Cajun Grits Recipes

Steps:

• In 2-quart saucepan, heat milk, water, Cajun seasoning, salt, pepper and garlic powder to boiling. Gradually add grits, stirring constantly. Reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened.
• Add cheeses to grits mixture; stir until cheese is melted. Serve warm. Garnish with onions.

Steps:

• In a skillet, cook bacon until crisp.
• Cool, crumble and set aside.
• Drain all the bacon grease from the skillet except 2 tablespoons.
• Saute the onions and green pepper in the bacon grease until the onion is translucent.
• Add the tomatoes to the onions and peppers.
• Simmer for 1 hour.
• Add the cooked grits to the tomato mixture.
• Top with the reserved crumbled bacon.

Steps:

• Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
• Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
• Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably.

Steps:

• Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add the garlic, Cajun seasoning and pork and continue to cook, stirring, until the garlic is softened and the pork is warmed through, about 2 minutes.
• Push the pork mixture to one side of the skillet and add the tomato paste to the other side. Cook, stirring, until dark red, about 1 minute. Add the chicken broth and Worcestershire sauce and simmer, stirring everything together, until the sauce is slightly thickened, 2 to 3 minutes. Season with salt, pepper and hot sauce.
• Meanwhile, bring 3 cups water to a simmer in a medium saucepan over high heat. Slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons butter and the scallions.
• Divide the grits among shallow bowls and top with the pork mixture and sauce. Sprinkle with parsley and serve with more hot sauce.

Steps:

• For the compound butter and shrimp. In a medium bowl, add the butter, seafood seasoning, scallions, garlic and lemon zest and mash together until combined. Scrape the mixture into plastic wrap and make into a log, or cover it in the bowl. Refrigerate at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Divide the shrimp into 2 foil packets, top each with 2 thick slices of the compound butter, fold up and bake for 8 to 10 minutes.
• For the grits. In a large pot on medium-high heat, add the heavy cream, a pinch of salt, a few grinds of black pepper and 2 cups water. Bring to a gentle boil, then add the grits and cook, stirring, until thickened, about 5 minutes. Stir in the cheese.
• Serve the grits in a bowl topped with a tablespoon or so of the compound butter and the shrimp. Serve with lemon wedges for squeezing.

Steps:

• Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
• Heat the remaining 2 cups broth in a separate saucepan until hot.
• Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
• To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.

Steps:

• Cut the steak into 4 equal-size pieces. Season lightly with salt and pepper. Rub the Cajun seasoning all over the steak. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the steak; cook until charred in spots, about 4 minutes per side for medium rare. Remove to a plate.
• Meanwhile, make the grits: Bring 3 1/2 cups water to a boil in a large saucepan; season with 1/2 teaspoon salt. Whisk in the grits and reduce to a simmer. Cover and cook, stirring occasionally, until thickened, 5 to 6 minutes. Lower the heat and whisk in the cheese, milk and 2 tablespoons butter; season with salt and pepper. Keep warm over low heat.
• In the same skillet you cooked the steak, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, bell pepper and celery and season with salt and pepper. Cook, stirring occasionally, until softened and browned, 7 to 8 minutes. Add the vinegar and cook until evaporated, about 30 seconds. Remove from the heat and stir in the remaining 1 tablespoon butter.
• Divide the grits among bowls. Slice the steak and place on top of the grits. Top with the vegetable mixture and celery leaves.

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

Steps:

• Make the beef: Season the beef with 2 teaspoons of salt.
• Heat the oil in an Instant Pot on "Sauté" mode. Add the beef and sear on all sides, using tongs to turn the meat, 7-9 minutes total. Remove the beef from the Instant Pot and set aside.
• Add the bell pepper, onion, celery, and garlic to the Instant Pot and sauté for 5 minutes, until softened. Stir in the tomatoes, tomato paste, Frank's RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, and the remaining teaspoon of salt.
• Return the beef to the Instant Pot and stir well. Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 50 minutes.
• Turn the pressure valve to "Venting" to release the pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety.) Carefully remove the lid.
• Remove the beef mixture from the Instant Pot and set aside. Clean the Instant Pot insert.
• Make the grits: Generously coat the Instant Pot insert with nonstick spray. Add the butter and melt on "Sauté" mode. Add the grits and cook, stirring frequently, for 2 minutes, until fragrant. Whisk in the milk, water, and salt. Bring mixture to a simmer, then whisk well.
• Put the lid on the Instant Pot, set the pressure valve to "Sealing," and pressure-cook for 10 minutes.
• Let pressure naturally release for 15 minutes, then turn the pressure valve to "Venting" to release the rest of the pressure. Carefully remove the lid.
• Carefully hold the Instant Pot with an oven mitt and use a silicone spatula or wooden spoon to move the grits around and release from the bottom of the pot, then whisk well to incorporate.
• Stir in the cheddar cheese. Let cheese melt for 1 minute, then stir again. (If the grits get too thick before serving, stir in a bit of milk to loosen.)
• To serve, spoon the grits into shallow bowls. Scoop the beef mixture on top. Drizzle with Frank's RedHot® and garnish with the scallions.
• Enjoy!