How to Make Grilled Shrimp Kabobs
Grilled Shrimp Kabobs were on the menu for a night of LSU football on TV. We had Addison for the weekend and we were dancing up a storm in the kitchen to the Cajun music hour on the radio.
A local high school has a radio broadcast on Saturday nights that features Cajun Clarence who plays some awesome Cajun music. We can’t help but jump up and start dancing. Bon temps!
These Grilled Shrimp Kabobs are excellent dinner or party food. LSU fans are famous for their tailgating and love of food. Give these Shrimp Kabobs a try for your next football party.
Shrimp Kabob Ingredients
1 pound large or jumbo shrimp (peeled and de-veined)
10-inch bamboo skewers (or regular stainless kabob skewers)
Fresh pineapple chucks
1 large bell pepper (cut into large pieces)
1 large sweet onion (cut into 4 quarter pieces)
And any other vegetables that you like grilled and can be placed on a
skewer – mushrooms, squash, zucchini, cherry tomatoes – the works.
Shrimp Kabob Marinade
There should be enough liquid to adequately cover the shrimp and vegetables.
(If you’re cooking for a crowd, increase amounts as appropriate.)
1/2 cup Margarita Mix or use plain lime juice (a dash of Jose Cuervo tequila won’t hurt either)
1/2 cup orange juice
1/2 cup olive oil
How to Prepare Shrimp Kabobs
Peel the shrimp leaving the tail section on.
De-vein by slicing a slit in the top of the shrimp to remove the black vein.
In a large glass bowl, mix the olive oil, Margarita mix, and orange juice.
Place the shrimp and veggies in the marinade and stir to make sure all are covered.
Cover and put in the refrigerator for 1-2 hours to marinade (don’t put the pineapple in).
Soak the wooden skewers in water for at least 30 minutes prior to grilling.
(You’ll need enough skewers to allow for 2 Shrimp per skewer.)
Next, begin to skewer the shrimp, veggies, and pineapple.
Put a bell pepper or onion on the ends.
Pierce the shrimp in two places: by the tail segment and again near the other end (where the head used to be).
Continue this process and place each skewer on a cookie sheet pan.
Sprinkle lightly with seasoning. We use Tony’s Creole Seasoning and granulated garlic powder.
On a prepared grill, carefully place the Shrimp Kabobs on the grill.
Put the cover on the grill and open the vent.
Allow to cook 3-5 minutes.
Uncover the grill and carefully turn over the skewers to cook the other side for another 3-5 minutes.
(Depends on size of the shrimp and how well done you like shrimp.)
Put the cover back on the grill.
When ready, carefully remove the Shrimp Kabobs to a large platter.
(The long grilling tongs or large grilling spatula would probably be your best tools to use.)
Serve with a side salad, Spanish rice, or try our Bacon Wrapped Green Beans; which will be our next featured recipe.
(Note: If you don’t have a grill, no worries.
We have also done this same recipe in the oven using the Broil function.)
Grilled Pork Tenderloin
Pork Tenderloins are one of our favorite grilled meats.
One pork tenderloin is perfect two people with a couple side items.
This particular Saturday night was special as it had been a long time since we were able to grill. We had been having a bout of rain on weekends. So, Cajun music, grilling, and LSU on TV makes for a perfect Saturday night.
Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking. You’ll notice that we use Cajun Seasonings, Garlic Powder and Onion Powder on all of our grilled meats.
Don’t know how to start a charcoal grill, be sure to check out our video called Grilling Tips. Mike shows you step by step on how to start a charcoal grill on his favorite Old Smokey grill.
Prep: 15 minutes
Cooking Time: 1 hour
Yield: 2-3 servings
Grilled Pork Tenderloin Ingredients
1 (1-pound) fresh pork tenderloin for every 2-3 people
Tony’s Creole Seasoning
Grilled Pork Tenderloin Essentials
• charcoal grill
• real hardwood charcoal
• charcoal chimney
• smoking wood chips
• spray cooking oil
• long tongs
(You can of course use a gas grill if that is your preferred way of grilling.)
How To Grill Pork Tenderloin
Prepare grill and light charcoal.
Soak 2 handfuls of Mesquite wood chips in a small bowl of water.
Spray grilling rack (hold away from the fire) with cooking spray.
Season pork tenderloin on all sides with dry seasonings.
Once charcoal is ready, carefully pour charcoal all to one side of the grill.
Drain the mesquite chips and sprinkle over the coals.
Place grilling rack back on the grill.
