing
Ingredients
- Package of Cousin Boudreaux’s Cane River Meat Pie
- Cooked rice
- Green onions (optional)
Directions
Prepare Cousin Boudreaux’s Cane River Meat according to the directions on the package, considering the optional green onions, to make the meat filling.
Add cooked rice to mixture to taste. Serve as a main meal or side dish.
Cousin Boudreaux’s Shepherd’s Pie
Ingredients
- 2 Cups of prepared mash potatoes
- ½ lb ground chuck meat
- ½ lb ground pork or regular breakfast pork sausage
- ¼ Cup green onion (optional)
- ½ Cup water
- Package of Cousin Boudreaux’s Cane River Meat Pie
Directions
Prepare Cousin Boudreaux’s Cane River Meat according to the directions on the package, considering the optional green onions, to make the meat filling. Layer mash potatoes in a 9”x13” baking pan. Layer the meat filling on top of the potatoes.
Place in a 350º preheated oven for 30 minutes.
Cousin Boudreaux’s Veggie Pasta Salad
Ingredients
- 1-½ cups cooked elbow macaroni
- 1 chopped tomato
- ½ cup Italian salad dressing
- Mayonnaise to coat
- ¼ tsp pepper
- 1 pack of Cousin Boudreaux’s Veggie Dip
Directions
Add macaroni, tomato, Italian dressing, pepper, and coat mixture with mayonnaise. Sprinkle Veggie dip mix over salad until you achieve the texture and taste you like.
Cousin Boudreaux’s Tuna Melt Sandwich
Ingredients
- Tuna Salad made with Cousin Boudreaux’s Salad Seasoning
- 1 slice of your favorite cheese (Swiss, Pepper Jack, Cheddar.)
- 2 slices of bread
- 2 pats of butter
Directions
Spread Tuna Salad on bread. Cover spread with cheese. Place sandwich in pan with a pat of butter until grilled. Turn over and add other pat of butter heat until golden brown and cheese has melted.
Cousin Boudreaux Broiled or Grilled Fish
Ingredients
- 1 Stick butter
- 1 Pack of Cousin Boudreaux's Shrimp or Dilly Dill Seasoning
- 4 Tilapia filets (or your favorite light fish)
Directions
Melt butter in pan and mix in dip seasoning. Baste mixture on filets and place in oven broiler or grill until done.
Please send up your favorite Cousin Boudreaux Recipe. If you'd like, we"ll post it.
