Lousiana Season is the Reason
Louisiana is known for their Cajun cuisine and what else is better than a Cajun pasta with crawfish. If you haven’t had crawfish from Louisiana , now your chance. Growing up in Louisiana it’s a must that you know how to make the Louisiana favorites. Shrimp and Grits is a delicious dish that even the beginner cook can whip up , this dish is great for a late brunch and dinner. Have fun cooking these dishes , and enjoy a taste of the south.
Mardi Gras Cajun Pasta
• Red onion ( half )
• Red bell pepper
• Yellow bell pepper
• Green bell pepper
• 1 cup heavy whipping cream
• 1/2- 1 cup grated Parmesan
• 1 box penne pasta
• 16 oz crawfish tails
• Andouille sausage ( 4 -5 links )
• 5 tablespoons of avocado oil
• 1/2 tablespoon smoked paprika
• Parsley for garnish
• 1 tablespoon Cajun seasoning
1 Cook Penne pasta first , add salt to boiling water .
2 Heat pan on medium, once hot add the avocado oil. Add once pan is hot to ensure you do not burn the oil.
3 Chop bell peppers and onion into bite size chunks
4 Slice the andouille sausage
5 Drain the crawfish tails
6 Add the peppers , onion , sausage and crawfish to the pain.
7 Cook until the sausage turns brown around the edges and the vegetables have softened.
8 Add all seasonings. Stir until everything is fully coated.
9 Add the 1 cup of heavy whipping cream , stir until everything is evenly coated.
10 Add the 1/2 cup of Parmesan cheese. Stir.
11 Last , add parsley for garish and Walla!!!
Brunch Anyone ?
Shrimp & Grits
• 2 cups reduced-sodium chicken broth
• 2 cups milk
• 1/3 cup butter ( diced into cubes )
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup uncooked grits
• 1 cup shredded cheddar cheese
• 1 pound uncooked medium shrimp ( deveined / peeled)
• 3 garlic cloves(minced)
• 1 teaspoon Cajun seasoning
• 4 green onions(chopped )
• 6-8 slices of bacon , chopped into small bite sized pieces ( I use turkey bacon )
1 In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil.
2 Slowly stir in grits and reduce the heat. Cover for 12-15 minutes or until it has thickened. Be sure to stir occasionally.
3 Stir in cheese until melted. Set aside and keep warm.
4 In a large pan cook bacon over medium heat until bacon is crispy.
5 Be sure to drain the grease from the bacon , keep about 4-6 tablespoons of the bacon drippings. Well need it soon. Drain the residual grease from the bacon over paper towels.
6 Sauté the shrimp, garlic and seasonings in bacon grease until shrimp is fully cooking , turns pink.
7 Garnish last with green onions