Pirate Feast: Seafood File Gumbo, Cajun Dry Rub Smoked Spare Ribs

Ahoy, Maties.

Your life is about to change. It’s about to get a whole lot better.

Do you love to cook exciting food to serve to your friends and family? Got a Pirate Party to contribute a dish to? Want something to dazzle me hearties?

This was last Sunday’s main meal. It includes my best Gumbo recipe. The slow smoked pork ribs marinated in a dry rub are my favorite way to make them. So easy. You’ll find a recipe for Cajun Blackening Seasoning Mix that I used as the dry rub. Might as well throw in my Devil’s Eggs recipe.

These are easy, healthy comfort food recipes that create a hearty feast for celebrating a day with your family and friends. There’s a whole lotta love in these gifts.

You will experience the best tastes and most satisfaction with cooking with and serving to your family all non-GMO, organic, no-nitrate, no hormones, no antibiotic, grass fed, clean ingredients.

Cajun Creole Cuisine

I feel a great affinity for Cajun Creole Cuisine. My last name is French. My family can be traced to the same region in France that the Acadians came from. I grew up in Iowa and have traveled great distances. New Orleans and Cajun Country have always held a fascination for me. River boats. Mardi Gras. Jazz. Zydeco. Dancing. Food. It was so different from all other places I’ve traveled. Cajun-Creole Culture is a combination of West African, European, and Native American… singularly unique in the world. It seems like such a romantic life, such a mystery. I visited and felt the magic.

Previously I submitted a Jambalaya recipe. Gumbo and Jambalaya, Ettoufe and Po Boys, rice and spices, and crawfish and seafood of all kinds define this area’s cuisine.

This is my best Gumbo recipe. The oysters make a unique and unexpectedly wonderful contribution to the taste. They are almost opposite from but team up so well with the sweet shrimp. The Andouille smoked sausage bridges the gap between the two.

And just wait till you serve these Slow Smoked Cajun Blackening Seasoning Dry Rub St. Louis-style Pork Spare Ribs.

It’s easy to be awed that this part of the world could produce such tastes. And those who experience them feel so blessed that someone is sharing this with them. Serving this to family raises the cook’s esteem in everyone’s eyes. Garontee.

Devil’s Eggs – Ghost Peppers

Devil’s Eggs are my take on the Deviled Egg. Everyone I know loves Deviled Eggs. Why can you only eat 2 eggs for breakfast and yet 40 Deviled Eggs during a BBQ Picnic? Devil’s Eggs are simply hopping them up with hot sauce.

Devil’s Eggs. Unassuming appearance, yet by using ghost pepper (very hot) hot sauce, these are a devilish taste bomb on your buds.


  • 6 eggs, boiled
  • 1 T hot sauce
  • ¼ C mayonaise
  • 1 tsp apple cider vinegar
  • pinch of pink Himalayan salt


  1. Boil eggs, let them cool a bit to settle.
  2. Peel, then cut them in half on long equator.
  3. Pop out the yolks into a small glass bowl, and crush them fine.
  4. Add ingredients, stir completely.
  5. Fill egg whites with yolk mix.

Feel free to experiment with hot sauce. I have used Chipotle, Tabasco, Ghost Pepper, Sriracha, Chipotle and Lime, Habanero, etc….. Enjoy!

Seafood File Gumbo with Andouille Smoked Sausage

This is the best tasting Gumbo that I’ve ever experienced in my life. Deep tastes of file gumbo, oysters, smoky bacon and sausage. Broad tastes from onion, garlic, celery, tomatoes, and herbs and spices. The shrimp add their sweet taste. And the exciting heat of the red, white, and black pepper… spicy heat, searing heat, dull heat. Gotta love it.

This is my prefered style of Gumbo because it is thickened with file gumbo powder (sassafras root) and tomato paste.

The texture from the Andouille and oysters add to the delight of the feel in your mouth. The rice adds its own taste and texture to the experience. The shrimp finishes it nicely with their soft, full, fluffy texture.

The broth absorbs the cacophony and carries it to a glorious crescendo on your taste buds. You bite into the seafood and sausage and all the herbs and spices and broth flood your mouth. Oh. Oh. Sensation. Oh, what a wondrous feast in every bite!

Whole Shrimp and Oysters with slices of Andouille Smoked Sausage in a File Gumbo over moist, fluffy rice. Gustatory adventure at its best. It’s in every mouthful.

