Cajun – ginHill.com

Cajun Spice Mix

Brad — Sun, 02 Jan 2022 15:55:28 +0000

This versatile spice mix will quickly become your "go to" spice mix! You can increase/decrease the salt and heat to adjust it precisely to your taste!

Ingredients

1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano

Mix all ingredients and store in an airtight container.

Shrimp and Grits

Brad — Mon, 09 Sep 2013 12:42:21 +0000

Ingredients

1 cup coarsely ground grits
2 cups water
2 teaspoons salt
2 cups whole milk
2 pounds uncooked shrimp, peeled and deveined
Salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage
¼ lb country ham (or cured ham or bacon) cut into small cubes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Directions

Bring water, milk, grits, and salt to a boil in a heavy saucepan with a lid. Simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
Remove andouille sausage from the casings and break the sausages into small pieces. Place in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
Cook the ham in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain drippings in skillet.
Cook and stir green, red, and yellow bell peppers, onion, and garlic in the drippings until the onion is translucent, about 8 minutes.
Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, ham and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Jambalaya

Brad — Tue, 11 Oct 2011 20:43:51 +0000

Ingredients

Protein—one or both of the following:
- 2½–3 lbs boneless chicken, cut up
  - 3 teaspoons salt
  - ¼ teaspoon pepper
- about 1 lb of raw, deveined shrimp with tail off
1 lb. smoked sausage, andouille or otherwise
1 cup rice
32 oz. stewed or diced tomatoes
1 to 1½ cups of sliced okra (optional)
Spices
- ¼ teaspoon crushed garlic (or garlic powder)
- ¼ teaspoon thyme
- Cayenne pepper to taste (optional)

Preparation

If including chicken:
- Cover chicken with water (at least 2 cups). Add salt and pepper. Bring to boil, reduce heat, and cover. Simmer 30 minutes until done.
- When done, remove chicken and dice into chunks. Save 2 cups of broth.
Cut sausage into small medallions and fry in pot.
When ready, add 1 cup rice and sauté briefly (1 minute).
Add remaining ingredients (except for shrimp and okra) and 2 cups of broth. Bring to a boil.
Either:
- If including shrimp and/or okra: Reduce heat and simmer for 13 minutes, then add shrimp and/or okra, and simmer for an additional 12 minutes, stirring occasionally.
- Otherwise: Reduce heat and simmer for 25 minutes, stirring occasionally.

Note: we do not recommend including onions in this recipe.