Tag: creole
Blackened Grilled Shrimp
Blackened Grilled Shrimp
Blackened seasoning was made popular in the 1980’s by the godfather of Cajun and Creole cooking, Paul Prudhomme. The seasoning was used to mimic open-fire grilling, but on cast iron in a commercial restaurant kitchen; creating a blackened crust. Blackened seasoning is great on chicken, fish, seafood, and vegetables; giving a nice smokey flavor.
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb 16-20 ct. shrimp peeled and deveined
Blackened Seasoning
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp salt
Instructions
- Mix together the blackened seasoning.
- Pat the shrimp dry with paper towels. Toss the shrimp with the blackened seasoning.
- Add 5-6 shrimp on each skewer.
- Let the charcoal turn gray in a chimney starter. Pour the charcoal into the grill in a single layer and place on the grill grate. Place the skewers directly over the charcoal.
- Grill for 3-4 minutes a side until the shrimp are cooked through.
Tasso Ham
Tasso Ham
Tasso ham is a Louisiana specialty. Instead of using a pork leg, pork shoulder is cured, dry rubbed with what is pretty much andouille sausage seasoning, and smoked. The result is a spicy, fatty, ham shoulder that is used in numerous cajun recipes such as jambalaya, gumbo, etouffee, beans and rice, and many more.
Equipment
- Electric Smoker
Ingredients
- 5 lbs boneless pork shoulder cut into 1” thick steaks
- 8 oz sea salt
- 4 oz sugar
- 2 tbsp pink curing salt
- 1/4 cup white pepper
- 1/4 cup cayenne pepper
- 2 tbsp marjoram
- 2 tbsp allspice
- 2 tbsp garlic powder
- 2 tbsp thyme
Wood Chips
- hickory wood chips
Instructions
- Mix together the salt, sugar, and curing salt.
- Dredge each of the pork steaks in the curing mixture.
- Place the pork steaks on a baking pan. Wrap in foil and let cure in the refrigerator for 4 hours.
- After 4 hours, rinse off the cure on each of the pork steaks. Pat dry with paper towels.
- Mix together the white pepper, cayenne, thyme, garlic powder, allspice, and marjoram.
- Season both sides of the pork steaks.
- Preheat your smoker to 225 degrees. Place the pork steaks into the smoker. Smoke for 2 hours until the internal temp reaches 150 degrees.
- Let the tasso cool completely before use.
