Shrimp & Eggplant Beignet

We admit it is extremely hard to improve upon a beignet.  But if there is a way, this is it! Shrimp & Eggplant Beignets are a spicy, savory Southern treat.  Make sure you order the ingredients, including the Gulf White Shrimp, from www.Cajungrocer.com so that you can experience a real taste of the south at unbelievably low prices. 

Ingredients

1 medium eggplant, peeled and chopped

1-½ tsp salt

½ tsp Cajun Chef Cayenne

2 Tbsp vegetable oil

½ cup onions

½ lb small Gulf White Shrimp, peeled and deveined

3 eggs, beaten

1-½ cups milk

2 tsp baking powder

3-¼ cups all-purpose flour

4 cups solid vegetable shortening

Konriko Creole Seasoning

Instructions

Season the eggplant with ½ tsp of the salt and ¼ tsp of the cayenne.

Heat two Tbsp of vegetable oil in a skillet over medium-high heat.

Sauté the eggplant until slightly soft, about two to three minutes. 

Add the onions and sauté for about 3 minutes.

Add the shrimp and sauté until the shrimp turn pink.

Remove and set aside to cool.

Combine the eggs, milk, baking powder and the remaining tsp of salt and ¼ tsp of cayenne in a mixing bowl.

Add the flour, ¼ cup at a time, beating until the batter is smooth.

Add the eggplant and shrimp mixture and fold to mix.

Heat the shortening in a deep pot or deep fryer to 360 F. 

Drop the batter, a heaping Tbsp at a time, into the hot oil.

When the beignets pop to the surface, roll them around in the oil to brown them evenly.

Drain on paper towels.

Sprinkle with seasoning mix and serve immediately.

This recipe makes about 2 dozen.  This is such a versatile recipe.  It’s another one of those great Cajun items that can be enjoyed as an appetizer, a side dish or a savory brunch item.  Order from www.Cajungrocer.com and you will swear you are in New Orleans when you taste these Shrimp & Eggplant Beignets.  

Smoked Mallard

Duck can be an intimidating dish to serve.  And the process of smoking can seem like a big undertaking.  This recipe for Smoked Mallard creates a meal that is delicious and deceptively easy!  Even better the authentic Cajun ingredients and equipment are available at discounted prices at www.Cajungrocer.com.

Ingredients

2-4 whole dressed mallards, DO NOT REMOVE SKIN

Cajun Injector Roasted Garlic Marinade

KONRIKO Creole Seasoning

STEEN’S Pure Cane Syrup

Equipment

Indoor or Outdoor Smoker

Deluxe Cajun Injector

Instructions

Inject 1/2oz of marinade into each breast.

Season outside of mallards with KONRIKO Creole Seasoning generously.

Place the mallards (belly side up) in a water smoker with apple, hickory wood chips or TABASCO Wood Chips.

Smoke for 1 hour.

Baste or pour STEEN’S Pure Cane Syrup on mallard breast wile cooking.

Smoke the mallards for an additional 2 to 2 ½ hours.

This recipe serves 6-8. It is an impressive dish to say the least! It is also as fun to make, as it is to eat.  Order all of the equipment and ingredients from www.Cajungrocer.com.  You won’t believe the price, the quality or the taste.  

Red Beans, My Way

Red Beans and Rice is a New Orleans tradition.  This dish is traditionally served on Mondays, but Red Beans, My Way is so simple and so delicious you will be making it any day of the week.  This will quickly become a family favorite.  To have authentic Red Beans, you have to have authentic ingredients and those are available exclusively at www.Cajungrocer.com.

Ingredients

¼ cup of bacon drippings

3 ½ cup of chopped yellow onions

2 cups chopped green bell peppers

1 ½ cups of chopped celery

1 Tbsp chopped garlic

1 lb cooked, cubed ham

1 lb Savoie’s Smoked Sausage, cut crosswise into ¼ inch slices

½ lb salt pork, chopped

3 lbs Camellia Red Kidney beans, picked over and winsed with cool water

Water or chicken broth

Slap Ya Mama Cajun seasoning to taste

¾ tsp crumbled dried thyme

¼ tsp crumbled dried basil

4 bay leaves

Chopped green onions for garlic

Chopped fresh parsley leaves for garnish

Instructions

In a large, heavy pot, heat the bacon drippings over medium heat.

