Spicy Cajun Carbonara with Andouille, Bacon, Slow-Roasted Tomatoes, Grilled Peppers and Onions, Crumbled Bleu Cheese, & Blackened Shrimp

Spicy Cajun Carbonara with Andouille, Bacon, Slow-Roasted Tomatoes, Grilled Peppers and Onions,

 Crumbled Bleu Cheese, & Blackened Shrimp

I've probably told y'all that I don't like pasta very much. I know that's considered a sin amongst some of y'all, but I just don't crave it. Though, every now and then, I definitely get that urge to cook up a hearty dish with pasta. Today was that kinda day... it's been cold and windy, and we just wanting something warming and filling. I loved my Breakfast Carbonara that I made a year ago, so I thought why not make it spicy with some Cajun flavors! It's loaded with grilled peppers and onions, Andouille, smoky bacon, creamy slow-roasted tomatoes, and extra-spicy blackened shrimp on top. We garnished our bowls with a bunch of fresh parsley and chives, along with some crumbled bleu cheese for some balance. This dish is wonderfully smoky and spicy, which is what we want and crave when we eat Cajun style food. But, it's also delightfully creamy. It starts off by surprising you with a kick from the blackened shrimp, but soothes your taste buds with the funky bleu cheese. I also loved that it was a play on a surf & turf... and good thing is, it has a lot of it. You literally can't get a bite without a piece of protein, and that's just how my Mountain Man likes it!! Enjoy :)

For the Blackened Shrimp:

1lb Wild Georgia Shrimp, Peeled & Deveined

2t Sriracha Powder Cajun Seasoning

1t Cajun Seasoning

1t Paprika & Chili Powder

½t Fresh Cracked Pepper & Sugar

For the Spicy Cajun Carbonara:

4T Unsalted Butter

1 Red Bell Pepper & Green Bell Pepper, Cut into Strips

1 Small Red Onion, Thinly Sliced

½C Ground Andouille Sausages, Crumbled & Cooked

½C Crispy Bacon, Roughly Chopped

½C Slow Roasted Tomato Paste (I slow roasted tomatoes, and then pureed them)

½C Dry White Wine

3 Large Eggs

1 ½C Fresh Parmesan Cheese, Freshly Grated

4 Cloves of Garlic, Minced to a Paste

2T Fresh Parsley, Minced (plus a little extra for garnishing)

2T Fresh Chives, Minced (plus a little extra for garnishing)

2oz Bleu Cheese, Crumbled

12oz Fresh Pasta, Cooked

Salt & Pepper, To Taste

Warm Blackened Shrimp, For Topping

Directions:

1. For the Blackened Cajun Shrimp:In a small bowl, mix together all of the seasonings until combined. Toss the shrimp in spice mixture until coated. In a large sauté pan, melt the butter over medium-high heat. Add the seasoned shrimp and cook until just done and still tender (don’t overcook). Remove the shrimp from the sauté pan and set them aside on a plate until ready to serve.

2. For the Cajun Carbonara: Toss in the peppers and red onions into the same pan that you sautéed the shrimp in. Cook them over medium-high heat until they have softened and caramelized slightly (don’t cook them too much, you still want some bite). Once cooked, remove them to a bowl and set them aside. Add ground Andouille sausage and bacon, and cook, stirring occasionally, until lightly browned and crisp, about 8 to 10 minutes. Strain the bacon and sausage from their fat onto a separate plate. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat together the eggs, Parmesan, slow roasted tomato puree, and garlic together with fork in small bowl; set aside. Transfer hot, cooked pasta to the pot (removed from heat); if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour tomato-egg mixture over hot pasta, toss well to combine. Toss the chives, parsley, and crumbled sausage and bacon into the egg-coated pasta. Season generously with black pepper, and toss well to combine. Lastly garnish with some more parsley, chives, and crumbled bleu cheese. Top the pasta with the blackened shrimp.

3. Enjoy immediately while it's still warm!

Low Country Boil-Inspired Hash with Sausage, Corn, & Potato Hash, Roasted Shrimp, a Fried Egg, & Old Bay Hollandaise

Low Country Boil-Inspired Hash with Sausage, Corn, & Potato Hash, Roasted Shrimp,
a Fried Egg, & Old Bay Hollandaise

