As we kick off a brand new year and almost five years of Devin’s Kickass Cajun Seasoning, I’m happy to know that so many of you love our spice! Most of you know we created the spice because of my love for Cajun cooking and my home state of Louisiana. Devin’s Kickass Cajun Seasoningwas created especially to help the city of New Orleans recover from the devastation of hurricane Katrina and we give part of the proceeds directly to help that effort. Last year we gave $14,000 to Brad Pitt’s charity, “Make It Right” who is directly helping New Orleans rebuild ecological housing. This year we hope to top that and with your help I’m sure we can exceed that number as New Orleans continues to rebuild. However, our spice doesn’t just benefit New Orleans, it benefits any other natural disasters that has happened in our country such as, hurricane Sandy in New York recently. We want to be known as the spice that gives back.
Devin’s Kickass Cajun Seasoning and Cajun Cookin
In addition toDevin’s Kickass Cajun Seasoning, I created thecookbook, “Cajun Cookin” with a variety of not only Cajun recipes, but appetizers, soups, salads, stews and meats to use with our spice because it’s simply great on everything. Most of our customers actually use the phrase, “We use it on everything.” That’s no exaggeration because I know we do and have for nearly five years now. Our Cajun spice is lower in sodium than any other Cajun seasoning that I know of and has no MSG. I created that way because I was tired of what was in the supermarkets. Most Cajun spices were way too salty and did contain MSG. So our spice is my original recipe that I perfected for that reason. It’s got alot of flavor and a bit of a kick, but not to spicy, so it really does just make you the cook you didn’t know you could be just by adding it to any dish. My “Cookin Cajun” cookbookis now available in an ebook that you can download to your ipad or computer and has lots of wonderful photos to go with nearly every dish.
The Future of Devin’s Kickass Cajun Seasoning
When we createdDevin’s Kickass Cajun Seasoning we wanted to start small and grow organically with a product we could be proud of. Since Ronn and I are in the entertainment business, we knew nothing about the food industry, which was a bit of an education in the process of creating “Devin’s Kickass Cajun Seasoning” and took nearly two years to formulate. My goal is to have it one day be in the supermarkets and available all over at a cheaper price. It’s very hard to compete with brands that are household names and already on the shelves in supermarkets, however I will not give up on this dream because I know we have a “kickass” product pardon the pun. Most of you who have tried it know what I’m talking about and those of you who haven’t, well you are missing out. We use it for BBQs, in the summer and I love to give it to our new friends and have them come back and rave about how much they love it on everything. So we believe the future of Devin’s Kickass Cajun Seasoning is very bright and with your continued help will be the a spice that makes a difference!
With only four days left to do your Christmas shopping and we don’t want to forget to leave out the milk and cookies, the jolly old man with big red bag will be coming down your chimney on Christmas eve, hopefully with lots of goodies for you! You can sing, Here Comes Santa Claus, Here Comes Santa Claus and wish yourself a Merry little Christmas with Jingle Bells along the way. I got to the see the man myself and told him what I wanted already. Not sure if I will get it, but it was good to sit on his knee and tell him anyway. All I know is that I find myself singing, Here comes Santa Claus, Here comes Santa Claus and I feel so happy knowing that he’s getting things ready with his elves wrapping all those presents for all the good boys and girls. Are you one of them? Have you been naughty or nice?
Here Comes Santa Claus
Santa told me that he would have a talk with Ronn about a few things I’ve been asking for, can’t tell you what they are because I don’t want to jinx it. All I know is that I’ve been checking my list and making sure I have those cookies out for him. I hope he doesn’t hold it against me that I didn’t put up a tree this year. Are you getting excited? I know I am! If you have any last minute gifts to give here are a few suggestions:
Here comes Santa Claus
Just in case you don’t get what you want this year from Santa, dont be disappointed, due to the economy, money could be tight for him too. I mean the man has a lot on his plate you know.
On August 23, 2005, Hurricane Katrina hit New Orleans and devastated that region with 175 mph winds that left over 1836 people dead and cost over $100 billion dollars in damages. Many people lost their homes and relocated. This was one of the deadliest and costliest natural disasters in US history. Since then many people have been able to return to their home town thanks to the efforts of the “Make It Right” foundation and Brad Pitt’s passion for New Orleans. The first star studded fund raiser for “Make It Right” was hosted in New Orleans by Brad Pitt, Randy Jackson and Ellen DeGeneres. They showed us the progress that is being made with Green energy efficient homes that has enabled many native Louisianians to return home. This amazing technology has helped many other displaced people all over the world with these kinds of homes and I’m happy to be a part of this with “Devin’s Kickass Cajun Seasoning.” It seems the region is coming back and will be stronger and better as time goes on. We are very proud to have participated in the first gala for “Make It Right.” All the performances by Sheryl Crow, Rhianna, Snoop Dog, Seal and Kanye West were amazing and the show will be broadcast later. The gala was totally first class and one of the most fun charity events we have ever attended. Ronn chatted with Portia DeRossi as I re connected with Sean Penn and Randy Jackson, who is from my home town of Baton Rouge. We had the best Cajun food prepared by Emeril and surprise appearances by Football hero Drew Brees and Dr. Drai. There was an open bar and the party went on all night long, so needless to say we didn’t want to miss any of it. By the end of the evening, Ronn was hanging with Jamie Foxx and Rhianna, while I partied with my home girls. One of my first college roommates came to visit me from Baton Rouge. We had not seen each other in 24 years! But that’s okay, because those are my life long friends that I cherish and we know it doesn’t matter if we don’t see each other, we are always there in each other’s heart. That’s how we are in Louisiana. If you are a friend, you are family and the passage of time just doesn’t matter. It made me so proud to see how much New Orleans loves Ronn as walked around the French Quarter listening to Jazz, stopping for Beignets and eating lots of gumbo. The culture is still there and the pride of Louisiana is still there, hell it’s a miracle that the French Quarter is still there! When Katrina hit New Orleans I cried and I wanted to do something to help rebuild it, thus “Devin’s Kickass Cajun Seasoning” was born. I’m happy to see there are others that feel as passionate about New Orleans as me and it’s amazing to the see the progress when we all do a little bit to help. We now have several people helping us get our spice into restaurants and supermarkets. It made us so happy to be able to donated 1000 spices to the gala’s gift bags and we helped to raise over $14,000! That was small compared to other sponsors like Google, but we will most certainly be back next year bigger and better. Thank you to everyone who helped and participated. We are the spice that’s “Making It Right” in New Orleans so please spread the word and help us to continue.
