Best Cajun Style Grits With Black Eyed Peas Salsa Recipes

CAJUN STYLE GRITS WITH BLACK-EYED PEAS SALSA

Steps:

• Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
• Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
• Stir in cheese and Blackeyes.
• Spoon grits onto plates, then spoon Blackeye Salsa over grits.

BLACK-EYED PEA SALSA

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

CAJUN SPICED CHEESY GRITS

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.

BLACKEYED PEAS AND CAJUN SAUSAGE

Steps:

• Pick (remove any bad peas) and wash peas.
• Combine in sauce pan with sausage, water, seasons, onions and pepper. Cover and simmer over low flame for 1 and 1 1/2 hour or until tender.
• Add water if needed.
• You want to have enough water to make thick gravy.
• Add green onions (scallions) and serve over rice.

20-MINUTE SHRIMP AND GRITS WITH PEAS AND BUTTER SAUCE

Steps:

• Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
• Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
• Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.

CAJUN BLACKEYED PEAS

Steps:

• 1. Sort and wash peas.
• 2. Place in a large dutch oven, add water to depth of 2 in. above peas. Cover and let stand 8 hours or overnight.
• 3. Drain peas and return to dutch oven.
• 4. Add 8 cups water; bring to a boil.
• 5. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• 6. Add bacon and next 12 ingredients; return to a boil.
• 7. Cover, reduce heat and simmer 30 minutes or until peas are tender.
• 8. Add sausage, ham, and tomatoes; return to a boil.
• 9. Cover, reduce heat, and simmer 30 minutes.
• 10. Remove bacon, if desired.