Cajun Grilled Cheese Food

CAJUN GRILLED SHRIMP AND GRITS

Steps:

• Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
• Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
• Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably.

CAJUN GRILLED CHEESE

Steps:

• Slice sausages in half lengthwise and then cut into thin halfmoon shapes.
• Cook sausage in a large nonstick skillet over medium heat, stirring occasionally, until nicely browned, about 6-8 minutes. Remove sausage from pan with a slotted spoon and place in a bowl. Wipe skillet clean to use for grilling the sandwiches.
• In a medium bowl, stir together cheddar cheese and 3 tablespoons butter until well mixed.
• Spread remaining 2 tablespoons butter on 1 side of each piece of bread.
• On four slices of bread, spread the cheddar/butter mixture on the non-buttered side. Top the cheddar with the Andouille sausage. Sprinkle the Monterey Jack cheese on top of the sausage.
• Taking the remaining 4 pieces of bread, spread the Dijon on the non-buttered side and place on top of the slices layered with filling, placing the Dijon side down.
• Heat skillet over medium heat and add 2 sandwiches at a time. Cook until nicely browned on bottom. Press with spatula to flatten some and flip to other side. Cook until second side is nicely browned. If cheese still isn't completely melted, turn heat to low and cook until cheese melts.
• Repeat with remaining 2 sandwiches.

GRILLED CAJUN CHICKEN SANDWICH

Steps:

• Rinse chicken; pat dry.
• Place each breast, boned side up, between 2 pieces of plastic wrap.
• Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.
• Brush with oil; sprinkle with Cajun seasoning.
• Grill or broil as directed.
• Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce.
• Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.
• Makes 4 servings.
• To cook by direct grill method: Arrange chicken on a grill rack.
• Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once.
• Add cheese the last 2 minutes of grilling.
• To broil: Arrange the chicken on an unheated broiler pan.
• Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once.
• Add cheese the last minute of cooking.

SPICY CAJUN BAYOU GRILLED CHEESE

Steps:

• Spread butter on one side of each slice of bread. spread pepper jelly on the unbuttered sides of four slices of bread.
• On slices of bread with pepper jelly, place two slices of Pepper Jack cheese and two pieces of grilled andouille sausage over the jelly. cover sausage with two slices of Muenster cheese and top with the remaining slices of bread, buttered side out.
• Preheat a large skillet or griddle over medium heat.
• Cook sandwiches for 2 to 3 minutes on each side, or until golden and the cheeses are melted.
• Serve immediately.