Seasoning Mix

  • 1½ tsp ground red pepper (cayenne)
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 1½ tsp sweet paprika
  • 1 tsp pink Himalayan salt
  • 1 tsp dried oregano leaves
  • 1 tsp dried thyme leaves
  • 1 bay leaf


  • 3-4 T smoky bacon drippings
  • 2 C onions, chopped
  • 2 C green bell pepper, chopped (male)
  • 2 C celery, chopped
  • 1 lb Andouille smoked sausage, cut to ½” slices
  • 3 T file gumbo
  • 1 T Louisiana hot pepper sauce (yes, Tabasco)
  • 1 T fresh garlic, chopped fine
  • 6 oz tomato paste
  • 6 C stock, bone broth (seafood, chicken)
  • 12 oz oysters
  • 1 lb shrimp
  • 1½ C cooked rice


  1. Heat a Dutch Oven on Med-Hi, add bacon ends and cook until they are brown and crisp and separated from the drippings. Scoop out the brown bits.
  2. Add the onions, bell peppers, and celery and cook and stir for 5 minutes.
  3. Add the Andouille and cook and stir for 5 minutes.
  4. Add the file gumbo, hot sauce, and garlic and stir to combine.
  5. Add the tomato paste, stir into the veg.
  6. Add the stock, stir to combine, bring to a boil, and then on Low for 1 hour. Stir occasionally.
  7. Have the rice cooked, warm, and ready.
  8. Turn off the heat. Add the oysters and stir. Add the shrimp and stir. Let sit for 5-8 minutes to let the seafood finish cooking.
  9. Serve immediately.

Slow Smoked Blackening Seasoned Pork Ribs

The first time I tasted Blackened Redfish was in Glenn’s Cafe in Columbia, MO, in the early 1990’s. I knew of Paul Prudhomme (and of blackened redfish); he was indeed already an legend. When my wife suggested we go there, I remember thinking that a Cajun-Creole restaurant that far away from NOLA was sheer folly. I loved pleasing my wife, so I ordered the redfish dish along with a cast iron skillet of Cajun BBQ Shrimp. Glenn’s opened a whole new world of wonder for me. My wife wanted the Bread Pudding with Bourbon Sauce. Again, I was reluctant because I didn’t like bread pudding. This was also a new, grand experience in happy gastronomy.

We took my Mom and Dad there when they came to visit. They kept saying, ‘My this is hot,’ or something similar. For Christmas, Dad gave me Paul Prudhomme’s first cookbook and I remember feeling so honored that he blessed me with the perfect, heartfelt gift. I immediately turned to see if there was a Blackened Redfish recipe and sure enough, it was there.

So, it came time to fire up my big cast iron skillet to white hot and cook me up some. Oh, the anticipation. Oh, the smoke! Don’t do that indoors…. unless you have a high horse power venting hood.

I seem to always have need for Blackening Seasoning Mix. I make it in 1/2 cup batches and use it for a myriad of uses in my Cajun-Creole cooking. This time it’s for a dry rub for the pork ribs. Here’s my spice mix.

Blackening Seasoning Mix

  • 4 T sweet paprika
  • 1 T pink Himalayan salt
  • 1 T onion powder
  • 1 T garlic powder
  • 1 T ground cayenne pepper
  • 1 T ground white pepper
  • 1 T ground black pepper
  • 2 tsp dried thyme leaves
  • 2 tsp dried oregano leaves

Store this in a glass jar, covered. Keep dry in a dark cupboard.

Slow Smoked Cajun Blackening Seasoning Dry Rub St. Louis-style Pork Spare Ribs

Hot, spicy, juicy, smoky. What a show piece for any meal. The Cajun Dry Rub along with the hickory smoke, slow cooked at low heat. Each savory bite is so satisfying. Somebody must love you.

My smoker’s electric heating element puts out a steady 250 degrees F. And it has a pan for water. So it’s designed to smoke and steam at a slow pace, and end up with great tasting, moist meat.

There are lots of different pork spare ribs: Country Style, Boneless Country-style, St. Louis style, Baby Back, Pork Spare Ribs. I appreciate them all. In the store, the St. Louis style just looked like the best ones that day. And, they were no-nitrate, no-hormone added.


  • 1 rack of St. Louis-style Spare Ribs
  • Blackening Seasoning Mix


  1. Rinse off the ribs. Pat them dry. Rub the Blackening Seasoning all over them on both sides and let them sit covered in a glass baking dish in the fridge over night.
  2. Soak wood chips in water for at least an hour. I choose between hickory and mesquite mostly.
  3. Allow the ribs to come up to room temperature.
  4. Assemble the smoker with wood chips around the heating element and 2 1/2 C water in the pan. Slow cook for 3 hours.
  5. Voila. Let them rest in a baking dish for 10 minutes. Cut them into serving size portions.

Pour a bowl of Gumbo. Put some ribs on a plate with some Devil’s Eggs and some fresh, crunchy green onions, radishes, and celery and carrot sticks. Maybe you’d like to serve this with baguettes and butter and cold beer or a crisp white wine.

Bon appetite!


