Taste of the Bayou

For this past Saturday's dinner, I wanted a taste of the bayou.  There's something about summer, seafood and cajun spices.  On my search for the perfect recipes I went to my trusted Pinterest board.  I usually find two variations of the same recipe and then I end up doing a blend of the two, only taking the best ingredients from each.  

We had recently taken a trip down to the Low Country (Charleston and Savannah) and I really fell in love with all the southern flavors.  I had gotten a few cookbooks while down there, and let me tell you, I have not made one recipe that I did not like.  The Lee Brothers use great fresh flavors, while not being to greasy or fatty.

So for this Taste of the Bayou dinner, the menu included Louisiana Cajun Shrimp with Chipotle Mayonnaise, Grilled Scallops, Green Goddess Potato Salad, Steamed Broccoli with lemon and butter, and Golden Cornbread.  We also topped it off/started it off with an Orange Margarita.  Get ready for a lot of recipes!

Any good meal starts off with a good spice mix.  I always prefer to mix my own versus a premixed one from the store, they can sometimes be too salty.

Cajun Spice Mix

Makes 1 cup 

5 tbsp kosher salt

2 tbsp cayenne pepper

2 tbsp garlic powder

1 tbsp chili powder

1 tbsp cumin

2 tbsp sweet paprika

1 tbsp dried oregano

1 tbsp dried thyme

1 tbsp freshly ground black pepper

1 tbsp onion powder

For the Cajun spice mix, stir all ingredients together well in a small bowl to blend. Store in an airtight container or ziplock bag for maximum freshness.

Spicy Louisiana Cajun Shrimp with Chipotle
Serves 6-8 as an appetizer

1 lb medium shrimp, peeled and deveined, with tail shell intact
2 tbsp olive oil
1 tbsp Cajun seasoning - homemade or store bought
1/2 tbsp chipotle peppers in adobo sauce, finely chopped

1/2 tsp brown sugar
1 lemon or lime, sliced in wedges for garnish
Salt and pepper, for seasoning

In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.

Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.

Grilling: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.

Sautéeing: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.

Chipotle Mayonnaise
Makes about 1 cup

1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
1/2 lime, juice

Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.

The first three recipes were originally found here

Green Goddess Potato Salad
from the Lee Bros, Simple Fresh Southern
serves 4 .. time: 25 min prep, 15 min resting

2 tbsp  plus 1 tsp kosher salt, plus more to taste
2 1/2 lb small red potatoes, peeled and cut into quarters
1/2 cup high quality store bought mayonnaise (Hellmann's or Duke's)
1/2 cup sour cream
1/2 cup finely cut scallions (white and green parts)
1/2 cup finely chopped fresh flat-leaf parsley 
2 tbsp finely chopped fresh tarragon
2 anchovy fillets, minced, or 1/2 tsp anchovy paste (optional) 
1 tbsp white wine vinegar or champagne vinegar
1/2 tsp fresh ground black pepper, plus more to taste

1.  Fill a 4-quart stockpot half full with water, add 2 tbsp of the salt and the potatoes, cover, and bring to a boil over high heat.  Cook until just for tender but cooked through, 6 to 7 minutes.
2.  While the potatoes cook, mix the mayonnaise, sour cream, scallions, parsley, tarragon, anchovies (if desired), vinegar, lime juice, remaining 1 tsp salt and the black pepper in a large bowl.
3.  Drain the potatoes well and add them to the bowl; toss with the dressing.  Season to taste with salt and black pepper.  Let stand for 15 minutes at room temperature (as the salad loses its heat, it will absorb the dressing).  Serve at room temperature, or cover and refrigerate for up to 2 days before serving.

This is a great cornmeal.  I've used it to make some delicious grits and it also makes for a nice gritty cornbread.  I used the recipe for cornbread on the back of the bag.

Golden Cornbread

serves 9

1 cup Bob's Red Mill 100% Stone Ground Cornmeal

1 cup Whole Wheat Pastry Four (I didn't have any so I used regular white flour)

1/2 tsp salt

1 tbsp baking powder

1 tbsp sugar (optional)

1 egg

1 cup milk

1/4 cup butter or margarine, softened

Sift together dry ingredients into bowl.  Add egg, milk, and butter.  Beat until smooth, about one minute.  DO NOT OVERBEAT.

Bake in a greased 8-inch square pan for 20-25 minutes at 425 degrees F.  Serve warm with butter.

Orange Margarita

one serving

1 shot tequila (I like Jose Silver)

2 shots orange juice

a squirt of agave nectar

put in jar with three ice cubes.  Give it a good shake.  Pour over ice and enjoy!

I hope you enjoy these recipes and I hope it inspires you to try more tastes of the bayou.  I can't wait to try more recipes and experiment with all the wonderful flavors and ingredients.

Be Bold in you ingredient selection and try something new.

peace & love

Rebecca