Cajunbeerbastedreddrumonthegrill Recipes

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GRILLED BLACKENED CAJUN CHICKEN



Grilled Blackened Cajun Chicken image

This brined bird is full of flavor. Don't be scared if it blackens in some spots - that's the best part.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 11

2/3 cup plus 1/2 teaspoon kosher salt
1/3 cup packed light brown sugar
1 whole chicken (3 1/2 to 4 pounds)
1 tablespoon sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
Freshly ground black pepper
4 tablespoons unsalted butter, melted

Steps:

  • Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight.
  • Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely.
  • Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture.
  • Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots.
  • Remove from the grill and let rest on a cutting board for at least 20 minutes before carving.

CAJUN BEER-BASTED RED DRUM ON THE GRILL



Cajun Beer-Basted Red Drum on the Grill image

The drum are coming in as fall approaches & this is an easy delicious baste. Though I prefer basting up our own fall catches the best, I would use it on any firm-fleshed fish with filets suitable for grilling. There are several Cajun seasoning mixes posted on Zaar - I plan to try these once I use up my current fav - Phil Robertson's . Your choice of lager beer--we use our old favorite - Rolling Rock! Serve with roasted potatoes & green salad-- taters can roast at 425°F & be done when fish is ready if thrown in oven before prepping fish.

Provided by Busters friend

Categories     Cajun

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs redfish fillets, skin on but scaled (red drum)
1 tablespoon garlic, minced
1/2 teaspoon black pepper, fresh-ground
4 tablespoons butter, unsalted
2 tablespoons Worcestershire sauce
2 tablespoons cajun seasoning (spicy)
3 garlic cloves, minced
2 tablespoons onions, minced
2 tablespoons green peppers, minced
2 tablespoons parsley, minced
12 ounces beer

Steps:

  • Send DH out to set a medium fire in grill.
  • Rinse filets & pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto filets.
  • In small saucepan, melt the butter over medium heat & add 1 Tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper, parsley.
  • Stir & sauté until onion translucent & sauce darkened & slightly thickened. Do not burn garlic - it will become bitter & spoil baste.
  • Add bottle of beer, 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
  • Lay filets onto oiled grill grates or place on oiled aluminum foil over grill grates ( I prefer this so I can sop the filets without flareups & ash). Cook 20 minutes (or 1 cold beer) over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!

Nutrition Facts : Calories 561.3, Fat 28.3, SaturatedFat 11.1, Cholesterol 248.1, Sodium 425.9, Carbohydrate 7.3, Fiber 0.4, Sugar 1.3, Protein 60.6

CAJUN SURF AND TURF



Cajun Surf and Turf image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons black pepper
2 tablespoons kosher salt
1 teaspoon cayenne pepper
6 tablespoons butter, at room temperature
1 beef tenderloin, trimmed (about 4-inch diameter)
2 pounds jumbo shrimp (size 12), deveined and shells removed
4 whole small red onions, halved and sliced
4 whole green bell peppers, seeded, halved and sliced
4 whole red bell peppers, seeded, halved and sliced
12 cloves garlic, minced
1 cup white wine
1 cup low-sodium chicken broth, plus more if needed
1/2 cup heavy cream

Steps:

  • Preheat the oven to 475 degrees F.
  • For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.
  • For the surf and turf: Rub 1 tablespoon of the butter over the tenderloin then sprinkle lightly with the Cajun seasoning. Place in the oven for approximately 25 to 30 minutes.
  • After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare. Remove the tenderloin from the oven and rest it for 10 to 15 minutes.
  • In another skillet, add 3 tablespoons of the butter and heat to melt. Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes. Add the garlic and cook around for 30 to 45 seconds. Remove the veggies to a plate.
  • Heat the same skillet over high heat, and then pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze. Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly. Cook the sauce until the cream starts to thicken the mixture, a few minutes. Taste and adjust the seasoning as needed.
  • Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
  • Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat. Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning. Cook the shrimp until opaque and deep golden brown with some dark brown parts. Remove from the skillet and set aside.
  • Serve the veggies and shrimp in their skillets and the tenderloin on a platter.

CAJUN RED BEANS



Cajun Red Beans image

I like to make this main dish when I'm having company for dinner, since it serves a bunch. Warm corn bread makes a great accompaniment.

Provided by Taste of Home

Categories     Side Dishes

Time 2h45m

Yield 8-10 servings.