We love our Low Country Boils here in the South. I had posted a recipe for a Classic Low Country Boil in the Fall, and surprisingly, a lot of people hadn't heard of it, which I was shocked by because we love them so much. So, I thought why not make it into a brunch dish? Um yes!! I got inspired from this bacon corn hash from Smitten Kitchen a couple days ago, and knew I had to make it. I just decided to substitute sausage for bacon, and add in some roasted Georgia shrimp and an Old Bay Hollandaise. I think the Old Bay Hollandaise is crucial because it seasons the hash with the same flavors that a Low Country Boil is typically cooked in. The potatoes are utterly crispy, the sausage is smoky & spicy, and the corn is just so sweet. It creates such a balance of flavors without any one ingredient outshining the others. You can decide whether or not to poach the eggs or fry 'em up like we did, it's up to y'all. Just make sure to garnish the plate with a drizzle of the homemade hollandaise and some fresh minced chives. Oh, and wash it all down with a good ole' bloody mary. That's really important to do... especially to cure that hangover from the night before. Just kidding (not really). Well enjoy your Sunday everyone :)

For the Sausage, Corn, & Potato Hash:

2C Andouille Sausage, Cut into Small Cubes

3C Red Potatoes, Diced into ½inch Cubes

1 ½C Fresh Corn Kernels

1 Shallot, Minced

3 Green Onions, Thinly Sliced

Salt & Pepper, To Taste

For the Roasted Shrimp:

1lb Fresh Georgia Shrimp, Peeled & Deveined

2t Olive Oil or Melted Butter

¼t Salt & Fresh Ground Pepper

½t Fresh Lemon Zest, Grated

 

For the Old Bay Hollandaise:

3 Egg Yolks

1T Cold Water

4oz Hot Melted Butter

1T Lemon Juice

1t Old Bay

Couple of Dashes of Hot Sauce

For the Low Country Hash:

Prepared Sausage, Corn, & Potato Hash

Hot Broiled Shrimp

Prepared Old Bay Hollandaise

Poached or Fried Eggs

Chives or Fresh Parsley, Minced

Directions:

1. For the Sausage, Corn, & Potato Hash: Toss the cubed sausage into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly. Again, wait a couple minutes before shuffling the pieces around; you’re looking for them to get evenly golden and crisp. This should take about 10 minutes. Remove the sausage bits with a slotted spoon, leaving the drippings in the pan and transferring the sausage to paper towels to drain. Heats the pan to medium-high, making sure the fat is nicely sizzling, and then add your potatoes all at once in a single layer. Sprinkle them with a little salt and black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes. Push the potatoes to one side of the pan and add in the minced shallots. Cook until caramelized. Then, remove some of the excess fat and add the corn to the skillet. Sauté the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained sausage, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions over the hash. In two minutes, they should be warm and mellowed. Season the dish with more salt or pepper to taste, if needed.

2. For the Roasted Shrimp: Preheat the oven to 400 degrees and lined a sheet pan with a Silpat. Place the shrimp onto the pan and toss with the olive oil, salt, and pepper. Spread them into an even layer and roast for 8-10 minutes, just until the shrimp has turned pink and firm (completely cooked through). Set the shrimp aside until you are ready to top the hash.

3. For the Old Bay Hollandaise: Place egg yolks, water, lemon juice, and Old Bay in a blender. Blend until mixture is frothy. While the blender is stilling running, slowly stream in the butter. Continue to blend until a sauce forms. Serve immediately drizzled over the Low Country Hash.

source: roasted shrimp. old bay hollandaise. 

Blueberry-Buttermilk Waffles with Andouille Sausage Maple Syrup

There's nothin' better than a sweet & salty combination for Sunday Brunch. I personally love anything of the sort, so I decided to make some sweet waffles with some spicy, salt syrup to pour over the top. I eventually decided to buy some fresh blueberries at the Farmer's Market because they were perfectly plump & delicious. I then got some spicy andouille sausage and cubed it up, cooked it till crispy, and then infused it with some good quality maple syrup for the ultimate savory flavor. These waffles may not be for everyone, but they certainly hit the spot for us. We just totally dig 'em. What a perfect brunch these waffles made!! Enjoy :)

Blueberry-Buttermilk Waffles with Andouille Sausage Maple Syrup 

Look at all that sausage :)

For the Blueberry-Buttermilk Waffles:

1 ½C AP Flour

½C Cornstarch

1t Baking Powder

½t Baking Soda

1t Salt

1T Sugar

1C Milk & Buttermilk

2/3C Vegetable Oil

2 Large Eggs, Lightly Beaten

2t Vanilla 

1t Amaretto

1C Blueberries (plus extra for garnishing)

For the Andouille Sausage Maple Syrup:

1C Andouille Sausage, Cut into Cubes

1C Pure Maple Syrup

Pinch of Cinnamon & Cayenne

Directions:

1. For the Blueberry-Buttermilk Waffles: In a mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.  In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes. Preheat a waffle iron.  Fill waffle wells, sprinkle with blueberries, and cook according to the manufacturer’s instructions.  Cook until crisp and golden.