Devin’s Kickass Cajun Seasoning is now a part of Brad Pitt’s charity A Night To Make It Right that is helping to rebuild homes in New Orleans. On March 10th, Brad is hosting a star studded gala with Ellen Degeneres for the “Night To Make It Right Gala.” Performers include, Rhianna, Sheryl Crow, Randy Jackson and Seal. We are donating 1000 spices and have helped raise $10,000 so far. So we want to kick this awesome event off with a bang and get you guys involved to help us help New Orleans come back stronger than ever! We know this is just the start of something big and we know how much you love Devin’s Kickass Cajun Seasoning, so now you have a chance to win a case of spices or a ticket to the “Night To Make It Right” after party, or a luncheon with Ronn and I!! The contest will end on Ronn’s birthday March 4th and we will announce the winners on our website that week! You must be responsible for your own transportation to the venue. Just donate $50 to enter to win a case of spices, $100 to win a ticket to the after party or $250 to win a luncheon with us! You may paypal your donations to email@example.com. We will notify you by email and post on our website after March 4, 2012. We are so excited to participate in this awesome event and would love your support.
Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
1 tablespoon all-purpose flour
4 tablespoons olive oil, divided
4 garlic cloves, thinly sliced
1 1/2 tablespoons chopped rosemary
2/3 cup dry white wine
Devin’s Kickass Cajun Seasoning
Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat. Sauté steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding 1 1/2 tablespoons more oil as needed. Transfer to a plate.
Sauté garlic and rosemary in remaining tablespoon oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 teaspoon each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef with juices to skillet and warm through.
Although this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 Tbsp of clam juice). Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers.
If you’ve purchasing clams, keep them in the refrigerator covered with a damp, wet towel. If you have dug up your clams, keep them covered with cool sea water in a bucket. Throw away any cracked or broken clams.
10 large chowder or large clams, rinsed, sand and grit removed
1 Tbsp clam juice (or cooking liquid from steaming the clams)
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese
Devin’s Kickass Cajun Seasoning
1 Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven’t opened it means they were dead to begin with and should not be eaten).
2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside.
3 Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.)
4 Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top.
With Thanksgiving just around the corner I wanted to give you guys some quick, easy and healthy side dishes you can add to that turkey. This potato dish is so yummy and of course when it’s used with Devin’s Kickass Cajun Seasoning adds alot of flavor to any meat dish. Go to DevRonn’s news and click on our latest news section for the recipe.
Grilled bacon wrapped filet on top of steamed spinach and sliced potatoes with a mushroom and pepper sauce was a favorite dinner we had last week. Ronn even grilled them in the pouring rain, which made it all that more special. You can find this along with other recipes in my “Cooking Cajun ” cookbook. Use “Devin’s Kickass Cajun Seasoning” on all your dishes to add an extra zesty flavor to your dishes. With the holidays around the corner, why not try giving a can as a gift and help the city of New Orleans rebuild from the devastation of Hurricane Katrina? I promise you won’t be disappointed with our amazing Cajun spice, so spread the word and the love with “Devin’s Kickass Cajun Seasoning” today! www.devronn.com
Here are a couple of yummy, healthy and simple appetizers that’s great to have as a snack or at your next dinner party. It great with Devin’s Kickass Cajun Seasoning which adds alot of flavor to everything! Simply take a few Roma tomatoes and cut the tops off, scoop out the interior and add fresh crabmeat mixed with Devin’s Kickass Cajun Seasoning and parsley flakes for bite size stuffed tomatos! Cut an avacado in half and take out the seed, put in the crabmeat mixture and serve with a nice Chardonnay. Ronn and I had both of these yummy appetizers yesterday and I just had to share it with you!For more recipes visit our website www.devronn.com
1 (14- to 16-ounce) can whole tomatoes in juice, drained and chopped
1/4 teaspoon cayenne (optional)
2 1/2 cups long-grain white rice, rinsed and drained well
1 cup thinly sliced scallion greens
Devin’s Kickass Cajun Seasoning
Pat chicken dry and season with salt. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches). Transfer to a bowl as browned.
Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes. Transfer to a paper-towel-lined bowl as browned.
Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes.
Preheat oven to 325°F.
Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.
Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.
* 3 pounds fresh Manila clams or small littleneck clams, scrubbed
* 1/4 cup plus 2 tablespoons chopped fresh Italian parsley
* 1/2 cup dry white wine
* 1/4 cup fresh lemon juice
Devin’s Kickass Cajun Seasoning
* 1 pound spaghetti
Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
Here is a dish that you can serve over rice, pasta or your favorite veggie. I cooked it today and served it over green beans. You can also add capers or arugula instead of spinach. Of course, Devin’s Kickass Cajun Seasoning makes it extra zesty!