Tag Archives: cajun

BB’s Blackening Cajun Rub

We at Nummy are always up for a good rub. C’mon now people, get your mind out of the gutter. This is a family blog. Most of the time.

Anyway, nothing’s simpler than mixing and sprinkling, and this blackening rub will ensure that your meat gets the classic Cajun kick you’re looking for. Great on chicken, fish, shrimp, steak – you name it. If you can cook it, you can blacken it, so go forth and get dark and dirty.

6 tablespoons of paprika
1 tablespoon kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano

  1. Combine all ingredients thoroughly.
    Makes about one cup.
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Filed under Cajun food, Chicken, Fish, Game, Marinades, Rubs, Southern food

Barrett’s Shrimp & Grits

This is a recipe The Chef has refined at several of the restaurants he’s worked in. He says it’s “very simple stuff.” I’ve only stuffed my face with this but have never made it myself, so we’ll just have to trust him. I do know it’s totally succulent, so if you can’t force him to make this for you, I’d definitely try it yourself.

Shrimp:
1 pound of shrimp, peeled and deveined, tail left on*
Cajun seasoning, good amount ( the more you use, the darker the sauce will be)
handful of sliced button mushrooms
1 tablespoon of chopped green onions
splash of sherry
ladle of shrimp stock
dab of butter
1 teaspoon of  thyme
1 teaspoon vegetable oil

  1. Sprinkle seasoning on shrimp, mixing well.
  2. Saute shrimp in veg oil on med high heat for about 2 -3 minutes. Add shrooms, then add sherry.
  3. Once sherry has cooked out, add shrimp stock and reduce by 3/4.
  4. Take off heat and swirl in butter, while stirring constantly.( If you don’t do this step, your sauce will break.)
  5. Add thyme and green onions. Serve over grits with crusty bread.

*I would take the tail off because I hate having to get my hands all messy while I’m eating this, but The Chef says it’s prettier that way, so you’ll just have to decide which side of the line you fall on. My side or the wrong side.

Grits:
2 cups of shrimp stock (Chef says you can use chicken stock, but it won’t be as nummy)
2 cups of heavy cream
2 tsp of salt
1/2 tsp pepper
1 cup of stone ground grits

  1. Combine liquid ingredients with salt and pepper in a medium saucepan and bring to a slight boil.
  2. Slowly pour grits into the liquid while whisking constantly.
  3. Turn the heat to medium low and cook for a about an hour stirring often.

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Filed under Main Course, Seafood, Side dishes, Special Occasion

BB’s Cajun Rub

In honor of Valentine’s Day, we bring you something spicy and sweet to rub on your meat. Make your own joke.

1 1/2 tablespoons of celery salt
1 tablespoon of sweet paprika
1/2 tablespoon of coarse sea salt
1 tablespoon of freshly cracked black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoon of cayenne pepper
1/4 teaspoon ground allspice

Mix and rub. Simple as that.

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Filed under Marinades, Meat, Rubs, Southern food