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 

Ingredients 🎭

• 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 

Directions :

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!!!

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Brunch Anyone ?

Shrimp & Grits 

Ingredients 

• 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 ) 

Directions 

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