How To Make Creamy Cajun Sauce For Seafood | Meshascorner
Ingredients
8 cherry tomatoes chopped
1/2 cup chopped tri color peppers
5 large garlic cloves
1/2 of a medium onion
2 tbsp oil
2 tbsp butter
1 tbsp Cajun seasoning
1 tbsp salt free southwest seasoning
3/4 cup broth (chicken or veggie)
3/4 cup heavy cream
Salt and pepper to taste
This sauce can be used with any seafood! The goal of this video was to show a universal seafood pasta sauce that is easy to make and delicious. Lemon juice can also be added here but i didn’t have any :) thank you everyone for watching i appreciate your support . Follow me on my social media below !
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#cajunsauce #seafoodsauce #cookwithme
CREOLE SHRIMP & GRITS RECIPE| HOW TO MAKE SHRIMP & GRITS |
Hey y’all! Welcome back for another video!
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Today we’re making Brunch Creole Shrimp and Grits!!
Ingredients:
13-15 Jumbo Shrimp, (deveined and peeled)
4 slices of original smoked bacon
1/2 cup, smoked turkey sausage, cubed
4 Tbsp, butter (salted)
1/2 red bell pepper
1/2 green bell pepper
1/2 cup, corn
2 garlic cloves, minced
2 Tbsp, parsley,chopped(save 1/2 Tsp)
3 scallions, sliced (save 1)
1 cup, chicken broth
1 cup, heavy cream
1/4 cup, all-purpose flour
Seasonings:
1/2 Tbsp:
Garlic powder
Onion powder
Sazòn seasoning(con culantro y achiote)
1/4 Tsp, cumin powder
1/4 Tsp, cayenne pepper
1 Tsp,
Mild Paprika powder
Chili powder
1/4 Tsp, dried thyme
Salt and pepper TO TASTE
Grits:
3 Tbsp, heavy cream
1/2 cup, mild cheddar cheese
1/2 cup, mozzarella cheese
3 Tbsp, butter (salted)
Salt and pepper TO TASTE
Bacon: 3 1/2 minutes each side
Sausage: 6 minutes
Shrimp: 2 mins each side
** DO NOT OWN THE COPY RIGHT OF THIS MUSIC**
Music by: Lakey inspired
Song: Fast lane
LAKEY INSPIRED
Louisiana Shrimp Crawfish & Tasso Jambalaya
Shrimp Crawfish & Tasso Jambalaya
3 Tbsp Bacon drippings, and Butter
1/2 Cup Tasso, diced
1/2 Cup Onion, diced
1/4 Cup Celery, diced
1/4 Cup Green Bell pepper, diced
2 Tbsp Garlic Minced
1/2 Cup Fresh Tomatoes, diced
1 Cup of Converted White Rice
1 1/4 Cup Seafood Stock or Chicken Stock
8 oz. Crawfish Tails 1 lbs shrimp
1 Bay Leaf
A bundle of fresh Thyme tied together with butcher’s twine
1 Tbsp Creole Seasoning
1/2 Cup kitchen bouquet
1 Tbsp Worcestershire Sauce
Hot Sauce, to taste
Kosher Salt & Black Pepper, to taste
Green Onions and Parsley
1. Heat your fat of choice over medium-high heat in a cast-iron Dutch oven. Add the Tasso and sauté for about two minutes, add the holy trinity and the garlic, cook over medium heat until the onions are translucent.
2. Add the shrimp, tomatoes and a pinch of salt, cook for 5-7 minutes.
3. Add the stock, bay leaf, Thyme, Creole seasoning, bouquet, and the Worcestershire. Add Kosher salt and black pepper to the liquid; it should be well seasoned to make the finished rice taste fire.
4. Add the rice. When the rice has absorbed some of the fat & liquid, Add the crawfish tail meat, Green Onions, and minced Parsley.
5. Place a tight-fitting lid, on and turn it off for 45 minutes to 1 hour. Don’t peek.
Creamy Cajun Shrimp | Quick & Easy
Hey guys! This is a quick video showing you how I make my Creamy Cajun Shrimp. This dish can be used as a side dish, mixed with your favorite pasta, or even be used as a steak topper.
Enjoy!
Check out more recipes here:
Rasta Pasta
Boneless Curry Chicken
Potato Salad
Ingredients
1 package of shrimp
¼ tsp salt
¼ tsp black pepper
¼ lemon pepper seasoning
½ tsp garlic powder
¼ tsp onion powder
1 tsp paprika
1 tsp seafood seasoning
2 tbsp oil
2 tbsp butter
4 cloves garlic chopped
½ onion chopped
1 sweet pepper (any colour)
¼ cup white wine
1 chicken bouillon cube
1 ½ cups cream
2 tbsp Cajun seasoning
2 tsp paprika
Parsley
Stuffed Shrimp | How To!
2 lbs Jumbo Shrimp (I always get the 13/15 count size)
2 tbsps G.O.A.L.S. Seasoning from Chef Moms Table
2 tsp Old bay
1 tbsp grapeseed oil
Crab Mixture
16 oz Jumbo lump crap (Lidl got them for the low!)
1 egg
2 tbsps mayonnaise
1 tbsp parsley
1 tbsp chives
1 tsp dijon mustard
1 tsp lemon juice
1 tsp worcestershire (W13) sauce
2 tsp old bay
1 tsp garlic powder
1 tsp onion powder
3/4 cup crushed crackers (I used ritz)
Line a pan (I used a cast iron skillet) with butter and grapeseed oil. Stuff shrimp and make sure they have a bit of space in between them. Top with some melted butter and put in the oven on 425 for 13 minutes. Take them out, based them with a bit more butter and then back in the over to broil for 2 minutes. Now eat up!
Creole/Cajun Crawfish Balls (Ep. 274) | Gourmet Cooking with Earl Peyroux | WSRE
Of all the food products that are identified with Creole/Cajun cooking, (okra, file, miriliton,
tasso, redfish), crawfish is the one that stands out the most. This meal includes: Creole/Cajun: Crawfish Balls, Turnip Greens cooked with Tasso, Molasses Corn Bread. Download this recipe at wsre.org/cooking.