Kobe Roux Gris Gris Cajun Rub Recipes

KOBE ROUX GRIS GRIS CAJUN RUB

Steps:

• Homemade Cajun Seasoning Mix is something everyone should have at the ready in their pantry. This rub recipe was made from studying the art of cajun and creole cooking for many years. It adds a bit of heat, and as heat is concerned, will never please everyone. Some will find it too hot, while others will think it's not hot at all.
• Luckily, there's a simple cure. Adjust the cayenne and red pepper flake amount to fit your palate. This recipe is a good baseline for the majority of people who can handle a bit of heat. Add, subtract or even eliminate the heat if you choose to.
• My guess is, if you chose to eliminate the heat, you're really not into this kind of cuisine. It's not for everyone.
• Use our Cajun Gris Gris seasoning for any kind of meat or fish you may want to accompany a gumbo, jambalaya or Roux-base sauce.
• Store in an airtight container in a cool, dry place.

CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | KOBE ROUX

Steps:

• FOR THE KOBE ROUX CREAM SAUCE.
• 1/4 cup mayonnaise.
• 1 tablespoon Lime Juice.
• 1 tablespoon brown sugar.
• 1 tablespoon Sriracha, or more, to taste*.
• 1 tsp cajun seasoning.
• DIRECTIONS:.
• 1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
• 2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
• 3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
• 4. Heat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
• 5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

CAJUN RUB

Steps:

• Using your mortar and pestle, pound all the ingredients until fine and well combined.
• Store in an airtight container in the refrigerator for 12 month.

SPICY CAJUN RUB

Steps:

• In a small bowl,mix all ingredients together.
• Use 1 tbsp spice mixture per pound of uncooked beef or pork,2 tsp per pound uncooked fish or chicken.
• Store in airtight container.
• Makes about 1/3 cup.

CLASSIC KOBE ROUX STEAKHOUSE RUB

Steps:

• mix all spiced together in a large mixing bowl.
• transfer to a spice grinder or coffee grinder that's been cleaned well. Grind until a fine powder has been achieved. This step ensures even coverage of spices. You can skip it if you prefer a more hearty grind on your steaks.
• store in an airtight container in a cool area.

SEAFOOD GUMBO FOR A CROWD

Steps:

• Make A Roux: In an 8-quart cast iron dutch oven heat oil until very hot, about 5 minutes. Reduce heat to low and gradually add flour until all of it is incorporated and looks like a thin gravy. Continue cooking over low heat , stirring constantly until the Roux is the color of caramel.
• Chop the onion, celery and bell pepper (holy trinity) and add one at a time, stirring until all vegetables are coated in the roux.
• Add cajun seasoning. You can make your own like the one we make, search for Kobe Roux Gris Gris Cajun Rub on this site.
• Add seafood stock (you can purchase Better Than Bouillon fish, lobster or clam base).
• Cut the smoked sausage into spoon-sized pieces and pan sear for color and to reduce the fat content. This will also add flavor to the roux.
• Saute the frozen okra in the same skillet as the you cooked the sausage inches Cooking it prior to adding it to the jumbo prevents the okra from becoming slimy and gross. The gumbo needs okra and file powder to aid in thickening.
• Continue simmering for 1 1/2 hrs, stirring occasionally.
• Add raw shrimp (16/20 peeled and deveined), and both types of crab. If you want to use other seafood, feel free to do so, it's really all about what you have on hand or what you like.
• Reduce heat and cook just until seafood is cooked.
• Add more seasoning to taste.
• Serve over bowl of white rice and garnish with chopped green onions.
• We really recommend that you make this dish a day-ahead and serve it reheated. It, like chili, is much better the next day. Freeze leftovers in a freezer bag or freezer-safe container.
• Boo-Yah.