Add the onions, bell peppers and celery and cook, stirring, until they are lightly golden, about 10 minutes.

Add the garlic and cook for three minutes.

Add the ham, sausage and salt pork.

Cook for five minutes.

Add the beans and add enough water or chicken broth to cover.

Season with salt, cayenne and black pepper.

Add the thyme, basil and bay leaves.

Bring to a boil, then reduce heat to medium low.

Cook, partially covered, for about two hours, stirring occasionally, or until the beans are tender.

Add more water or broth if the mixture becomes dry.  

If you like the beans to be creamy, puree about one-third of the beans in a food processor, in batches and return to the pot.  Cook for another 30 minutes.

Remove and discard the bay leaves.

Serve hot, garnished with green onion and parsley, over rice.

Red Beans, My Way is perfect for a family meal, comfort food, a pot-lock dinner or just because! Make sure you keep the recipe authentic by ordering the ingredients from www.Cajungrocer.com

Spicy Pizza Bites

There is no better combination than Cajun and Italian.  And we all know that pizza is a win-win menu item.  This appetizer has Cajun spice and Italian flavor.  Throw away those frozen, store-bought pizza snacks and follow this recipe to make an appetizer that will wow everyone who tries it.  For authentic Cajun ingredients go to www.Cajungrocer.com.

Ingredients

1 lb hot pork sausage

1 lb ground beef

2 Tbsp oregano

½ tsp garlic salt

1 Tbsp TABASCO Spicy Ketchup

½ tsp Cajun power Worcestershire Sauce

1 lb Velveeta cheese, grated

1 loaf cocktail rye bread

½ cup shredded mozzarella

Instructions

Brown sausage and ground meat.

Drain off fat.

Add oregano, garlic, salt, ketchup, Worcestershire sauce and Velveeta and stir until cheese melts.

Spread on slices of rye bread and top with mozzarella.

Arrange on a cookie sheet and freeze. Or serve immediately.

Store in plastic, airtight bags in freezer until ready to serve.

Bake desired amount at 400 degrees for 10 minutes.

These are great snack for kids, not only because of its taste, but because the kids can help make them! This is a great homemade go-to to keep in your freezer.  For more recipe ideas and the freshest Cajun ingredients visit www.Cajungrocer.com.

Stuffed Pork Chops

Stuffed Pork Chops are a Cajun favorite.  This entrée is a spicy and filling dish that your entire family will love. It’s surprisingly simple for such a flavor-packed meal.  Just follow our simple instructions and head over to www.Cajungorcer.com for the most authentic and affordable Cajun ingredients around.

Ingredients

6 center-cut pork chops, about 1-1/2 inches thick

½ cup finely chopped onions

½ cup finely chopped celery

2 Tbsp finely chopped Savoie’s Tasso

5 Tbsp olive oil, in all

2 slices of bread, cut into 1-inch cubes and toasted

¼ cup of beef broth

Salt, freshly ground black pepper and Cajun Chef Cayenne Pepper

1 large egg, beaten

Italian-style bread crumbs

Instructions

Cut a pocket in each chop.

In a skillet, sauté the onion, celery and tasso in three Tbsp of oil for about 5 minutes, or until soft.

Remove them from the skillet and pat dry with paper towels.

Put them in a bowl. Add the beef broth to the onions and tasso mixture and season with salt, black pepper and cayenne.

Stir the mixture together and pour it over the toasted bread in the bowl.

Toss to mix

Divide the stuffing into six portions and stuff into the pockets of the pork chops. 

Dip the chops in the beaten egg, and then dredge them in the bread crumbs, pressing in the crumbs with your fingers.

Place the chops in a lightly oiled shallow baking pan and cover them lightly with foil.

Bake at 350 F for about one and a half hours.

Or deep-fry the chops.

This recipe serves 6.  It will quickly become a family favorite.  Check out our side dishes for items to pair with your stuffed pork chops.  For more Cajun recipes and discounted ingredients head on over to www.cajungrocer.com.