Saturday Night In New Orleans (October 2010)
I’m back from my most excellent week in Los Angeles and Ventura County. I have some great photos and fun food stories to share, but work has been non-stop since I returned, so I haven’t even unpacked my camera from its bag to download the photos. I will do that this weekend.
I was mulling over what to post tonight and realized Mardi Gras is coming up soon and I have a stash of recipes that would fit that theme.
My fall back recipe when I want a touch of creole is Washday Beans and Rice (recipe here)
A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).
Dinner was fancier, Trout Amandine with Creole Meuniere Sauce (recipe here).
I flew home in time to miss the rain, but managed to drive home in white out conditions. I am so over winter, how about you? What’s on the menu for the weekend? Any favorite Fat Tuesday recipes? Hit the comments.
The featured recipe (pictured above) is from JeffrewW tonight:
Shrimp and Andouille in a Creole Mustard Sauce
- 1 pound uncooked peeled deveined large shrimp
- 1 tablespoon Creole or Cajun seasoning (recipe below)
- 2 tablespoons vegetable oil, divided
- 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
- 1 large onion, halved, thinly sliced
- 1 large red bell pepper, cut into 1/3-inch-wide strips
- 1 tablespoon chopped fresh thyme
- 1 cup low-salt chicken broth
- 5 tablespoons Creole mustard
- 2 teaspoons red wine vinegar
- Salt and pepper to taste
Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.
- 1/3 Cup Paprika
- 1/4 Cup Granulated Garlic
- 4 Tbsp Onion Powder
- 1/3 Cup Freshly Ground Black Pepper
- 3 Tbsp White Pepper
- 2 Tbsp Cayenne Pepper
- 2 Tbsp Dried Thyme
- 2 Tbsp Dried Basil
- 1 Tbsp Dried Oregano
Combine all ingredients and place in an airtight container.
Makes about 10 oz.
That’s it for this week. Until next week…. – TaMara
Mmm… We make this a few times every year and I’ve never been disappointed with any of the recipes tried but the one from NOLA Cuisine is my favorite. If you’re a fan of creole or Cajun cooking you should do yourself a favor and look around on the site. I stayed pretty close to his recipe today, even using his recipe for stock, and his seasonings recipe.
It was pretty cold overnight, down into the teens. We got a bare dusting of snow but that will go away today. Strong south wind and warming temps today, we have made it into the 40s but there is a chance for sprinkles later. Soup sounded pretty good. This one has the turkey and some baby carrots along with a wild rice mix from Zatarain. They make good rice mixes and we really like the wild/long grain rice mix they sell. It’s been absent from the local market so we ordered a case online.
We really needed to find something to do with our tomatillos. I browsed through some recipes yesterday and saw that they would work quite well with onions in a thick sauce to go with chicken. I chopped some sweet onions and a pound or so of tomatillos and seasoned them in a bowl with minced garlic, cumin, red pepper flakes, salt, and ground black pepper.Brown some chicken pieces in olive oil. I used bone in thighs with the skins on but whatever you like will work fine. Let them develop a nice crust then set them aside and dump the excess grease.Saute the veggies in the same pan for a few minutes then add a half cup of stock and let them cook some more. I added a good sprinkle of the dried chipotle pepper seasoning I like.Add the chicken back and cover. Simmer until the chicken is cooked through. I stirred in corn starch in a slurry to thicken the sauce before plating. Serve over rice.
[edited to correct spelling of tomatillo]
I thawed a boneless, stuffed chicken and dithered around looking for a side when I noticed a few cups of black beans I had frozen. I added some yellow corn and a handful of chopped sweet peppers to the thawed beans and topped those with shredded cheeses and popped the dish into the oven with the chicken as it finished cooking. It seemed to work pretty well. The chicken came in a roasting bag but that just didn’t work out – the skin burnt and stuck to the bag. I destroyed the chicken trying to get it out. It did still taste good. This chicken was stuffed with a crayfish rice mixture, I cooked some additional yellow rice to go with it.That’s my favorite hot sauce on the chicken. It just felt right putting it on there.