cajun

My Favorite Shrimp and Grits Recipe

This classic shrimp and grits recipe comes from Washington D.C.’s popular Founding Farmers restaurant and with it’s smoky bacon and Andouille sausage flavor you’ll never want to eat a tender shrimp over creamy grits any other way.

I’ve been on a quest to find the best shrimp and grits for at least the past 10 years. Quest? Obsession? Tomato, tumahhhto. I suppose I’ve simply been trying to get in touch with my inner Southern belle.

I grew up in the West and didn’t set foot in the South until recent years, so I didn’t have much familiarity with Southern food since our family dinners veered more toward my German dad’s taste for his favorite wienerschnitzel and my mom’s spaghetti with tomato sauce rather than Southern classics like this one.

But as my taste buds became more worldly aware and my flavor cravings crossed the Mississippi river line, I discovered that collard greens do indeed taste good, reubens taste so much better from a NYC deli, that I have a gumbo preference over chili, and that catfish po’ boys are made for kings.

Hence my determination to find the best shrimp and grits had yet to waver.

And then, on a work trip to Washington D.C., I finally found it. This. My favorite shrimp and grits recipe.continue to the recipe… about My Favorite Shrimp and Grits Recipe

Chicken, Sausage and Shrimp Jambalaya

Classic Jambalaya is actually one of the easiest one-pot meals you can pull together, even for weeknight eats, and this recipe is authentic, hearty, and oh so satisfying.

It’s Mardi Gras, and finally, Fat Tuesday. Let’s parade the streets, toss some beads and celebrate with a big old bowl of Chicken, Sausage and Shrimp Jambalaya.

Then once we’ve had our fill, lets move onto the links at the bottom of this post to some crazy-fun, and unique, King Cake recipes because I want to get that lucky baby inside so I can be the queen of the party. As if.

continue to the recipe… about Chicken, Sausage and Shrimp Jambalaya

Lobster Etouffee and 5 Cajun Crustacean Recipes

Baby its cold outside and I’m ready for some heat. So this big mama is pointing my cookin’ compass to ‘Nawlins baby!

My first intro to real New Orleans cooking was years ago thanks to my little sister and bro-in-law, both oil execs who were working just outside New Orleans, who had invited us for a visit and our first Jazz Festival excursion—which if you haven’t experienced is a bucket list must do if only to try Crawfish bread. That’s all it took to become big fans of the little suckers.

A couple of years later, and after a transfer to Houston, bro-in-law treated us to another crawfish tastey, his recipe for Crawfish Etouffee. To some cooks, this dish seems out-of-your-league-fancy just by looking at the spelling of its name, what with it’s double ff’s and ee’s and sounding all French and haute.

But here’s the secret: it isn’t fancy, or hard. It’s just good. Spicy and good.

photo > FoodieCrush

So when G and I were recently perusing the lovely aisles of Au Costco, we jumped at the seafood bait when we discovered langostinos in the seafood case.

No they weren’t fresh crawdads like you’d find on the coast, but any quality frozen nugget of the sweet crustacean style is all this recipe needs. So use what you can find: crawfish, shrimp or like us, little lobster longostinos. continue to the recipe… about Lobster Etouffee and 5 Cajun Crustacean Recipes

cajun

My Favorite Shrimp and Grits Recipe

Chicken, Sausage and Shrimp Jambalaya

Lobster Etouffee and 5 Cajun Crustacean Recipes

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