Shrimp and Grits

One of my all time favorite dishes from Louisiana and cajun/creole country is Shrimp and Grits.  This easy recipe will help you get rid of any leftover shrimp from last night’s shrimp boil.  However, if your family is like mine then there aren’t any leftovers.
2 servings of grits cook as directed
½ pound of raw, deveined, shelled, tail off shrimp
½ cup Celery diced
½ Bell Pepper diced
¼ an Onion diced
¼ cup Green Onion diced
¼ pound of Andouille Sausage diced
White wine
1 tablespoon Butter
Salt and Pepper to Taste
Cook grits according to directions. In a sauté pan cook shrimp until done then set aside. Next,add celery, bell pepper, onion, and Andouille sausage and cook until veggies are tender and sausage is done. Finally, deglaze pan with white wine and add butter and salt
and pepper reduce heat to simmer and allow thickening. Finally in a bowl fill ½ to ¾ of the way full and split shrimp and sauce in half and top grits with shrimp and sauce. Add green onion as a garnish and enjoy!

Muffuletta Sandwich


1 16 oz jar pickled mixed vegetables

¼ cup chopped pimiento stuffed green olives

1 clove garlic minced

1 tbsp. olive oil

1 16 oz. loaf unsliced French bread

6 oz. thinly sliced salami, pepperoni, summer sausage, cooked ham, prosciutto, or a combination

6 oz. sliced provolone, Swiss, or mozzarella cheese

1/8 teaspoon of coarsely ground pepper


Drain vegetables, reserving 2 tbsp. liquid, chop.  Combine reserved liquid, vegetables, olives, garlic, and oil.  Split bread and hollow out inside to make a shell.  Top the bottom half of the bread with meats and cheese and finally top with vegetable mix then pepper to taste.

Southern Pork Injection

Use for injecting any piece of pork before grilling or smoking.  Center cut pork chops work great.

¼ cup of water

¼ cup of Kentucky Bourbon

½ cup of white grape and peach juice

1 tsp of brown sugar

A dash of ground ginger and all spice

A dash of salt

Heat for one minute in the microwave remove and stir.  Return to microwave and heat for an additional minute.  Remove cover and refrigerate at least one hour before injecting meat.

copyright 2011, Todd Vick

Black Eyed Peas New Orleans


2 Can’s Black Eye Peas

1 Ham Hock

½ cup fully cooked Andouille Sausage cut in bite size pieces

½ Green Bell Pepper diced

¼ cup Purple Onion diced

2 tsp of Creole or Cajun seasoning

salt and pepper to taste

½ tsp of Hot Sauce

1 tbsp of chopped jarred Jalapeno peppers

½ cup of water


Combine peas, ham hock, sausage, onion, creole and Cajun seasoning, hot sauce, jalapeno peppers, and water.  Bring to a boil then simmer for 20 to 30 minutes.  Next, add bell pepper and simmer for additional 15 minutes.  Finally serve hot with corn bread.

Copyright 2011, Todd Vick