VooDoo Pasta
½ OZ small diced Cajun Trinity (equal parts onion, celery, red and green bell peppers)
¼ OZ Minced Garlic
¼ OZ Minced Shallots
½ OZ Cajun Seasoning Blend
4 OZ Shrimp Stock
2 OZ Grilled Diced Chicken
4-6 Shrimp
2 OZ Sliced Mushrooms
4 OZ Voodoo Bisque Base
6 OZ Cooked pasta
1 TBL Whole Butter
Sliced Green Onions (Garnish)
In a sauté pan, on medium heat, add all the ingredients except for the Bisque, Pasta, and Butter.
Season with Cajun blend seasonings and add Cayenne Pepper Powder for desired heat. Allow the items to cook until approx. 75% complete (shrimp will have turn pink in color and tails will have curled). The liquid from the shrimp bisque will have begun to boil. Add the voodoo bisque base, and cook until shrimp is completely cooked, and the chicken has reached an internal temperature of 165% F). By this point the bisque should be completely heated. Gently fold in the cooked pasta ensuring it is evenly coated. Add the butter, and stir until completely melted.
Transfer to a serving bowl, and garnish with green onions and garlic remoulade bread.
Shrimp Bisque Base for Voodoo Pasta
2 Q shrimp Stock
1# Blond Roux (equal parts butter and flour by weight)
1 tsp Voodoo Hot Sauce (or favorite Cajun style hot sauce)
1 tsp Lemon Juice
1 tsp White pepper
½ tsp Cajun Seasoning (Dry)
½ C Heavy Cream
In a stock pot on medium heat bring the shrimp stock to a boil. Add the roux to the boiling stock and allow to thicken (if too thick add more water, if to thin add more roux). Stir in the hot sauce, lemon juice, and seasonings. Allow to simmer for approx. 5 minutes to eliminate the flour taste from the roux. Finish the bisque with the heavy cream, and whisk until smooth.
Shrimp and Grits
½ OZ Trinity
¼ OZ Minced Garlic
¼ OZ Minced Shallots
¼ OZ Cajun Seasoning Blend
4 OZ Shrimp Bisque Shrimp
8 Shrimp (Peeled, deveined, and no tails)
¼ OZ Small Sliced Leeks
¼ OZ Small Diced Tasso Ham
2 OZ Heavy Cream
1 TBL Whole Butter
5 OZ Cheddar Cheese Grits
½ OZ Rendered Bacon Bits (Garnish)
Sliced Green Onions (Garnish)
In a sauté pan on medium heat, place all the ingredients except for the heavy cream and butter.
Season with Cajun blend seasonings and add Cayenne Pepper Powder for desired heat. Stir to incorporate seasonings and cook until approx. 75% complete (shrimp will have started to turn pink in color, and tails will have curled). Add the cream and continue to cook until seafood is completely cooked, and the sauce is boiling. Allow the milk solids from the cream to burn off, and add the butter. Stir until butter is melted.
Place the grits in a serving bowl, and top with the shrimp mixture. Garnish with the rendered bacon and the sliced green onions.
White Cheddar Grits
1 C Quick Grits
1 Q Water
1 TBL Kosher Salt
2 TBL Whole Butter
1 C White Cheddar Cheese
In a medium size stock pot, bring the water and salt to a boil. Slowly whisk in instant grits. Reduce the heat to medium and stir constantly (approx.4-6 minutes). The grits should become creamy and less than al-dente in consistency. Lower the heat and whisk in the butter. Take off the heat and whisk in the cheddar cheese. When cheese is melted it is ready to serve.
Garlic Remoulade Bread
1 C Soften Whole Butter
1 TBL Worcestershire Sauce
1 TBL Lemon Juice
1 TBL Minced Shallot
1 TBL Minced Garlic
2 tsp Powdered Creole Spice
2 tsp Kosher Salt
1 TBL Dried Parsley Flakes
In a food processor add the butter, garlic, and shallots and blend until smooth. Scrape down the sides and add the remaining ingredients. Blend until smooth. With a rubber spatula place butter on the inside portion of French bread. Place butter side up on a sheet pan, and toast in an oven at 350 degrees for approx. 5-7 minutes until golden brown. Serve with entrees as a garnish.
