Taste of Home is America's #1 cooking magazine. If I’m being completely honest, when I think about New Orleans cuisine, I think Crawfish Etouffee. It was by her recommendation that we stood in the long line to get into a show at Preservation Hall, where I had the aforementioned experience. Lower the heat to a simmer, cover, and allow the water to absorb into the cornmeal. *** Remembering New Orleans Mardi Gras was yesterday, and Cajun and Creole food has been on my mind for weeks because of it. In a large saucepan, bring water and salt to a boil. I’d hoped to have this up by Mardi Gras, but I fell a little behind in my ambitious scheduling. Serving Size: About 250 ml (1 cup) shrimp and 125 ml (1/2 cup) grits. I love cajun flavors so this is right up my alley!! Stir in the salt and pepper. Stir in milk and cook, uncovered, 1 minute. I’m not fond of Bourbon at all but I did like this. Stir in Cajun seasoning and parsley. Bring broth and water to a boil in a medium non-stick sauce pan with a lid. First, cook the bacon in your largest skillet until the fat it rendered and just crispy – be careful not to burn. We use cookies to ensure that we give you the best experience on our website. I’m lucky enough to still have homemade cocktail cherries from last summer, but when those run out I turn to one of two options: Luxardo Cherries, or Tillen Farms Bada Bing Cherries. Shrimp: Meanwhile, set a large skillet over medium-high heat. On Sweetness: If you are someone that likes drinking bourbon straight, go with 1 teaspoon of sugar. It will still be a strong drink, but for someone like me that usually prefers mixers, I find it makes it a more enjoyable experience. I’m in love with celebrating the big (and little!) . Replace the half-melted ice cube with the remaining fresh ice cube. Sprinkle the dried herbs and spices (through the cayenne pepper) into the bacon fat and fry for 1 minute. Bourbon Glazed Cajun Shrimp with Bacon & Cheddar Grits. I’m so glad it came out well, on both counts. Reduce heat to low; cover and cook, stirring occasionally, until grits are thickened, about 5 minutes. The first are amazing, but can be cost prohibitive for some. I love shrimp and grits! I make no claims that this recipe is traditional to the south or to Louisiana by any means, but it is certainly inspired by the flavors and techniques of Cajun and Creole cooking. Please no. things in life, and hope to share that passion with you. I’ve only had the chance to visit once, but my interest in the city existed long before that. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Reach out via email! My name is Kristen, and I'm the voice behind Feast In Thyme. Required fields are marked *. What a wonderful thing to share!

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