Cajun Mac And Cheese

Ingredients

  • ½ lb. andouille sausage, sliced
  • 3 tablespoons unsalted butter
  • ½ cup diced red bell pepper
  • ¼ cup diced yellow onion
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • 2 cups cooked crawfish tails
  • 1 cup shredded pepper Jack cheese
  • 1 cup shredded Swiss cheese
  • 8 ounces elbow macaroni, cooked
  • ½ cup thinly sliced green onion (we sliced ours on the bias)

Directions

  1. Take a large skillet out and add the sausage to it, setting the heat to medium-high. Stir the sausage around now and then for 5 to 7 minutes or until it looks browned. Take the sausage out of the skillet and place it on a plate for the time being.
  2. In the same skillet you just used, add the butter in and turn the heat down to medium. Once the butter’s melted, toss in the bell pepper and onion, stirring now and then for 3 minutes. Add the flour into the skillet, stirring constantly for 1 minute. Now whisk in the milk, continuing to whisk for another 5 minutes or until the mixture has thickened. Stir the sausage, crawfish, Cajun seasoning and salt into the mixture just until everything’s mixed together. Take the skillet off the heat and move onto step 3.
  3. Stir the cheeses in until they’re melted, then mix in the pasta. Sprinkle the green onion over the top and enjoy !

This is a delicious mac and cheese dish ! There’s a little bit of sweetness from the red bell pepper but the spices from the andouille sausage just balances it out perfectly. The green onion also adds a nice crunchy freshness to the dish. I hope you enjoy this as much as I did !

Recipe source unknown.

Take care everybody !

Blackened Shrimp Po’ Boys

Ingredients

  • 2 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 1 cup thinly sliced miniature sweet red peppers
  • ½ cup sliced green onion
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • ¾ teaspoon kosher salt
  • 3 tablespoons blackening seasoning (we used Zatarain’s blackening seasoning)
  • 3 tablespoons olive oil (we used extra-virgin olive oil)
  • 3 tablespoons fresh lemon juice
  • 3 pounds jumbo fresh shrimp, peeled and deveined
  • 4 (6- to 8-inch) loaves French bread, split lengthwise (we used 16-inch loaves and cut it into  8-inch portions)
  • Rémoulade sauce
    • 1 ½ cups mayonnaise
    • 3 tablespoons ketchup
    • 1 tablespoon minced green onion
    • 1 tablespoon minced fresh parsley
    • 1 tablespoon sweet pickle relish
    • 1 tablespoon fresh lemon juice
    • 3 teaspoons Creole seasoning (we used Zatarain’s)
    • 2 teaspoons hot sauce (we used Frank’s RedHot Original)

Directions

  1. Start by making the rémoulade sauce: take a medium-sized mixing bowl out and add all the rémoulade ingredients to it, stirring to combine. Place in the fridge until ready to use.
  2. Take another medium-sized mixing bowl out and add to it the cabbages, sweet pepper slices, green onion, vinegar, honey and salt together, tossing to combine. Put a lid on the bowl and stick it in the fridge until you’re ready to assemble the po’ boys.
  3. Take a large mixing bowl out and stir the blackening seasoning, oil and lemon juice together in it. Add the shrimp into the bowl, tossing it around in the bowl to coat.
  4. Take a large nonstick skillet out (we used a large cast iron skillet) and get it preheated over high heat (we only went to medium-high heat). Once the skillet’s hot, add the shrimp in batches to cook for about 2 minutes per side or until the shrimp is pink and firm.
  5. Once all the shrimp’s cooked you can start assembling the po’ boys. Take the bottom half of the French bread and place the shrimp on it, followed by adding on the slaw and drizzling on the rémoulade sauce. Eat right away.

All the components together make this a tasty sandwich ! For us, one serving was enough to keep us full for the rest of the night. Although this was delicious, it was a bit on the salty side but that might have been due simply to the brand we used for the blackening and creole seasoning.

We got the po’ boy recipe from Louisiana Cookin magazine and the rémoulade recipe came from Paula Deen’s magazine.