2. For the Andouille Sausage Maple Syrup: Fry the Andouille sausage in a small pot until brown and crispy. Whisk in the maple syrup and let it simmer for 5-10 minutes. Keep warm until ready to pour over the blueberry waffles.

Revamped: The Most Ridiculous Blackened Cajun Shrimp & Pimento Cheese Grits with Tomato-Tabasco-Andouille Gravy, Collard Green Pesto, Crispy Soft Poached Egg, & Candied Bacon

Welp, we're saving the best for the last. This will be the last "new" recipe for the year. I can't believe it's almost been a year since I started this blog. So crazy to me. I will be posting a list of our top ten favorite recipes from 2011 tomorrow, so please tune in to see what we loved the most. Anyway, back to this delicious meal that we made. I really can't put into words how much we are obsessed with it. I had made Shrimp & Pimento Cheese Grits in my first month of blog, and this new recipe kicks that recipe out the window if anyone is concerned. I added a bunch of different components that just makes it a knockout. This revamped version of shrimp & grits features blackened cajun shrimp, pimento cheese grits, tomato-tabasco-andouille gravy, collard green pesto, a crispy soft poached egg, and candied bacon. And if you are in culinary shock right now, you read the whole sentence correctly, it wasn't a dream. I know it's the most bizarre combination of ingredients, but it all comes together amazingly. I mean can this dish get any more Southern? I don't think so. The crispy soft poached egg was the game-changer for sure. I perfectly poached an egg, breaded it in panko, and then fried it until golden brown & crispy on the outside. But the glory of it all... when you cut into the center, the egg yolk is still deliciously runny. Next up, the tomato-tabasco-andouille gravy would be amazing on just about anything, I'm thinking about topping some homemade biscuits with it next. And for the collard green pesto (similar to a spinach pesto), it's acidity proves to be spectacular in balancing with all of the other creamy & spicy components. I can't wait to top some bread or chicken with this stuff. And don't forget the candied bacon, this was possibly the most important addition because it adds an unbelievable sweetness to the dish that can not be missed!! So please, I beg of you, make this. Make it on a birthday or celebration, make it for your husband, or just make it on a Wednesday night for all I care. Just make it. Because it is hands down the most delicious meal that we have ever had. It's so worth the heart attack in the future!! Enjoy :)

Here are the changes (if I lost you in my description):
1. I used a blackening cajun spice blend on the shrimp to make it extra-spicy
2. I used high-quality stone ground grits that are thick & hearty (I prefer Anson Mills' Grits)
3. I made a Southern tomato gravy with tabasco & andouille that adds a nice creaminess and heat
4. I made a collard green pesto that gives the dish some balance
5. I soft-poached an egg, and then breaded it & fried it until crispy and golden brown (uh-may-zing)
6. I garnished the plate with candied bacon and fresh chopped chives

Here's the view from the top!!

Blackened Cajun Shrimp, Pimento Cheese Grits, Tomato-Tabasco-Andouille Gravy, Collard Green Pesto, Crispy Soft Poached Egg, Candied Bacon, & Fresh Chopped Chives

Don't forget the candied bacon garnish... it's crucial!!

The Most Ridiculous Shrimp & Grits with Crispy Soft Poached Egg (look at that runny yolk)

For the Candied Bacon:

8 Strips of Thick Applewood Smoked Bacon

2t Light Brown Sugar (per slice of bacon)

For the Collard Green Pesto:

5C Fresh Collard Greens, Washed & Chopped

3 Cloves of Garlic

¼C Pecans, Toasted

½C Olive Oil

1/3C Parmesan Cheese, Grated

Salt & Pepper, To Taste

For the Tomato-Tabasco-Andouille Gravy:

1 (15oz) Can of Diced Tomatoes

1T Onions, Finely Chopped

4oz Chopped Pimentos

1C Chicken Stock

½C Butter or Rendered Fat (I used Andouille fat)

½C Andouille Sausage, Cut into Small Cubes

½C AP Flour

1C Half & Half

¼C Tabasco Hot Sauce

Salt & Pepper, To Taste

For the Crispy Soft Poached Egg:

1Q Water

1 ½t White Vinegar

1T Salt

4 Fresh Eggs

¼C AP Flour

¾C Panko

Canola Oil, For Frying

Salt, For Sprinkling 

For the Pimento Cheese Grits:

3C Chicken Stock

1 ½C Heavy Cream

1C Stone Ground Grits

2T Butter

1C Pimento Cheese

Salt & Pepper, To Taste

For the Blackened Cajun Shrimp:

