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Cajun Dishes are Delicious!

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Southern Style Red Beans


  • 1 pound dried red beans, rinsed and sorted

  • 1 pound smoked sausage, sliced

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 2 celery stalks, chopped 

  • 4 garlic cloves, minced

  • 1 tablespoon C'mon Man Cajun seasoning

  • 6 cups chicken broth

  • Cooked rice, for serving


  1. In a large pot, combine the red beans, sausage, onion, bell pepper, celery, garlic, C'mon Man Cajun seasoning.

  2. Pour in the chicken broth and bring to a boil over high heat.

  3. Reduce the heat to low and simmer, uncovered, for about 2 hours or until the beans are tender and the mixture has thickened.

  4. Serve over cooked rice. 

  5. Add C'mon Man Cajun Hot Sauce for extra kick. Enjoy!

Boiled Crawfish


  • 5 pounds live crawfish

  • C'mon Man crawfish, shrimp, and crab boil

  • 1/4 cup garlic powder

  • 1/4 cup onion powder

  • 2 oranges, quartered

  • 2 lemons, quartered

  • 2 onions, quartered

  • 6 stalks celery, chopped

  • 6 cloves garlic, smashed


  1. Fill a large pot with enough water to cover the crawfish by about 2 inches. Add the salt, C'mon Man, garlic powder, and onion powder. Stir to combine.

  2. Add the lemons, onions, celery, and garlic to the pot. Bring the water to a boil over high heat.

  3. Reduce the heat to medium-low and let the mixture simmer for about 15 minutes.

  4. Add the live crawfish to the pot and increase the heat to high. Cover the pot and cook for about 10 minutes, or until the crawfish turn bright red.

  5. Turn off the heat and let the crawfish soak in the hot water for about 20 minutes.

  6. Drain the crawfish and transfer them to a large serving platter.

  7. Serve hot with additional lemon wedges and your favorite dipping sauce, such as remoulade, butter or cocktail sauce. Enjoy!

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 Cajun Jambalaya


  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 lb. andouille sausage, sliced

  • 1 lb. raw peeled shrimp

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 3 stalks celery, diced

  • 4 cloves garlic, minced

  • 1 can (14.5 oz.) diced tomatoes

  • 3 cups chicken broth

  • 2 cups uncooked white rice

  • 2 tbsp. C'mon Man Cajun seasoning

  • 1 tsp. dried thyme

  • 1 tsp. dried oregano

  • 1 tsp. paprika

  • 1/2 tsp. cayenne pepper

  • Salt and pepper, to taste

  • Green onions and parsley, chopped, for garnish


  1. Heat a large Dutch oven or pot over medium-high heat. Add the chicken and sausage and cook until browned, about 5-7 minutes.  Sauce the shrimp for 5-7 minutes. Remove and set aside.

  2. In the same pot, add the onion, bell pepper, and celery. Cook until the vegetables are soft, about 5-7 minutes.

  3. Add the garlic and cook for an additional minute.

  4. Stir in the diced tomatoes, chicken broth, rice, C'mon Man Cajun seasoning, thyme, oregano, paprika, cayenne pepper, salt, and pepper.

  5. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.

  6. Stir in the cooked chicken, shrimp and sausage.

  7. Garnish with green onions and parsley before serving. Enjoy!

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