Balls/Pies
Air-fry/bake in hot oven (400°F) for 14-18 minutes, or until crispy and fat is just starting to come out.(Best served with pepper jelly)
Crab Cake
Heat medium sized skillet on medium-high temperature, add 1-2 tablespoons of oil, add thawed raw crab ball. Flatten with spatula. Cook for 3-6 minutes per side, or until golden brown.(Best served with Tartar, or Cocktail sauce)
Oysters
Place oysters on crinkled foil, bake at 425° F for 15-20 minutes or until bubbly and light brown.
Boudin link
Gumbo/Soup/Sauce
If product is thawed place in a pot on medium to low heat, stirring occasionally until hot.
If product in frozen place contents in pot with 1 quarter container of water, on low heat. Stir occasionally until thawed, increase heat to medium low, and heat thoroughly. Serve Gumbo, and some sauces with rice.
Jambalaya Base
Add contents to pot with 1 cup of water or broth. Bring to a boil, add 1 cup of raw rice. Stir, return to boil, stir place lid on pot, turn temperature to low, set timer for 25 minutes.
New Orleans Style BBQ Shrimp Sauce
Heat medium sized skillet, on medium-high heat. Add shrimp and sauce, bring to boil. Flip shrimp, cook until done, serve with french bread, or with rice. Best used with fresh head on shrimp. Use sauce for approximately 1 pound large to jumbo. shrimp.
Place thawed or frozen link on rimmed baking dish. Add enough water to cover bottom of dish, bake at 400°- 425°, and flip every 10 minutes, until browned and water is gone.
Bread Pudding
uncooked- place pan on rimmed baking dish. Fill rimmed baking dish with water, and place both in oven. Bake in oven for 1-1.5 hours at 325°-350°. Bread pudding should rise about 1 inch above the pan, remove when golden brown.
Cooked- Bake in 275°-300° oven. Drizzle rum sauce over bread pudding after removing from oven.
Boudin Breakfast Roll
Put disposable pan in 400° oven for 12-15 minutes, or until golden brown and slightly separating from each other. Remove from oven, and glaze with pepper jelly, place back in oven for 5 minutes.