Favorite Package Recipe

Rinse and spin-dry mixed salad greens. Place in a large bowl with halved cherry tomatoes, sliced cucumber, shredded carrots and thinly sliced red onion. Toss gently to combine and top with croutons if using. Serve lemon wedges on the side.

Simple Vinaigrette

In a small jar or bowl whisk together 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning. Serve on the side so guests can choose.

Buttermilk Ranch (if using store-bought skip)

Stir or whisk the 1 cup buttermilk ranch to smoothness and chill until serving. Offer as the second dressing alongside vinaigrette.

Prep proteins: Pat catfish pieces and shrimp dry with paper towels. In a shallow dish combine 2 cups buttermilk with 2 tbsp hot sauce. Add catfish and shrimp to soak for 20–30 minutes in the refrigerator (this tenderizes and seasons).

While soaking, make the seasoned dredge: In a large bowl combine 1.5 cups all-purpose flour, 1.5 cups yellow cornmeal, 0.5 cup fine cornmeal (if using), 2 tbsp Cajun seasoning, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine.

Set up dredging station: Beat 2 eggs in a shallow bowl. Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C) — about 1.5 cups oil in a 10–12 inch skillet or follow fryer instructions for larger volumes.

Dredge and fry catfish: Remove one piece of catfish from buttermilk, allow excess to drip, then dip quickly in beaten egg and press into the dry dredge mixture, coating well. Shake off excess. Fry in hot oil in batches (do not overcrowd) 3–5 minutes per side until golden brown and internal temperature reaches 145°F and flakes easily. Transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a 200°F oven if making large batches.

Dredge and fry shrimp: Remove shrimp from soak, egg-wash and dredge in same mixture. Fry shrimp in batches 2–3 minutes until coating is crisp and shrimp are opaque and curled. Drain and keep warm with fish.

Finish and serve: Arrange fried catfish and shrimp on a tray with lemon and serve with Homemade Tartar Sauce and Ragin' Cajun Red Sauce on the side.

If using dried beans: Rinse 1 lb dried red beans and pick out debris. Soak overnight in cold water or use quick-soak (cover beans, bring to a boil 2 minutes, remove from heat, cover 1 hour). Drain and rinse. If using canned beans, drain and reserve liquid for adjusting consistency.

In a large pot or Dutch oven, heat 1 tbsp oil over medium-high heat. Add sliced sausage and brown 4–5 minutes. Remove and set aside. In the same pot add diced onion, green pepper and celery. Sauté 5–7 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add soaked/drained beans to pot along with 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Return sliced sausage to pot. Bring to a simmer, then reduce heat to low, cover partially and simmer gently 1.5–2 hours until beans are tender and sauce has thickened, stirring occasionally and adding water/broth if needed. For a creamier texture, mash a cup of beans against the side of the pot and stir in.

While beans simmer, cook rice: Rinse 3 cups long-grain white rice until water runs clear. In a saucepan bring 6 cups water (or follow rice package ratio) and 1 tsp salt to a boil. Add rice and 1 tbsp butter, reduce heat to low, cover and cook 15–18 minutes until water is absorbed. Fluff with fork and keep warm.

Adjust seasoning of red beans: Remove bay leaves, taste and adjust salt/Cajun seasoning. Serve a scoop of rice topped with a generous ladle of red beans and sliced sausage.

Make batter: In a mixing bowl combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Stir in 1/4 cup finely chopped onion and 1/4 cup green onions, and 1 minced jalapeno (seeded if you prefer milder). In a separate bowl whisk together 3/4 cup milk and 1 egg. Combine wet into dry and stir until just combined. Batter should be spoonable but not runny; add a tbsp of milk if too thick.

Heat oil: In a deep skillet or fryer heat 2 cups vegetable oil to 350°F (175°C).

Fry hush puppies: Using two spoons or a small scoop, drop 1-tablespoon-sized mounds of batter into hot oil, working in batches to avoid crowding. Fry 2–3 minutes, turning as needed, until golden brown and cooked through. Drain on paper towels and keep warm in a 200°F oven until serving.

Serve alongside fried fish and shrimp with tartar and Ragin' Cajun sauce.

In a small bowl combine 1 cup mayonnaise, 1/2 cup finely chopped dill pickles (or relish), 1 tbsp chopped capers (if using), 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tbsp chopped fresh parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Mix well and chill at least 30 minutes to allow flavors to meld. Serve chilled with fried seafood.

Sauté aromatics: In a medium saucepan heat 1 tsp olive oil and 1 tbsp butter over medium heat. Add 1/2 cup diced onion, 1/4 cup diced green bell pepper and 1/4 cup diced celery. Sauté 4–5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds.

Build sauce: Stir in 2 cups tomato sauce and 2 tbsp tomato paste. Add 1 tbsp Cajun seasoning, 1 tsp smoked paprika (if desired), 1 tsp Worcestershire sauce and 1 tsp hot sauce. Bring to a low simmer, reduce heat and simmer gently 10–15 minutes to blend flavors. Season with 1/2 tsp salt and 1/4 tsp black pepper; adjust to taste.

Finish: If you prefer a smoother sauce, blend briefly with an immersion blender. Keep warm and serve as a spicy dipping sauce for the fried seafood and to spoon over red beans & rice if desired.