CAJUN GRITS
Make and share this Cajun Grits recipe from Food.com.
Provided by Dreamgoddess
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
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 VEGGIES AND GRITS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
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.
HOW TO MAKE CASSOULET
This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 11h
Yield 8
Number Of Ingredients 26
Steps:
- Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
- Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
- Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
- Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
- Bake bean cassoulet in the preheated oven for 30 minutes.
- Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
- Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
- Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 54 g, Cholesterol 81 mg, Fat 23.7 g, Fiber 11.1 g, Protein 30.9 g, SaturatedFat 8.7 g, Sodium 1208.1 mg, Sugar 3.3 g
CAJUN BEEF AND GRITS RECIPE BY TASTY
Here's what you need: boneless beef check roast, kosher salt, neutral oil, red bell pepper, yellow onion, celery, garlic, diced tomato, tomato paste, Frank's RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, nonstick cooking spray, unsalted butter, grits, whole milk, water, kosher salt, shredded sharp cheddar cheese, scallion
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the beef: Season the beef with 2 teaspoons of salt.
- Heat the oil in an Instant Pot on "Sauté" mode. Add the beef and sear on all sides, using tongs to turn the meat, 7-9 minutes total. Remove the beef from the Instant Pot and set aside.
- Add the bell pepper, onion, celery, and garlic to the Instant Pot and sauté for 5 minutes, until softened. Stir in the tomatoes, tomato paste, Frank's RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, and the remaining teaspoon of salt.
- Return the beef to the Instant Pot and stir well. Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 50 minutes.
- Turn the pressure valve to "Venting" to release the pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety.) Carefully remove the lid.
- Remove the beef mixture from the Instant Pot and set aside. Clean the Instant Pot insert.
- Make the grits: Generously coat the Instant Pot insert with nonstick spray. Add the butter and melt on "Sauté" mode. Add the grits and cook, stirring frequently, for 2 minutes, until fragrant. Whisk in the milk, water, and salt. Bring mixture to a simmer, then whisk well.
- Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 10 minutes.
- Let pressure naturally release for 15 minutes, then turn the pressure valve to "Venting" to release the rest of the pressure. Carefully remove the lid.
- Carefully hold the Instant Pot with an oven mitt and use a silicone spatula or wooden spoon to move the grits around and release from the bottom of the pot, then whisk well to incorporate.
- Stir in the cheddar cheese. Let cheese melt for 1 minute, then stir again. (If the grits get too thick before serving, stir in a bit of milk to loosen.)
- To serve, spoon the grits into shallow bowls. Scoop the beef mixture on top. Drizzle with Frank's RedHot® and garnish with the scallions.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 42 grams, Sugar 13 grams
CAJUN SPICED CHEESY GRITS
This recipe gives a Cajun twist to a Southern favorite! Cheesy grits makes an easy 15-minute side dish to round out any meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 300, Carbohydrate 26 g, Fiber 1 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg
CHEESY CAJUN SHRIMP AND GRITS
I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
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