ragin’ cajun sample mix

  • 1 bag oyster crackers (9 oz)

  • 2 bags Goldfish Crackers (12 oz) - Cheeze It’s are delish too!

  • 1/2 box Cheerios (9 oz)

  • 1 cup neutral oil (canola, vegetable, or peanut oil work best)

  • 1 package Ragin Cajun spice mix

    Instructions:

  • Preheat (optional): If you like your crackers extra crispy, preheat your oven to 250°F.

  • Mix it up: In a large mixing bowl or a two gallon-size zip-top bag, combine the oil and Firecracker Ranch spice mix. Stir or shake well until the seasoning is evenly blended into the oil.

  • Add the crackers: Pour the crackers into the bowl or bag. Toss or shake until every cracker is coated in that sweet, savory goodness.

  • Let them marinate: Let the crackers sit for at least 1 hour (or overnight) to soak up the flavor. Stir occasionally if using a bowl.

  • Bake (optional): Spread the crackers in a single layer on a baking sheet and bake for 15–20 minutes, stirring once halfway through, to lock in the flavor and crunch. Let cool before serving. I bake the samples!!!!!

  • Serve it up: Store in an airtight container. Perfect for party bowls, lunchbox snacks, or a unique appetizer Bangin! twist

ragin’ cajun cracker and veggie Dip

Ingredients:

  • 2 cups sour cream (light sour cream is great too!)

    OR

  • 1 1/2 cup sour cream & 1/2 cup mayo

    OR

  • 2 cups whole milk greek yogurt

    OR

  • 1 16 oz container classic hummus

    OR

  • 2 cups of your favorite cracker companion (avocado, cream cheese etc)!!!

  • 1 package Bangin! Ragin’ Cajun spice mix

Instructions:

  1. Mix it up: In a medium bowl, combine the sour cream and Ragin’ Cajun spice mix. Stir until smooth and well blended.

  2. Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.

  3. Garnish & serve with any food…literally, any food!!!

    PRO TIP: NO FRILLS NEEDED HERE…THIS DIP BANGS ALONE!

Jenny’s One Pot Jambalaya

A bold, flavor-packed Cajun classic — all in one pot!

This dish is hearty, spicy, and perfect for feeding a crowd.

Serves: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

  • 1 lb andouille sausage, sliced

  • 1 lb raw shrimp, peeled and deveined

  • 2 boneless, skinless chicken breasts, diced

  • 1 medium onion, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes

  • 1 ½ cups long-grain white rice

  • 3 cups chicken broth

  • 2 tbsp Bangin’ Spices Ragin’ Cajun

  • 2 tbsp olive oil or butter

  • 1 tsp salt, or to taste

  • ½ tsp black pepper

  • Optional: a few dashes of hot sauce for extra heat

  • Chopped parsley and green onions, for garnish

Instructions

  1. Sear the Sausage & Chicken
    Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and chicken pieces, browning on all sides (about 5–6 minutes). Remove and set aside.

  2. Sauté the Veggies
    In the same pot, add onion, bell peppers, celery, and garlic. Cook until soft and fragrant, about 5 minutes.

  3. Add the Flavor Base
    Stir in the Bangin’ Ragin’ Cajun Spice Mix, coating the vegetables evenly. Toast the spices for 30 seconds to bring out their depth.

  4. Combine and Simmer
    Add the diced tomatoes, rice, and chicken broth. Stir well, then return sausage and chicken to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

  5. Add the Shrimp
    Stir in the shrimp, cover again, and cook for another 5–7 minutes, or until shrimp are pink and rice is tender.

  6. Fluff & Finish
    Remove from heat and let rest for 5 minutes. Fluff with a fork and season with salt, pepper, and optional hot sauce to taste.

  7. Garnish & Serve
    Top with chopped parsley and green onions. Serve hot with cornbread or crusty French bread!

Bangin’ Tip 💥

This dish is even better the next day — the spices have more time to mingle and deepen. Add a splash of broth when reheating to keep it moist and flavorful!

Ragin’ cajun Cracker Snack Mix

Ingredients:

  • 2 (9 oz) bags of oyster crackers

    OR

  • 1 (16 oz) box of saltine crackers

    OR

  • 1 (14 oz) box of club crackers

    OR

  • 1 (14 oz) box of ritz crackers

    OR

  • 14-18 oz of about any darn cracker!!!!

  • 1 cup neutral oil (canola, vegetable, or light olive oil)

  • 1 package Bangin! Ragin’ Cajun spice mix

Instructions:

  1. Preheat (optional): If you like your crackers extra crispy, preheat your oven to 250°F.

  2. Mix it up: In a large mixing bowl or a two gallon-size zip-top bag, combine the oil and Ragin’ Cajun spice mix. Stir or shake well until the seasoning is evenly blended into the oil.

  3. Add the crackers: Pour the crackers into the bowl or bag. Toss or shake until every cracker is coated in that sweet, savory goodness.

  4. Let them marinate: Let the crackers sit for at least 1 hour (or overnight) to soak up the flavor. Stir occasionally if using a bowl.

  5. Bake (optional): Spread the crackers in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through, to lock in the flavor and crunch. Let cool before serving.

  6. Serve it up: Store in an airtight container. Perfect for party bowls, lunchbox snacks, or a unique appetizer Bangin! twist.

    PRO TIP: YOU WANT TO MAKE A CHEX MIX RAGIN’? YOU GOTTA ADD THE CAJUN!