Cajun Grilled Trio Recipe

Make the seasoning

In a small bowl combine paprika, kosher salt, black pepper, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper and brown sugar. Mix thoroughly and set aside.

Pat pork chops, chicken breasts and shrimp dry with paper towels. If chicken breasts are very thick, butterfly or pound to an even thickness about 1/2–3/4 inch for even grilling.

Combine 3 tablespoons of olive oil with lemon juice, hot sauce and Worcestershire sauce in a shallow dish. Reserve 1 tablespoon olive oil for shrimp. Place chicken and pork chops in the dish and brush both sides with the marinade; let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours. Toss shrimp with reserved 1 tablespoon olive oil and 1/2–1 teaspoon of the Cajun seasoning and refrigerate in a single layer until ready to grill.

Generously season all sides of the pork chops and chicken breasts with the Cajun seasoning, pressing it into the meat so it adheres. Lightly season the shrimp with the remaining seasoning if needed.

Let meats rest 5–10 minutes after seasoning to allow flavors to penetrate.

Rice

If serving rice: Rinse 1 cup rice until water runs clear. Combine rice with 2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes; fluff with fork.

Baked potatoes

If serving baked potatoes: Preheat oven to 425°F (220°C). Scrub potatoes, prick with a fork, rub with 1 tablespoon olive oil and a sprinkle of salt. Bake directly on oven rack 45–60 minutes until tender when pierced.

Mashed potatoes

If serving mashed potatoes: Place peeled, chopped potatoes in a pot, cover with cold water and 1 teaspoon salt. Bring to a boil and simmer 15–20 minutes until fork-tender. Drain, return to pot, add 2 tablespoons butter and 1/2 cup milk or cream, mash until smooth; season with salt and pepper to taste.

Vegetables

Steam or sauté mixed vegetables: For steaming, bring a pot with 1 inch water to boil in a steamer basket, add vegetables, cover and steam 5–7 minutes until crisp-tender. Or sauté 1–2 tablespoons olive oil in a skillet over medium heat; add vegetables, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook 5–7 minutes until tender-crisp.

Preheat grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil grates lightly to prevent sticking.

Start with pork chops: place chops on the grill and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 145°F (63°C). During the last 2 minutes of cooking, brush with a little of the reserved marinade for gloss and extra flavor. Remove chops and let rest 5 minutes before serving.

Grill chicken breasts next: cook 5–8 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. If breasts are thin, reduce time to avoid drying. Let rest 5 minutes after removing from grill.

Grill shrimp last: place shrimp on grill or skewers and cook 1.5–2 minutes per side until opaque and pink. Avoid overcooking shrimp or they will toughen. Remove immediately.

Divide rice or potatoes and vegetables among 4 plates (recipe serves 4). Arrange 1 pork chop, 1 chicken breast (or half if very large) and 3 shrimp per plate to create the trio.

Garnish with chopped parsley and lemon wedges. Offer additional Cajun seasoning or hot sauce at the table.

Serve immediately while proteins are warm.