Temperatures are finally cooling off in Cajun Country. There’s no better time to fire up the grill and enjoy some time outside.
These fall-inspired dishes will feed your soul and fill your belly.
- Pork tenderloin is an incredible protein with a very subtle flavor. Too many times these cuts are marinaded with very strong flavors like rosemary and vinegars that only mask the tangy pork flavor.
- The best approach is to dry the outside well with paper towels, oil lightly with a neutral cooking oil, and season with Louisiana Love.
- Grill over a hot fire until an internal temperature of 130 degrees is read on a meat thermometer.
- Being that the tail is thinner and smaller, keep it away from direct heat to prevent overcooking.
- Allow the tenderloin to rest for 5-7 minutes under some foil and enjoy.
- Pork tenderloin is just as delicious served hot, room temperature, or cold.
Shrimp, Corn, and Tasso Bisque
This recipe is adapted from the world-famous crawfish, corn maquechoux made famous by Keith’s dad, Ray Guidry, and his uncle, Howard Guidry.
Have plenty of French bread on hand to wipe them bowls clean!
- ¼ cup Olive oil
- 3 cans Whole kernel corn (12 ounces)
- 8 ounces Tasso (small diced)
- 1 cup Dry white wine
- 1 quart Heavy whipping cream
- 1 can Cream style corn (12 ounces)
- 1 large Yellow onion (chopped)
- 1 medium Bell pepper (chopped)
- 3-4 cloves Garlic (chopped)
- 1 lb Louisiana gulf shrimp (71-90 count)
- 1 cup Green onions (sliced)
- Louisiana Love Seasoning Blends to taste
- 1 pint Half and half cream
- Drain whole kernel corn well through a strainer and allow to stand for about 10 minutes.
- Place a large, heavy pot over medium-high heat and add oil.
- Once the oil is hot, add the corn and cook, stirring frequently, until it begins to brown.
- Add tasso and cook for 3-4 minutes.
- Add wine, stir well, and cook for 3-4 minutes.
- Add heavy cream, onions, bell pepper, and garlic.
- Add cream style corn, bring to boil, then reduce to simmer.
- Season with Louisiana Love.
- Cook uncovered for 15-20 minutes stirring occasionally.
- Add shrimp and cook until they turn pink.
- Taste and adjust seasoning.
- Add half and half until desired consistency.
- Finish with green onions.
Decadent Olive Bread
This simple recipe is absolutely addicting. Don’t rush the baking time as all of the flavors will combine to make this dish unforgettable.
- 1 loaf French bread
- 16 ounces Olive salad mix (well drained)
- ½ cup Green onions (sliced)
- 4 ounces Butter (1 stick, room temperature)
- ½ cup Mayonnaise
- 1 lb Pepper jack cheese (grated)
- 2 tablespoons Louisiana Love Seasoning Blends
- Preheat oven to 350 degrees.
- Using a bread knife, cut a “V” out of the top of the loaf creating channel.
- Place the remaining ingredients in a large bowl stirring well to combine.
- Add the mixture to the channel in the bread, place on a lined baking sheet, and place in the oven for 20-25 minutes.
- Remove once the mixture is bubbly and slightly browned.
Caution: It will be very hot!