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Kajun Krakers




Source of Recipe


Mom & Bean

1 2 gallon zip bag
1 1 gallon zip bags
4 pack box of saltines
1 cup canola oil -- ONLY canola
1 package Hidden Valley Ranch dressing & Seasoning Mix -- dry
1 teaspoon dill weed
1 teaspoon red pepper
1 teaspoon Jamaican Jerk Seasoning

In a 2 gal. zip bag, dump all 4 packs of crackers. In a 2 cup mixing cup, pour in canola and then all 4 seasonings and mix well.

Have someone hold the bag open as you pour half the mix, then close it up and shake them around well. Then stir again and pour the other half and repeat.

"I make them about 4 hours ahead or doing them the night before is even better. Then I separate them into two 1 gallon baggies. That way 1 gallon of them stay really fresh till you're redy eat them. Believe it or not, the oil doesn't make them soggy and they are very tasty with tomato soup, gumbo, boudain, dipping into dips and many other things. For more fire, add more red pepper and Jamaican jerk seasoning."