Football Season = Cajun Chex Mix Fix

But this is not your 'grab a bag and rip it open' kind of Chex Mix. Oh no my friends! This is the 'take one taste and can't stop eating it' kind.

Above is some of the cast of characters.

I make huge quantities of this so I will give you the recipe for a normal sized recipe. We actually ship this to friends who no longer live in the area and wait all year to get their Cajun Chex Mix Fix. I will post the single recipe at the end. For my huge batch, I melt about 2 1/2 pounds of butter.

Then I add about 6 tablespoons of Worcestershire sauce.

About a tablespoon of sriracha sauce.

And quite a bit of Frank's Red Hot. I love the flavor and it isn't too spicy.

I like playing Jackson Pollock with condiments.

Next I add celery salt, onion powder and granulated garlic. It ruins my art work but really adds to the flavor. I whisk this all around and add whatever I think it might need more of. Sometimes I add liquid smoke.

I use a large garbage bag to mix this in. Why a garbage bag you ask? Because I have never figured out a better way to do this.

First I empty all the Chex boxes. I use all the varieties; corn, bran, rice, etc..

Then several bags of pretzel sticks.

A jumbo bag of Bugles and several containers of potato sticks.

Several bags of Fritos.

Lots of cashews.

Four large cans of fried onions.

To mix it you have to gently roll the bag around.

This is what the butter mix looks like when it is ready.

Spread the contents in the bag out to expose as much surface area as possible. You want to season these evenly. Once the liquid is poured over all of the dry ingredients, you again roll it around gently to cover all the pieces. I keep forgetting that you won't be making 25 pounds of this stuff so you will just gently turn it over with a spatula.

Distribute the mix evenly on cookie sheets and place it in a 250 degree oven. Shortly you will smell one of the most aromatic things you have ever smelled in your entire life. This will cook fora bit over an hour. I turn mine over several times so it browns evenly. You will notice the edges of the pretzels browning and the liquid should be absorbed and the mix should be crunchy. Feel free to taste test it.

Finished Cajun Chex Mix Fix.

I'm not sure if I made enough!

For those of you that want to try this recipe and are not quite as food crazy as I am, here is the single recipe:

2 T. Worcestershire sauce

1 T. hot sauce

3 T. Frank's Red Hot Sauce

2 T. onion powder

2 T. celery salt

2 T. garlic powder

1 to 1 1/2 pounds butter

1 box Corn Chex

1 box Bran Chex

1 box Rice Chex

2 bags pretzel sticks

1 pound cashews

1 bag Fritos

1 bag Bugles

2 cans fried onions

1 large can potato sticks

Just follow the above steps for the shorter recipe.

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I love this stuff! Is almost my exact recipe except I don't add the Thai sauce, and I use Louisiana Hot Sauce instead of Franks. Will have to give your a whirl! Oh and I add Tony's to mine - but then again I add Tony's to just about every dang thing that will be still long enough!!!
I´m not sure my first comment made it to You so here i fgo again!

I don´t think I´ve ever tasted cajun food, but I like most things You´ve put in that big bag so I guess I would like it :-)

Have a great day now!
Guillaume said…
I love it decadent like that.
wow...look at this !!! it looks so good...i am trying the baby sized recipe this weekend...

the first football game of the season starts tonight....

this recipe came just in the nick of time...
Sharlene T. said…
Um, I don't think so... I didn't see a tray for me there on your counter... I could be mistaken, but I'm not usually... this sounds so good... gotta go to the store... have almost everything here, but don't want to have to stop...
An office colleague of mine used to make something similar. Every Christmas, everyone in the office waited with bated breath until she brought in a big batch of it for us. We were her slaves forever because of it!
That is a whole lot of Chex Mix... wow! :p
Pricilla said…
Yummy. It's the worschetsihireires sauce.

Yalco (Chris) said…
Love those savory snacks! You are an industrious soul to tackle making so much at one time. Can I ask what brand of Worcestershire sauce you use. It looks very thick in your step-by-step photos. Thanks again for the enjoyable post. I can almost smell it.
Rue said…
Feeding the 5000 again? If I ever have to cross the desert, I want you on my team!
Teresa said…
Wow! I love Chex mix, and this one really sounds good.
rox said…
Oh I think my ds14 &dh would really like this. I do not know what Chex is though here in Canada I have not seen it .is it made in another name here maybe . ?
I'm just back from my mothers so have a ton of unpacking , maybe this weekend shall have time to bake ☺
Jennifer Rose said…
would love to make this, hmm but don't think you can get chex here :/ could substitute something else I'm sure
oldblackcatboo said…
Mmmm! Looks delicious!
Perfect for Fall weather! I'd have to go for the small recipe also... seeings how my kitchen is the size of your countertop!
Carole said…
Joyce, thanks for bringing this on over. Cheers