We weren’t paid in any form to promote Zatarain’s, Frank’s RedHot, Louisiana Cookin or Paula Deen’s magazine.

Take care everybody !

Crawfish Veronica

Ingredients

  • 1 pound rotini pasta, cooked according to package directions but not rinsed
  • 1 tablespoon extra-virgin olive oil
  • ½ cup unsalted butter
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 ½ teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
  • ½ teaspoon blackened seasoning (we used Old Bay with blackened seasoning product)
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup white wine (we used Seaglass Sauvignon Blanc)
  • 1 1/3 cups heavy whipping cream
  • 2/3 cup whole milk
  • 1 tablespoon fresh lemon juice
  • 1 (16-ounce) package cooked crawfish tails (we used a frozen 16-oz. package that we thawed)
  • ½ cup thinly sliced green onion
  • ¼ cup chopped fresh parsley (we used Italian parsley)
  • ½ cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese (we didn’t use any)

Directions

  1. Add the cooked pasta and oil to a large mixing bowl, tossing so all the pasta gets coated in the oil. Set the pasta off to the side for now.
  2. Add the butter to a large Dutch oven, setting the heat to medium-high. Once the butter’s melted, add the onion in, stirring frequently for 5 minutes or until the onion’s tender. Add the garlic, Creole seasoning, blackened  seasoning, salt and cayenne to the Dutch oven, stirring constantly for 1 minute. Pour the wine in, cooking it off for 3 minutes or until it’s almost evaporated. Slowly stir in the cream, milk and lemon juice, stirring constantly for 5 minutes or until the mixture’s slightly thickened. Add the green onion, parsley and crawfish into the Dutch oven, stirring for another minute.
  3. Add the pasta into the Dutch oven, stirring to coat for about a minute or until the pasta’s heated through. Take the Dutch oven off the heat and mix in the grated Parmesan, stirring until the cheese has completely melted (at this point we took a bite and decided to add more salt to bring out the flavors more). Take your portion and garnish it with the shaved Parmesan afterwards if you’re using it.

We’d never heard of Crawfish Veronica and decided to look it up online. Turns out, this dish is actually a version of Crawfish Monica, a dish served at New Orleans Jazz & Heritage Festival. They say it’s a crowd favorite at the festival and we understand why ! This is such a delicious pasta dish, the flavor of the creole and blackened seasoning comes through but it’s not overwhelming. The flavor of the sauce and crawfish work awesome together, we couldn’t get enough of this tasty dish ! While we still enjoyed eating this the next day, we think it’s tastiest when it’s freshly made.

We got this recipe from Louisiana Cookin’ magazine.

We weren’t paid in any form to promote Zatarain’s, Old Bay, Seaglass, New Orleans Jazz & Heritage Festival or Louisiana Cookin’ magazine.

Take care everybody !

Shrimp Tacos with Mango Salsa

Ingredients

  • Salsa
    • 1 mango, peeled, pitted and diced
    • ½ medium red onion, finely diced
    • 1 jalapeño pepper, seeded and diced (we left the ribs and seeds in)
    • 1 cup fresh cilantro, chopped
    • 1 lime, juiced
    • Pinch of kosher salt
    • Pinch of sugar
  • Tacos
    • 2 tablespoons vegetable oil
    • 1 ½ pounds peeled and deveined shrimp (we used extra-large shrimp)
    • 1 (6-ounce) can enchilada sauce (we used hot enchilada sauce)
    • ½ teaspoon ground cumin
    • 1 tablespoon unsalted butter
    • 16 small corn tortillas, warmed
    • 1 avocado, peeled, pitted and diced
    • Lime wedges, for serving

Directions

  1. Let’s get started with making the salsa first. Take a bowl out and mix together the mango, red onion, jalapeño and cilantro. Now add in the lime juice, salt and sugar, stirring to mix everything together.
  2. Now for the tacos ! Take a large heavy skillet out and pour the oil in, setting the heat to high. Once the oil’s hot, toss in the shrimp*, stirring them around for 2 to 3 minutes or until they look opaque. Turn the heat down to low and pour in the enchilada sauce, stirring to coat the shrimp. Add in the cumin and continue stirring constantly for 1 to 2 minutes. Add in the butter, stirring just long enough to melt the butter, taking the skillet off the heat immediately afterwards.
  3. Place the shrimp in the tortillas, topping it with the mango salsa and the avocado. Squeeze some lime juice over the taco and enjoy !

