H-E- B is one of the largest privately owned grocery chains in the United States with over 340 stores in Texas and Mexico. We are proud to be in the Cajun section of over 100 of their Texas stores. Send your Texas friends and family to H-E- B for some Howie’s Cajun Dust.
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Send a unique “Thank You” to your customers with the unequaled flavor of Howie’s Cajun Dust gourmet seasoning. We will prepare a handsome white box containing an elegantly gold embossed thank you card inside of which your company logo and customized message … Continue reading
We just launched our store on facebook! You can now buy my Cajun dust direct from my facebook page facebook.com/HowiesCajunDust. Just click on the Store Tab and your well on your way to buying a can of Dust! Or you can Link directly to it Here!
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- 1 large or 2 medium onions diced
- 3 or 4 celery stalks diced
- 2 15oz cans chicken broth
- 1 1/2 to 2 cups flour
- 3 bay leaves
- 2 packages Eckrich smoked sausage diced
- 2 or 3 toes garlic finely diced
- 1 cup cooking oil
- 1/2 to 3/4 tsp. thyme
- 3 0r 4 boneless/skinless chicken breasts diced
- Approximately 1 pound (I use frozen) sliced okra
- Howie’s Cajun Dust to taste
Begin with a large pot and use medium-high heat. Add flour and cooking oil to make a roux. Stir to remove lumps and continue to stir almost constantly to prevent the mixture from scorching. Should it scorch, discard and begin again. Continue to cook & stir until roux is a dark brown; the color of pecan shells. (This phase will take a half hour or so. It can be done in the microwave by heating a minute or 2 at a time and stir in between until it is the right color).
Add diced celery & onion. Continue to stir until the vegatables are nearly cooked (onions will become translucent) then add the garlic. Saute the garlic in the mix for about 2 minutes. Begin stirring in enough water to liquify the mixture. Add the water slowly while you stir the mixture to get it well belended and remove any lumps. Now add chicken broth, 3 or 4 bay leaves, approximatly 1/2 to 3/4 teaspoons of thyme.
Next add the diced chicken, okra, sausage, and enough water to bring the level of the gumbo upto where you want it. (Approx. 1.5 gal. total amount of gumbo) Add black pepper and Howie’s Cajun Dust to taste (the sausage and chicken both will partially salt the gumbo). Bring mixture to a low boil and stir occasionally until the okra is very tender. Serve in a bowl over cooked rice with green salad and french bread. Now add Howie’s Cajun Dust for that great Cajun flavor!
I have been making Howie’s Cajun Dust for years for our use at home and as gifts to friends and family. Our daughter, who carries some in her purse, introduced it to several of her college friends and started a virtual cult following with near panics when she ran low. So many people have told me that I need to market it that I finally decided to give it a try. Howie’s Cajun Dust isn’t one of those high-octane tongue scorchers but a blend of spices that gives a smooth, pleasant, Cajun inspired flavor to a wide variety of dishes. People enjoy my dust on meats, seafood, soups, vegetables, eggs, salads, sandwiches, and much more. Use it at the table like salt and pepper. It’s great on french fries! I hope you find it as enjoyable as so many others do. If you do, please tell your friends. Thank you and enjoy!