Okay, here’s my attempt at a blog post about making Cajun Trash, written in the style you requested:
Alright, so the other day I was craving something hearty, spicy, and just…different. I stumbled across this thing called “Cajun Trash” and figured, why not? Sounds messy, sounds fun, sounds delicious. Let me tell you, it delivered on all fronts.
Getting Started
First things first, I gathered all my ingredients. This is one of those recipes where you can kinda throw in whatever you have, but here’s what I used:
- Smoked sausage, the kind with a good snap. I sliced it up into bite-sized pieces.
- Shrimp, because, duh. I got the pre-peeled and deveined kind to save myself some hassle.
- Potatoes. I used small red ones, and just quartered them.
- Corn on the cob. I shucked ’em and broke each ear into like, three pieces.
- Onion. Just one, chopped up roughly.
- Bell peppers. I used one red and one green, also chopped.
- A whole bunch of garlic. Like, a LOT. I minced it up real fine.
- Cajun seasoning. The pre-mixed stuff is fine, don’t overthink it.
- Butter. Because everything’s better with butter.
- Some beer. I just grabbed whatever was in the fridge.
The Cooking Process
I started by melting a good chunk of butter in a big, heavy pot. Like, the kind you’d use for a stew or something. Once that was melted, I threw in the sausage and let it brown up a bit, just to get some color on it.
Next, I added the onions and bell peppers and cooked them until they started to soften. Then, in went the garlic. I stirred that around for just a minute, until it got all fragrant and delicious-smelling.
After that, I dumped in the potatoes and corn, followed by a generous amount of Cajun seasoning. I gave it all a good stir to make sure everything was coated.
Then it’s add the shrimp and pour that beer.
I poured in enough beer to almost cover everything, then I brought it to a boil. Once it was boiling, I turned the heat down to a simmer, covered the pot, and let it cook until the potatoes were tender. This took maybe 20-25 minutes, but it depends on how big your potato chunks are.
The Final Result
Once the potatoes were cooked through, I took the lid off and let some of the liquid cook off, just to thicken things up a bit. And that’s it! Seriously, that’s all there is to it.
I served this stuff straight out of the pot, family-style. It’s messy, it’s flavorful, it’s got a nice kick to it, and it’s just…good. It’s the kind of food that makes you want to lick your fingers and go back for seconds (or thirds). Definitely a winner in my book!
Go make cajun trash!
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