
Shrimp & Andouille Sausage Gumbo
My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.
I’ve always been a big fan of the Paloma – a refreshing drink made with grapefruit juice, soda water and tequila. But, somehow they are never quite as fun as a frosty frozen marg. Especially when it comes with an extra floater of tequila on top! So, I prefer to make these grilled pink grapefruit margaritas, getting all that grapefruit flavor with the full satisfaction that only a delicious frozen marg can bring.
The extra special secret? Grilling the grapefruits before blitzing them. This does two things – it caramelizes sugar directly onto the fruit’s surface, creating a brûlée style crust and a great toffee flavor. Warming the fruit on the grill first will also loosen the juice, AND impart a delicate smokey flavor.
Finally a note on making this recipe your own – these margs might be too strong for some folks, too weak for others. That’s fine – adjust the alcohol as needed. You might want more grapefruit, or prefer make them sweeter. Want it to be even thicker and daiquiri like? Add more ice. Go ahead – don’t be shy to tweak the recipe to your liking.
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My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.
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The classic popper gets a Cajun crawfish twist with this recipe that can be made on the grill, oven or smoker.