Place the seasoned pork tenderloin on the side of the grilling rack opposite of the charcoal.
Cover, open top vent and let grill for 15 minutes, then turn the meat.
For 45 minutes let meat slow cook while turning the tenderloin every 15 minutes.
Remove cover and check for doneness with a meat thermometer.
Pork tenderloin should reach at least 160 degrees F.
With tongs, remove tenderloin to a platter.
Let rest for 10 minutes or so to hold in the juices and makes easier to slice.
Goes great with anything, our favorites include potatoes au gratin and homemade macaroni and cheese.
How to Cook Grilled Chicken
Grilled Chicken Recipe. We had a request for a How to Cook Grilled Chicken recipe and How-To video. The viewer specifically asked about grilling chicken quarters which is the thigh and leg still attached. We had never really tried thighs and legs and only ever opted for chicken breasts.
So equipped with our new idea, we set out to try a whole chicken to grill. Our local meat and seafood market, Maxwell’s Market, features fresh local free range chickens.
The butcher recommended to cut the bird into 10 pieces instead of the usual 8: 2 legs, 2 breasts, 2 thighs and 2 wings.
The extra cut basically cuts the large breast in half. And you know what – it worked out great. We had 2 extra pieces of white meat.
Cutting the breast in half also made for a perfectly sized meat portion.
Ingredients for Grilled Chicken
Whole chicken cut-up into 8 or 10 pieces
Tony’s Creole Seasoning
Sea salt (regular table salt is OK)
A flavorful bar-be-cue sauce
Cooking Directions for Grilled Chicken
Begin by preparing your grill and starting the charcoal.
For a full video on how to start a charcoal grill, please see our video called How to Grilling Tips.
Meanwhile, rinse the chicken pieces with water and drain on paper towels or in a colander.
Keep the skin on to provide juicy chicken instead of dried out burnt chicken meat.
Place on a platter or large baking sheet.
Season with garlic powder, sea salt and Tony’s Creole Seasoning. Sprinkle on both sides.
Place on the grill opposite the charcoal – off the direct heat.
Grill for 25 minutes, then pat on a generous portion of BBQ sauce.
Continue grilling for another 20-30 minutes.
Chicken’s internal temperature should reach a minimum of 160 degrees in the thickest part of the meat.
Remove from grill onto a serving platter. Allow to sit for 5 minutes or so to soak in the great flavor.
Serving Suggestions for Grilled Chicken
Grilled chicken goes great with our Cajun Potato Salad!
Grilled Filet Mignon Recipe
Petite Filet Mignon is a French word to describe a small choice cut of beef taken from the small end section of tenderloin of a steer or heifer. The tenderloin runs along either side of the spine. The filet is considered the tenderest of meats and therefore quite a bit more expensive than other cuts.
Filet Mignon is certainly wonderful and tasty, but another favorite of ours is the Porterhouse steak cut. The Porterhouse cut has a sirloin half and a generous filet tenderloin half still attached with the bone.
So, for Valentine’s weekend, we grilled up four Petite Filet Mignons and had a feast.
Prep Time: 30 minutes
Ingredients for Grilled Filet Mignon
4 choice cut filets (these were Black Angus)
Seasonings: Tony’s Creole Seasoning, sea salt, and garlic powder
Mesquite wood chips
Cooking Directions for Grilled Filet Mignon
(See our Grilling Tips video for best grilling practices.)
Soak a handful of wood chips in a bowl of water for 30 minutes.
Prepare your grill and charcoal.
Spray the grill with canola oil spray.
Season the Filet Mignons with Tony’s, sea salt, and garlic powder. Not too much.
Place the meat on the grill.
Grill covered for 9 minutes. Flip the meat and grill another 9 minutes. This is about medium.
Surf and Turf
Surf and Turf is the popular name for Lobster and Steak.
We had Surf and Turf for Valentine’s Day dinner and talk about good. It was like finger licking good and really simple.
So, don’t be intimidated by the thought of cooking lobster.
If you can boil water or light up a grill, you’re halfway there. Give it a try!
Surf and Turf will definitely impress!
Ingredients for Surf and Turf
2 lobster tails (fresh or frozen)
2 petite beef filets (tenderloins)
1/2 stick butter
Chopped green onions
1 tablespoon minced garlic
Tony’s Creole Seasoning
Lime or lemon juice
- Melt butter. Add lime juice, green onions and garlic. Stir well. Turn heat to low.
