A Meal For The Camping Trail "Hush Puppies to Go"

      It goes without saying "I love to cook". No I am not a chef and never claimed to be.  I am just a hungry Cajun who loves the outdoors and outdoor cooking.  I have tried many different spices and ways to cook not only wild game but a variety or foods.  I have spent two years cooking at camps and outdoor events trying to perfect my own spice blend.  In 2005 I finally got my recipe down to what I thought was a good balance of herbs and spices while keeping the sodium content down to 8% in my original blend.  After successfully taking this blend to market it inspired me to create more products under the Camp Dog brand.  I have since then came up with a milder blend of spice but with 10% sodium for those who still like and can tolerate a little more salt.  I have also come up with a Fish Fry Batter that is pre-seasoned with my original blend.  My latest product is a Hush Puppy Mix and today I will introduce you to and show you how to make 65 to 75 hush puppies with my one pound bag of mix.

YOU WILL NEED:

One bag of Papa Scott's Hush Puppy Mix

One Egg

One cup of whole milk 

A deep fryer and vegetable oil 

      In a large bowl mix all ingredients together and let stand for about 15 to 20 minutes while you prepare your deep fryer for cooking.  Heat oil to 300 deg. F  With a small spoon drop 10 to 12 spoons of hush puppy mix into hot oil, cook for a couple of minutes are until golden brown, turning them over half way through.  Hush puppies will ball up on there on.  

When cooked, remove from oil and place on paper towel covered tray and let cool, serve with cold milk or beer or put in zip look bags for the hunting or fishing trip.  Enjoy!!!

Scott Perrodin
Head Camp Dog

www.CampDogCajunSeasoning.com

Cajun Pork Stew "With Homemade Roux.....or Not"

    Pork Stew aka Pork Fricassee can also be done using Chicken:

"First You Make A Roux" 

 

      I like making my own roux when I have plenty of time but let's face it, life is just to busy to spend time trying to make something that is made right here in my hometown by our friends at Kary's Roux.  That's homemade enough for me.

      A roux is made mainly of flower and vegetable oil of equal parts and cooked over low heat but it's not just that simple.  It may take an hour and a half to make a quart or two of roux and believe me it's not just  "set it and forget it."   You have to be there constantly stirring it not to let it burn.  If you stop to answer the phone, that's it you're done, throw it out and start over are just buy it ready made like I do.

      To make a Cajun Pork Stew (Fricassee) you will need: 

2 quarts water
1/3 pint of roux or 6 tablespoons

1 large onion, finely chopped 
1/2 bell pepper, finely chopped
4 medium red potatoes peeled and cut in 1/2
2 teaspoons dried parsley  
2 tablespoons good quality tomato sauce 
1/2 cup fresh green onions chopped
2 cloves of garlic (unless your seasoning mix has garlic) 
Cajun Seasoning (Camp Dog original or mild works well, has garlic) 
Cooked white rice

     Bring to a boil 2 quarts water in heavy pot .  Add about 1/3 pint of dark roux, stir until roux is dissolved completely, careful not to let it boil over.

Add all onions, parsley & tomato sauce.  Let this cook for about 15 minutes, stirring often, do not let boil over.

     Next add your seasoned pork and cook for 30 minutes on low boil, again careful not to let boil over. 

       Next add your potatoes and continue cooking for another 30 minutes or until meat is tinder. 

 Serve over cooked white rice...Enjoy!

 Scott Perrodin
Head Camp Dog
www.CampDogCajunSeasoning.com

CRAWFISH ÉTOUFFÉE "The Way Mom Did It "

   





    Now that we have caught up with our shows until the fall rolls around I have more time to share with you some of my favorite recipes.  I think today we will do a crawfish étouffée while they are still in season and we can buy them fresh.   

