Big Easy Foods Louisiana Cuisine

  Here's a delicious recipe for Wild Caught Gulf  Shrimp, Shrimp and Grits Ingredients 1 cup stone-ground grits 4 cups water 1 cup shredded cheddar cheese 1 lb Wild Caught Gulf Shrimp, peeled and deveined 4 slices of bacon, chopped 1 bell pepper, diced 1 onion, diced 3 cloves garlic, minced 1 tsp Cajun seasoning Salt and pepper to taste Green onions for garnish Directions In a saucepan, bring water to a boil. Gradually stir in grits and reduce heat. Cook until thickened, about 20-25 minutes. Stir in cheese until melted. In a skillet, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pan. Add bell pepper, onion, and garlic to the skillet. Sauté until softened. Add shrimp and Cajun seasoning. Cook until shrimp are pink and cooked through. Serve the shrimp mixture over a bed of creamy grits. Top with crispy bacon and garnish with green onions. 🥄 Enjoy! Share your own versions in the comments and let us know what you think!

  The Best Kept Secret in Cajun Cooking: Big Easy Foods Stuffed Chickens minutesminutTotal: Why Big Easy Stuffed Chickens? Our chicken are loaded with delicious pork sausage, Gulf Shrimp and rice dressing We only use the finest chickens All our chickens are stuffed and ready to cook Deboned, leaving the wing tips and thighs Tender juicy and flavorful chicken Seasoned to perfection The meat is so tender that you can cut it with your fork The perfect New Orleans style recipes stuffed in each chicken Perfect solution for your next family dinner The Secret First we select the finest chickens. We debone the chicken except for the wing tip and the two small bones   in the wing.  We stuff the chicken with a variety of delicious dressings. Special seasonings are  sprinkled into  and over the product.  Stuffed & ready to cook! Using a process known as ballottine, Big Easy Foods chickens are deboned,  leaving only the wings and the legs for aesthet...

  AIR FRY / DEEP FRY / BAKE Wild caught BREADED SHRIMP Air fry, deep fry, or bake are popular cooking methods for wild caught Gulf shrimp, allowing for a crispy exterior while maintaining a tender interior.   Here's a step-by-step guide on how to Air Fry , Deep Fry , and Bake Breaded Wild Caught Gulf . AIR FRY: Set Air Fryer to 400˚F. Place frozen breaded shrimp in a single layer. Cook for 11 to 13 minutes. Let rest for 2 to 3 minutes before consuming.   DEEP FRY: Place frozen shrimp in shortening or oil that has been preheated to 350 ˚F. Fry for 4-5 minutes. Turn frequently. Transfer to a plate lined with paper towels to drain, then serve. BAKE: Preheat oven to 450˚F. Place one layer of shrimp on a pre-greased cooking sheet on middle rack of the oven. Cook shrimp for 12 minutes. For best results,  after cooking for 5 minutes, turn shrimp over, and bake for an additional 5 to 6 minutes. We now have Big Easy Foods breaded shrimp available in some local grocery store...

  What is Louisiana Crawfish Etouffée Picture is for serving suggestions only      Crawfish étouffée originates from Louisiana  Particularly within Cajun and Creole cuisine. The dish has deep roots in the cultural melting pot of the region, influenced by French, Spanish, and African culinary traditions. The term "étouffée" means "smothered" in French, referring to the cooking method where the main ingredient is cooked slowly in a flavorful sauce. Crawfish, a popular seafood in Louisiana, is typically used in this dish, especially during crawfish season in spring. Étouffée is often served over rice, making it a hearty and comforting meal that embodies the spirit of Louisiana's vibrant food culture. Étouffée or  slow simmering The cooking method significantly impacts the flavor of crawfish étouffée in several ways: Roux Creation : The process starts with making a roux, where flour is cooked in fat (usually butter) until it reaches a deep brown color. This enh...

  Louisiana Style Crawfish Etouffée Picture is for serving suggestions only      Here's a flavorful recipe for a delicious mouth-watering Louisiana Style Crawfish Etouffée  Crawfish étouffée is a classic dish from Louisiana, known for its rich flavors and comforting texture. This savory stew features a blend of spices, vegetables, and succulent crawfish, served over a bed of rice. Perfect for gatherings or a cozy dinner at home, this dish embodies the heart and soul of Cajun cuisine. Ingredients For the Étouffée: 1 lb crawfish tails (fresh or frozen) 1/2 cup butter 1/2 cup all-purpose flour 1 cup onion, finely chopped 1/2 cup green bell pepper, finely chopped 1/2 cup celery, finely chopped 3 cloves garlic, minced 4 cups seafood stock (or chicken stock) 1 teaspoon Cajun seasoning (adjust to taste) 1/2 teaspoon dried thyme 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional, for heat) Salt and black pepper, to taste 2 green onions, sliced (for garnish) Fres...