1/2 lb diced okra
2 tomatoes, diced
2 ears corn, cut into thirds
1 zucchini, diced
1 onion, diced
1 tablespoon Cajun seasoning
handfull of parsley
1 lb catfish fillets cut into 1 1/2 inch chunks
3/4 lb medium shrimp, peeled
4 andouille sausages, cut into 1/4 inch coins
3 Serrano peppers, diced
Prep your grill. Drizzle group 1 with a bit of olive oil. Add the ingredients from group 1 to a grill wok. Cook, tossing occasionally, until cooked through but still crisp.
Remove to a covered bowl or dutch oven. Drizzle group 2 with olive oil. Add the ingredients of group 2 to the wok.
Toss until fully cooked. Add to the bowl, toss all ingredients together. Serve as-is or over cooked rice.
This was so good and fresh tasting! I love that some of my favorite vegetables are finally coming into season and I always love shrimp and catfish. I’ve been extra interested and inspired by Cajun and Creole cooking lately because I am taking a short trip to NOLA next month for the food bloggers conference. I’m heading down early so I can try some local foods on my own. Can’t wait! Anyway, I can’t help myself from making spicy, Southern food lately. I hope you enjoy it as much as I do!
Note: If you had a really, really big grill and two grill woks you could probably cook this all at once but honestly, the seafood cooks so quickly, the vegetables didn’t have a chance of getting cold before I served it. I don’t recommend tossing them all into the same grill pan, it is harder to make sure everything is fully cooked when it is very full and everything cooks at slightly different times.