Mad About Food: Classic Cajun Cuisine

Shrimp Etouffee and Grits with Fried Okra and Sweet Corn Fritters. (Nick Rohlman/The Gazette)

March has a lot going on. From March Madness to St. Patrick’s Day to the first day of spring, there is so much to celebrate. What better way to wind down from all that excitement with some comfort food?

There still is a nip in the air, so I felt like having one of my go to treats — Shrimp Etouffee with Grits. I decided to add a bit of crunch — or a lot — by adding fried okra and some sweet corn fritters as a little razzle dazzle of colors and flavors that complement the savory flavor of the etouffee.

You can have this dish any time of the day and year. I fell in love with shrimp and grits but wanted to kick it up a notch or two by smothering it all in a nice gravy and BOOM — etouffee, which literally means to smother.

When you eat it you get the satisfying snap from the shrimp on a nice fluffy cloud of cheese grits, basking in a light — but savory — gravy that packs so much flavor that you will fall in love with it too. The okra adds a nice crunch that opens the door for the sweet pop and crunch from the sweet corn fritters. This combination is a wonderful meal to eat while snuggling up in your favorite blanket while watching your favorite movie/show.

As with many of my dishes this one is totally versatile. You can add, substitute or subtract any ingredient you’d like to customize your own version of Shrimp Etouffee and Grits.

Get creative and add some smoked or fried salmon chunks with scallions on top. Heck, you can even replace the corn fritters with johnnycakes or hot water cornbread. From time to time I will add turkey bacon pieces for a smoky and crispy flare. If you want to spice it up, add some diced jalapeno peppers to your corn fritters. I could go on and on with all the variations and combos that this dish can cover. The possibilities are as vast as your imagination allows.

I’ve created an appetite just from writing this article, and hopefully, I’ve sparked a sense of urgency in you all to try these wonderful flavor combinations sooner rather than later. If you’re ready to get started creating your own version of Shrimp Etouffee and Grits with Fried Okra and Sweet Corn Fritters, let’s roll up our sleeves, wash our hands and get to work.

Shrimp Etouffee and Grits with Fried Okra and Sweet Corn Fritters. (Nick Rohlman/The Gazette)

Recipe

Shrimp Etouffee

1/2 cup celery, diced

1/2 cup green bell pepper, diced

1/2 cup Onion, diced

1 Roma tomato, chopped

1/4 cup green onions, chopped

2 tablespoons fresh parsley, chopped

1 bay leaf

2 tablespoons Worcestershire sauce

1/4 cup garlic, minced

2 tablespoons thyme

1/2 stick of butter, softened

4 tablespoons olive oil (or any oil you use for cooking)

2 tablespoons paprika

2 tablespoons flour

4 tablespoons Creole seasoning

1 pound of shrimp peeled and deveined (I like to keep the shells on mine as it holds a lot of the gravy)

1 cup seafood broth (or add until desired thickness is obtained in the gravy, keeping in mind that it will thicken as it cools)

Directions

Make the roux: In a large skillet on medium heat, combine the flour, butter and oil until it starts to brown being sure to stir it occasionally so it doesn’t burn.

Add in what is known as the Holy Trinity in cooking, which is the celery, bell pepper and onion and combine completely.

Now add garlic, thyme, paprika, the bay leaf and Creole seasonings and stir.

Add the chopped up Roma tomato and add that and give it a good stir.

Add the seafood broth and stir

Add the shrimp and stir until shrimp are done, about 15 minutes.

Use green onions and parsley to garnish once plated.

Grits

1 cup grits

1 teaspoon salt

4 tablespoons butter

1/4 cup heavy whipping cream

1/4 cheddar cheese

1 cup water

Directions

Follow the cooking directions on the box of grits.

Remove from heat once done

Add in butter, cream and cheddar cheese.

In a bowl add grits to the bottom of the bowl and top with the shrimp etouffee.

Fried Okra

1 bag frozen fried okra

Directions

Fry according to the package directions or use air fryer if you choose.

Fry until golden brown then drain on paper towels.

Season with a little Creole seasoning if desired

Sweet Corn Fritters

1 package of frozen sweet corn

1/2 cup corn meal

1/2 cup flour

1/4 cup scallion, chopped

1/4 cup bell pepper, chopped

1/4 cup jalapeno peppers, chopped

1 tablespoon paprika

1 tablespoon garlic, minced

1 tablespoon cilantro

salt and pepper to taste

Directions

Microwave sweet corn for 5 to 7 minutes, drain and cool.

In a medium bowl, mix together all the dry ingredients: corn kernels, corn meal, scallion, bell pepper, jalapeno, flour, minced garlic, cilantro, paprika , salt and pepper. Then gently pour in milk. You might have to add about a tablespoon or more to form a thick batter. Finally, add cheese, if desired. Thoroughly mix until the ingredients have fully combined.

Heat oil in a large non-stick skillet over medium heat. Working in batches, add about 1/4 to 1/3 cup batter on the skillet. Using the back of a cup or spoon gently press down on the ball to flatten, then fry until golden brown, about 3 to 4 minutes per side, depending on thickness. Remove from oil and drain on paper towels before serving.