Creamy Cajun Shrimp and Boursin Grits - Pudge Factor
Creamy Cajun Shrimp and Boursin Grits is an easy to prepare but elegant dish to serve. It combines succulent shrimp with a creamy garlic and parmesan sauce.| Pudge Factor
Creamy Cajun Shrimp and Boursin Grits is an easy to prepare but elegant dish to serve. It combines succulent shrimp with a creamy garlic and parmesan sauce.| Pudge Factor
Shrimp Creole is a classic New Orleans dish consisting of shrimp cooked in a spicy mixture of diced tomatoes & the trinity - onion, celery and bell pepper.| Pudge Factor
Shrimp Étouffée is Classic New Orleans at its best. It's perfect for Mardi Gras with spicy shrimp cooked in a delicious roux-based sauce.| Pudge Factor
Emeril's Essence is my go-to Creole spice that I use in not only Creole dishes, but also Cajun dishes. I also use it in numerous other dishes.| Pudge Factor
Chicken Étouffée is a roux based stew made with the trinity & served over rice. It can be made ahead of time and reheated. It's perfect for Mardi Gras.| Pudge Factor
Cajun Chicken Fricassee is a delicious & hearty New Orleans stew that combines the bold flavors of Cajun cuisine with tender, juicy chicken.| Pudge Factor
Beef Grillades and Smoked Gouda Grits is a classic New Orleans dish. The beef is cooked in a flavorful gravy until it is fork-tender.| Pudge Factor
Traditionally, jambalaya is made with some sort of sausage, along with some other meat and/or seafood, and the holy trinity.| Pudge Factor
