Serve over hot cooked rice. Next, add the shrimp to the food processor chopping them into small chunky pieces. Makes 1 drink. Bring water to a boil and add the 16oz bag of Ball’s Cajun Crab Boil and stir. Served hot, they're a fine first course or appetizer to enjoy with drinks. Holsum Bread Bakery. Place rib/schicken on flat pan and season liberally with Balls Cajun Bar-BQ Rub on both sides. When it comes to Cajun cuisine, ingredients are usually fresh and preparation is simple. Transfer the shrimp into a large mixing bowl. Blend in flour. Roll the mixture into 1 1/2 inch balls and dip into the beaten egg and then dredge in the breadcrumbs. 1 ½ ounces (1 jigger) vodka • ½ cup tomato juice • 2 teaspoons fresh lemon juice • Worcestershire sauce to taste • 1 celery stick for garnish • 1 lemon wedge for garnish • Tabasco to taste • Only Use BALL’S ALL-PURPOSE CAJUN SEASONING. Includes: corn meal, spices, garlic, pepper and tricalcium phosphate. Powered by WordPress and WordPress Theme created with Artisteer. Fry shrimp for 2-3 minutes, fish fillets 6-7 minutes and vegetables from 3-4 minutes. Add all the remaining ingredients except 1 of the beaten eggs and breadcrumbs and fold together gently but thoroughly. Offering daily lunch plate specials along with our full menu! Corn on the cob and small potatoes may also be added while boiling seafood. Cajun food is characterized by an abundance of ... and then served in their casings or in the form of fried balls. Serve with lemon wedges and more tartar or remoulade sauce for dipping. Congratulations on choosing BallsCajunFoods.com! Click here for recipes! 7.4 g CDKitchen, Inc. 20:09:24:05:53:44 :C: 1/2 pound shrimp, cooked, cleaned and finely chopped. Enhances any meal. Cover and place in the fridge for at least 4-8 hours, over night is even better. Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]), (Spanish: Cocina acadia) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada, incorporating West African, French and Spanish cooking techniques, in region of Louisiana.Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based … That’s all! Enjoy! One bag will season 2 dozen Crabs, 10-15 lbs. Perfect for fish, shrimp, oysters, scallops, crabs, crawfish tails and frog legs. Pour some Ball’s Seafood Fry Mix into a pan. Pour steamed cajun rice into a pan with the cooked ground beef and stir in the chopped green onions and mix well. Heat oil to 350°F. LET’S TALK If you’re interested in boudin, boudin balls or co-packing for your restaurant or retail location, then we’d love to talk. (For extra flavor place the seafood, corn on the cob, and potatoes into a dry ice chest and layer lightly with Ball’s All-Purpose Cajun Seasoning. Heat oil to 350 degrees F to half fill a large saucepan.