It's been hotter than hot in Cajun country and too hot to heat up the kitchen, so what could be easier than grilling up some nice salmon fillets on the patio . The sauce is a family fave and adds a sweet, delectable flavor with a good dose of heat. I like to serve these with my Creole Beer Rice (recipe below) and a big tossed salad and wash it all down with a nice glass of white wine. Cest bon, cher! Enjoy!
Cajun BBQ Salmon
Cajun BBQ Salmon
2 tbs.'s olive oil
2 tbs.'s minced garlic
1 tbs. Cajun seasoning
4 salmon portions
1/2 cup Cajun BBQ Sauce (recipe below)
2 tbs.'s brown sugar
2 green onions, sliced
In shallow pan, drizzle olive oil over salmon portions and season with Cajun seasoning and top with minced garlic, and cover and marinate in fridge for 15 minutes. In small bowl, mix the next three ingredients and mix well. Grill fish, bottom side up, on a medium hot grill for 2 minutes, then flip and grill on other side for 2 minutes, to sear. Brush with sauce and grill for 2 more minutes, flip over and brush other side with sauce and grill for 2 more minutes or until fish flakes with a fork. Fab!
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1 cup ketchup
2 tbs.'s Worcestershire sauce
1 tsp. each, yellow mustard and Creole mustard
1 tsp. each, yellow mustard and Creole mustard
1/4 cup molasses
Tabasco to taste
2 cloves garlic, crushed
1 onion, finely chopped
Place all ingredients in saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Keep warm, until ready to use.
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Creole Beer Rice
1 bunch green onions, sliced thin
1/4 cup fresh parsley, chopped
2 cups boiling water
2 chicken or vegetable bouillion cubes
1 bottle (12 0z.) beer, (I used Corona)
1 1/2 cups raw rice
1/2 tsp. salt
1 tsp. Cajun seasoning
1 onion, finely chopped
Place all ingredients in saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Keep warm, until ready to use.
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Creole Beer Rice
1/4 cup fresh parsley, chopped
2 cups boiling water
2 chicken or vegetable bouillion cubes
1 bottle (12 0z.) beer, (I used Corona)
1 1/2 cups raw rice
1/2 tsp. salt
1 tsp. Cajun seasoning
Dissolve bouillion cubes in boiling water
in large saucepan. Stir in everything else and bring to a second
boil. Lower heat, cover and simmer for 30 minutes, or until liquid has
been absorbed.
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I'll be sharing these at ~
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I'll be sharing these at ~
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A Cajun Waltz
Here's a little clip of the crowd enjoying a Cajun waltz at the Sunday afternoon dance at Whiskey River Dance Hall, in Henderson, La. Geno Delafose and French Rockin' Boogie were entertaining the crowd, with Jamie Bergeron on the vocals. Let the good times roll, cher!
Hope ya'll are all having a fun and fabulous weekend! Merci beaucoup for coming by!
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