*We actually split cooking the shrimp into 2 batches so they could all be evenly cooked and have a chance to get seared.

This was such a delicious taco ! You get some sweetness from the mango and heat from the jalapeño and enchilada sauce. The butter gives the sauce a silky texture. We were so excited to eat this that we actually forgot to add on a squeeze of lime but we can only imagine that it would’ve made this that much tastier ! They never did say how many shrimp to put in each taco but we didn’t end up needing all 16 tortillas. We only ended up getting about 8 tacos.

This recipe came from The Pioneer Woman Magazine.

We weren’t paid in any form to promote The Pioneer Woman Magazine.

Take care everybody !

Shrimp & Shiitake Stir-Fry with Crispy Noodles

Ingredients

  • 1 ½ tsp. cornstarch
  • ½ cup chicken broth (used Swanson’s reduced-sodium chicken broth)
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 small head bok choy
  • 1 lb. uncooked medium shrimp, peeled and deveined (used 31-40 count)
  • 2 Tbsp. canola oil, divided
  • 2 Tbsp. minced fresh ginger root
  • 1 garlic clove, thinly sliced (used 2)
  • ½ tsp. crushed red pepper flakes (we used 1 tsp.*)
  • 1 large onion, halved and thinly sliced (we used a yellow onion)
  • 2 cups sliced fresh shiitake mushrooms
  • ¼ cup chow mein noodles (we didn’t measure out how many we used)
  • Hot cooked brown rice, optional (we used it)

Directions

  1. In a small bowl, add the cornstarch, broth and soy sauce to it, stirring to combine until it’s smooth. Leave the bowl off to the side for now.
  2. Take the bok choy and cut off the root end, leaving the stalks with their leaves. Now slice off the leaves so you’ve got leaves in one pile and the stalks in another. Slice the leaves and stalks, leaving them off to the side in their separate piles.
  3. Take a large skillet or wok out (we used a skillet) and pour one tablespoon of canola oil into it. Set the heat to medium and once the oil’s hot, toss the shrimp in to cook until it turns pink. Take it out immediately and put it on a plate, covering it afterwards to help keep the shrimp warm.
  4. Pour the rest of the canola oil into the skillet. Now add the ginger, garlic and red pepper flakes to the skillet, stirring it around for one minute. Now place the onion, mushrooms, and bok choy stalk slices into the skillet, continuing to cook and stir constantly for 4 minutes. Add the bok choy leaves in and cook for 2-4 minutes or until the vegetables are crisp-tender (2 minutes did the job for us).
  5. Take the cornstarch mixture you stirred together in step one and pour it into the skillet. Wait for a boil to occur and then stir for 2 minutes or until the sauce has thickened (2 minutes worked well for us). Toss the shrimp back into the skillet, cooking just long enough for the shrimp to warm up (should only take mere seconds to occur). Spread the chow mein noodles over the dish. Serve the skillet mixture over the rice if you want to.

Serves 4.

*The first time we had this, we didn’t feel like it had enough heat so we decided to double it. We got the heat we wanted but it did result in some coughing, sneezing, and runny noses.

This is such a scrumptious dish ! The bok choy stalk has a crunch to it which is a nice contrast against some of the softer things in the dish. The bok choy also provides a nice level of bitterness that isn’t overpowering at all. The sauce has a little bit of sweetness to it. The shrimp was juicy and tender and the flavor of the shrimp still came through at the end. There’s definitely a spicy component to this dish now ! Eating this with brown rice does cut down on the heat some and the rice will make you feel fuller with less of the skillet mixture. The chow mein noodles don’t have any flavor really but they add a really nice crunch to the dish ! We did decide it was better to just add the noodles onto our portions so we could have as little or as much as we wanted per plate.

Recipe source unknown.

We weren’t paid in any form to mention Swanson.

Take care everybody !