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!

  Southern Fried Catfish Recipe minutesminutTotal: Here's an easy Southern recipe for cooking catfish, whether you're using frozen or fresh fillets: Ingredients: 4 catfish fillets (fresh or thawed if frozen) 1 cup buttermilk 1 cup cornmeal 1/2 cup all-purpose flour 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp cayenne pepper (optional for heat) Salt and pepper to taste Vegetable oil (for frying) Lemon wedges (for serving) Directions: Prepare the Fillets: If using frozen catfish, make sure to thaw them completely and pat dry with paper towels. Marinate: Place the catfish fillets in a bowl and cover them with buttermilk. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to enhance flavor and tenderness. Coating: In a shallow dish, combine cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix well. Dredge: Remove each fillet from the buttermilk, allowing excess to drip off. Dredge the fillets in the cornmeal mixture, ensuring t...