– For the seafood, you can use any that you like. Today, I used shrimp. I did 30 big ones, if you’re doing normal size or the shrimps with the heads on (more juice to suck), this amount of sauce could probably handle about 2 pounds of shrimp. You can also make the sauce and dip your seafood in it. It’s up to you and your liking! This sauce is also good as a pasta sauce or dip your bread in it! I really hope you like my recipe!

– Aidells Cajun Style or Italian Andouille Smoked Sausage
– Feel free to add potatoes, corn and more variety! The sauce pairs well with absolutely anything.
– White Jasmine Rice
– Persian or Mexican Cucumbers (They’re smaller and crunchier).

– Start your pot/pan on medium high.
– Minced Fresh Garlic: 2 Cups
– Kerry Gold Butter: Add your first 2 sticks of butter (8 oz or 227 g) – I use the Kerry Gold Butter in the GOLD packaging, it’s the salted one – on the front it says “8 oz or 227 g”. This converts to 2 sticks of butter. I highly suggest using Kerry Gold Butter.
– Add Water: 1 Cup
– When the butter is half way melted, bring your stove down to medium heat.
– Add Totole Granulated Chicken Flavor Soup Base Mix: 2 Tablespoon
– Add any Black Pepper: 1/2 Tablespoon
– Add Walker & Sons “Slap Ya Mama Cajun Seasoning”: 1 Tablespoon
– Add McCormick Lemon Pepper with Garlic and Onion : 1 Tablespoon
– Add Louisiana Fish Fry Products Cajun Seasoning: 1 Tablespoon
– Add McCormick Basil Leaves: 1 Tablespoon
– Add Any Red Crushed Peppers: 1 Tablespoon
– Add McCormick Ground Cayenne Red Pepper: 1 Tablespoon
– Add Kerry Gold Butter: Once again, add your next 2 sticks of butter (8 oz or 227 g) – I use the Kerry Gold Butter in the GOLD packaging, it’s the salted one – on the front it says “8 oz or 227 g”. This converts to 2 sticks of butter.
– Add Half Small Lemon: Squeeze Half into the pan/pot

– Keep on medium heat until your seafood is done cooking.
– Serve with White Jasmine Rice and Cucumbers

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