     
       Crawfish are highly saught after in south Louisiana and is one of Louisianas most unique crops.
Crawfish are freshwater crustaceans and Louisiana has more than 30 different species.  (More information can be found at http://www.crawfish.org ) 

       Farmers start catching crawfish somewhere around January and continue through April and May.  Most crawfish farmers are actually rice growers but in the off season it makes good sense to flood there fields and set out crawfish traps and harvest one of the most craved items during the spring.  Louisiana leads the nation in the crawfish industry  producing more than 90% of the domestic crop.

     Growing up I remember when there was only a few private ponds where we could go and catch crawfish for like 25 cents a pound or split what you would catch with the farmer.  Not having much money growing up this methord worked perfect for us, we would always leave half and take our share home for a crawfish boil.

What was left over, if any, momma would peel and make an étouffée.  Oh I can still smell her sauteing those onions and tomatos in butter.  She used fresh tomatoes from the garden and homemade butter.   Believe me that was a real treat compared to the usual cornbread and milk 3 or 4 nights a week.
     
Crawfish, like everything else is not cheap.  I just paid $10.00 a pound and that is down from $14.95 just a couple of weeks ago. 

     The following recipe is the way my mom use to make it except for the fresh tomatoes and homemade butter. 

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Crawfish Etouffee Recipe

2 lbs. fresh crawfish tails peeled with fat

1 large onion, finely chopped 
1/4 bell peppers, finely chopped
2 teaspoons dried parsley
1 8oz. can cream of mushroom soup 
1 8oz. can good quality tomato sauce 
1 cup fresh green onion chopped
3/4 stick butter
2 cloves of garlic (unless your seasoning mix has garlic) 
Cajun Seasoning (Camp Dog original works well, has garlic)
cooked white rice

    1)  Empty crawfish into a large bowl (do not rinse, keep fat on) season well and add parsley flakes.  Mix it all up and let it stand while you prepare the sauce.

    2)  Melt butter or margarine at low heat in a medium size aluminum pot.

    3)  Add onions, bell pepper and green onions. Sauté slowly at very low heat until onions are transparent. 

    4)  Add tomato sauce, stirring frequently to prevent sticking for about 15 minutes.

    5)  Add seasoned crawfish tails. Cover and cook on low to medium heat for another 10 minutes stirring  frequently, (do not let hard boil)   

     6)  Add cream of mushroom soup, stir and cook covered for another 15 minutes.

 
  7)  Serve over hot cooked white rice.

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We certainly hope that you enjoy our recipe and try our products 

Thanks,

Papa Scott

www.campdogcajunseasoning.com

Biddy in a Bucket

  
  If you’re like me you're always looking at new innovative products to enhance whatever it is we are trying to accomplish,  whether its fishing, hunting, camping, or outdoor cooking for example.  But sometimes the urge to have these products is much greater than the need, especially when simple homemade stuff will work very well. We sometimes feel if we don't have the latest and greatest equipment we don't feel comfortable going out in the field and enjoying our self.  It's one thing for you to be a couch potato but what about that kid or grand kid that depends on you to take him or her outdoors?  Take it from me it's important not to miss this quality time with your kids, however simple it maybe, they will remember it for life.

      Today I'm going to show you one thing that will simplify those outdoor cookouts with the kids so that you can spend some quality time with them without breaking the bank or taking half the day preparing for the outing.  

      Let's say its Friday night after a long hard week at work and your kid says "hey pop how about we go do a little fishing off the banks of the bayou tomorrow?"  "I could invite Billy and you could cook up something just like we used to do, it would be so much fun."  Well now I'm thinking not only one but two kids to keep an eye on, not to mention dragging out the old camp stove, hoping it still works, having to buy fuel, gathering all the pots and stuff, it just takes all the fun out of it.

      Now  this is where my good friend, Bobby Brooks comes in.  He told me about, what he calls the Biddy in a Bucket.  What in the world is a Biddy in a Bucket you say?  Well, now that I hopefully got your attention I will show you just what I'm talking about & show you how to make one at $0.00 cost, so all you entrepreneurs out there listen up, here's a freebie for ya.

      Now "biddy" is a dialect word for chicken, not sure how that game about, maybe from calling them at feeding time "here biddy biddy biddy" I don't know.

