I never meant to offend the find folks of Biloxi, Mississippi with my play on words or liberties in recipe design but it was inevitable. Having said that Cajun cooking is all about a blend of culture and influence. The Gulf Coast of North America is the original crossroads of Americana Cuisine.
Two local favorites always trying to make a splash on the world scene Farmer John and Zatarain's. Almost dummy proof Zatarain's rice mixes make it easy to dress up rice dishes. Farmer John franks and sausages, "forget about it!" Add the trinity of Cajun cooking (peppers, onions and garlic) some shrimp, mushrooms and "Bam-Bing-Boom", you got a great offering.
1 each 12 ounce Family Size Zatarain's Jamalaya MIx
2 each 4 ounce links Farmer John Red Hot Smoked Sausage
12 each ounces 26/30 Count Peeled and Deveined Raw Shrimp (with tail on)
2 each fluid ounces Pompeian Extra Virgin Olive Oil
1 each tablespoon McCormick Ground Cumin
1/2 each medium diced Red Onion
1/2 each medium diced Yellow Bell Pepper
1/2 each medium diced Red Bell Pepper
1 each thin angle slice seed in Jalapeno Pepper
6 each sliced Mushrooms
1 each tablespoon minced Garlic
1 each squeezed Lime
2 each tablespoons chopped Green Onion
Wash your hands with medium hot water and soap.
Good Dad Bad Man Food for Thought...