Uncrate a Cajun Plate: The Magic of a Cajun Crate Subscription

by Marit Schroeder, intern

Cajun Crate is back, and their September box is just as awesome as the last! This time a Jay D’s product is included in the box so I’m counting that as even more incentive to start a Cajun Crate subscription.

This month’s box includes seven great products from South Louisiana including Jay D’s Louisiana Barbecue Sauce, Camellia Brand Red Kidney Beans, Zydeco Chop Chop (dehydrated Cajun Trinity), Cajun Country Popcorn Long Grain Rice, Gator Blood Half Cajun Bloody Mary Mix, Thib’s Ultimate Garlic Pepper Sauce, and Tabasco Worcestershire Sauce.

The Cajun Crate for September

Inside every box is a helpful pamphlet that gives information about the products, where they came from, and how best to use them! Two recipes from Cajun Crate are also mentioned on the back of the pamphlet- Spicy Garlic Parmesan Wings and a Tailgate Bloody Mary. I don’t know about you, but I’m into both of those things!

Now that we’ve got your mouth watering, you’ve got to visit cajuncrate.co. Whether you’re looking to purchase a singular crate or subscribe, use the code HUGJAYD and receive 15% off any subscription for the LIFETIME of your subscription. It doesn’t get much better than that!

Check out this recipe for red beans and rice we made using three of the products featured in this month’s crate:

Spicy & Sweet Red Beans & Rice:

Red Beans & Rice featuring Jay D's Spicy & Sweet BBQ Rub

1 lb Camellia Red Beans, soaked overnight
1 lb smoked sausage, sliced
2 tablespoons canola oil
8 oz, Zydeco Chop Chop, re-hydrated
1 Tbs of dried sage
3 bay leaves
2 Tbs Jay D’s Spicy & Sweet BBQ Rub
1 Tbs of Slap Ya Mama Cajun Seasoning
Salt/Pepper to taste
1 bunch green onions, sliced
16 oz Cajun Country long grain rice

To soak beans: Cover beans in water by at least an inch and soak overnight.

In a large Dutch oven, brown sausage in canola oil. Add Zydeco Chop Chop and continue sautéing for 3-5 minutes. Pour beans and water into pot and bring to a simmer. Add sage, bay leaves, Barbecue Rub, and Cajun Seasoning.

Simmer beans until soft. (Should take 1 1/2 -2 hours)

When beans are soft, mash about a cup of beans against the side of pot using the back of a spoon. Stir in green onions and adjust seasoning if necessary.

Serve over white rice with a dash of hot sauce and enjoy!

Provisions and Traditions: The Beginning of a True Louisiana Collaboration

by Blair "B-Rex" Loup

Great Raft Brewing out of Shreveport cranks out some of the finest beers in the state. Their new collaboration with the John Besh Restaurant Group is something I’m particularly jazzed about.

Co-owners Andrew and Lindsay Nations, along with their brewmaster Harvey Kenney, have released their first beer in a series of four to go with the different styles of cooking at each Besh restaurant.

This is all being done in the spirit of bringing together the two things Louisiana loves most: food and beer. For every bottle sold, Great Raft Brewing will donate one dollar to the John Besh Foundation, which helps preserve the rich culinary history of Louisiana.

Volume One: Provisions and Traditions, A Chef Brian Landry Collaboration

Volume One: Provisions and Traditions is a collaboration with Borgne’s Chef Brian Landry. The dry-hopped Kölsch made with Louisiana Cajun Country Rice pours with a thick white head that doesn’t disappear. Like a good Kölsch, there’s a bready maltiness up front, but the hops come through on the back end. I like that there’s a sort of muted citrus pop with some grapefruit notes after the cracker-like malts in the beginning. All of the flavor notes are balanced well, and the beer is well-carbonated which offers a slight effervescence.

I’m looking forward to the next collaboration release, which shouldn’t be too far away. Until then, you can enjoy Chef Brian Landry’s dishes at Borgne in New Orleans with this delicious Great Raft Beer!