Cajun Fried Turkey…an absolute treat. Injected and rubbed with Cajun seasoning, then deep fried. The result is crispy skin and moist and tasty meat mixed with all those Cajun spices-phenomenal flavor and it’s done a lot quicker then roasting in the oven.
Dirty Rice, the traditional Cajun/Creole favorite combines browned meats and chicken livers with the trinity (onions, green peppers and celery), Cajun/Creole spices and cooked white rice. It’s very similar to Rice Dressing but Dirty Rice is “dirty”-describing the appearance of the rice after it has been mixed with the browned meats and the chicken liver, which isn’t an ingredient in Rice Dressing. Dirty Rice is too bold and delicious to call it merely a side dish-it’s a very popular accompaniment with meats, fowl and seafood. A version of this dish, and there are endless versions, will always be found at family gatherings and holiday celebrations in South Louisiana, here’s how to make Sweet Daddy D’s Cajun Dirty Rice.
Shrimp and Grits…a truly traditional Southern dish. Once a regional treasure of the Lowcountry of South Carolina, the popularity of grits and the availability of fresh Gulf shrimp in South Louisiana, make this a natural for Cajun and Creole ingredients and spices. Even though the flavors jump out and get your attention, Sweet Daddy D’s Cajun Shrimp and Cheesy Grits recipe is truly simple, no-angst and delicious. Continue reading “How to Make Cajun Shrimp and Cheesy Grits”