Number Of Ingredients 17

1 pound dried kidney beans
1 large ham bone
2 quarts water
1 tablespoon salt
2 cups chopped green onion
1 cup chopped green pepper
1 cup chopped fresh parsley
1 can (8 ounces) tomato sauce
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1/2 to 1 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
3 dashes hot pepper sauce
1 pound fully cooked smoked sausage, sliced
Hot cooked rice

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from the heat; cover and let stand for 1 hour., Drain and rinse beans, discarding liquid. Return beans to Dutch oven. Add the ham bone, water and salt. Bring to a boil. Reduce heat; simmer, uncovered for 1 hour., Remove ham bone, when cool enough to handle, remove meat from bone and discard bone. Set meat aside. To the bean mixture, add the onions, green pepper, parsley, tomato sauce, garlic, Worcestershire sauce, pepper, cayenne, oregano, thyme and hot pepper sauce. Cook on low for 1 hour., Add sausage and reserved ham; cook 30 minutes longer or until heated through, stirring occasionally. Serve over rice.

Nutrition Facts : Calories 349 calories, Fat 15g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 1364mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein.

CAJUN BURGERS



Cajun Burgers image

Meet the Cook: My family likes its food spicy. I found the original recipe for these burgers in a cookbook, then added and subtracted ingredients until they suited our taste. Cajun Burgers are always on the menu whenever we have company over for a backyard cookout. Like my husband, I was raised in the country. We have four children (20, 16, 13 and 9) and now a grandson, too! -Julie Culbertson, Bansalem, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

CAJUN SEASONING BLEND:
3 tablespoons ground cumin
3 tablespoons dried oregano
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons salt
1 teaspoon cayenne pepper
BURGERS:
1 pound ground beef
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon Cajun Seasoning Blend (recipe above)
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1 garlic clove, minced
4 hamburger buns
Sauteed onions, optional

Steps:

  • Combine all seasoning blend ingredients in a small bowl or resealable plastic bag; mix well. , In a bowl, combine the first eight burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness. , Serve on buns; top with sauteed onions if desired. Store remaining seasoning blend in an airtight container.

Nutrition Facts : Calories 394 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 2246mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.

CAJUN BURGERS



Cajun Burgers image

Make and share this Cajun Burgers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

1 green bell pepper, chopped
1 onion, chopped
6 green onions, thinly sliced
6 garlic cloves, minced
1 egg
2 tablespoons Worcestershire sauce
1 1/2 tablespoons soy sauce
1 tablespoon dry breadcrumbs
1 tablespoon cream cheese, softened
1/4 teaspoon cornstarch
1 teaspoon seasoning salt
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground mustard
1/2-1 teaspoon hot sauce
2 lbs ground beef
8 hamburger buns (toasted or grilled)

Steps:

  • In a bowl, mix together the first 16 ingredients.
  • Add ground beef and mix well.
  • Shape into 8 patties.
  • Broil or grill until no longer pink.
  • Serve on buns with desired condiments.

CAJUN RED BEANS



Cajun Red Beans image

Delicious red beans. Serve it over rice with some cornbread. Yum!

Provided by Tami Hanks Baughman

Categories     Side Dish     Beans and Peas

Time 7h45m

Yield 8

Number Of Ingredients 14

1 pound dried pinto beans
3 tablespoons bacon grease
¼ cup chopped salt pork
1 ½ cups chopped yellow onion
¾ cup chopped celery
¾ cup chopped green bell pepper
½ teaspoon freshly ground black pepper
1 pinch chipotle chile powder
½ pound smoked sausage, split in half and cut into 1-inch pieces
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
3 tablespoons chopped garlic
water as needed

Steps:

  • Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
  • Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
  • Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
  • Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
  • Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
  • Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 41.2 g, Cholesterol 25.4 mg, Fat 15.5 g, Fiber 9.9 g, Protein 19.6 g, SaturatedFat 5.5 g, Sodium 547 mg, Sugar 3.6 g

GRILLED CAJUN RIBS



Grilled Cajun Ribs image

We rubbed these tender ribs with cayenne, dry mustard, paprika and a few other spices to impart an amazing Cajun flavor. Laissez les bons temps rouler!

