It’s been years since I last ate at a little bistro/steak house in Georgia, Aqua Terra. I had their shrimp and grits, and it’s haunted me ever since. I have to give them a shout-out, because that meal is the inspiration for this Shrimp and Grits with Bourbon Cream.
Shrimp and Grits with Bourbon Cream
Here we are at the beginning of February and Mardi Gras is coming up – that’s a great reminder to make a dish with a bit of heat and a bit of spice to ward off the winter blues. A dish like this Cajun Fried Rice with Pulled Pork.
Cajun Fried Rice with Pork Shoulder
Even if you’ve had Shrimp & Grits before, you’ve probably never had any like these. Deeply spiced, earthy shrimp, garlic, and peppers with bacon. The dish is fantastic on its own – but this has a twist – it’s drizzled with a Cajun Gastrique.
Shrimp and Grits with a Cajun Gastrique
Jambalaya truly reflects a cultural heritage carried into the New World, nurtured and melded into its own special blend – hundreds of years ago, displaced French Canadians settled into the Louisiana area and adapted this dish to their new surroundings. A lovely melange of vegetables, earthy sausage and chicken are in this Cajun Jambalaya Recipe and it has just the right amount of spice to be interesting. Then Y’all can pass the hot sauce at the table! Happy dance!
Do get a good color on sausage and chicken – the chicken should not be cooked through at this point
Years ago, my son and I had Red Beans and Rice in New Orleans. If you’ve had that experience, you know how those flavors can haunt you; you’ll think about it, taste it again in your mind, and not be satisfied until you have a plateful in front of you. Luckily, it’s only food or I’d sound like some kind of crazy stalker…
Red Beans & Rice