1 ½lbs Wild Georgia Shrimp, Peeled & Deveined

2t Cajun Seasoning

1t Paprika

1t Dried Italian Seasoning

Fresh Black Pepper

For Garnishing:

Crispy Candied Bacon Lardons

Prepared Tomato-Tabasco Gravy

Crispy Soft Poached Eggs

Prepared Pimento Cheese Polenta

Blackened Cajun Shrimp

Fresh Chopped Chives

Directions:

1. For the Candied Bacon: Preheat the oven to 400 degrees. Lay the strips of bacon on a baking sheet lined with a silicone mat. Sprinkle each slice of bacon with 2t of brown sugar. Bake for 12-16 minutes. Midway, flip the bacon over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until it is as dark as mahogany. Remove from the oven and cool the strips on a wire rack. Once the bacon is cool and crisp, chop into cubes.
2. For the Collard Green Pesto: Cook the greens in boiling water for 3-4 minutes or until tender. Plunge into ice water to stop the cooking process, and then drain well. Process the garlic and pecans in a food processor until finely ground. Add the greens, oil, cheese, salt & pepper, and ¼C water. Pulse into smooth. Set it aside. 
3. For the Tomato-Tabasco Gravy: In a small pot, sauté the sausage on medium heat until all the fat has been rendered. Drain the sausage onto a plate, and then add the chopped onions to the fat and cook until tender. Whisk in the flour and let it cook for 2-3 minutes. Slowly pour the stock, while constantly whisking, until smooth. Add the tomatoes and its’ juices and chopped pimentos. Stir in the half & half and Tabasco hot sauce and let it simmer for 5-15 minutes or until thickened. Season with salt and pepper. Keep warm until ready to serve.
4. For the Crispy Soft Poached Eggs: Pour 1 quart of water into a saucepan that holds about 1.5 quarts. Add the vinegar and salt and heat the water to 205 to 208 degrees. (If you don't have a thermometer, bring the water just to a boil and then turn the heat down so that the bubbling stops. If the water is boiling when the eggs go in, the egg whites will tend to fly apart). Meanwhile, place a fine strainer over a custard cup, small ramekin or bowl. Crack one egg into it and let the egg sit, undisturbed, for 3 to 5 minutes. Remove the strainer (with the egg still in it) and pour out any accumulated thin white from the cup. Carefully tip the egg into the cup. Repeat with the other egg and another cup. (If you have two small strainers, you can do the two eggs simultaneously). When the water is hot, tip the eggs, one at a time, into the pan. This works best if you place the lip of the cup right at the surface of the water and tip it quickly so the egg goes in all at once. The eggs will sit at the bottom of the pan for a minute or so, then start to bob toward the surface. For barely set whites and runny yolks, cook the eggs about 3 ½ minutes, depending on the temperature of the egg. If your eggs have been out of the refrigerator just long enough to strain, they'll still be cool. If they're at room temperature, then 3 minutes may be enough time. Check the first egg at 3 minutes. If the white around the yolk still looks translucent, give it an additional 30 seconds. Remove the egg with a slotted spoon and, if desired, drain very briefly on a paper towel. (If the egg sits on the paper towel more than a couple of seconds, it may stick. Set up a battering station. I use 3 pie tins. For the first station, I mix the flour. For the second station, I whisk the eggs together. For the third station, use the Panko breadcrumbs. Now, place the soft poached eggs into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered, but still doing it softly with your hands). In a medium sauté pan, heat about 2 inches of olive oil over medium-high heat. Once the oil has heated, fry the goat cheese medallions for 45 seconds to 1 minute until golden-brown & crispy on all sides. Place them onto a baking sheet & sprinkle with salt.
5. For the Pimento Cheese Grits: Bring the chicken stock and heavy cream to a boil. Add in the stone ground grits in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer and cook for 15 minutes (adding salt & extra liquid if needed). When the polenta is done, whisk in the butter and pimento cheese. Season with salt and pepper, and serve with the shrimp. Keep the grits warm in the pot while you prepare the other components. 
6. For the Blackened Cajun Shrimp: In a small bowl, mix together all of the seasonings until combined. Toss the shrimp in spice mixture until coated. In a large sauté pan, melt some butter or oil. Add the seasoned shrimp and cook until just done and still tender (don’t overcook). Remove the shrimp from the sauté pan and set them aside on a plate until ready to serve.
7. Assembling the Shrimp & Grits: Scoop some of the pimento cheese polenta into a deep bowl, and then spoon the Tomato-Tabasco gravy around the outside edge (surround the outside of the polenta). Place the crispy soft poached egg on top and in the center of the polenta and scatter some of the blackened Cajun shrimp around it. Garnish with the candied bacon pieces and fresh chopped chives. Serve warm and enjoy!!