Cajun Grits Food

CAJUN SPICED CHEESY GRITS

Steps:

• In 2-quart saucepan, heat milk, water, Cajun seasoning, salt, pepper and garlic powder to boiling. Gradually add grits, stirring constantly. Reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened.
• Add cheeses to grits mixture; stir until cheese is melted. Serve warm. Garnish with onions.

CHEESY CAJUN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

CAJUN VEGGIES AND GRITS

Steps:

• Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
• Heat the remaining 2 cups broth in a separate saucepan until hot.
• Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
• To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.

CAJUN SHRIMP AND GRITS

Steps:

• In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.
• Remove bacon from skillet and transfer to a plate. Some bacon drippings will be left in the pan (about 3 tablespoons).
• Add about a tablespoon of oil or butter to the pan, followed by shrimp. Then season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside.
• Then add garlic, paprika, bell pepper, parsley, and green onions to the pan. Add about ¼ cup of broth or more - adjust to preference. Continue cooking for another 3 minutes.
• Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crisp bacon, and adjust seasonings with salt and pepper.
• Remove the mix from the heat and serve over your grits.
• Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
• Gradually whisk in the grits until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from heat while getting rid of lumps.
• Reduce heat and cook grits at a bare simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. This will take you about 15 minutes.
• Then remove grits from heat; add butter and cheese. Stir with a whisk until cheese melts.
• Assemble the dish by placing the grits at the bottom of a shallow bowl, then the Cajun shrimp and sauce on top. Enjoy piping hot!

25 EASY CAJUN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun dish in 30 minutes or less!

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)

Steps:

• Stir everything together in a bowl until smooth.
• Refrigerate until you're ready to serve with fries.

CAJUN STYLE GRITS WITH BLACK-EYED PEAS SALSA

Steps:

• Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
• Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
• Stir in cheese and Blackeyes.
• Spoon grits onto plates, then spoon Blackeye Salsa over grits.

CAJUN GRITS

Steps:

• In a skillet, cook bacon until crisp.
• Cool, crumble and set aside.
• Drain all the bacon grease from the skillet except 2 tablespoons.
• Saute the onions and green pepper in the bacon grease until the onion is translucent.
• Add the tomatoes to the onions and peppers.
• Simmer for 1 hour.
• Add the cooked grits to the tomato mixture.
• Top with the reserved crumbled bacon.

CAJUN STEAK AND GRITS

Steps:

• Cut the steak into 4 equal-size pieces. Season lightly with salt and pepper. Rub the Cajun seasoning all over the steak. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the steak; cook until charred in spots, about 4 minutes per side for medium rare. Remove to a plate.
• Meanwhile, make the grits: Bring 3 1/2 cups water to a boil in a large saucepan; season with 1/2 teaspoon salt. Whisk in the grits and reduce to a simmer. Cover and cook, stirring occasionally, until thickened, 5 to 6 minutes. Lower the heat and whisk in the cheese, milk and 2 tablespoons butter; season with salt and pepper. Keep warm over low heat.
• In the same skillet you cooked the steak, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, bell pepper and celery and season with salt and pepper. Cook, stirring occasionally, until softened and browned, 7 to 8 minutes. Add the vinegar and cook until evaporated, about 30 seconds. Remove from the heat and stir in the remaining 1 tablespoon butter.
• Divide the grits among bowls. Slice the steak and place on top of the grits. Top with the vegetable mixture and celery leaves.