How To Make Fish & Grits
If this is on the menu at a breakfast or brunch location, you can guarantee I'm ordering it lol. This is one of my Go-To Recipes when I have company and I hope that you guys love it as much as we do. Now let's #MakeItHappen
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Catfish Filets
1 cup Grits (+ 2 cups whole milk and 2 cups chicken stock)
1 cup shredded smoked gouda cheese
1/2 cup cheddar
8 oz andouille sausage
2-4 oz lump crab meat (optional)
1.5 cups flour
2 eggs
salt, pepper, garlic, onion powder, sazon, cajun seasoning
oil for frying
pinch of sugar
For the Sauce:
2 tbsp butter
1 tbsp garlic paste
1 tbsp lobster base
1 tbsp flour
1/4 cup white wine or sherry
1/2 cup heavy cream
1/2 cup chicken stock (more or less based on desired thickness)
chopped parsley
cajun seasoning
Directions:
The Grits:
Cook your grits to the package instructions. I prefer to use milk and chicken stock when cooking my grits instead of just water. I feel that it adds a bit of creaminess to the dish. 1 cup of grits, 2 cups milk and 2 cups water (or chicken stock). Once your grits are cooked to the package instructions, add your butter, salt, and pepper. Once the butter is melted, begin to mix in your cheese a little at a time over a reduced heat (heat should be on low at this point) You can add a pinch of sugar here if needed for balance. Add a slight dusting of Tony’s creole seasoning also if you’d like.
The Fish:
Season your flour with salt, Goya sazon, garlic, onion powder, black pepper, tony’s creole seasoning, and a pinch of cayenne. (Taste your flour to make sure the flavor is right) - Whisk 2 eggs and a splash of cream to use as your egg wash for the fish. Season the egg wash and the fish with salt and pepper. Dredge fish in egg wash and then coat with flour and set aside for frying. Get your skillet filled with oil and heat to 350 degrees. Fry fish until golden brown and cooked through. Set aside on wire rack to rest and begin plating your grits first.
The Topping:
Heat a little oil in a sauce pan. Add in chopped andouille sausage and cook until browned and crispy. Add turn off heat and add in your jumbo crab to be coated in the remnants of the sausage. Top your fish and grits with this mixture before adding your sauce to the plate. (This is optional, but delicious lol)
Cajun Cream Sauce:
Heat butter in a small sauce pan over medium heat. Add in garlic and chives and cook for 1-2 minutes. Next, pour in white wine and reduce by about half. (3-4 minutes). Add in heavy cream and cajun seasoning and whisk to combine. Cook for about 6-7 minutes and then turn off heat and whisk in parmesan cheese. Taste as you go and adjust seasoning as needed. Serve over fish & grits
Plating:
Plate grits first. You can add more water if they become to thick, prior to plating. Add your fried fish on top of the grits and then spoon your crab.sausage topping on. Ladle the sauce around the grits and a little on top of the fish. Garnish with chopped parsley, and or lemon wedges/green onions.
Shrimp and Grits Recipe - How to Make The BEST Shrimp and Grits
Shrimp and Grits Recipe - How to Make the BEST Shrimp and Grits
This cajun shrimp and grits recipe is one of my favorites. It's made with bacon, andouille sausage and just the right amount of cajun seasoning to give it a kick. Try this cajun shrimp and grits recipe you and your family will love it.
Complete Ingredient list:
Cajun Shrimp and Grits
1lb Shrimp (peeled and deveined)
4 slices Bacon
1 13oz Andouille Sausage
2 Tbsps All-purpose Flour
1 Cup Bob’s Red Mill Corn Grits
1 Tbsp Minced Garlic
1 Cup Mild Cheddar Cheese
2 Cups Seafood Stock
4 Cups Water
2 Cups Milk
¼ Cup Heavy Cream
2 Tbsps Butter
1/2 Cup . Onion
2 Green Onions
1 tsp Black Pepper
2 tsps Salt
1 tsp Cajun Seasoning
MUSSELS RECIPE - YOU'VE NEVER HAD THEM LIKE THIS
Combination of creole spices and smoked andouille sausage, these mussels will be a crowd pleaser! Perfect for an appetizer or a full meal! Enjoy with your favorite toasted bread or pasta.
Find more recipes below!