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 lb. pork baby back ribs
3 Tbsp. brown sugar
1-1/2 Tbsp. paprika
1-1/2 tsp. ground red pepper (cayenne)
1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 cup water
1/2 cup BULL'S-EYE Original Barbecue Sauce, divided

Steps:

  • Heat grill to medium heat.
  • Place ribs in single layer on large sheet heavy-duty foil. Mix next 6 ingredients; rub evenly onto both sides of ribs. Bring up foil sides; double fold top and one end to seal packet. Add water to packet through open end. Double fold remaining end, leaving room for heat circulation inside.
  • Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
  • Return ribs to grill; brush with half the barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining barbecue sauce.

Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 480 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 19 g, Protein 26 g

GRILLED CAJUN SEAFOOD BOIL



Grilled Cajun Seafood Boil image

Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill, creating personal pouches loaded with shrimp, potatoes, sausage and corn. It's simple and fun for backyard gatherings, and Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 13

1 pound small new potatoes, cut into quarters
2 pounds uncooked shrimp, peeled and deveined
1 pound kielbasa sausage, sliced
2 ears corn, cut in half
4 tablespoons unsalted butter
4 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons Creole seasoning (such as Tony Chachere's®)
1 teaspoon fresh cracked black pepper
1 lemon, cut into 4 wedges
Crusty bread
Hot sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Heat a grill to about 375 degrees F.
  • Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
  • Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
  • Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
  • Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
  • Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

Nutrition Facts : Calories 1051.8 calories, Carbohydrate 66.8 g, Cholesterol 451.1 mg, Fat 60.9 g, Fiber 7 g, Protein 60.6 g, SaturatedFat 20.8 g, Sodium 2934.8 mg, Sugar 5.7 g

3-INGREDIENT CAJUN BBQ RIBS RECIPE BY TASTY



3-ingredient Cajun BBQ Ribs Recipe by Tasty image

Here's what you need: baby back ribs, cajun seasoning, BBQ sauce

Provided by Alvin Zhou

Categories     Dinner

Yield 2 servings

Number Of Ingredients 3

½ rack baby back ribs
3 tablespoons cajun seasoning
1 cup BBQ sauce

Steps:

  • Preheat oven to 250°F (120°C).
  • Rub the Cajun seasoning evenly over the top and bottom of the ribs.
  • Bake for 2 hours, until ribs are tender.
  • Increase oven temperature to 500°F (260°C).
  • Brush the BBQ sauce evenly over the top and the sides.
  • Bake for an additional 15 minutes, until the sauce is bubbly and caramelized.
  • Serve with the extra BBQ sauce!
  • Enjoy!

Nutrition Facts : Calories 595 calories, Carbohydrate 59 grams, Fat 29 grams, Fiber 1 gram, Protein 20 grams, Sugar 46 grams

CAJUN STYLE BEER BREAD



Cajun Style Beer Bread image

I had this bread once at a friend's Tupperware party.. She made it from a mix that was discontinued so I had to experiment on my own to recreate it

Provided by GingerlyJ

Categories     Quick Breads

Time 1h

Yield 1 Loaf, 8 serving(s)

Number Of Ingredients 5

2/3 cup brown sugar
1 (12 fluid ounce) can beer
1/2 teaspoon baking powder
3 cups flour
1/2 cup butter, melted

Steps:

  • 1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
  • 2.Beat the beer and brown sugar together in a mixing bowl to make a smooth mixture. Add the baking powder, and gradually stir in the flour to make a smooth dough. Pour the batter into the prepared pan.
  • 3.Bake in preheated oven for 40 minutes.
  • 4.Remove the bread from the oven, and pour melted butter over the top. Return to the oven, and continue baking until a knife inserted in the center comes out clean, about 10 minutes more. Cool in pan 5 minutes before turning out onto a rack. Cool bread 10 minutes more before slicing.

Nutrition Facts : Calories 360.8, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 114.3, Carbohydrate 55.3, Fiber 1.3, Sugar 17.8, Protein 5.2

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CAJUN CHICKEN {BAKED, GRILLED OR FRIED} - IFOODREAL.COM
2021-02-18 Baked Cajun Chicken: Preheat the oven and arrange the chicken in a single layer in a large baking dish to bake.Remove from the oven, cover, and let rest for 10 minutes. See …
From ifoodreal.com


CAJUN GINGERBREAD | CLL SOCIETY
2019-12-12 In the large bowl. Beat 2 eggs. Crush together these ingredients with the back of a spoon. 1 and ½ teaspoons of baking soda. 2 teaspoons of ground ginger. 1 teaspoon of …
From cllsociety.org


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