Add a New Cajun Twist on Grilling

(ARA) - As more Americans look for bold flavors and spices to please their palate, Jimmy Bannos, chef/owner of Heaven on Seven restaurants, is helping grillers turn up the heat. Bannos offers grillers tips on how to use unique seasoning blends and fresh ingredients to create Cajun-inspired specialties.

Bannos, author of "The Heaven on Seven Cookbook: Where It's Mardi Gras All The Time!" and "Big Easy Cocktails, Jazzy Drinks and Savory Bites from New Orleans," can attest to the new flare of popular Cajun dishes. As a third-generation restaurateur, Bannos' many creations have been inspired by the Creole and Cajun cuisines from New Orleans.

"There's just something about Cajun flavors that draws people in and makes them want to try them on all types of food. Simply adding flavorful seasonings or marinades can bring just right amount of zest to any grilled creation," claims Bannos.

According to Bannos, Cajun soul food creations are taking over the open flame. Try these tricks of the trade to create mouth-watering Cajun cuisine:

* Feeling hot, hot, hot! Cut a habanera chili pepper and rub it on meat, fish or veggies prior to grilling for added heat.

* Louisiana loving. Try grilling traditional Louisiana foods like sweet potatoes. Grill for about 8 minutes, turning them often, until they are charred. Brush with maple syrup and add a dash of hot sauce for a savory flavor.

* Avoid a dry spell. Marinades are used to add flavor and to tenderize before cooking. However, they often have a lot of salt, causing whatever you're grilling to dry out. Try Mrs. Dash 10-Minute Marinades, which are salt-free with no MSG, to help maintain the flavor and moisture.

Visit www.mrsdash.com to find hundreds of delicious, low-salt recipes. Try the following recipe from Bannos when you're firing up the grill this season:

Bayou Shrimp and Veggies with Creole Mustard Sauce (Serves 4)

Creole Mustard Sauce
Ingredients:
1/4 cup water
1/4 cup half and half cream
2 Tablespoons Dijon mustard
1 capful Mrs. Dash Extra Spicy Seasoning Blend

Creole Mustard Sauce Directions
Combine ingredients in a small sauté pan and simmer over high heat 2 to 3 minutes until thick. Set aside.

Ingredients:
8 skewers
16 large shrimp, peeled and de-veined
1 medium zucchini, sliced into 1/2-inch slices
1 medium yellow squash, sliced into 1/2 inch slices
1 red bell pepper, seeded and cut into 1-inch pieces
1 Tablespoon Mrs. Dash Extra Spicy Seasoning Blend
1 Tablespoon extra virgin olive oil

Directions:
1. Soak skewers to prevent charring.
2. Alternately thread two shrimp with zucchini, yellow squash, and bell pepper onto skewers.
3. Brush vegetables with olive oil. Season shrimp and vegetables with Mrs. Dash Extra Spicy Seasoning Blend.
4. Grill over high heat on a preheated grill, turning occasionally to ensure even cooking, about 4 to 5 minutes. Remove vegetables and shrimp from skewers and drizzle with Creole Mustard Sauce. Courtesy of ARA Content

Cajun Burgers
Ingredients:
• 1 lb ground chuck
• 3 tbsp. Garlic Onion Medley
• 3 tbsp. Cajun Spiced Mustard

Directions:
Combine all ingredients and let sit in refrigerator one hour prior to cooking to allow the seasoning to hydrate to full flavor. Form patties. Grill to perfection!

Burning Desire Bloody Mary
Ingredients:
• 46 oz can of tomato juice
• 4 oz lemon juice
• 2 tbsp. Worcestershire sauce
• Habanero Mild Sauce to taste
• Salt to taste
• 1-1/2 oz Vodka per serving
• 20 ice cubes
• 10 thin slices of lemon

Directions:
Combine tomato juice, lemon juice, Worcestershire sauce, Habanero Mild Sauce, and salt. Stir to mix well. Pour into container and refrigerate until thoroughly chilled. Put 2 ice cubes in each 8-ounce glass, add 1-1/2 ounces vodka and 5 ounces tomato/juice mixture. Garnish with a slice of lemon. Serves 10.

Crab Spread
Ingredients:
• 1 cup ketchup
• 6 oz. crabmeat
• 3 tbsp. horseradish
• 4 scallions
• 1 chopped garlic clove
• 2 tsp. lemon juice
• 3 tsp. Habanero Mild Sauce
• 8 oz. cream cheese
• Salt and pepper to taste

Directions:
Mix ketchup and horseradish in large mixing bowl. Add chopped scallions, garlic, lemon juice, and Habanero Mild Sauce; mix well. Add crabmeat, then chill at least 2 hours. When ready to serve, pour mixture over cream cheese block and serve with crackers.

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