Salmon Croquettes & Grits with Andouille Cajun Cream Sauce
Salmon Croquettes & Grits with Andouille Cajun Cream Sauce
Ingredients
For the Salmon Croquettes
- 2 cups cooked salmon, flaked
- 1/2 cup yellow onion, diced
- 1/2 cup bell peppers, diced (red, orange, and/or yellow)
- 1 tablespoon roasted garlic, minced
- 1 egg
- 1 tablespoon Duke's mayonnaise
- 1/2 teaspoon Badia Complete Seasoning, or to taste
- 1/2 teaspoon seasoning blend, your favorite, or to taste
- 1/4 cup cooking oil, for searing
For the Grits
- 1 cup grits
- 4 cups water, boiling
- 1 cup Colby Jack cheese, shredded
- 1/2 teaspoon salt, or to taste
For the Andouille Cajun Cream Sauce
- 8 ounces andouille sausage, diced
- 1/2 cup bell peppers, sliced (red, orange, and/or yellow)
- 1/2 cup yellow onion, sliced
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon Cajun seasoning, or to taste
- 1/2 teaspoon Badia Complete Seasoning, or to taste
- 1/2 teaspoon dried parsley
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Prepare the Salmon Croquettes: In a large mixing bowl, combine the flaked cooked salmon, diced onion, diced bell peppers, and minced roasted garlic.
⏱️ 5 min
- 2
Add the egg, Duke's mayonnaise, Badia Complete Seasoning, and your preferred seasoning blend to the salmon mixture. Mix thoroughly until all ingredients are well combined.
⏱️ 3 min
- 3
Form the salmon mixture into 8 patties (about 1/2 cup each) using gloved hands.
⏱️ 5 min
- 4
Heat cooking oil in a large skillet over medium-high heat. Once hot, carefully place the salmon patties into the oil and sear for 3-5 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside on a plate lined with paper towels.
⏱️ 10 min
- 5
Prepare the Grits: In a medium saucepan, bring 4 cups of water to a rolling boil. Slowly whisk in the grits and salt, reducing heat to low. Cook, stirring occasionally, until the grits begin to thicken, about 5-7 minutes.
⏱️ 10 min
- 6
Stir in the shredded Colby Jack cheese until melted and fully incorporated. Continue to cook until the grits reach a creamy, desired consistency. Keep warm.
⏱️ 5 min
- 7
Prepare the Andouille Cajun Cream Sauce: In a separate large skillet, cook the diced andouille sausage over medium-high heat until browned and crispy. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pan.
⏱️ 8 min
- 8
Add the sliced bell peppers, sliced onion, and minced garlic to the skillet. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 9
Pour the heavy cream into the skillet with the sautéed vegetables. Bring to a gentle simmer.
⏱️ 2 min
- 10
Stir in the grated Parmesan cheese, black pepper, Cajun seasoning, Badia Complete Seasoning, and dried parsley. Return the cooked andouille sausage to the sauce. Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 7 min
- 11
Assemble the Dish: Spoon a generous portion of the creamy grits into each serving bowl.
⏱️ 2 min
- 12
Place two seared salmon croquettes on top of the grits in each bowl.
⏱️ 1 min
- 13
Ladle the hot andouille Cajun cream sauce generously over the salmon croquettes and grits.
⏱️ 1 min
- 14
Garnish with chopped fresh chives before serving.
⏱️ 1 min
Kitchen Tools
Salmon Croquettes & Grits with Andouille Cajun Cream Sauce
For the Salmon Croquettes
- 2 cups cooked salmon, flaked
- 1/2 cup yellow onion, diced
- 1/2 cup bell peppers, diced (red, orange, and/or yellow)
- 1 tablespoon roasted garlic, minced
- 1 egg
- 1 tablespoon Duke's mayonnaise
- 1/2 teaspoon Badia Complete Seasoning, or to taste
- 1/2 teaspoon seasoning blend, your favorite, or to taste
- 1/4 cup cooking oil, for searing
For the Grits
- 1 cup grits
- 4 cups water, boiling
- 1 cup Colby Jack cheese, shredded
- 1/2 teaspoon salt, or to taste
For the Andouille Cajun Cream Sauce
- 8 ounces andouille sausage, diced
- 1/2 cup bell peppers, sliced (red, orange, and/or yellow)
- 1/2 cup yellow onion, sliced
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon Cajun seasoning, or to taste
- 1/2 teaspoon Badia Complete Seasoning, or to taste
- 1/2 teaspoon dried parsley
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Prepare the Salmon Croquettes: In a large mixing bowl, combine the flaked cooked salmon, diced onion, diced bell peppers, and minced roasted garlic.
⏱️ 5 min - 2
Add the egg, Duke's mayonnaise, Badia Complete Seasoning, and your preferred seasoning blend to the salmon mixture. Mix thoroughly until all ingredients are well combined.
⏱️ 3 min - 3
Form the salmon mixture into 8 patties (about 1/2 cup each) using gloved hands.
⏱️ 5 min - 4
Heat cooking oil in a large skillet over medium-high heat. Once hot, carefully place the salmon patties into the oil and sear for 3-5 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside on a plate lined with paper towels.
⏱️ 10 min - 5
Prepare the Grits: In a medium saucepan, bring 4 cups of water to a rolling boil. Slowly whisk in the grits and salt, reducing heat to low. Cook, stirring occasionally, until the grits begin to thicken, about 5-7 minutes.
⏱️ 10 min - 6
Stir in the shredded Colby Jack cheese until melted and fully incorporated. Continue to cook until the grits reach a creamy, desired consistency. Keep warm.
⏱️ 5 min - 7
Prepare the Andouille Cajun Cream Sauce: In a separate large skillet, cook the diced andouille sausage over medium-high heat until browned and crispy. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pan.
⏱️ 8 min - 8
Add the sliced bell peppers, sliced onion, and minced garlic to the skillet. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 9
Pour the heavy cream into the skillet with the sautéed vegetables. Bring to a gentle simmer.
⏱️ 2 min - 10
Stir in the grated Parmesan cheese, black pepper, Cajun seasoning, Badia Complete Seasoning, and dried parsley. Return the cooked andouille sausage to the sauce. Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 7 min - 11
Assemble the Dish: Spoon a generous portion of the creamy grits into each serving bowl.
⏱️ 2 min - 12
Place two seared salmon croquettes on top of the grits in each bowl.
⏱️ 1 min - 13
Ladle the hot andouille Cajun cream sauce generously over the salmon croquettes and grits.
⏱️ 1 min - 14
Garnish with chopped fresh chives before serving.
⏱️ 1 min