      The bucket can be made with a metal bean can (gallon size) and will cook to protection while you spend time with your kids.  Not only will it cook chicken but will do a small roast or just some sausage links and potatoes if you prefer.     

       First you will need to transform a bean can by making 8 holes in the bottom/side of the can as shown. You could use a drill if you prefer.  Use 8 to 10 quality charcoal briquettes, be sure to place the bucket on something that will not burn, then proceed like any other BBQ for lighting the coals.

 

       Next you will need a medium to small chicken. Season up your chicken with
Cajun seasoning, I use Camp Dog "hmm" (wonder why), once it is seasoned up double wrap with aluminum foil and set aside.

       Once your coals turn white put your Biddy in the Bucket and go about your business for about 2 1/2 to 3 hours depending on the size of biddy.  Do not peek into the foil just let it go.

   

      Once time has passed remove the Biddy from the Bucket using oven mitts or heavy gloves.  Place on platter and remove foil. You can save the gravy if you are careful. Now, it will not brown like an oven baked chicken but will be very moist and delicious.  Now lets get busy and get these kids outdoors.

   

  I hope you enjoyed my post and would love for you to try my spices.  You can find us at 

 Website: www.CampDogCajunSeasoning.com/products

or

Facebook: Camp Dog Cajun Seasoning

Twitter: Cajun_Seasoning

Thanks for your business
Papa Scott
Head Camp Dog
www.CampDogCajunSeasoning.com

From The Bayous of Louisiana

www.CampDogCajunSeasoning.com

Turtle Sauce Piquant

       Turtle is a delicacy in south Louisiana (Cajun Country).  Not just any turtle will do either.  Probably the soft shell turtle is the best eating but I have a better chance of catching snappers and alligator snapping turtles, we call em’ (loggerheads) in my neck of the woods.  I would say the snapping turtle would be the number two choice out of the three.  Turtle sauce piquant is not something we would come home to when I was growing up but more of a tradition at a camp cookout “it’s a man thing” I guess.  I can remember catching turtles and bringing them home to my older brothers to help me clean them and take to a bayou bank on a weekend and cook a sauce piquant over a bed of hot coals, there’s not too many things in life better than cooking over an open fire on a bayou bank that’s for sure. There are several ways to cook turtle but my favorite is the sauce piquant.  Today I will share my recipe with you, I hope you enjoy. 

Turtle Sauce Piquant Recipe

   Ingredients 

2-3 pounds turtle meat
1 medium chopped onion
1 chopped bell  pepper
1/2 cup chopped green onion tops
1/2 cup chopped parsley
3 cloves chopped garlic
2 tbs Tabasco (original) hot sauce 1 can (10oz.) diced stewed tomatoes 1 can (10oz.) Rotel diced tomatoes & green chilies 1 can (8oz.) tomato sauce & Cajun Seasoning of choice 
Browning the meat: Season the meat with Cajun seasoning, Add a small amount vegetable oil to a cast iron or aluminum pot. When hot, add the turtle meat and brown over high heat until deep brown and until some of the browning sticks to the bottom of the pot. Stir constantly.

Sauté Vegetables

After the meat is browned, remove from the pot. Add the onion, bell pepper, and garlic, and sauté until onion is some what transparent. Smother

Add the meat back to the mixture. Add the Tobasco sauce, stewed tomatoes, Rotel, and tomato sauce. If needed, add water to cover the meat.
Cook with the pot covered under low heat so the mixture simmers (lightly boils). Keep adding water so the meat stays barely covered. You need to simmer long enough so the meat is tender. You may want to add a thickening agent like a ½ cup of flower and water mixture.
Taste and add more cajun seasoning (or salt and pepper) to taste. Add the garnish

When almost done, add the chopped green onion tops and parsley and cook another 15 minutes or so.Serving

Serve turtle meat and sauce piquant over cooked white rice. Will feed 4 cajuns or 6 regular people.I hope you enjoyed reading my post and more importantly I hope you get a chance to cook some up soon, enjoy!