The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Cajun

Tue Mar 25, 2014

Shrimp Boil Skewers

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Shrimp Boil Skewers

From jambalaya to blackened catfish, getting myself acquainted with Cajun cuisine this past month (by way of the grill) has be fun and a bit exhilarating. That earthy, herbal, and hot Cajun spice mix has yet to do any wrong, making everything it touches all the better. To finish out this lot of recipes, I took some inspiration from a traditional shrimp boil, but instead of a giant pot of simmering shrimp, potatoes, sausage, and corn, I put all the ingredients on a stick and took them to the flames.

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Tue Mar 18, 2014

Blackened Catfish with Creole Sauce

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Blackened Catfish with Creole Sauce

A Cajun bender is a good type of bender to be on, right? A massive amount of Cajun seasoning I put together worked wonders on wings, ribs, and in jambalaya, so why stop there? If it made me love all of those things even more, could it make something I don't have much admiration for—fish—equally irresistible? I figured it could, so married the two to form the classic blackened catfish.

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Tue Mar 11, 2014

Chicken and Sausage Jambalaya

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Chicken and Sausage Jambalaya

I've been undergoing a bit of liberation at the grill lately. First, a slow simmered pot of tomato sauce with grilled Italian meats turned into a excellent Sunday gravy. Second, taking a dry approach with racks of spares, but swapping the standard barbecue rub for Cajun seasoning, produced some incredibly different and tasty bones. Being a man of tradition, both were decidedly non-traditional takes to grilling and smoking that were outside the realm of the type of recipes I tend to tackle. Liking those results, and keeping the experimentation going, I combined the idea of a grilled sauce or stew with Cajun cooking, and out came this grilled chicken and sausage jambalaya.

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Tue Mar 4, 2014

Cajun Spiced Ribs

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Cajun Spiced Ribs

This has hands down been one of the most depressing winters I can remember. If it wasn't a polar vortex, it was snow, ice, and rain. The elements seemed to have it in for me, keeping me from my grill during those fleeting hours I could comfortably be tending to a fire. As the days are finally growing longer and weather slowly taking an upward turn, I needed a little pick-me-up to get me out of the funk I've found myself in and renew my spirit to tend to the flames. I decided a great prescription would be to relive the glory of a Cajun grilling kick I went on two summers ago. From jambalaya, to blackened catfish, to shrimp skewers, each dish during this time seemed to turn out incredible, and taking top honors among that crowded field were these Cajun spiced spare ribs.

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Tue Jul 23, 2013

Cajun Chicken Wings

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Cajun Wings

Ok Meatwavers, you're going to have to bear with me for a couple more weeks as I obsess over my upcoming competition. The categories for the grilling portion are so vague—appetizer, two chef choices, and dessert—that they seem designed to drive you mad with self doubt. I was pretty confident that I had the first one down by choosing the best appetizer there is, chicken wings, but now I'm finding myself lost within that decision. My inclination would be to do my barbecue wings, which awarded me a first place last year, but at the same time didn't fare as well in another comp. Now I'm wondering if that first time was just a fluke, are my wings may not be not as great as I think they are. Maybe I should trade the standard barbecue flavors in for something more exciting, like these Cajun chicken wings?

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