About thickening Gumbos: there are three ways to thicken gumbo. The original way to cook Gumbo is with okra. Gumbo is the West African word for Okra, which is available fresh during summer and fall, same season as shrimp. The second is File gumbo (powdered sassafras root) is from the local Louisiana Native Americans who used it in their cooking. This blended into the Cajun cuisine, then on to the city, New Orleans. It was used to thicken gumbos in winter when okra was not in season. A latest arrival is a roux, which is French and a combination of hot oil and flour, which makes a gravy. I love making roux, but not the health issues. I’m not a fan of okra. So that’s why I’ve chosen file gumbo and tomato paste to thicken my Gumbo.

Cooking is my passion. It’s my favorite hobby. It’s what I do for the most fun. I enjoy so much the opportunity to share my recipes with you. For years I’ve mentioned writing a cookbook. And dreaming that maybe one day one of my recipes could be served in a restaurant.

Writing these stories with these recipes that I’ve tweaked to my own tastes gets closer to that idle dreaming. People have suggested eBooks, which I find appealing.

I appreciate your taking the time to research these recipes. Hopefully, you will choose some to cook and share with your loved ones. Stop back by and let me know how it goes.

Please leave a comment. I would like your thoughts.

Enjoy your day of “Good cooking, good eating, good loving.” – Paul Prudhomme.

Mike – Pirate Foodie

Cooking for Pirates – where every meal is a party for a Pirate.


  1. I had never heard of a meal with the teem “devil” in it. I am astonished and disappointed. haha. However, the ingredients look really well. I am barely learning to cook along with a friend; that way, there is no shame if it comes out bad. haha. These ingredients look yummy and can’t wait to try it out. 

    • Linda,

      Thank you for posting your reply.

      These are easy to prepare, easy to get them right. The main thing is going slow, keep the recipe handy while you’re cooking. These are also good because you can prepare them separately and they all don’t need attention all at once.

      I’m glad that you found these recipes in your search for cooking ideas and happier that you found them worthy.

      Searching for recipes is always something you do, regardless whether you are just starting our or you are looking for new spice mixtures, new techniques, new ingredients. Cooking is such a noble craft.

      Enjoy your journey.

      Pirate Mike – Pirate Foodie

      Cooking for Pirates – where every meal is a party for a Pirate

  2. Mike, you had me within the first couple of lines!  What an incredibly fun post!  You made me hungry within the first paragraph!  These foods sound absolutely incredible.  I love them all.  Smoked ribs, deviled eggs, gumbo…yum!!!! I love gumbo.  I appreciate that you gave several different ways to thicken the gumbo.  Some of us are gluten free and some dairy free, etc.  I loved the recipes, I will definitely try them out!!

    • Hi, Tammy,

      Thank you for your thoughts… this was fun for me to write… hungry is the desired state.

      You enthusiasm humbles me.

      Gumbo is one of the great foods of a lifetime. All of these are fun to make, easy to make, and top of the line on taste and gastronomic experience. 

      If you love food, and love serving exciting, fun food, you’ll love serving this to your loved ones, and sharing the good times. Garontee.

      Let me know how these turn out for you.

      I appreciate your taking the time to write.

      Enjoy your day.

      Pirate Mike – Pirate Foodie

      Cooking for Pirates – where every meal is a party for a Pirate.

  3. WOW you really made me hungry reading your recipes, it looks like you have let a few secret cats out of the bag with the slow cooked pork ribs. Do you plan on doing any instruction/display video’s at all. I would really like to see exactly how you master that process? 

    Thanks for transparently sharing your ways:)

    Regards Rob

    • Rob,

      I appreciate your time in leaving your comment here. 

      Videos are a great idea and I am planning on those…. and planning some eBooks with specific recipes.

      Maybe you will stay in touch and benefit from all the new stuff? I hope so.

      Enjoy a great day.

      Pirate Mike – Pirate Foodie

      Cooking for Pirates – where every meal is a party for a Pirate

  4. Wow, these make an addition to my recipes. This name called devil egg is really something. The preparation is very short and I can’t wait to check how the taste of devil egg is. The ‘seafood file gumbo with andouille smoked sausage’ looks strange and I can’t wait to have a taste and feel the pleasure. Every other meals and their ingredients in this review appear easy and the preparation breakdown is  easy to comprehend and practice. I will love to check them all

    • Stella,

      Thank you for such a wonderful comment.

      I am glad that you found these recipes something that you want to cook.

      You are correct that they are actually easy, and the results will be something out of this world.

      Please let me know how they turn out, OK?

      Enjoy the adventure.

      Mike – Pirate Foodie

      Cooking for Pirates – where every meal is a party for a Pirate.

