Best 2 Cajun Veggies And Grits Recipes

**Kick-start your day with a hearty and flavorful Southern breakfast featuring Cajun veggies and grits, a delightful combination of tender vegetables smothered in a savory Cajun-spiced sauce served over creamy and comforting grits. Dive into our collection of three delectable recipes:**

**1. Classic Cajun Veggies and Grits:**

Experience the traditional Southern charm with our classic Cajun veggies and grits recipe. Fresh and colorful vegetables like bell peppers, onions, and celery are sautéed to perfection in a fragrant blend of Cajun spices, creating a flavorful base. The creamy grits, prepared with milk and butter, provide a smooth and velvety foundation for the vibrant veggie medley.

**2. Spicy Shrimp and Cajun Veggies over Grits:**

Elevate your breakfast with a spicy twist! Tender shrimp are seared until succulent and tossed in a zesty Cajun sauce, then combined with the aromatic Cajun veggies. Served over creamy grits, this recipe delivers a delightful interplay of textures and flavors, sure to awaken your senses.

**3. Vegetarian Cajun Veggie and Grits Bowl:**

For a wholesome and plant-based option, our vegetarian Cajun veggie and grits bowl is a satisfying choice. A symphony of roasted vegetables, such as zucchini, mushrooms, and sweet potatoes, are seasoned with Cajun spices and roasted until caramelized. Served over creamy grits, this flavorful and nutritious bowl will fuel your day with energy and goodness.

Let's cook with our recipes!

CAJUN SPICED CHEESY GRITS

Cajun Spiced Cheesy Grits image

This recipe gives a Cajun twist to a Southern favorite! Cheesy grits makes an easy 15-minute side dish to round out any meal.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups milk
2 cups water
1 tablespoon Cajun seasoning
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 cup uncooked quick-cooking corn grits
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sliced green onions, if desired

Steps:

In 2-quart saucepan, heat milk, water, Cajun seasoning, salt, pepper and garlic powder to boiling. Gradually add grits, stirring constantly. Reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened.
Add cheeses to grits mixture; stir until cheese is melted. Serve warm. Garnish with onions.

Nutrition Facts : Calories 300, Carbohydrate 26 g, Fiber 1 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg

CAJUN BRISKET

Cajun Brisket image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16h20m

Yield 8 servings

Number Of Ingredients 30

Ingredients

2 tablespoons kosher salt
1 tablespoon seasoned salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
1 teaspoon ground thyme
1 teaspoon ground oregano
2 tablespoons dark brown sugar
One 6- to 8-pound beef brisket
4 stalks celery, chopped
4 cloves garlic, chopped
2 onions, sliced
2 green bell peppers, sliced
One 28-ounce can diced tomatoes with their liquid
One 6-ounce can tomato paste
2 cups brewed coffee with chicory, cooled
Chopped fresh parsley, for serving
Grits, such as Creamy Cheese Grits, recipe follows, for serving
1 tablespoon butter
1 tablespoon oil
2 jalapenos, diced
1 onion, diced
1 red bell pepper, diced
4 cups stone-ground grits
8 cups low-sodium chicken (or beef) broth, plus more if needed
2 cups half-and-half
2 cups grated Cheddar

Steps:

Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
When ready to cook, preheat the oven to 275 degrees F.
Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.
Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
Remove the grits from the heat and stir in the cheese. Serve immediately.

Tips:

Use fresh vegetables: Fresh vegetables will give your Cajun veggies and grits dish the best flavor and texture. If you can, buy them from a local farmer's market or organic grocery store.
Don't overcook the vegetables: Vegetables should be cooked until they are tender but still have a bit of crunch. Overcooked vegetables will be mushy and bland.
Use a good quality Cajun seasoning: Cajun seasoning is a blend of spices that gives this dish its characteristic flavor. Look for a seasoning that is made with paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
Cook the grits according to package directions: Grits are a type of cornmeal that is cooked in liquid until it is thick and creamy. Be sure to follow the package directions for cooking the grits.
Serve immediately: Cajun veggies and grits is best served immediately after it is cooked. The vegetables will start to wilt and the grits will start to thicken as they sit.

Conclusion:

Cajun veggies and grits is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its bold flavors and creamy texture, this dish is sure to be a hit with your family and friends.