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Kitchen Time:
Prep: 5 Minutes
Cook: 12 Minutes
Ingredients:
2-4lb mussels (2lb will leave extra sauce)
6oz andouille
2 tbsp oil
2 cups dry white wine
2 shallots sliced
2 tbsp minced garlic
¼ tsp salt
¼ black pepper
½ tsp red pepper flakes
½ tsp creole seasoning
½ cup chopped mixed herbs (Parsley, basil)
6 tbsp butter
Method:
1. Wash & clean mussels (scrubbed, debearded)
2. In a pot set to medium, put a light drop of oil.
3. Add shallots, garlic, spices, and saute quickly (1 min).
4. Add andouille sausage and sauteed quickly.
5. Add wine, bring to boil. Cook on medium for 3 minutes.
6. Add mussels and set to high, cook until they open. (5-6 minutes)
7. Add herbs, butter, simmer for 1 minute.
8. Enjoy mussels and sauce with your favorite toasted bread or over pasta.
Suggestions:
• Sausage can be substituted for italian, chorizo, or anything you like. Also great without it.
• Throw some shrimp in while cooking the mussels for more seafood!
• This dish can be an appetizer or entree!
Moules de bouchot à l'andouille et au cidre • Recette à la Plancha
Des moules de bouchot, de l'andouille, des pommes et du cidre : un mariage breton gourmand et parfumé. Adepte des recettes rapides qui font leur effet ? Laissez-vous surprendre.
???? Pour 4 personnes
⏱ Préparation : 5 min. Cuisson : 20 min.
Ingrédients :
- 1,5 kg de moules de bouchot
- 1 gousse d'ail
- 1 bouquet de persil
- 1 échalote
- 100 g d'andouille
- 2 pommes
- 5 cl de cidre
- 10 cl de crème fraîche
→ Recette réalisée sur une plancha en inox Krampouz
???????? Plancha en inox fabriquée en France, à Pluguffan (29, Finistère)
Entreprise labellisée Entreprise du Patrimoine Vivant
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How To Make JAMBALAYA DIP | Game Day Recipes #MrMakeItHappen
Football Season is in full swing and you're getting tired of the same old appetizer recipes every week. Well, have no fear! Checkout this delicious dip made with a lot of familiar ingredients! Let's #MakeItHappen
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Blog:
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Music By: Website: MarcDBeats.com
Soundcloud: soundcloud.com/urkeljuice
Shopping List:
16 oz cream cheese
1 lb Shrimp
1 lb Andouille Sausage
2 tbsps butter
1 onion
1 red and green bell pepper
1 stalk celery
1 jalapeno (optional)
1 tbsp garlic paste
salt, pepper, garlic, onion powder, cajun seasoning
worcestershire sauce
8 oz shredded mozzarella cheese
8 oz shredded cheddar cheese
8 oz shredded pepper jack cheese
1/4 cup diced parsley
1/4 cup sour cream
Crackers for dipping (or tortillas)
Cajun Chicken Alfredo
This recipe makes about 2 portions
6- 8 medium shrimp
1 Chicken Breast (Sliced)
Cajun Seasoning (Slap Ya Mama or Paul Prudhomme’s Blackened Redfish Magic) Or any Cajun Seasoning you like.
1 Andouille Sausage Link (We use Aidells Cajun Style Andouille)
2 Tbsp Olive Oil
1/2 Medium Onion (Sliced Thin)
1/4 Red Bell Pepper (Sliced Thin)
1/4 Green Bell Pepper (Sliced Thin)
2 Small Diced Garlic Cloves
1/2 Ib Spaghetti Pasta Noodles (Cooked Al dente, Saving 1/2 Cup of Pasta Water)
1/2 Cup Pecorino Romano & Parmesan Reggiano Mix
1/4 Cup Unsalted Butter
1/2 Cup Pasta Water (Saved from cooking the pasta)
Salt and Pepper to taste. We didn't add any salt because the Cajun Seasoning is a bit salty.
Season the shrimp and chicken with Cajun seasoning.
Par cook chicken and set aside.
In a medium to large skillet add 1 Tbsp Olive Oil
the bell peppers and onions. Cooked for a couple minutes
then add the shrimp and Andouille Sausage. Cook for another
few minutes. Add the par cooked chicken and cook
for a minute or two or until chicken is cooked through. Usually a couple minutes.
Add diced garlic and cook for a minute. Add cooked pasta
unsalted butter and 1/3 cup of pasta water.
Once this as cooked for a minute add the parmesan cheese.
Stir until all cheese is melted and you have a creamy sauce. Adjust
pasta water if needed.
Salt and pepper to taste. We didn't need any salt. So check before you add any.
Plate and you are finished.
I hope you enjoy this as much as we do.
Thanks for watching!
Please take care.