  5. Wow these are two of my favorite foods there matey! I really like your website it is not only fun but a great source for some great recipes. And deviled eggs with ghost pepper, brilliant. I’m definitely a fan of spice so things like cajun creole and ghost pepper are right up my alley. I like how you use oysters in the recipe matey. I’m definitely interested in checking these out and I have your site saved for future reference, ARRRRR!

    • Ahoy, it is always great to meet up with a fellow Pirate.

      I appreciate that these are your two favorite foods. My favorite foods are the ones I’m eating at the moment!! 🙂

      I’m glad that you find this site fun, I have fun constructing this, in addition to my food.

      Let me know when you cook and share some of the Pirate Party Recipes. Warm their flea-bitten bellies with the bounty of the world.

      Thanks a lot, really appreciate your bookmarking my page and your time in leaving a comment.

      Welcome aboard.

      Pirate Mike – Foodie

  6. This was a really interesting read. Usually I am not a big fan of cajun due to the spice, but I would actually love to try these delicious recipes. Thanks for including the information about how to thicken gumbo as well! I am particularly interested in the use of okra as a thickening agent. I’ve never heard of this, but now I am thinking of all kinds of other ways it can be used to do so. I bet it would be great in a pasta sauce as well! You should put out a list of recipes dedicated to okra and the various ways it can be used — seems like such an underrated and under-used veggie! 

    • Hi, Ashley,

      Thank you for taking the time to comment.

      This food is kinda on the leading edge sometimes… leading where I don’t know? Pirates are all I could come up with.

      I tasted okra once and didn’t like it. I even planted a bunch in my garden one summer a long time ago. I just ended up tilling all of them back into the soil. Not a good outing. My son loves food and loves okra… so it might be worth another look. 

      Your idea that exploring okra just might be a good one. It is tasty and healthy with the thickening property. The original way to cook it in West Africa was to chop them up and cook them with oil and onions, or onions, and tomatoes and serve it as a vegetable dish. Leave it to the New Orleanians to develop it into a soup with so much extra power.

      Perhaps I should revisit it as a respected ingredient. It does have many natural healing and general heath boosting qualities. Maybe I could create a post featuring the underrated, underused, misunderstood Okra. 

      Thanks again Ashley, nice to meet you.

      Mike – Pirate Foodie

  7. Hi Mike,

    That was so great an article! Though I’m from an inland locality, you have made my mouth water on the vivid imagination of those well written recipes- especially the cajun one! 

    Understably, being in an inland locality, I’ve not tasted much of seafood- except mainstream fish like the Nile Perch and tilapia. You have made me think of oysters and shrimps now. Hoping you could recommend an online store from where one could buy?


    • Ahoy, Boniface.

      Thank you for your kind comments.

      Researching different foods is a noble pasttime. It broadens your horizons and improves your outlook.

      In addition to Cajun, I cook Italian, Tex-Mex, Latin, Caribbean, Mediterranean, Greek, Indian, and some basic European/American dishes. If you do stop back by these recipes will be here for your exploration.

      Looking for oysters and shrimp online? Not sure where in the world you live. So, just suggest you search online for seafood near me, or oysters and shrimp for sale. It’s always good for your soul to try new foods, and new ingredients.

      I appreciate your time of dropping me a line.

      Enjoy, Matie.

      Pirate Mike

  8. Oh my God! My saliva is dripping on my keyboard as we speak 😛

    I’ll definitely try the Devil’s Eggs – Ghost Peppers today without a second thought… I have bookmarked your page in order to eventually come back and try all those recipes.

    The thing that I love more than cooking itself, is cooking weird and unique recipes!

    Thanks a lot, Pirate Mike!

    • Yo ho, Harry, well shiver me timbers… no one could get a better comment than yours. Thank you.

      If it’s weird and unique recipes that are top-of-the-world that ye be seeking, ye be on to something by bookmarking this Page.

      There are other recipes on the site, and there are many more to come. Nom. Nom.

      If you love cooking, you’ll have fun here. And the folks you serve this food to will love your inspiration, too. Garontee.

      Stop back by, leave me some stories about how your cooking goes.. and the reactions of the folks gathered round.

      Ye be welcome on the crew anytime.

      Enjoy everything.

      Pirate Mike

  9. Haha these are interesting food recipes. For summer holiday, one of my friends are planning a pirate-themed party. I need to tell him about all of these pirate food! Seafood is not enough, real pirate food is the way to go with pirate-themed party. I can’t wait to eat the Devil’s eggs. It looks yummy for my 🙂 Well thanks for the awesome recipes and keep posting about this food.

    • Yo ho, Matie,

      What a happy comment.

      Please stop back by and let me know how your Pirate Party works out. And if you use any of these recipes.

      Have fun.

      There will definitely be more to come.

      Pirate Mike – Pirate Foodie

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