Bayou is a recently released game developed by Ubisoft Entertainment. With the release of this new title, Ubisoft has begun to show that they are very serious about their move towards blockchain gaming. What will be the future of games like Bayou?

Bayou is a new orleans-based restaurant that offers southern cuisine. The menu includes fried catfish, jambalaya and gumbo.

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BGE – Blackened Shrimp is made up of the following Ingredients:

  • 2 tablespoons Dizzy Pig Bayou-ish Blackening Seasoning
  • Extra Virgin Olive Oil, 1/3 cup
  • a single freezer bag
  • 6 skewers of kabobs


Hopefully you live near the beach and can get fresh shrimp directly from the boat, since this dish has a lot more taste than the frozen bag we get here in Michigan.

Begin by eliminating the veins. The digestive path of the shrimp is represented by the black vein on its back. With a paring knife and a cut along the rear side of the shrimp, this is easily removed.

Pull the shell off and put it aside before moving on to the next step.

How to Make the BGE Marinade for Blackened Shrimp


Blend the Olive Oil and Bayou-ish Seasoning in a freezer bag and shake to combine.


Toss in the shrimp and mix well. Refrigerate the shrimp for at least an hour, changing the back every 30 minutes or so.

It’s time to fire up the Big Green Egg while the shrimp marinates. (If you’re using wooden kabob skewers, soak them in water while the shrimp marinates.)

How to Prepare Blackened Shrimp Using the BGE


Set the temperature on the Big Green Egg to roughly 500 degrees.

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Pull the shrimp off the skewers and put them on the Kabob Skewers. I generally sprinkle some additional Bayou-ish blackening spice on both sides after the kabobs are set to provide some more flavor.


After 3 minutes at 500 degrees, open the BGE and flip the shrimp 180 degrees. They should be ready to eat after another 2-3 minutes of cooking.

BGE stands for Blackened Shrimp.

This Bayou-ish blackened seasoning, according to Dizzy Pig, is the perfect blend of fresh herbs, spices, peppercorns, and chiles. It also has just the right amount of heat.

So far, I’ve used it to season fish, shrimp, chicken, and burgers, and it’s worked well. It’s a great spice to have on hand, and it’s fantastic on the BGE!

Time to Prepare: 10 minutes

5 minutes to prepare

15-minute total time

On the Big Green Egg, make quick and simple charred shrimp (or any other preferred grill but may not get the smoke flavor).


  • 2 tsp Dizzy Pig Bayou-ish Blackening Seasoning
  • Extra Virgin Olive Oil, 1/3 cup
  • 6 kabobs each


  1. Peel, devein, and pat shrimp dry.
  2. Combine Extra Virgin Olive Oil and Bayou-ish Seasoning in a freezer bag. Combine well in Freezer Bag.
  3. Place the shrimp in the freezer bag. Mix well and chill for 30 minutes to 6 hours to marinate.
  4. Set the Big Green Egg to 500°F for a direct cook (or grill of choice).
  5. While the grill is getting ready to cook. Kabobs with shrimp (if wooden, soak in water prior).
  6. Cook for 3 minutes once the grill has reached temperature.
  7. Cook for another 2-3 minutes, or until shrimp are done.
  8. Pull and have fun!


Although the Big Green Egg / Kamado Joe is recommended because it adds a mild smoke taste to the shrimp, this dish works well on any grill.

The “Bayou vs Swamp” is a topic that has been discussed many times. A bayou is a type of swamp and the difference between them is in what they are made up of. Reference: bayou vs swamp.

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