This recipe comes from Bill Yeates, a competitor in the World Food Championships Thrilla at the Grilla contest.
Bill has previously competed in the Seafood division at the World Food Championships as the head cook for the Bayou Boilers and is back to take on some BBQ. With no professional training, he considers himself a backyard cook. When he’s not cookin’ on the grill, he’s busy working as the owner of Spirit Professionals competitive cheer and tumbling gym in Louisiana.
Blackened Seafood Delight Recipes and so Much More
You may have heard of a food being “blackened” before, but what does that actually mean? Usually, if a piece of meat gets too black on the grill, it has taken on tons of char — and probably a not-so-great flavor. However, when handled correctly, blackening can produce exceptional taste. The secret, of course, is understanding the purpose and technique of blackening.
Blackening hearkens back to Cajun cooking and enjoyed a renaissance about 30 years ago when cooks everywhere began to adopt it into their everyday grilling and cooking. Blackening involves rubbing a spice-loaded blend that usually includes paprika, garlic powder, onion powder and other strong seasonings over butter-laden fish, meat or poultry. The spiced-up main ingredient is then either grilled or cooked in a smokin’ hot cast iron pan until it forms a blackened crust. The crust is only made up of the butter and spices, not the ingredient itself.
The result? Well, you can be the judge when you add some blackening spices to this recipe for seafood delight!
What to Partner With Seafood Corn Maque Choux
You can easily serve this seafood delight recipe alone, but why not give it a little love? All you need is a fresh green salad, a hearty loaf of crusty bread and a cream-based soup or true gumbo to take your game to the next level.
Feel like prepping some other accompaniments? Any type of vegetable will balance out this meal beautifully. You will also want to include some kind of stellar dessert for the finishing touch.
Be sure to make enough of this magical recipe for seafood corn maque roux. It flies off plates at record speed!