- Take thawed lobster tails and using kitchen scissors cut the tails down the middle either on the belly side or the outside. We cut open the belly side since it was softer.
- With a sharp knife, cut the tail meat down the middle.
- With a brush or a spoon coat the tails with the lime butter sauce.
- Run a skewer through each tail for easier handling on the grill and keeps from curling.
- Place lobster tails and petite filets on a platter. Season with sea salt, garlic powder and Tony’s.
- Place evenly on grill.
- Grill the lobsters for 5 minutes each side.
- Grill the Filets for 8-10 minutes each side.
- Return to a platter and bring inside.
- Pour lime butter sauce over the lobster tails or pour the lime butter sauce in custard cups for dipping the lobster meat.
Serving Suggestions for Surf and Turf
Grilled Redfish Recipe
Grilled Redfish is on the menu this Saturday night at the Stokes’ home. Any quality fish will do for grilling, we’ve grilled grouper, red snapper, tuna, catfish and trout, just to name a few. Your best bet is to buy fresh fish from a local and trusted seafood market. Some people don’t care for Cajun recipes, but this is one Cajun recipe that fish lovers all over the world can enjoy.
Ingredients for Grilled Redfish
Fresh Redfish or Catch of the Day (skin on) – 1 filet for each person
Spray canola oil
Tony’s Creole Seasoning
1 stick of butter
2 cloves minced garlic
Green onions – chopped
Fresh or dried cilantro
Prepare your grill along with soaking mesquite smoking chips.
(Please see our Grilling Tips video for details on proper grill preparation.)
My favorite charcoal grill is the Old Smokey Grill.
Lay fish filets out on a tray.
Spray both sides of the filets with spray oil; especially the skin side.
Squeeze lime juice over the redfish and shake out Worcestershire sauce.
Sprinkle on Tony’s Original Creole Seasoning, garlic powder and sea salt.
Place skin down on the grill and put the lid on.
We will not be turning the fish.
Next, prepare the Cilantro Lime Butter Sauce by melting the butter in a saucepan.
Squeeze in another half lime.
Add in the chopped green onions, minced garlic, and cilantro.
Spoon out a bit of the butter sauce in order to drizzle on the redfish while on the grill.
After about 20 mins, we checked the fish for a white flaky doneness.
(Time on grill will vary depending on how hot it is.)
Bring the redfish inside and pour over the remaining butter sauce.
If all that butter is too much for you, at least scoop out the green onions, garlic and cilantro to spoon over the fish.
Serving Suggestions for Grilled Redfish
Serve with a fresh steamed broccoli or asparagus or whatever you like, and crusty garlic bread. It was so good!
Top 10 Grilling Tips
How to grill on a charcoal fire is one of the questions we get most often, so we’ve put together a Grilling Tips video for you.
There’s nothing like grilling on charcoal, your food is so much better than if it was cooked on a gas grill that there’s no comparison at all.
Charcoal grilling is the real thing!
We’ve listed 10 grilling tips that should make you the envy of your neighborhood when it comes to barbecuing and you’ll surely be invited to everyone’s cookout for your grilling skills.
Grilling Tip #1: Purchase a quality charcoal grill. We recommend an Old Smokey Charcoal Grill. They are available in three sizes: small, medium and large. We also purchased the optional long legs to help make the grill high off the ground.
Grilling Tip #2: Charcoal is an essential part of grilling. We are using real hardwood charcoal instead of the regular square briquettes. Real hardwood charcoal is actually made from real wood.
We purchase a bag from Whole Foods that is made from scrap wood from furniture makers. Do you even know what charcoal briquettes are made of? I don’t want chemical laden products cooking my food.
Grilling Tip #3: Charcoal Chimney – is a cylinder made of sheet metal with a grate a couple of inches from the bottom to hold the charcoal. You actually start the charcoal by placing one or two sheets of newspaper loosely crumpled in the bottom of the chimney. Then, light the newspaper.
The charcoal ignites and begins to smoke and heat up. Imagine not using chemical laden charcoal lighter fluid – you know a lighter form of gasoline.
Grilling Tip #4: Smoking Chips give grilled beef, poultry and fish a great flavor unlike just grilling with only the charcoal. There are many varieties of wood chips or chunks: hickory, mesquite, cherry and apple are just to name a few.
We soak a handful of chips in a bowl of water. Once charcoal is ready, we drain the chips and toss evenly over the fire. Soaking the chips prevents them from burning up too fast.
