Recipes
Ball’s Cajun Mary
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
In a cocktail shaker combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and Ball’s All-Purpose Cajun Seasoning to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Ball’s Cajun Mary with the celery stick and lemon wedge. (To jazz up your Ball’s Cajun Mary add more BALL’S!) Makes 1 drink.
Ball’s Cajun Stir Fry Chicken
Only Use BALL’S ALL-PURPOSE CAJUN SEASONING • 4 cups of chicken breast strips • 6 cups of mixed vegetables (frozen or fresh) • 3 tablespoons of oil or non stick cooking spray • 3 tablespoons of cornstarch • ½ cup of chicken broth • 3 tablespoons of soy sauce • 1 cup of cooked rice
Preheat wok or skillet on medium heat and coat with oil or nonstick cooking spray. Place chicken strips in wok or skillet and cook for about 4-5 minutes stirring occasionally. Add mixed veggies to the chicken strips and stir, then cover. Into a small bowl combine the cornstarch, chicken broth, and soy sauce, then mix. Pour mixture over the chicken strips and veggies, then season to taste with Ball’s All-Purpose Cajun Seasoning, stir and let cook for another 2-3 minutes. (For a spicier taste add more BALL’S.) Serve over hot cooked rice.
Ball’s Cajun Crab Boil
One bag will season 2 dozen Crabs, 10-15 lbs. of Crawfish or Shrimp. Use just enough water to cover the seafood. Bring water to a boil and add the 16oz bag of Ball’s Cajun Crab Boil and stir. Boil crabs 10-15 minutes, crawfish. And shrimp 6-8 minutes. Corn on the cob and small potatoes may also be added while boiling seafood. Remove from heat and let soak for about 20 minutes. Drain and serve. (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. Close the lid on the ice-chest and let steam for about 15 minutes, then serve.)
Ball’s Cajun Rice
1 8oz package of Ball’s Cajun Rice and Jambalaya Mix • 2 cups water • 1 lb. Ground beef • 1 cup fresh chopped green onions
Pour the 8oz package of Ball’s Cajun Rice and Jambalaya Mix into a 2 quart sauce pan or rice cooker, along with 2 cups of water. Bring to a boil then lower heat to simmer, cover with a tight lid, and without removing steam until done (about 15-17 minutes). While rice is steaming take another pan and brown the ground beef until done. Pour steamed cajun rice into a pan with the cooked ground beef and stir in the chopped green onions and mix well. (NOTE: DO NOT ADD ANY SEASONING TO THIS DISH.) Ground chicken or turkey (along with a ¼ cup of chicken or turkey stock for mixing) can be used in place of the ground beef. Yields: 6, 1 cup servings.
Ball’s Cajun Jambalaya
1, 8oz bag of Ball’s Cajun Rice and Jambalaya Mix • ½ lb. Of ground pork • ½ lb. Of smoked sausage cut into bite size pieces • ½ lb. Of medium size shrimp peeled and deveined (optional) • 1 cup of fresh chopped green onions
Pour the 8oz. package of Ball’s Cajun Rice and Jambalaya Mix into a 2 quart sauce pan or rice cooker along with 2 cups of water. Bring to a boil then lower heat to simmer, cover with a tight lid, and without removing steam until done (about 15-17 minutes). While rice is steaming take a small skillet and add a little oil and lightly cook shrimp until tender, do not over cook. In another pan brown the ground pork and smoked sausage until done. Pour the cooked Cajun rice, the lightly cooked shrimp, the cooked smoked sausage and pork, into a large pan, then add the chopped green onions and mix well. Yields: 6 (1 cup servings)
Ball’s Fryin’ Seafood
Pour some Ball’s Seafood Fry Mix into a pan. Dip shrimp, fish fillets, or vegetables cold water, shaking off excess and roll each piece in Ball’s Seafood Fry Mix, shaking off excess slightly. Lower each piece into a preheated pot of oil at 350 degrees and deep fry until golden brown. Fry shrimp for 2-3 minutes, fish fillets 6-7 minutes and vegetables from 3-4 minutes. Remove and drain on a paper towel.
Ball’s Cajun Fries
Pour some Ball’s Seafood Fry Mix into a pan, then take some frozen french fries and dip them in cold water, shaking off the excess. Then coat the frozen fries liberally with Ball’s Seafood Fry Mix shaking off the excess. Put the frozen fries into a wire basket and lower gently into a pot of preheated oil and 350 degrees and fry until golden brown. Drain of a paper towel and serve.