authentic cajun recipes

From Mama's Kitchen to Yours: Loaded Parmesan Grits

Over the years, Razzoo’s has scoured Louisiana’s Cajun country for the best Cajun recipes to add to our menu. Recipes so authentic and inspiring, you’ll feel like you’re eating at Bubba’s house in backwoods Louisiana.

 

During our search, we’ve amassed quite the collection of recipes. Some were tried in our test kitchen – and missed the mark. Others never made it past half written scribbles on scraps of napkin. Plenty, we’ve never even tried. And then there are the gems…some really, really great recipes that for whatever reason we’ve just never added to our menu at Razzoo’s.

 

One such recipe: Loaded Parmesan Grits. Grits so good…you’ll want to slap ya mama! Enjoy!

Loaded Parmesan Grits

(makes 4-6 side dish servings)

 

Ingredients

·      1 cup yellow corn grits

·      ½ cup heavy cream

·      ½ cup chicken stock

·      2 cups whole milk

·      ½ cup parmesan cheese, grated

·      1 cup corn kernels, cut from 2 small ears corn

·      1 Tbsp oil

·      ½ cup red bell pepper, diced

·      ¼ cup green bell pepper, diced

·      ½ cup green onions, sliced very thin

·      Kosher salt & freshly ground black pepper to taste

·      4 slices bacon, cooked, drained, and chopped

·      Parsley, minced, for garnish

Directions

1.   Pour heavy cream, chicken stock, and milk in a saucepan and heat until it’s reached a soft boil.

2.   Whisk in the grits. To avoid clumping, whisk once per minute for about 5 minutes.

3.   Gently fold in the parmesan cheese, then cover and remove from heat.

4.   Let the grits rest, covered, for 10-15 minutes until the desired consistency is reached. If they get too thick, use a little hot water or chicken stock to thin.

5.   Heat oil in a skillet and add corn kernels. Cook for 2 minutes. Gradually add red and green peppers, then green onions, salt and pepper, tossing to cook as you go.

6.   To serve, spoon the grits into bowls and top with the corn mixture, bacon, and parsley.

Cajun Cookin' at Home: Crawfish Pie

Some people make their crawfish pie to be shared, others like to make individual pot pie sized portions – we prefer something you can hold in one hand and eat while you’re walking around the yard, leaving your other hand free for a beer.  While crawfish season is in full swing we thought we’d share one of our favorite home recipes – something you can’t get at Razzoo’s.  On the off chance you have any leftover crawfish from your boil, here’s a great way to use them up.

 

If you’re a purist and insist on making your own pie dough, knock yourself out.  For our money the good people at Pillsbury do just fine.

 

Pillsbury Refrigerated Pie Crust

3 Tablespoons unsalted butter

¼ cup diced onion

¼ cup diced green peppers

¼ cup diced red peppers

¼ cup diced celery

1 Tablespoons Cajun Seasoning

2 cloves garlic, minced

1 teaspoon Louisiana hot sauce (or more to taste)

1 teaspoon Worcestershire sauce

¼ cup green onions, thinly sliced

1 pound cooked, peeled crawfish tails, about 2 cups

½ cup heavy cream

2 large eggs (one for the filling plus another for later use)

 

 

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

 

Melt the butter in a skillet over medium heat.  Add the diced onions, green and red peppers and celery and saute, stirring occasionally, for 4-5 minutes.  Add the Cajun seasoning and garlic and continue cooking another 2-3 minutes.  Do not burn the garlic.  Add the hot sauce, Worcestershire, green onions and crawfish tails and cook 2-3 minutes longer.  In a small bowl, whisk together the heavy cream and one egg.  Add this mixture slowly to the skillet – too fast and the eggs will be scrambled.  Stir until the sauce thickens and season with a little salt (if needed).  If the filling looks a little runny, you can thicken it with a couple Tablespoons bread crumbs.  Remove from heat.

 

Unroll the pie dough sheets onto a lightly floured surface.  Using a small bowl (5 inches across) or some other round container in your kitchen as a template, place the bowl upside down lightly on the crust.  Using a paring knife, cut the dough into 5” rounds.  Plan it out to avoid wasting dough. 

 

Beat the 2nd egg in a small bowl.  Brush a ¼ inch border around the edge of each circle of dough.  Place ¼ cup of the crawfish filling in the center of each circle. Fold the dough over the filling to make a half-moon pouch.  Using a fork, seal the pouch by crimping the edges of dough together.

 

Place the pies on the parchment lined baking sheet, brush each with a little of the egg and use the tip of a paring knife to poke a small hole in the top of each pie to allow steam to escape.  Bake until medium brown, about 25 minutes.

 

When ready to serve, wrap each pie in a paper napkin and serve with an ice cold beer.  Enjoy!

crawfish pie recipe