Grilling Tips #5: Spray the Grill. Spraying the grill with a cooking spray oil like Pam helps prevent your meat from sticking. Never spray the grill placed directly over the fire. Remove the grill and spray away from the fire.
Grilling Tip #6: Meat Preparation and Seasoning – place your raw meat on a platter lined with wax paper. We sprinkle on all our meats: sea salt, Tony’s Creole Seasoning and granulated garlic powder.
Grilling Tip #7: To Grill or To Smoke? That is the question. We grill steaks and hamburgers by place the charcoal evenly in the pit. We smoke pork tenderloin and chicken by placing the charcoal on one side of the pit and the meat on the other. Smoking enables a longer, slower cook.
Grilling Tip #8: Use tongs or a flipper; not a fork – tongs allow you to turn meat without piercing the meat and letting the natural juices escape. So use tongs or a flipper to protect your flavorful meats.
Grilling Tip #9: Meat Thermometer – invest in a good quality meat thermometer. There is nothing worse than serving undercooked meat at a dinner party. Meat should at least be 150 to 160 degrees. Eating undercooked meat can be dangerous and unhealthy.
Grilling Tip #10: Let meat sit when done – once you bring in the meat on a clean platter, let it sit for 5-10 minutes in order to seal in the juices. Then slice and serve. Yummy!
How To Grill Steaks
Want to learn how to grill steaks and make mouth-watering baked potatoes?
Grilled steaks are the All-American meal, especially for the men! Well, All-American includes Cajun in my book!
Cajuns love grilling steaks almost as much as boiling crawfish. The great thing about grilling steaks is that it is a year-round thing, whereas crawfish boils are seasonal.
We have some grilling tips, plus we’ve included our “skin-eatin’ good” baked potato recipe because baked potatoes go with grilled steak like white on rice.
We’re grilling a Porterhouse steak tonight, which is our favorite steak.
A Porterhouse steak has the filet, or tenderloin, one one side and the New York strip on the other side, with the “T-bone” in between.
A Porterhouse steak is similar to the T-bone steak, except that the filet (or tenderloin) side is much bigger.
Usually we’ll buy the biggest Porterhouse in the market, and split it, with Beryl getting the filet side and Mike getting the New York strip side.
(If you need some grilling tips, be looking for our Grilling Tips .)
How to Grill a Steak
Simple and Easy Dinner for Two (guys this can be very impressive for ladies)
You will need:
1 Porterhouse steak (look for good fat marbling and at least 1 inch thick)
2 large Idaho baking potatoes
Tony’s Creole Seasoning
Grill (we use Old Smokey Grills)
Mesquite or hickory chips
Toppings: Butter, sour cream, finely grated Cheddar cheese, and chopped green onions (crumbled real bacon is also a good option).
Let get going!
First: The Potatoes
About 1 ½ hours before your serving time, preheat the oven to 400 degrees F.
Rinse your potatoes off with cool water.
Cut 2 large enough pieces of aluminum foil.
Place a potato on the foil and spray with vegetable or olive oil spray.
Then, sprinkle on sea salt and/or Tony’s. (I just use Tony’s)
Wrap in the foil tightly.
Place a baking sheet to prevent splatter in your oven.
Bake about 80 minutes, or until done.
(You can tell they’re done by putting on an oven mitt and squeezing the potato. If it’s soft, it’s done.)
Meanwhile…The Porterhouse Steak
To prepare the Porterhouse Steak for grilling, place on a platter.
Spray with cooking oil spray. (We use olive oil)
Sprinkle sea salt, Tony’s and granulated garlic . Repeat on other side.
To the Old Smokey Grill –
Drain your Hickory Chips and sprinkle across the coals.
Away from the fire, spray your grill with cooking spray to prevent sticking.
Place the steak in the middle of the grill.
Sear on each side about 1 min each.
Place the grill cover on.
For a medium steak, turn after 5 – 6 minutes. Cover and cook another 5 – 6 minutes.
Check the meat temperature with the meat thermometer.
The temperature depends on your desired doneness.
We like medium (which is just a little pink) – 155 degrees F.
Carefully remove with grilling tongs and place on a platter.
Add a pat of butter and let sit a couple minutes before serving so the butter will melt and the juices fully distribute.
Servin’ It Up
The Skin Eatin’ Good Baked Potatoes are done if you give them a squeeze and they feel soft (use an oven mitt, of course) they are done.
Split open with a knife and squeeze to loosen the potato.
Top with all your favorite toppings.
Note: If we have some other side items like steamed broccoli or asparagus, we will split a big potato.
