New Orleans BBQ Shrimp with Cajun Crab Cakes
You and yours will love this Cajun meal!
Things to know:
What is Cajun food?
Cajun food is a rustic, hearty Louisiana cuisine known for its bold flavors, heavy spice, and one-pot meals, frequently using the “holy trinity” of celery, bell peppers, and onions. It originates from rural bayou areas, emphasizing local ingredients like crawfish, shrimp, pork, and rice, with iconic dishes including gumbo, jambalaya, and étouffée.
What are the origins of Cajun cuisine?
Cajun cuisine originated from French settlers (Acadians) exiled from Canada in the 18th century who settled in rural southern Louisiana, merging rural French cooking with local ingredients. This “peasant” style food adapted to bayou surroundings, relying on,,,”the Holy Trinity” (onion, celery, bell pepper), seafood, wild game, and one-pot methods like gumbo.
What is the signature dish of Louisiana?
Gumbo is the premier signature dish of Louisiana, a hearty stew representing both Creole and Cajun traditions. It is officially recognized as the state cuisine. Other iconic Louisiana dishes include jambalaya, étouffée, po’boys, and crawfish boils.
What is the difference between Cajun food and Creole food?
Creole food is considered “city food” (New Orleans), featuring tomatoes, butter, and herbs, reflecting European, African, and Caribbean influences. Cajun food is “country food” (bayou), focusing on rustic, one-pot meals, dark roux, pork, and intense spice. Creole is richer and more varied, while Cajun is spicier and earthier.
How do you know if you’re Creole or Cajun?
Cajuns are descendants of French-speaking Acadian exiles (from Canada) who settled in rural South Louisiana, focusing on rustic, meat-focused cuisine. Creoles have more diverse roots—blending French, Spanish, African, and Native American heritage—primarily in urban New Orleans. Cajuns are often considered a subset of the larger Louisiana Creole culture.
What is the origin of the crab cake?
Crab cakes originated from Native American cuisine in the Chesapeake Bay region, who mixed crab meat with cornmeal and fried it, a practice later adopted by colonists. The modern “Baltimore Crab Cake” was popularized in the 1930s, featuring blue crab bound with spices and breadcrumbs.
Ingredients
⅓ cup Worcestershire sauce
⅓ cup Amber beer (recommended: Abita)
3 cloves garlic, minced
1 bay leaf
1 t minced fresh thyme
1 T Cajun or Creole seasoning (we used Cattleman’s Grill Cajun Fusion)
1 t coarsely cracked black pepper
Several dashes of hot sauce, to taste (we used Flavolcano)
2 lbs large shrimp (16-20 count or bigger), peeled or unpeeled*
1 lemon, thinly sliced into rounds plus 1 tablespoon lemon juice (or more to taste)
14 T (1-¾ sticks) unsalted Butter, cold, cut into cubes
salt, to taste
4 scallions, thinly sliced (dark and light green parts only)
1 T minced fresh parsley
Crusty French bread, for serving
1. Add Worcestershire sauce, beer, garlic, bay leaf, Cajun seasoning, pepper and hot sauce to a large sauté pan with a lid and bring up to a boil.
2. Add the shrimp and lemon wheels, toss to coat, then cover and cook until shrimp are just cooked through, about 3-5 minutes depending on size.
3. Remove the lid and add the lemon juice, then turn off the heat and add the cubed butter. Stir continuously until the butter is fully melted and the sauce emulsified. Taste for seasoning and add salt and more lemon juice to taste.
4. Transfer to a serving dish and sprinkle with scallions and parsley. Serve with lots of crusty bread for sopping up the sauce. Serve with rice and ENJOY!
Crab Cakes
Ingredients:
1 lb lump crab meat
1/2 cup shredded cheddar
1/2 cup crushed butter crackers (we used Ritz)
1 large egg
1/4 cup mayo
1 T mustard (we used Zatarain’s Creole Mustard)
1 T fresh lemon juice
1/2 t Old Bay seasoning
1 T Cattleman’s Grill Cajun Fusion
1T chopped fresh parsley
For the butter d-rizzle
1/4 cup melted unsalted butter
1 T fresh lemon juice
1 t chopped fresh parsley
1/4 t garlic powder ( we used Spiceology’s Vampire Killer)
1. In a large bowl, gently mix the crab meat, cheese, crackers, egg, mayo, mustard , lemon juice, Old Bay and parsley. Season with salt and pepper.
2. Form the crab cakes into 8-10 small patties, pressing gently to form their shape.
3. Heat butter or oil in a large skillet over medium heat. Fry the cakes in batches for about 3-4 minutes per side until golden brown.
4. Make the d-rizzle by mixing the butter, lemon juice, parsley and garlic powder in a small bowl.
5. Serve and ENJOY!
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