We are prepping for the big storm (ok, not New England BIG, but looking at 8-16 inches of big wet flakes) and I almost forgot it was Friday. Since it was Fat Tuesday/Mardi Gras this week, that always puts me in the mood for some Louisiana-style recipes and a trip to Lucille’s restaurant for their beans and rice (and boy am I going to miss living within walking distance when I finally move – and I am so tired of house hunting).
When I can’t get there, I make my own Washday Beans and Rice, recipe and full dinner menu 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).
Looking for something fancier? How about Trout Amandine with Creole Meuniere Sauce (recipe here).
What’s on your menu for the weekend? I’ll be scanning travel sites looking for somewhere warm to vacation!
Tonight’s featured recipe (pictured above) is from JeffreyW:
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.
Bixby hit 115 lbs this week and I’m thinking that raising a Great Dane puppy should be considered an Olympic sport. He exhausts me and then is so damn cute, I’m ready for another day of puppyhood. I’ll see if I can get him to do a diary update later this weekend. That’s it for this week. Stay warm – TaMara