Serve the desired portion of the Porterhouse steak and a baked potato.
See You Next Time!
How to Grill Hamburgers
Grilled hamburgers. I can’t think of a more American meal.
Us Cajun’s love grilling hamburgers almost as much as eating crawfish.
There’s not many things better than a grilled hamburger cooked over a charcoal grill. We’ve been grilling hamburgers for 40 years or more, and I’d like to think that we’ve gotten pretty good at it.
There’s really nothing quite like a good hamburger. And a grilled hamburger is the best of all.
For many years we used regular briquette charcoal and lighter fluid. What a blessing to get a natural food supermarket in town. We discovered real hardwood charcoal that is made from the scraps of wood from furniture makers.
Natural hardwood charcoal is so much lighter than pressed together charcoal briquettes and much better for the environment and your food.
Another change we made, we stopped using lighter fluid. Think about it. You’re putting lighter fluid on chemically made briquettes and then cooking your very expensive steak on something you use to light a candle or cigarettes. Gross!
We started using a charcoal chimney instead of lighter fluid. With a charcoal chimney, you light your charcoal with two sheets of newspaper instead of a toxic petroleum product similar to gasoline.
A charcoal chimney is a piece of sheet metal formed into a cylinder with a handle and disk with holes to hold the charcoal. The charcoal is poured into the cylinder and two pieces of newspaper is placed in the bottom of the chimney. The crumpled newspaper is lighted, which in turn lights the charcoal.
In about 20-30 minutes, you’re ready to cook on a natural hardwood fire.
It’s kind of like cooking on a campfire, but it is much more convenient. Who wants to eat food off a gas grill? You’re just gassing your food. I don’t cook my broccoli directly over the gas stove burner. I put the broccoli in a pot.
I’m getting hungry. Come on and let’s get to grilling!
Grilled Hamburgers Recipe
• 1 quality grill (Old Smokey is our favorite)
• 1 bag of All Natural Hardwood Charcoal
• 1 bag of mesquite or hickory chips
• 1 charcoal chimney (available at any store selling grills or grilling supplies)
• 2 sheets of black & white newspaper, 1 long grill flipper, 1 grill brush (for cleaning the grill)
• 1 – 2 pounds lean ground round or sirloin (about ¼ lb per person)
• 1 bottle Smokey Maple BBQ sauce (whatever BBQ sauce you like)
• 1 sweet onion
• 1 ripe tomato
• Cheddar cheese slices, dill pickle slices or relish, shredded lettuce, ketchup, mustard, and mayo
• Seasoning – salt, Tony’s Creole Seasoning, and granulated garlic powder
Start preparing your grill about an hour before you want to eat.
Scrape the grill with a grill brush to remove any residue from prior cooking.
In a small bowl, soak a handful of mesquite or hickory chips until ready to start cooking.
Loosely crumple 2 sheets of newspaper (the black & white section) and place under the Charcoal Chimney.
Place the charcoal chimney on the grill surface. Fill will charcoal.
Light the newspaper through the holes on the bottom of charcoal chimney.
Wait for charcoal to catch onto the flame.
(If the flames do not catch on the charcoal, repeat the newspaper step.)
In about 15-30 minutes the coals are ready for cooking.
Pick up the charcoal chimney using the handy handle and be sure to use an oven mitt (that handle gets hot).
Carefully remove the grill and set aside.
Pour the charcoal into the well of the grill. Spread around if needed with grilling tongs or spatula.
Spray your grill with cooking spray (away from the flame) to prevent the meat from sticking. Place back on the grill base.
Prepare the hamburger patties by evenly dividing the meat.
Either form the patties by hand or use a hamburger press. (I’ve had Tupperware hamburger press for 20 years.)
Do not overly handle the ground meat to prevent your hamburgers from being tough.
Season with sea salt, Tony’s Creole Seasoning, garlic powder and top with your favorite sauce.
Place your prepared meat evenly around the grill surface. Close the damper and put the top on.
For ¼ lb hamburgers, cook on one side for about 5 minutes.
Remove the cover and flip the hamburger with a grilling spatula. Drizzle on BBQ sauce.
Cover and cook again for about 5-8 minutes.
For melted cheese, place slices directly on the hamburgers and put the grill cover back on for about 1 minute.
Remove the cover and place the hamburger patties on a clean platter.
(Never use the same platter as used for the raw patties without a thorough cleaning.)
Add burgers to a toasty bun and pile on your favorite condiments.