“What the heck is Cajun Gastrique?” you might ask. At least I asked. The waitress was stumped and came back with “a reduction of vinegar and Cajun spices.” Ok, I thought to myself, “La di da. I’m going to be sorry I ordered Cajun in South Dakota,” but ordered Shrimp and Grits with a Cajun Gastrique anyway!

Cajun Gastrique

I grew up in Iowa, and I don’t think I had anything Cajun until I was in my early 20s. And what an introduction it was! Back in the 80s, at an underground Jazz nightclub, no less! And I was probably wearing shoulder pads and pumps, lol!  All I remember about the food is that it was blackened something or other. I fell in love hard.

About Cajun Gastrique:

Since then, I’ve traveled a bit and tasted Cajun in New Orleans and in the homes of Southern friends, and of course, I’ve dabbled. You’ll find a few favorite recipes on my site. (Just enter Cajun in the search bar.)

But everything I thought I knew about Cajun cooking was turned on its head the day I was served the Shrimp and Grits with a Cajun Gastrique at Grille 26 in Sioux Falls. It was Cajun food elevated by a genius of a chef.

It only took a few bites before I announced to my folks, “I want to marry him! And I don’t care about age, looks, or anything else”. My folks countered with, “What if it’s not a him?” I thought for a minute, and then said, “Doesn’t matter; I’m just in it for the food!”

Well, I didn’t get to marry anyone, but I did get to recreate the dish to the best of my ability for myself and the folks. So I hope you all enjoy my rendition of this gastrique and maybe the awesome Shrimp and Grits that go with it.

Shrimp and Grits with a Cajun Gastrique

The Flavor & Serving:

Think of this as a little heat with a little sweet, and just a little tart. And since it’s reduced to a syrup, think hot pepper jelly meets Tobasco meets the best balsamic you could ever imagine.

It’s like a kicked-up hot sauce, and it’s not boring! Almost any Cajun/Creole dish where you would use hot sauce would benefit from a drizzle of Cajun Gasrique.

Making Cajun Gastrique:

Cajun Gastrique is a cinch to make, but if you’re new to these sugary reductions, read on for things to watch for, but first and foremost, do not attempt to taste the hot syrup. Sugar melts at about 186 degrees F.

Crysalization:

As the sugar is heated, the crystals are dissolving. Any crystals left behind will multiply and spread. If you made rock candy as a kid, you’ve seen this firsthand.

To avoid this, try not to splash the liquid above the level of the gastrique: stir gently. The steam from simmering will wash down the sides of the pot, but some areas might need extra help.

Have a pastry brush and water on hand. If there are areas splashed above the level of the gastrique, wet the brush and gently press it above the area. The water will seep down and wash it down.

Adding Ingredients:

Carefully add the vinegar and Cajun seasoning. It will bubble up immediately, so be quick to pull back your hand to avoid any burns.

When is it Finished?:

When done, the consistency should be like a runny pancake syrup. It will thicken as it cools, which makes it hard to tell where it is in the hot pan.

To test, place a bit on a room-temperature plate; allow it to cool. It should be a thin enough run across the plate when tilted, but still have body. If it’s too thick, add a touch of water and test again. Too thin, simmer a little longer.

This is best stored in glass, but let cool a bit before pouringl

Make Ahead & Leftover Gastrique:

• As the gastrique cools, it will thicken up. Making ahead is ideal, but it will need to be warmed up a little if it’s been refrigerated.
• Save any excess in a small jar, and it will keep for a long time in the fridge, weeks, well preserved by the vinegar and the sugar.

Other Condiments You Might Like:

I have quite a few fun condiments on my site. If you like this one, you might want to check out a couple of others. Here are a couple to get you started. See my Condiments Menu for more.

• Bourbon Bacon Jam – Amazing on burgers and grilled cheese, and add a touch to creamy sauces or scrambled eggs for a little kick. 
• Sweet Pineapple Mango Habanero Sauce – Use in place of any hot sauce, but so good with anything that has an Island flair.
• Simple Balsamic Reduction – So classic, and it can go sweet or savory. Desserts, salads, and beautiful with anything caprese.

Bourbon Bacon Jam

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Vinegar:

• Vinegar is almost always at a low for the year before Easter, during the big holiday sales. Stock up for the year on jugs of white vinegar, but check to see if the “fancier” vinegars are on sale, too.
• Vinegar sales are usually unadvertised, so if you miss Easter, watch for sales through the summer.

Sugar:

• Basic pantry items should be bought when the price is rock bottom and in enough quantity to last until the next great sale, not when needed.
• For larger amounts, buyer’s clubs are good. Discount stores often beat out the best grocery sale prices.
• At the grocery, look for rock-bottom pricing from Thanksgiving through New Year and again before Easter.

Hello, thrifty friends! I hope you are as intrigued by this unique Cajun Gastrique as much as I was! It became a “signature” sauce at my house for a while – it’s craveable for sure!

Mollie

Cajun Gastrique

Cajun Gastrique

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• Author: mollie kirby
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3/4 cup 1x
• Category: condiments
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

• 1 cup sugar
• 2 tablespoons water
• 1/2 cup vinegar (I used part apple cider and part red wine)
• 1 to 2 heaping tablespoons Cajun spice mix (I used Emeril’s Essence)

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Instructions

Add sugar and water in a small, heavy-bottomed saucepan. Turn heat to medium-high. Stir now and then until sugar melts. As soon as the sugar is dissolved, stop stirring and let the mixture cook until it begins to turn amber in color. Any crystals forming on the side of a pan should be washed down with a pastry brush and a little water.

Add the vinegar and spices (it might bubble up) and cook, stirring frequently, until the mixture reaches a slightly syrupy thickness. It will thicken more upon cooling. Watch for the bubbles will become a bit smaller as it simmers, and that’s a sign it’s getting close to ready. Test by placing a bit on a room temperature plate and allowing it to cool; it should seem like a runny pancake syrup.

This is best stored in glass, but for safety, let it cool down to warm before pouring in.

Notes:

• This gastrique does not necessarily taste fantastic by itself; just like a hot sauce, it is very intense in flavor. Feel free to allow to cool a bit and taste, adding more sugar, vinegar, or spices as desired. Be very careful tasting – melted sugar is extremely hot – 186 degrees F.
• Serve by warming very slightly. You may need to warm slightly to pour into a jar or container for saving.

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I’m sharing Cajun Gastrique at Throwback Thursday #25 and Fiesta Friday # 106, hosted by Stefi from Ginger & Bread and Andrea from Cooking with a Wallflower.