This is a brand new take on pizza, in a recipe where Cajun accents merge with Italian cuisine. You can use any kind of prebaked crust or even make your own dough if you have a recipe you prefer to use. The sauce you use is also your choice. While marinara is a good choice, you might prefer to use tomato concentrate, something creamy or even a light coating of oil with minced garlic in it. As for the rest of the ingredients we are using shrimp and Cajun sausage as the meaty ingredients, then adding green pepper, celery, garlic, thyme and cherry tomatoes for extra flavor and colorful appeal. All these ingredients work beautifully together, adding a magical fusion touch to this pizza. The smoke from the barbeque adds even more flavor.
Meat and seafood often pair on pizza recipes, whether you are combining shrimp with ham, mixed seafood with pepperoni, or even mussels with bacon. When you add a tomato-based sauce and some cheese, the flavors work incredibly. This recipe uses Cajun sausage and there are several types to choose from. If you prefer to use Italian sausage or another kind, just go ahead. Small or medium shrimp are good on this pizza. If you are using canned or cooked shrimp, just add them at the end, just before putting the pizza on the barbeque, rather than sautéing them beforehand because they will not require extra cooking, and the heat from the barbeque will warm them up sufficiently.
A Closer Look at Cajun Cuisine
Feel free to add a pinch of chili powder or even some sliced chilies to this Cajun pizza if you want to dial up the heat a bit. In fact, when people think about Cajun cooking the first thing that comes to mind is often heat, but this is not always the case. When South Louisianans think about this cuisine, instead of thinking about heat, they think about typical Cajun flavors – fresh proteins, well-rounded spices and aromatic herbs being the main ones. Cajun cuisine originally derived from the Arcadian settlers in areas west of New Orleans. They lived off the land since they could not afford expensive ingredients, and many dishes were cooked in one pot using fish, seafood, strong spices, and vegetables. Cajun cuisine has not changed much and is considered the ‘only true ethnic food creation’ in the United States for this reason.
Cajun sausage, which is used in this recipe, is very tasty. It is made from pork meat and stomach, along with seasonings. Cajun sausage is used in jambalayas, gumbos, beans, and side dishes, and you can find it in most grocery stores. If not, try an ethnic grocery store. If you cannot decide between pizza and Cajun food, use this recipe to make a Cajun pizza and enjoy the best of both worlds. This pizza can be served by itself and it will feed 6 people, perhaps 4 if you are not having side dishes with it. If you have any left over (which is unlikely!) it is great served cold the following day as a snack.
- 12-inch prebaked pizza crust
- 8 oz sliced Cajun sausage
- 1 tablespoon olive oil
- ¼ cup minced green pepper
- ¼ cup minced celery
- 8 oz peeled, deveined small shrimp
- 2 minced garlic cloves
- ¼ teaspoon dried thyme
- ¼ cup thinly sliced green onions
- 4 halved cherry tomatoes
- 1½ cups pizza sauce (any kind)
- 1 cup shredded mozzarella cheese
- Prepare the barbeque for high direct heat.
- Heat the oil in a skillet and sauté the sausage for 3 minutes.
- Flip the slices and cook for another 3 minutes or until done.
- Transfer the sausage to a bowl.
- Add the shrimp, green pepper, celery, tomatoes, and thyme to the skillet.
- Sauté for 5 minutes.
- Transfer the shrimp into the bowl with the sausage.
- Stir the pizza sauce with the green pepper, celery and thyme.
- Spread this over the pizza crust.
- Top with the cheese and green onions.
- Arrange the shrimp and sausage on top.
- Put the pizza on the barbeque and close the vents on the cover nearly all the way.
- Close the lid and cook for a couple of minutes, or until the bottom is lightly charred and the cheese has melted.
- Transfer the pizza on to a cutting board and let it rest for 5 minutes before slicing.
Richly flavored, colorful and always appealing, this Cajun pizza is sure to wow everyone at the party. We are using Cajun sausage and shrimp, along with vegetables to make the topping. Add mozzarella, garlic and thyme, and your reward will be this mouthwatering pizza. You can serve it hot of the barbeque, warm or even chilled the following day. Pair this with any side dishes you want, or serve it just as it is. The Cajun flavors are distinctive in every bite. Perhaps you are looking for new pizza recipe ideas, in which case this recipe should be ideal.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16106 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11149 Views)
- Grilled Vegetable Kabobs (9215 Views)
- Herb Marinated Pork Kabobs with Vegetables (8639 Views)
- Kiwi Apple Mocktail (8414 Views)
- White Wine Marinated Chicken Breasts (8063 Views)
- Grilled Vegetable Lasagna Recipe (7855 Views)
- Easy Grilled Chinese Vegetables Packets (7476 Views)
- Portabella Mushroom Burger Recipe (6983 Views)